Print

Best and Easy Chicken Biryani Recipe | How to Make Biryani Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 11 reviews

A flavorful and aromatic Chicken Biryani recipe that combines marinated chicken thighs with partially cooked basmati rice, infused with a blend of traditional Indian spices. This easy-to-make biryani uses stovetop cooking to create a delicious one-pot meal perfect for lunch or dinner.

Ingredients

Rice

  • 1 cup Basmati rice
  • 4 to 5 cups Water
  • 1 teaspoon Salt

Chicken Marination

  • 400 grams Chicken thighs
  • ¼ teaspoon Turmeric powder
  • 1 teaspoon Red chili powder
  • 1 teaspoon Salt
  • Juice of 1 lemon

Biryani Base and Toppings

  • 2 Onions, chopped lengthwise
  • 5 to 6 Garlic cloves, finely chopped
  • 1 inch Ginger, finely chopped
  • 2 to 3 Green chilies, slit
  • 2 Tomatoes, diced
  • 6 to 8 strands Coriander leaves (cilantro)
  • ¼ cup Mint leaves (Pudina), loosely packed
  • 1 ½ tablespoon Oil
  • 1 inch Cinnamon stick (Dalchini)
  • 3 to 4 Cardamom pods (Elaichi)
  • 3 to 4 Cloves (Lavang)
  • 2 Bay leaves (Tej Patta)
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 tablespoon Biryani or Tandoori Masala
  • 1 tablespoon Butter or ghee
  • ¼ cup Water

Instructions

  1. Prepare the Rice: Wash and soak the basmati rice in water for 15 minutes. In a pot, combine soaked rice, 4 to 5 cups of water, and 1 teaspoon salt. Bring to a boil over high heat, then reduce to medium flame and cook until the rice is about 80% cooked. Drain the rice and set aside.
  2. Marinate the Chicken: In a mixing bowl, add chicken thighs along with turmeric powder, red chili powder, salt, and lemon juice. Mix thoroughly and let it marinate for 15 minutes to absorb the flavors.
  3. Cook the Spices: Heat 1 ½ tablespoons of oil in a pan over medium heat. Add cinnamon stick, cardamom pods, cloves, bay leaves, and cumin seeds. Sauté for a few seconds until fragrant.
  4. Cook the Chicken: Add the marinated chicken to the pan and cook for 3 minutes. Then add finely chopped garlic, ginger, and slit green chilies. Stir and cook for another 2 minutes, allowing the chicken to develop flavor.
  5. Add Vegetables and Herbs: Incorporate chopped onions, diced tomatoes, coriander leaves, mint leaves, and biryani or tandoori masala. Mix well and cook for about a minute. Then spread the mixture evenly to cover the base of the pan.
  6. Layer the Rice: Spread the partially cooked rice evenly over the chicken mixture. Garnish with additional mint and coriander leaves for freshness and aroma.
  7. Final Cooking: Dot the top with butter or ghee, sprinkle some extra biryani or tandoori masala powder, and splash ¼ cup water over the rice. Cover the pan tightly and cook on low flame for 20 minutes or until the rice is fully cooked and flavors meld together.

Notes

  • Soaking the rice before cooking helps achieve fluffy, separate grains.
  • Use chicken thighs as they remain tender and juicy during cooking.
  • Adjust the amount of green chili and red chili powder to your preferred spice level.
  • Cooking on low flame after layering ensures the biryani cooks evenly without burning.
  • Butter or ghee adds richness and aroma but can be substituted with oil for a lighter version.
  • You can add fried onions on top for extra flavor and crunch.

Find it online: https://marthatasty.com/best-and-easy-chicken-biryani-recipe-how-to-make-biryani-recipe/