Easy Chicken Biryani Dish (Print Version)

Aromatic chicken and fragrant basmati rice combined with spices for a quick, flavorful 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

# How-To Steps:

01 - Combine chicken pieces with yogurt, turmeric, cumin, coriander, chili powder, and salt. Mix thoroughly and marinate for 10 to 30 minutes to infuse flavors.
02 - Heat vegetable oil or ghee in a large heavy-bottomed pot over medium heat. Add sliced onions and cook until golden brown, about 6 to 8 minutes.
03 - Incorporate minced garlic and ginger into the pot and cook for 1 minute until aromatic.
04 - Stir in diced tomatoes and simmer for 2 to 3 minutes until softened.
05 - Introduce 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 rinsed basmati rice into the chicken and spices mixture, ensuring even distribution without breaking the grains.
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 fully absorbed.
09 - Remove from heat and let stand covered for 5 minutes. Fluff rice carefully with a fork before serving.
10 - Top with chopped cilantro, optional fried onions, and lemon wedges. Serve hot.

# Expert Advice:

01 -
  • The whole kitchen fills with aromatic spice smoke that somehow makes everything taste better just from breathing it in.
  • It comes together in a single pot, which means fewer dishes and more time actually enjoying your meal.
  • Tender chicken thighs stay juicy while the rice soaks up every ounce of flavor, creating something greater than the sum of its parts.
02 -
  • Marinating the chicken for even just 10 minutes makes an enormous difference in tenderness and flavor absorption; if you have time, go for 30 minutes.
  • Don't skip the step of letting the cooked biryani rest for 5 minutes covered—it prevents the rice from drying out and makes fluffing it much easier.
  • The whole spices float throughout the dish, so warn your guests or fish them out before serving if you're concerned about unexpected bites.
03 -
  • If your rice tastes undercooked after 20 minutes, add a splash more water and cover again for a few minutes rather than stirring, which breaks up the grains.
  • Chicken thighs are more forgiving than breast meat; they stay moist even if you accidentally cook them a minute or two longer.
  • Make this in a heavy-bottomed pot with a tight-fitting lid—the weight of the pot distributes heat evenly and the tight lid traps steam so the rice cooks properly.
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