Easy Chicken Biryani (Printable)

Aromatic one-pot dish with tender chicken, basmati rice, and warming spices for a quick, flavorful 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)
07 - 1 tsp salt

→ Rice

08 - 1.5 cups basmati rice, rinsed well
09 - 2.5 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 with yogurt, turmeric, cumin, coriander, chili powder, and salt. Mix thoroughly and marinate for 10 to 30 minutes to enhance flavor.
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 - Add minced garlic and ginger to the pot, cooking for 1 minute until fragrant.
04 - Stir in diced tomato and cook for 2 to 3 minutes until softened.
05 - Incorporate bay leaf, cloves, cardamom pods, and cinnamon stick. Stir for 1 minute to release aromatic oils.
06 - Add marinated chicken pieces and cook for 5 to 7 minutes until lightly browned and partially cooked through.
07 - Gently fold in rinsed basmati rice, ensuring even distribution with chicken and spices.
08 - Pour in water, 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 allow to stand covered for 5 minutes. Fluff rice gently with a fork.
10 - Top with chopped fresh cilantro, fried onions if desired, and lemon wedges. Serve warm.

# Expert Tips:

01 -
  • One pot means one cleanup, and honestly, that's half the battle on a weeknight.
  • The spices bloom right there in front of you—your whole kitchen smells like a spice market without leaving home.
  • Tender chicken thighs stay juicy while the rice absorbs all those aromatic flavors, so every bite tastes intentional.
02 -
  • Using a heavy-bottomed pot with a tight-fitting lid is not optional—it ensures even heat distribution and prevents the rice from burning on the bottom while staying undercooked on top.
  • Rinsing the rice isn't just a step; it's the difference between fluffy individual grains and a starchy, clumpy mess that tastes like disappointment.
  • Chicken thighs are genuinely forgiving, but if you use breast meat, you have to watch it like a hawk or it'll be dry before you know it.
03 -
  • Don't skip rinsing the rice; it's the difference between fluffy separate grains and a pasty, disappointing mass.
  • A tight-fitting lid is essential—if yours doesn't seal well, drape foil over the pot before covering it so the steam does its job properly.
  • Marinate the chicken while you prep other ingredients so nothing feels rushed, and the spices have time to work their magic.
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