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Chicken Biryani Recipe

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★★★★★

4.9 from 82 reviews

A fragrant and flavorful Chicken Biryani made with marinated chicken, basmati rice, and aromatic spices, cooked together in a single pot to create a delicious one-pot meal infused with the perfect blend of Indian spices and fresh herbs.

Ingredients

Scale

Rice

  • 3 cups basmati rice (rinsed and soaked in water for 30 minutes)

Chicken and Marinade

  • 1.5 lbs chicken, cut into pieces
  • 1 cup plain yogurt
  • 4 cloves garlic, minced
  • 1 inch ginger, minced
  • 2–3 pieces green chilies, slit
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric powder
  • Salt, to taste

Spices and Aromatics

  • 1/4 cup cooking oil or ghee
  • 1 teaspoon cumin seeds
  • 2–3 whole cloves
  • 2–3 pods green cardamom
  • 1 small stick cinnamon
  • 1 large onion, thinly sliced

Additional

  • 4 cups water
  • Fresh cilantro leaves, for garnish
  • Fresh mint leaves, for garnish

Instructions

  1. Prepare the Rice: Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
  2. Marinate the Chicken: In a large bowl, combine the chicken pieces, yogurt, garlic, ginger, green chilies, coriander powder, garam masala, turmeric powder, and salt. Mix well and marinate for at least 30 minutes or up to overnight in the fridge for deeper flavor.
  3. Heat Spices: Heat the oil or ghee in a large pot or Dutch oven over medium heat. Add cumin seeds, cloves, cardamom pods, and cinnamon stick. Sauté for about 1 minute until the spices release their fragrance.
  4. Sauté Onions: Add the thinly sliced onions and cook, stirring often, until they turn golden brown, which should take about 8-10 minutes.
  5. Cook Chicken: Add the marinated chicken to the pot and cook until it turns opaque and is no longer pink, about 5-7 minutes, stirring occasionally to ensure even cooking.
  6. Add Rice: Once the chicken is browned, add the soaked and drained basmati rice to the pot. Gently stir to combine evenly with the chicken and spices.
  7. Add Water and Salt: Pour in the 4 cups of water and adjust salt as needed. Bring the mixture to a rolling boil over medium heat.
  8. Simmer: Once boiling, reduce the heat to low and cover the pot tightly. Let the biryani cook undisturbed for 25-30 minutes until the rice is tender and has absorbed all the liquid.
  9. Rest the Biryani: Turn off the heat and allow the biryani to rest, covered, for an additional 10 minutes to let the flavors meld and steam to finish cooking.
  10. Garnish and Serve: Fluff the biryani gently with a fork to separate the grains. Garnish with fresh cilantro and mint leaves before serving hot.

Notes

  • For more flavor, marinate the chicken overnight in the refrigerator.
  • Use good quality basmati rice for the best texture and aroma.
  • You can substitute chicken with lamb or vegetables for variations.
  • Adjust green chilies to control the heat level.
  • Be sure to cover the pot tightly during cooking to trap steam and cook the rice evenly.

Keywords: Chicken Biryani, Indian rice dish, aromatic chicken recipe, one-pot meal, spiced chicken and rice

Find it online: https://kitchenbyrita.com/chicken-biryani-recipe/