Easy Chicken Biryani (Printable Version)

Aromatic blend of tender chicken, basmati rice, and spices cooked in one pot for flavorful comfort.

# 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, adjust to taste)
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 Make:

01 - Combine chicken pieces with yogurt, turmeric, cumin, coriander, chili powder, and salt in a bowl. Mix thoroughly and marinate for 10 to 30 minutes.
02 - Heat oil or ghee in a large heavy-bottomed pot over medium heat. Add sliced onions and cook 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 - Add bay leaf, cloves, cardamom pods, and cinnamon stick. Stir for 1 minute to release aromas.
06 - Add marinated chicken to the pot and cook for 5 to 7 minutes until lightly browned and partially cooked.
07 - Stir in the rinsed basmati rice gently to combine 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 fresh cilantro, optional fried onions, and lemon wedges. Serve hot.

# Expert Tips:

01 -
  • Everything cooks together in one pot, so theres barely any cleanup and the flavors meld beautifully while you wait.
  • The chicken stays incredibly tender thanks to the yogurt marinade, and the rice soaks up every bit of spice without any fuss.
  • You get that restaurant-quality aroma and taste in under an hour, which feels like magic on a busy weeknight.
02 -
  • Do not lift the lid while the rice is simmering or you will lose precious steam and end up with unevenly cooked grains.
  • If your rice is still a bit wet after the cooking time, leave the lid on and let it sit off the heat for another 5 minutes instead of turning the heat back on.
  • Always rinse your basmati rice until the water runs clear, otherwise the finished dish will be gummy instead of fluffy.
03 -
  • Use a heavy-bottomed pot with a tight-fitting lid to trap steam and cook the rice evenly without burning the bottom.
  • Let the onions caramelize fully because that deep golden color translates directly into deeper, sweeter flavor throughout the dish.
  • Taste the rice after fluffing and adjust salt or add a squeeze of lemon if it needs a little brightness before serving.
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