Fuss Free Biryani Chicken
Say goodbye to intricate cooking methods with this "Fuss Free Biryani Chicken" recipe, a simplified take on the classic Indian dish that doesn't skimp on flavor. Perfect for weeknight dinners, this one-pot wonder combines aromatic basmati rice, tender bone-in chicken thighs, and a medley of warm spices like garam masala, turmeric, and cumin, all infused with the richness of yogurt and the freshness of cilantro and mint. With minimal prep and no layering hassle, this recipe ensures authentic biryani flavors with half the effort. Ready in just about an hour, it’s the ideal choice for satisfying cravings without overwhelming your schedule. Keywords: easy biryani recipe, chicken biryani, one-pot dinner, fuss-free biryani, simple Indian chicken rice dish.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 cups Basmati rice
- 1 pound Chicken thighs (bone-in, skinless)
- 1 cup Plain yogurt
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 medium Onion (thinly sliced)
- 1 medium Tomato (chopped)
- 4 pieces Whole spices (cinnamon stick, bay leaf, cloves, and cardamom pods)
- 2.5 cups Chicken broth (optional or water)
- 0.25 cup Fresh cilantro (chopped)
- 0.25 cup Fresh mint leaves (optional, chopped)
- 1 tablespoon Lemon juice
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.
In a large bowl, marinate the chicken with yogurt, garlic, ginger, turmeric, cumin, coriander, garam masala, red chili powder, and salt. Let it sit for 20 minutes.
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the whole spices (cinnamon stick, bay leaf, cloves, and cardamom pods) and sauté for 1 minute to release their aroma.
Add the sliced onions and cook until golden brown, stirring occasionally, about 8 minutes.
Add the chopped tomato and cook until soft and mushy, about 5 minutes.
Add the marinated chicken to the pot and cook until the chicken is browned on all sides, about 5-7 minutes.
Spread the drained rice evenly over the chicken. Do not stir.
Pour the chicken broth (or water) over the rice and bring to a boil. Reduce the heat to low, cover with a tight-fitting lid, and simmer for 25 minutes.
Turn off the heat and let the pot sit, covered, for another 10 minutes to allow the flavors to meld.
Fluff the rice gently with a fork. Garnish with fresh cilantro, mint leaves (if using), and a drizzle of lemon juice.
Serve hot with raita or a side salad.
Nutrition Facts
Calories |
1786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.6 g | 89% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 458 mg | 153% | |
| Sodium | 2902 mg | 126% | |
| Total Carbohydrate | 172.8 g | 63% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 25.4 g | ||
| Protein | 116.8 g | 234% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 782 mg | 60% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3132 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
