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White Chicken Biryani

A light and fragrant biryani featuring cooked chicken mixed with basmati rice, herbs, and mild spices, perfect for a family meal or small gathering.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Biryani
  • 2 cups basmati rice Use good quality basmati rice for fluffy grains.
  • 500 g chicken, cut into pieces Boneless chicken pieces can be used for faster cooking.
  • 1 large onion, thinly sliced Brown the onions well for better taste.
  • 2 tomatoes, chopped Tomatoes should be soft when added.
  • 1/2 cup yogurt Use yogurt at room temperature for better mixing.
  • 2 tablespoons ginger-garlic paste
  • 1/4 cup chopped mint leaves
  • 1/4 cup chopped coriander leaves
  • 4-5 green chilies, slit Adjust quantity for desired spiciness.
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 2-3 tablespoons ghee or oil
  • Salt to taste
  • Water as needed Water as needed Approximately 4 cups to cover the rice.

Method
 

Preparation
  1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.
  2. In a large pot, heat ghee or oil over medium heat. Add the sliced onions and sauté until they are golden brown.
  3. 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.
  4. 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.
  5. 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.
Cooking
  1. Once boiling, reduce the heat to low, cover, and cook for about 20 minutes or until the rice is fully cooked and fluffy.
  2. Remove from heat and let it sit covered for an additional 10 minutes. Fluff the biryani with a fork before serving.

Notes

Serve warm with plain yogurt raita, fresh salad, or sliced cucumbers and onions. Optionally, add a squeeze of lemon for freshness. Allow leftovers to cool to room temperature within two hours and store in an airtight container in the fridge for up to 3 days. To freeze, use a freezer-safe container for up to 2 months and reheat gently.