Easy Chicken Biryani (Print Version)

Tender chicken and fragrant basmati rice combined with warming spices for a quick, satisfying meal.

# Ingredient List:

→ 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

# Recipe Steps:

01 - Combine chicken pieces with yogurt, turmeric, cumin, coriander, chili powder, and salt. Mix thoroughly and marinate for at least 10 minutes, up to 30 minutes for deeper flavor.
02 - Heat 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 - Stir in minced garlic and ginger, cooking for 1 minute until fragrant.
04 - Add diced tomato and cook until softened, approximately 2 to 3 minutes.
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 the rinsed basmati rice with the chicken and spices, mixing evenly.
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 tender and liquid absorbed.
09 - Remove from heat and let stand, covered, for 5 minutes. Fluff rice gently with a fork to separate grains.
10 - Top with chopped cilantro, optional fried onions, and lemon wedges. Serve immediately while hot.

# Expert Suggestions:

01 -
  • It delivers the soul of biryani without hours of prep or a dozen pots cluttering your counter.
  • The spices bloom together in one pot, filling your kitchen with a fragrance that feels like an event in itself.
  • Tender chicken and fluffy rice cook side by side, soaking up every bit of flavor as they steam.
  • Its forgiving enough for a Tuesday night but impressive enough to serve when friends drop by unexpectedly.
02 -
  • Rinsing the rice until the water runs clear prevents it from turning gummy and keeps each grain distinct.
  • Once you cover the pot to steam, resist the urge to peek—lifting the lid releases the steam and can leave you with unevenly cooked rice.
  • If your pot doesnt have a tight-fitting lid, cover it with foil first, then place the lid on top to trap every bit of moisture.
03 -
  • For a restaurant-style finish, drizzle saffron soaked in warm milk over the rice just before covering it to steam.
  • If you want a little char and extra texture, spread the finished biryani on a baking sheet and broil it for two minutes before garnishing.
  • Use a heavy-bottomed pot or a Dutch oven to distribute heat evenly and prevent the bottom layer from scorching.
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