Easy Chicken Biryani (Printer-friendly)

Tender chicken and basmati rice cooked with spices for a flavorful meal in one pot.

# Required Ingredients:

→ 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 thoroughly
09 - 2½ cups water

→ Vegetables & Aromatics

10 - 2 tbsp vegetable oil or ghee
11 - 1 large onion, thinly 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

# How-To Steps:

01 - In a bowl, combine chicken pieces with yogurt, turmeric, cumin, coriander, chili powder, and salt. Mix well and marinate for at least 10 minutes or up to 30 minutes for enhanced flavor.
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; cook for 1 minute until fragrant.
04 - Add diced tomatoes and cook for 2 to 3 minutes until softened.
05 - Incorporate bay leaf, cloves, cardamom pods, and cinnamon stick. Stir continuously for 1 minute to release their aroma.
06 - Add marinated chicken to the pot and cook for 5 to 7 minutes until lightly browned and partially cooked through.
07 - Gently fold in rinsed basmati rice, mixing evenly with the chicken and spices.
08 - Pour in water and bring to a gentle boil. Reduce heat to low, cover tightly, and simmer for 18 to 20 minutes until rice is tender and liquid is absorbed.
09 - Remove from heat and allow to rest, covered, for 5 minutes. Fluff rice with a fork before serving.
10 - Top with chopped cilantro, fried onions if desired, and serve with lemon wedges alongside.

# Expert Suggestions:

01 -
  • It comes together in under an hour, which means you can serve something that tastes like you've been cooking all day.
  • There's no babysitting required—just cover it and walk away while the rice does its thing.
  • One pot means one thing to clean, and the flavors are somehow better for being all mixed together from the start.
02 -
  • Don't skip rinsing the rice or you'll end up with starchy, sticky grains instead of that separated, fluffy texture biryani needs.
  • The chicken thighs really do matter here—I tried breasts once and they turned out dry despite my best efforts, but thighs stay forgiving and juicy.
  • If you add saffron soaked in warm milk before covering, let it drizzle over the top and it adds an almost magical sweetness and color, though it's completely optional.
03 -
  • Getting that onion truly golden brown takes patience but pays off in sweetness and depth—don't turn up the heat to rush it.
  • Save the fried onions garnish for right before serving so they stay crispy instead of getting soggy from the steam.
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