Indian Chicken Biryani
Looking for a Flavorful Family Feast?
These Indian Chicken Biryani are a delightful dish filled with rich spices and tender chicken. Perfect for family gatherings, this easy recipe will truly impress your guests while using simple ingredients you probably already have. Ready in just 40 minutes—let’s make some delicious Indian Chicken Biryani magic!
Why You’ll Love This Indian Chicken Biryani Recipe
This recipe is guaranteed to become a household favorite. Here’s why you’ll keep coming back to it:
Ready in 40 minutes
Perfect for all ages (kid-friendly!)
Easy to make and eat
Ideal for lunch, dinner, or special occasions
Made with simple pantry ingredients
Ingredients for Indian Chicken Biryani
Main Ingredients:
- 2 cups basmati rice
- 1 lb chicken thighs, boneless and skinless, cut into pieces
- 1 large onion, thinly sliced
- 2 tomatoes, chopped
- 1/4 cup cooking oil
- 2 tablespoons ginger-garlic paste
- 1/2 cup plain yogurt
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- Juice of one lemon
- 2 tablespoons biryani masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 4 cups water
- Salt to taste
- 2 bay leaves
- 4 green cardamom pods
- 4 cloves
- 1 inch cinnamon stick
- Saffron strands, a few, soaked in warm milk
Optional Serving Suggestions:
- Raita (yogurt sauce)
- Sliced cucumbers and tomatoes
Step-by-Step Instructions for Making Indian Chicken Biryani
- Wash the basmati rice until the water runs clear, then soak it in water for 30 minutes. Drain and set aside.
- Heat oil in a large pot over medium heat. Add the whole spices (bay leaves, cardamom pods, cloves, and cinnamon stick) and sauté for a minute until fragrant.
- Add the sliced onions and fry until they are golden brown.
- Stir in the ginger-garlic paste and sauté for another two minutes.
- Add the chicken pieces and fry until they start to brown, about 5-6 minutes.
- Mix in the turmeric, red chili powder, and biryani masala, cooking for another 1-2 minutes until everything is well combined.
- Incorporate the chopped tomatoes, yogurt, half of the cilantro and mint, and lemon juice, cooking until the oil starts to separate from the gravy.
- Gently fold in the drained rice with the chicken mixture.
- Add 4 cups of water and salt to taste, then bring to a boil.
- Reduce the heat to low, cover the pot, and simmer until the rice is cooked and the water has evaporated, about 20 minutes.
- Drizzle the saffron-soaked milk over the cooked biryani, cover again, and let it sit for about 10 minutes.
- Garnish with the remaining cilantro and mint before serving.
Recipe Yield, Prep Time & Nutritional Information
Servings: 4
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Calories: Approx. 550 kcal per serving
Flavor Variations for Indian Chicken Biryani
Customize this recipe with these tasty variations:
- Stuffed Version: Add a layer of boiled eggs or fried potatoes for extra heartiness.
- Seasonal Twist: Use seasonal vegetables like peas or carrots mixed into the rice for added freshness.
- Healthier Option: Substitute regular rice with brown basmati for a healthier option.
- Gluten-Free: This recipe is naturally gluten-free with no flour used.
- Savory Twist: For a unique flavor, add roasted cashews and raisins for a sweet and savory experience.
How to Store and Reheat
Storing:
Keep leftovers refrigerated in an airtight container for up to 3 days.
Reheating:
Reheat in a microwave or on low heat in a skillet, adding a splash of water to revive the flavors without drying out the dish.
FAQs About Indian Chicken Biryani
Can I prepare this ahead?
Yes! Cook, cool, store refrigerated, and reheat before serving.
Which rice is best?
Basmati rice is traditional and gives the best flavor and texture.
Can I use other proteins?
Absolutely! Feel free to use chicken, beef, lamb, or even vegetables for a vegetarian option.
Are these freezer-friendly?
Yes! Freeze leftovers and reheat in a pan or microwave, adding a splash of water if needed.
Can I omit the yogurt?
Yes, you can use coconut milk or simply add a bit more water if you’d like to omit yogurt.
What toppings pair well?
Raita, fresh herbs, or even crispy fried onions make great toppings.
Can I reduce the spice?
Definitely! Adjust spices based on your preference for a milder dish.
Can this be made in one pot?
Sure! Just add the rice and water into the pot at the same time after browning the chicken.
Final Thoughts on This Indian Chicken Biryani
This Indian Chicken Biryani recipe is simple, savory, and a definite crowd-pleaser. With its rich flavors, fragrant spices, and nourishing ingredients, this dish is perfect for celebrating special occasions or merely enjoying a fabulous weeknight dinner. Serve it with your favorite toppings, and watch as it disappears from your table. One taste and this easy recipe will surely become a staple in your household!
Indian Chicken Biryani
Equipment
- Large Pot
- Mixing Bowl
Ingredients
Main Ingredients
- 2 cups Basmati rice Wash and soak for 30 minutes.
- 1 lb Chicken thighs, boneless and skinless Cut into pieces.
- 1 large Onion Thinly sliced.
- 2 Tomatoes Chopped.
- 1/4 cup Cooking oil
- 2 tablespoons Ginger-garlic paste
- 1/2 cup Plain yogurt
- 1/4 cup Fresh cilantro Chopped.
- 1/4 cup Fresh mint leaves Chopped.
- 1 Juice of one lemon
- 2 tablespoons Biryani masala
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 4 cups Water
- Salt To taste.
- 2 Bay leaves
- 4 Green cardamom pods
- 4 Cloves
- 1 inch Cinnamon stick
- a few Saffron strands Soaked in warm milk.
Instructions
- Wash the basmati rice until the water runs clear, then soak it in water for 30 minutes. Drain and set aside.
- Heat oil in a large pot over medium heat. Add the whole spices (bay leaves, cardamom pods, cloves, and cinnamon stick) and sauté for a minute until fragrant.
- Add the sliced onions and fry until they are golden brown.
- Stir in the ginger-garlic paste and sauté for another two minutes.
- Add the chicken pieces and fry until they start to brown, about 5-6 minutes.
- Mix in the turmeric, red chili powder, and biryani masala, cooking for another 1-2 minutes until everything is well combined.
- Incorporate the chopped tomatoes, yogurt, half of the cilantro and mint, and lemon juice, cooking until the oil starts to separate from the gravy.
- Gently fold in the drained rice with the chicken mixture.
- Add 4 cups of water and salt to taste, then bring to a boil.
- Reduce the heat to low, cover the pot, and simmer until the rice is cooked and the water has evaporated, about 20 minutes.
- Drizzle the saffron-soaked milk over the cooked biryani, cover again, and let it sit for about 10 minutes.
- Garnish with the remaining cilantro and mint before serving.
