Print

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.

Ingredients

Scale

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

Find it online: https://delishfamilyrecipe.com/chicken-biryani-recipe/