Easy Chicken Biryani (Printable)

Aromatic chicken and basmati rice blend with warming spices for a quick, fulfilling meal.

# What You Need:

→ Chicken

01 - 1.1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2 tbsp plain yogurt
03 - 1 tsp ground turmeric
04 - 1 tsp ground cumin
05 - 1 tsp ground coriander
06 - 1 tsp chili powder (optional)
07 - 1 tsp salt

→ Rice

08 - 1½ cups basmati rice, rinsed well
09 - 2½ cups water

→ Vegetables & Aromatics

10 - 2 tbsp vegetable oil or ghee
11 - 1 large onion, finely sliced
12 - 2 garlic cloves, minced
13 - 1 tbsp fresh ginger, minced
14 - 1 large tomato, diced

→ Whole Spices

15 - 1 bay leaf
16 - 4 whole cloves
17 - 4 green cardamom pods
18 - 1 cinnamon stick

→ Garnish

19 - 2 tbsp chopped fresh cilantro
20 - 2 tbsp fried onions (optional)
21 - Lemon wedges

# Directions:

01 - Combine chicken pieces with yogurt, turmeric, cumin, coriander, chili powder, and salt in a bowl. Mix thoroughly and marinate for at least 10 minutes.
02 - Heat oil or ghee in a large heavy-bottomed pot over medium heat. Add sliced onions and sauté until golden brown, approximately 6 to 8 minutes.
03 - Stir in minced garlic and ginger, cooking for 1 minute until fragrant.
04 - Add diced tomato and cook for 2 to 3 minutes until softened.
05 - Include bay leaf, cloves, cardamom pods, and cinnamon stick. Stir for 1 minute to release aromas.
06 - Add marinated chicken and cook for 5 to 7 minutes until lightly browned and partially cooked.
07 - Stir in rinsed basmati rice, mixing gently to integrate with chicken and spices.
08 - Pour in water, bring to a gentle boil, then reduce heat to low. Cover tightly and simmer for 18 to 20 minutes until rice is cooked and liquid absorbed.
09 - Remove from heat and let stand covered for 5 minutes. Fluff rice with a fork before serving.
10 - Top with chopped cilantro, fried onions if using, and lemon wedges. Serve immediately.

# Expert Advice:

01 -
  • It tastes like you spent hours layering flavors, but everything cooks in one pot.
  • The chicken stays tender and the rice comes out fluffy without any fuss or fancy technique.
  • Leftovers taste even better the next day when the spices have had time to settle in.
02 -
  • Don't lift the lid while the rice is cooking or you'll let out all the steam and end up with crunchy grains.
  • Rinsing the rice really matters, I skipped it once and the whole pot turned into a sticky mess.
  • If your pot doesn't have a tight lid, cover it with foil first and then the lid to trap the steam.
03 -
  • Toast the whole spices in the dry pot for a few seconds before adding the oil, it wakes up their flavor.
  • Use a heavy-bottomed pot or the bottom layer of rice will stick and burn.
  • If you're nervous about the rice cooking through, check it at 15 minutes by gently lifting a spoonful from the center.
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