why make this recipe
White Chicken Biryani is light, fragrant, and easy to cook. It uses simple ingredients and gives a clean, mild flavor that many people like. This biryani is good when you want a tasty meal without heavy spices. If you enjoy easy chicken meals, you may also like this list of chicken breast recipes you’ll love.
introduction
This White Chicken Biryani mixes cooked chicken with basmati rice, herbs, and mild spices. The dish is soft, fragrant, and not too hot. It makes a nice family meal or a dish to share at a small gathering. The recipe below is simple and uses common pantry items.
how to make White Chicken Biryani
Follow the steps in the Directions section to cook the biryani. Work in order: rinse and soak the rice first, then cook the onion and chicken, add herbs and spices, mix rice in, and cook until the rice is fluffy. Rest the biryani for 10 minutes before you fluff and serve.
Ingredients :
- 2 cups basmati rice
- 500g chicken, cut into pieces
- 1 large onion, thinly sliced
- 2 tomatoes, chopped
- 1/2 cup yogurt
- 2 tablespoons ginger-garlic paste
- 1/4 cup chopped mint leaves
- 1/4 cup chopped coriander leaves
- 4-5 green chilies, slit
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 2-3 tablespoons ghee or oil
- Salt to taste
- Water as needed
Directions :
- Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.
- In a large pot, heat ghee or oil over medium heat. Add the sliced onions and sauté until they are golden brown.
- Add ginger-garlic paste and sauté for a minute, then add chopped tomatoes, green chilies, turmeric powder, and salt. Cook until the tomatoes are soft.
- Add the chicken pieces and cook until they are browned. Stir in yogurt, mint, coriander leaves, and garam masala. Cook for a few minutes until chicken is cooked through.
- Add the soaked rice to the chicken mixture and gently mix. Pour enough water to cover the rice, about 4 cups, and bring it to a boil.
- Once boiling, reduce the heat to low, cover, and cook for about 20 minutes or until the rice is fully cooked and fluffy.
- Remove from heat and let it sit covered for an additional 10 minutes. Fluff the biryani with a fork before serving. Serve warm with raita or salad.
how to serve White Chicken Biryani
Serve warm with plain yogurt raita, fresh salad, or sliced cucumbers and onions. You can also add a squeeze of lemon for freshness. For side ideas, see simple baked options like these baked chicken breast recipes.
how to store White Chicken Biryani
- Cool the biryani to room temperature within two hours.
- Store in an airtight container in the fridge for up to 3 days.
- To freeze, place in a freezer-safe container for up to 2 months.
- Reheat gently on the stove with a splash of water, or in the microwave until hot.
tips to make White Chicken Biryani
- Use good quality basmati rice for fluffy grains.
- Do not skip soaking the rice; it helps the rice cook evenly.
- Brown the onions well for better taste.
- Use yogurt at room temperature to mix well with chicken.
- Keep heat low when the pot is covered so the rice cooks slowly and stays fluffy.
variation (if any)
- Add fried cashews or raisins for a mild sweet touch.
- Use boneless chicken pieces for faster cooking.
- Add a pinch of saffron soaked in milk for a richer aroma and light color.
- For a vegetarian version, swap chicken with mixed vegetables or paneer.
FAQs
Q: Can I use brown rice for this biryani?
A: You can, but brown rice needs more water and more cooking time. Adjust time and water.
Q: Can I make this biryani in a rice cooker?
A: Yes. Cook the chicken and spices on the stove, then add rice and water to the cooker and finish there.
Q: Is this dish spicy?
A: No. It is mild. You can change the number of green chilies to make it hotter or milder.
Q: Can I use frozen chicken?
A: Thaw the chicken first so it cooks evenly with the other ingredients.
Conclusion
For more tips and a step-by-step photo guide, see this detailed recipe for White Biryani – Gloriously aromatic and EASY! – Flour & Spice.
White Chicken Biryani
Ingredients
Method
- Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.
- In a large pot, heat ghee or oil over medium heat. Add the sliced onions and sauté until they are golden brown.
- Add ginger-garlic paste and sauté for a minute, then add chopped tomatoes, green chilies, turmeric powder, and salt. Cook until the tomatoes are soft.
- Add the chicken pieces and cook until they are browned. Stir in yogurt, mint, coriander leaves, and garam masala. Cook for a few minutes until chicken is cooked through.
- Add the soaked rice to the chicken mixture and gently mix. Pour enough water to cover the rice, about 4 cups, and bring it to a boil.
- Once boiling, reduce the heat to low, cover, and cook for about 20 minutes or until the rice is fully cooked and fluffy.
- Remove from heat and let it sit covered for an additional 10 minutes. Fluff the biryani with a fork before serving.