Easy Chicken Biryani (Print Version)

Tender chicken simmered with fragrant basmati rice and spices in a quick one-pot method.

# 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 - 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

# How To:

01 - Combine chicken pieces with yogurt, turmeric, cumin, coriander, chili powder, and salt in a bowl. Mix thoroughly and marinate for 10 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 - Add minced garlic and ginger to the pot and cook for 1 minute until fragrant.
04 - Stir in diced tomatoes and cook for 2 to 3 minutes until softened.
05 - Add bay leaf, cloves, cardamom pods, and cinnamon stick. Stir to release their aroma for 1 minute.
06 - Add marinated chicken to the pot and cook for 5 to 7 minutes until lightly browned and partially cooked through.
07 - Gently fold rinsed basmati rice into the pot, mixing to combine with chicken and spices.
08 - Pour in water, bring to a gentle boil, then reduce heat to low. Cover pot tightly and simmer for 18 to 20 minutes until rice is tender and liquid absorbed.
09 - Remove pot from heat and let stand covered for 5 minutes. Fluff rice with a fork before serving.
10 - Top with fresh cilantro, fried onions, and lemon wedges. Serve immediately while hot.

# Expert Tips:

01 -
  • Everything happens in one pot, so cleanup feels like a minor miracle on a busy night.
  • The spices bloom while you're sautéing, filling your home with an aroma that makes people ask what you're cooking before they even see it.
  • Chicken thighs stay tender and forgiving, unlike breast meat which can dry out if you look away for a second.
02 -
  • Don't lift the lid while the rice is cooking—every peek lets the steam escape and adds minutes to the cooking time for no reason.
  • If you're using chicken breast instead of thighs, reduce the cooking time slightly and check it around the 16-minute mark so it doesn't dry out.
  • The resting period at the end is essential; it lets the moisture redistribute so the rice is fluffy instead of mushy.
03 -
  • Keep your pot lid on tight by placing a clean kitchen towel under the lid before covering—it traps steam so effectively that the rice cooks evenly from all sides.
  • If you have ghee instead of oil, use it; the difference in flavor is subtle but real, like the difference between a good song and the exact song you needed to hear.
Go Back