Chicken Biryani

why make this recipe

Chicken Biryani is a full meal in one pot. It has soft rice, well-spiced chicken, and fresh herbs. It fills the table and pleases many people. If you enjoy chicken dishes, you can also see 20 chicken breast recipes for more ideas.

introduction

This Chicken Biryani recipe is simple and clear. It uses common ingredients and steps you can follow at home. The result is fragrant rice and tender chicken with warm spices. The recipe works for weeknights or for guests.

how to make Chicken Biryani

1. Rinse and soak the basmati rice so it cooks evenly.
2. Fry the sliced onions in oil or ghee until golden.
3. Add garlic, ginger, and green chilies. Cook until you smell the spices.
4. Add tomatoes and cook till soft, then add chicken pieces. Cook until the chicken loses its pink color.
5. Mix in yogurt, biryani masala, and salt. Stir so the chicken gets coated with spices.
6. Add the drained rice and water, bring to a boil.
7. Lower the heat, cover, and let it simmer until the rice is done and water is gone.
8. Let the pot rest covered for 10 minutes, then fluff the rice and add chopped cilantro and mint.

Ingredients :

• 2 cups basmati rice
• 500g chicken, cut into pieces
• 1 large onion, sliced
• 2 tomatoes, chopped
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 1/4 cup yogurt
• 2-3 green chilies, slit
• 1/4 cup chopped cilantro
• 1/4 cup chopped mint leaves
• 4 cups water
• 2-3 tablespoons biryani masala
• Salt to taste
• 3-4 tablespoons oil or ghee

Directions :

1. Rinse the basmati rice under cold water until the water runs clear. Soak in water for 30 minutes, then drain.
2. Heat oil or ghee in a large pot. Add sliced onions and fry until golden brown.
3. Add minced garlic, grated ginger, and green chilies, cooking until fragrant.
4. Stir in the chopped tomatoes and cook until soft. Add the chicken pieces and cook until no longer pink.
5. Mix in yogurt, biryani masala, and salt. Cook for a few minutes until the chicken is well coated with the spices.
6. Add the drained rice and water, bringing to a boil.
7. Once boiling, reduce heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the rice is cooked and water is absorbed.
8. Remove from heat and let it sit covered for 10 minutes. Fluff the rice with a fork, then garnish with chopped cilantro and mint before serving.

how to serve Chicken Biryani

Serve hot with raita (yogurt salad), a simple green salad, or pickles. A squeeze of lemon over the rice brightens the flavors. For side ideas, try some baked chicken ideas from baked chicken breast recipes.

how to store Chicken Biryani

Cool the biryani to room temperature within two hours. Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove with a splash of water to keep the rice moist. For longer storage, freeze in a sealed container for up to 1 month.

tips to make Chicken Biryani

• Use good quality basmati rice for a nice aroma and separate grains.
• Do not skip soaking the rice; it helps the rice cook evenly.
• Fry onions until golden for deeper flavor.
• Use yogurt to keep the chicken soft.
• Keep the heat low while the rice cooks to avoid burning the bottom.

variation (if any)

• Use lamb or beef instead of chicken, but cook meat longer until tender.
• Add fried nuts and raisins for a richer biryani.
• For a vegetarian version, use mixed vegetables and paneer in place of chicken.

FAQs

Q: Can I use regular rice instead of basmati?
A: You can, but basmati gives the best texture and smell. Regular rice may clump more.

Q: Do I need to marinate the chicken?
A: This simple recipe does not need long marination. You can marinate for 30 minutes for extra flavor.

Q: How do I know when the rice is done?
A: The rice is done when the grains are soft and the water is fully absorbed. Test a few grains before turning off the heat.

Q: Can I make this biryani in a rice cooker?
A: Yes. Follow the same steps for cooking the chicken and spices in a pan, then add to the rice cooker with rice and water and cook.

Conclusion

Try this simple Chicken Biryani for a tasty homemade meal. For another clear step-by-step version and extra tips, see this Chicken Biryani Recipe – Swasthi’s Recipes.

Chicken Biryani

A fragrant and flavorful one-pot dish combining tender chicken, aromatic spices, and perfectly cooked basmati rice.

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Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Indian

Calories: 500

Ingredients Method Notes

Ingredients

  

Main ingredients

• 2 cups basmati rice Use good quality basmati rice for aroma.
• 500 g chicken, cut into pieces You can use lamb or beef instead of chicken.
• 1 large onion, sliced Fry until golden for deeper flavor.
• 2 tomatoes, chopped
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 1/4 cup yogurt Helps keep the chicken soft.
• 2-3 green chilies, slit
• 1/4 cup chopped cilantro For garnish.
• 1/4 cup chopped mint leaves For garnish.
• 4 cups water
• 2-3 tablespoons biryani masala
• Salt to taste
• 3-4 tablespoons oil or ghee For frying.

Method

 

Preparation

1. Rinse the basmati rice under cold water until the water runs clear. Soak in water for 30 minutes, then drain.
2. Heat oil or ghee in a large pot. Add sliced onions and fry until golden brown.
3. Add minced garlic, grated ginger, and green chilies, cooking until fragrant.
4. Stir in the chopped tomatoes and cook until soft. Add the chicken pieces and cook until no longer pink.
5. Mix in yogurt, biryani masala, and salt. Cook for a few minutes until the chicken is well coated with the spices.
6. Add the drained rice and water, bringing to a boil.
7. Once boiling, reduce heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the rice is cooked and water is absorbed.
8. Remove from heat and let it sit covered for 10 minutes. Fluff the rice with a fork, then garnish with chopped cilantro and mint before serving.

Notes

Serve hot with raita, a green salad, or pickles. A squeeze of lemon brightens the flavors. Cool the biryani to room temperature within two hours and store in an airtight container for up to 3 days. For longer storage, freeze for up to 1 month.