Easy Chicken Biryani (Printable version)

Aromatic chicken cooked with basmati rice and fragrant spices in a one-pot meal.

# What You'll 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

# Directions:

01 - Combine chicken pieces with yogurt, turmeric, cumin, coriander, chili powder, and salt. Mix thoroughly and let marinate for at least 10 minutes or up to 30 minutes.
02 - Heat oil or ghee in a large heavy-bottomed pot over medium heat. Add sliced onions and sauté until golden brown, approximately 6 to 8 minutes.
03 - Stir in minced garlic and ginger; cook for 1 minute until fragrant.
04 - Incorporate 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 their aroma.
06 - Add marinated chicken and cook for 5 to 7 minutes until lightly browned and partially cooked through.
07 - Stir in rinsed basmati rice, gently mixing to incorporate with chicken and spices.
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 absorbed.
09 - Remove from heat and let stand, covered, for 5 minutes. Fluff the rice with a fork.
10 - Top with chopped cilantro, fried onions, and lemon wedges. Serve immediately while hot.

# Expert Tips:

01 -
  • It's genuinely one-pot, meaning minimal cleanup and maximum flavor layering.
  • The whole spices bloom together while the chicken cooks, so you get restaurant depth without fussing.
  • Chicken thighs stay impossibly tender, and you can have dinner ready in under an hour from start to finish.
02 -
  • Rinsing the rice isn't optional—it removes excess starch that would otherwise make everything gummy and stuck together.
  • The tight-fitting lid is critical; if steam escapes, your rice won't cook evenly and you'll end up with crunchy bits.
  • Chicken thighs truly are superior here because they can handle the full 18–20 minutes without drying out, whereas breast meat needs constant vigilance.
03 -
  • Heavy-bottomed pots conduct heat more evenly and prevent burning at the bottom—this makes the difference between biryani and burned rice.
  • If your rice is still hard after 20 minutes, add 2 more minutes of cooking time rather than panicking; every stove is slightly different.
  • Toasting whole spices in hot fat creates an aroma that fills your entire home—this is the moment you'll know your biryani is going to be good.
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