Easy Chicken Biryani Flavor (Print)

Aromatic blend of tender chicken, spices, and basmati rice cooked together for a flavorful meal.

# What You 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)
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, thinly 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

# Directions:

01 - Combine chicken pieces with yogurt, turmeric, cumin, coriander, chili powder, and salt in a bowl. Mix thoroughly and marinate for 10 to 30 minutes.
02 - Heat vegetable oil or ghee in a large heavy-bottomed pot over medium heat. Add sliced onions and cook until golden brown, about 6 to 8 minutes.
03 - Add minced garlic and ginger to the pot and sauté for 1 minute until fragrant.
04 - Stir in diced tomato and cook for 2 to 3 minutes until softened.
05 - Add bay leaf, cloves, cardamom pods, and cinnamon stick. Cook while stirring for 1 minute to release aromas.
06 - Add marinated chicken and cook for 5 to 7 minutes until lightly browned and partially cooked through.
07 - Gently fold in the rinsed basmati rice to the chicken and spices mixture.
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 tender and liquid absorbed.
09 - Remove from heat and let stand covered for 5 minutes. Fluff rice with a fork before serving.
10 - Sprinkle chopped cilantro, fried onions (if using), and serve with lemon wedges while hot.

# Helpful Hints:

01 -
  • It comes together in under an hour and uses one pot, which means less cleanup and more time enjoying your meal.
  • The spices bloom in oil and coat every grain of rice, so each bite tastes intentional and layered.
  • Chicken thighs stay juicy even if you're not paying constant attention, making it forgiving for weeknight cooking.
02 -
  • Don't skip rinsing the basmati rice—starch is what makes grains stick together, and washing it away is the difference between separate, fluffy rice and a clumpy mess.
  • Once you cover that pot, trust it and keep the lid on; every time you peek, you're letting steam escape and extending cooking time unpredictably.
  • If you use chicken breast instead of thighs, cut it into smaller pieces and watch it closely so it doesn't dry out during the cooking process.
03 -
  • If your pot doesn't have a tight seal, place a damp kitchen towel between the pot and its lid—it creates a barrier that keeps the steam inside where it belongs.
  • Taste a grain of rice at the 18-minute mark; if it's still slightly firm, give it another minute or two rather than defaulting to the full 20 minutes, since every stove is different.
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