Easy Chicken Biryani Flavor (Printable)

Tender chicken cooked with basmati rice and warming spices for a quick, satisfying meal.

# What you'll need:

→ Chicken

01 - 1.1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2 tbsp plain yogurt
03 - 1 tsp ground turmeric
04 - 1 tsp ground cumin
05 - 1 tsp ground coriander
06 - 1 tsp chili powder (optional, adjust to taste)
07 - 1 tsp salt

→ Rice

08 - 1½ cups basmati rice, rinsed well
09 - 2½ cups water

→ Vegetables & Aromatics

10 - 2 tbsp vegetable oil or ghee
11 - 1 large onion, finely sliced
12 - 2 garlic cloves, minced
13 - 1 tbsp fresh ginger, minced
14 - 1 large tomato, diced

→ Whole Spices

15 - 1 bay leaf
16 - 4 whole cloves
17 - 4 green cardamom pods
18 - 1 cinnamon stick

→ Garnish

19 - 2 tbsp chopped fresh cilantro
20 - 2 tbsp fried onions (optional)
21 - Lemon wedges

# Method:

01 - Combine chicken pieces with yogurt, turmeric, cumin, coriander, chili powder, and salt in a bowl. Mix thoroughly and marinate for at least 10 minutes.
02 - Heat oil or ghee in a large heavy-bottomed pot over medium heat. Add sliced onions and sauté until golden brown, approximately 6 to 8 minutes.
03 - Stir in minced garlic and ginger, cooking for 1 minute until fragrant.
04 - Add diced tomato and cook for an additional 2 to 3 minutes until softened.
05 - Add bay leaf, cloves, cardamom pods, and cinnamon stick. Stir and cook for 1 minute to release their aroma.
06 - Add marinated chicken to the pot and cook for 5 to 7 minutes until lightly browned and partially cooked.
07 - Gently mix rinsed basmati rice with the chicken and spices, ensuring even distribution.
08 - Pour in water and bring to a gentle boil. Reduce heat to low, cover tightly, and simmer for 18 to 20 minutes until rice is cooked and liquid is absorbed.
09 - Remove from heat and let stand, covered, for 5 minutes. Fluff rice with a fork before serving.
10 - Top with chopped cilantro, fried onions, and lemon wedges. Serve hot.

# Expert Advice:

01 -
  • One pot means one mess, and the rice soaks up every bit of the spiced chicken drippings as it cooks.
  • The whole spices perfume your kitchen in a way that makes you feel like you know what you're doing, even when you're winging it.
  • It tastes like you labored for hours, but you'll be eating in under an hour start to finish.
02 -
  • Rinse the basmati rice until the water runs clear or you'll end up with sticky, gummy rice instead of light, separate grains.
  • Don't skimp on browning the onions, that deep caramelization is where half the flavor lives.
  • If the rice looks dry before it's fully cooked, add a few tablespoons of water and cover again, better slightly wet than scorched on the bottom.
03 -
  • Toast the whole spices in the dry pot for thirty seconds before adding the oil, it wakes up their oils and makes the whole dish more aromatic.
  • Use a kitchen towel under the lid during the final simmer to catch condensation and keep the rice grains dry and fluffy.
  • Let the pot rest off the heat for five full minutes before fluffing, this lets the steam redistribute and prevents the bottom layer from sticking.
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