Chicken Biryani Recipe

Introduction

Chicken Biryani is a flavorful and aromatic one-pot meal that combines tender chicken with fragrant spices and fluffy basmati rice. This classic dish is perfect for those looking to enjoy a rich, comforting meal with vibrant Indian-inspired flavors.

Ingredients

• 3 tablespoons olive oil or ghee
• 4 boneless, skinless chicken thighs, cut into 1-inch chunks
• 1 yellow onion, diced 1/2 inch
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 2 roma tomatoes, grated
• 1/2 cup water
• 1 green bell pepper, sliced
• 2 teaspoons kosher salt
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon coarse ground black pepper
• 2 teaspoons garam masala
• 1 teaspoon coriander
• 1/2 teaspoon ground turmeric
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 4 cups chicken broth
• 2 cups basmati rice, rinsed and drained

Instructions

1. Step 1: Heat the olive oil or ghee in a large Dutch oven over medium-high heat.
2. Step 2: Add the chicken pieces and cook until browned on both sides.
3. Step 3: Add the diced onion and cook until translucent, about 3 to 4 minutes.
4. Step 4: Stir in the minced garlic, ginger, grated tomatoes, and 1/2 cup water.
5. Step 5: Bring the mixture to a simmer and cook until the water has evaporated, about 20 minutes.
6. Step 6: Add the sliced green bell pepper, salt, cayenne pepper, black pepper, garam masala, coriander, turmeric, cumin, and cinnamon. Stir well to combine all the spices.
7. Step 7: Pour in the chicken broth and bring it to a boil.
8. Step 8: Add the rinsed basmati rice, reduce the heat to low, cover the pot, and cook for 18 to 20 minutes until the rice is tender and the liquid is absorbed.
9. Step 9: Turn off the heat and let the biryani sit, covered, for five minutes before fluffing with a fork and serving.

Tips & Variations

• For an extra layer of flavor, use ghee instead of olive oil if you have it available.
• Adding a few saffron strands soaked in warm milk can enhance aroma and color.
• Substitute chicken thighs with boneless chicken breast for a leaner option, but be careful not to overcook.
• Garnish with fresh cilantro or fried onions for added texture and freshness.

Storage

Store leftover biryani in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a sprinkle of water to keep the rice moist. Avoid reheating multiple times to maintain the best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of rice for biryani?

Basmati rice is preferred for its aroma and long grains, but you can use jasmine rice or any long-grain rice if needed. Adjust cooking times accordingly.

How can I make this recipe vegetarian?

Replace the chicken with mixed vegetables like cauliflower, carrots, peas, and potatoes, and use vegetable broth instead of chicken broth. Cook the vegetables until tender before adding the rice.

Chicken Biryani Recipe

Print Recipe

★★★★★

4.6 from 124 reviews

A fragrant and flavorful Chicken Biryani made with tender chicken thighs, aromatic spices, and basmati rice cooked together to perfection in a single pot. This recipe uses a combination of warming spices like garam masala, turmeric, and cinnamon to create a classic Indian dish that is hearty and satisfying.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Chicken and Spices

• 3 tablespoons olive oil or ghee
• 4 boneless, skinless chicken thighs, cut into 1-inch chunks
• 2 teaspoons kosher salt
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon coarse ground black pepper
• 2 teaspoons garam masala
• 1 teaspoon coriander
• 1/2 teaspoon ground turmeric
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon

Vegetables and Aromatics

• 1 yellow onion, cut into 1/2-inch dice
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 2 roma tomatoes, grated
• 1/2 cup water
• 1 green bell pepper, sliced

Liquids and Rice

• 4 cups chicken broth
• 2 cups basmati rice, rinsed and drained

Instructions

1. Heat the oil and brown the chicken. In a large Dutch oven or heavy-bottomed pot, heat 3 tablespoons of olive oil or ghee over medium-high heat. Add the chicken pieces and cook until browned on both sides, about 5-7 minutes.
2. Sauté the onions. Add the diced yellow onion to the pot and cook until translucent, about 3-4 minutes, stirring occasionally.
3. Add garlic, ginger, tomatoes, and water. Stir in the minced garlic, minced ginger, grated roma tomatoes, and 1/2 cup water. Bring the mixture to a simmer and cook until the water has evaporated, approximately 20 minutes, stirring occasionally to prevent sticking.
4. Add green bell pepper and spices. Stir in the sliced green bell pepper along with kosher salt, cayenne pepper, black pepper, garam masala, coriander, turmeric, cumin, and cinnamon. Mix well to combine all ingredients evenly.
5. Add chicken broth and boil. Pour in 4 cups of chicken broth and bring the mixture to a rolling boil over high heat.
6. Add basmati rice and simmer. Add the rinsed and drained basmati rice to the boiling broth, reduce the heat to low, and cover the pot. Let it cook undisturbed for 18-20 minutes, allowing the rice to absorb the liquid and cook through.
7. Rest and serve. Turn off the heat and leave the pot covered for an additional 5 minutes to let the flavors meld and the rice to fluff up. Open carefully and serve hot.

Notes

• Using ghee instead of olive oil adds a richer, more authentic flavor.
• Be sure to rinse the basmati rice thoroughly to remove excess starch and achieve fluffy grains.
• Adjust the cayenne pepper to control the heat level according to your taste.
• Letting the biryani rest after cooking helps the rice absorb any remaining moisture and enhances texture.

Keywords: Chicken Biryani, Indian Rice Dish, Spiced Chicken and Rice, One Pot Meal