This Chicken Biryani is a fragrant, aromatic Indian rice dish!
If you’re craving an authentic taste of India, this Chicken Biryani is the recipe to try. Tender pieces of chicken are layered with fluffy basmati rice and a vibrant blend of spices, creating a dish that’s both fragrant and full of flavor. It’s the perfect one-pot meal for special occasions or a satisfying weekend dinner.
- 2 cups basmati rice
- 500g chicken, cut into pieces
- 2 large onions, sliced
- 4 cloves garlic, minced
- 2 inches fresh ginger, grated
- 2 tomatoes, chopped
- 1/2 cup yogurt
- 2 tablespoons biryani masala
- 1 teaspoon turmeric
- 4 green cardamoms
- 4 cups hot water
- Fresh mint and cilantro
How to Make Chicken Biryani
- Rinse the basmati rice until the water runs clear. Soak in cold water for 30 minutes, then drain.
- In a bowl, combine the chicken pieces with yogurt, biryani masala, turmeric, and a pinch of salt. Marinate for at least 30 minutes (or up to 2 hours for deeper flavor).
- Heat ghee or oil in a large pot over medium heat. Add the sliced onions and cook until they are deep golden brown. Remove half of the onions and set aside for garnish.
- To the onions remaining in the pot, add the minced garlic and ginger and sauté until fragrant. Add the marinated chicken and cook until lightly browned on all sides.
- Stir in the chopped tomatoes and cook until they break down into a thick sauce. If using whole spices like cardamom or cloves, add them now.
- Add the drained rice and 4 cups of hot water. Gently stir to combine, bring to a simmer, then reduce heat to low. Cover and cook for 20–25 minutes, or until the rice is tender and the liquid has been absorbed.
- Turn off the heat and let the biryani rest, covered, for 5–10 minutes. Fluff the rice with a fork, top with the reserved fried onions, mint, and cilantro, and serve hot.
Servings: 6 | Prep: 45 mins | Cook: 40 mins
Tips & Variations
- For a richer flavor, cook the rice in chicken broth instead of water.
- Add a handful of raisins or fried cashews for a touch of sweetness and texture.
- Swap chicken for lamb or beef to make other versions of biryani; adjust cooking times accordingly.
- For extra heat, add a chopped green chili or a pinch of red chili powder to the tomato sauce.
- Serve with raita (a yogurt-based sauce) or a simple salad to balance the spices.
Storage & Leftovers
Leftover biryani can be refrigerated in an airtight container for up to 3 days. To reheat, sprinkle a tablespoon of water over the rice to help it steam and warm it in the microwave or on the stovetop over low heat. Biryani also freezes well; portion it into freezer-safe containers and thaw overnight in the refrigerator before reheating.
Chicken Biryani
Aromatic Indian rice dish with tender chicken marinated in yogurt and spices, layered with basmati rice and fragrant spices. Perfect for special occasions or weekend meals.
Ingredients
Method
- Rinse the basmati rice under cold water until the water runs clear, then soak for 20 minutes. Drain and set aside.
- Marinate the chicken pieces with plain yogurt, cumin, coriander, turmeric, garam masala and chili powder. Let sit for 30 minutes.
- Fry the sliced onions in ghee or oil until golden brown. Remove half for garnish. Add ginger and garlic to the pot and sauté briefly, then add the marinated chicken and brown on all sides.
- Add chopped tomatoes and whole spices such as bay leaf, cloves and cinnamon. Cook until the tomatoes soften and the chicken is tender.
- Stir in the drained rice and water or chicken broth. Add salt to taste. Bring to a boil, then reduce the heat and simmer until the liquid is mostly absorbed.
- Cover the pot with a tight-fitting lid and cook on very low heat until the rice and chicken are fully cooked, about 15 minutes. Let the biryani rest off the heat for 10 minutes.
- Fluff the biryani gently with a fork and garnish with the reserved fried onions and chopped cilantro and mint. Serve hot.