Simple Chicken Biryani
Transform your weeknight dinner into a feast with this Simple Chicken Biryani—a fragrant, one-pot dish that effortlessly combines tender chicken, aromatic basmati rice, and a medley of bold spices. Perfect for beginners, this recipe simplifies traditional biryani techniques without sacrificing the rich flavors that make it a favorite. Layers of golden caramelized onions, warming whole spices, and a perfectly spiced chicken masala are topped with partially cooked rice and a luxurious saffron-infused drizzle. Steamed to perfection on "dum," the result is a vibrant, flavorful biryani that's perfect for family dinners or special occasions. Serve with cooling raita or a crisp salad for an unforgettable meal.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 500 grams Chicken (bone-in or boneless, cut into pieces)
- 2 large Onion, thinly sliced
- 2 medium Tomatoes, finely chopped
- 1 cup Plain yogurt
- 1 tablespoon Ginger-garlic paste
- 2 tablespoons Biryani masala
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 pieces Green chilies, slit
- 2 tablespoons Fresh coriander leaves, chopped
- 2 tablespoons Fresh mint leaves, chopped
- 1 assortment Whole spices (cinnamon stick, cloves, green cardamom, bay leaf)
- 3 tablespoons Vegetable oil or ghee
- 1.5 teaspoons Salt
- 4 cups Water
- 1 pinch Saffron strands (optional)
- 2 tablespoons Warm milk (for saffron, optional)
Instructions
Wash the basmati rice in cold water until the water runs clear, then soak in fresh water for 30 minutes. Drain and set aside.
Heat 3 tablespoons of oil or ghee in a large heavy-bottomed pot over medium heat. Add the whole spices (cinnamon stick, cloves, green cardamom, bay leaf) and sauté until fragrant, about 1 minute.
Add the sliced onions and cook until golden brown, stirring occasionally, about 8-10 minutes.
Add the ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
Add the chopped tomatoes, biryani masala, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil begins to separate from the mixture, about 5-7 minutes.
Add the chicken pieces and mix well to coat them with the masala. Cook for 10 minutes, stirring occasionally.
Lower the heat and stir in the yogurt, ensuring that it incorporates smoothly. Add the green chilies, chopped coriander leaves, and mint leaves. Cook for another 5 minutes.
In a separate pot, bring 4 cups of water to a boil. Add a pinch of salt and the soaked, drained basmati rice. Cook the rice until it is 70% cooked (it should still have a bite to it). Drain the rice.
If using saffron, soak the strands in warm milk for 5 minutes.
Layer the partially cooked rice evenly over the chicken mixture in the pot. Drizzle the saffron milk (if using) over the top of the rice.
Cover the pot with a tight-fitting lid or seal with aluminum foil. Lower the heat to the lowest setting and cook the biryani on 'dum' (slow steaming) for 20 minutes.
Turn off the heat and let the biryani rest for 10 minutes. Fluff the rice gently with a fork before serving.
Serve hot with raita (yogurt sauce) or a salad.
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 902 mg | 39% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 9.1 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 233 mg | 18% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 872 mg | 19% | |
*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.
