Name: Chicken Biryani Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Indian
Ingredients: 3 tablespoons olive oil, or ghee if available; 4 chicken thighs, boneless and skinless, cut into 1 inch chunks; 1 yellow onion, cut into 1/2-inch dice; 1 tablespoon garlic, minced; 1 tablespoon ginger, minced; 2 roma tomatoes, grated; 1 green bell pepper, sliced; 1/2 cup water; 4 cups chicken broth; 2 teaspoons Kosher salt; 1/4 teaspoon cayenne pepper; 1/2 teaspoon coarse ground black pepper; 2 teaspoons garam masala; 1 teaspoon coriander; 1/2 teaspoon ground turmeric; 1 teaspoon cumin; 1/2 teaspoon cinnamon; 2 cups basmati rice, rinsed and drained

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Introduction

Chicken Biryani is a flavorful and aromatic one-pot rice dish that combines tender chicken with fragrant spices and basmati rice. This comforting meal is perfect for a family dinner or entertaining guests, bringing a taste of Indian cuisine to your kitchen.

A white round bowl filled with a bright orange mix of cooked rice and vegetables, showing visible layers of yellow-orange rice grains with spices, chunks of light brown mushrooms, and green bell pepper slices spread evenly throughout; small green herbs are sprinkled on top, adding contrast. The bowl is placed on a wood surface with a pale green cloth on the left side and some green herb leaves and sliced red vegetables in the blurred background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons olive oil or ghee if available
4 chicken thighs, boneless and skinless, cut into 1 inch chunks
1 yellow onion, cut into 1/2-inch dice
1 tablespoon garlic, minced
1 tablespoon ginger, minced
2 roma tomatoes, grated
1/2 cup water
1 green bell pepper, sliced
2 teaspoons Kosher salt
1/4 teaspoon cayenne pepper
1/2 teaspoon coarse ground black pepper
2 teaspoons garam masala
1 teaspoon coriander
1/2 teaspoon ground turmeric
1 teaspoon cumin
1/2 teaspoon cinnamon
4 cups chicken broth
2 cups basmati rice, rinsed and drained

Instructions

Step 1: Heat olive oil in a large Dutch oven over medium-high heat.
Step 2: Add the chicken pieces and cook until browned on both sides.
Step 3: Add the diced onion and cook until translucent, about 3 to 4 minutes.
Step 4: Stir in minced garlic, ginger, grated tomatoes, and ½ cup water.
Step 5: Bring to a simmer and cook until the water has evaporated, approximately 20 minutes.
Step 6: Add the sliced bell pepper, salt, cayenne, black pepper, garam masala, coriander, turmeric, cumin, and cinnamon. Stir well to combine.
Step 7: Pour in the chicken broth and bring the mixture to a boil.
Step 8: Stir in the rinsed basmati rice, reduce heat to low, cover, and cook for 18 to 20 minutes until the rice is tender and liquid absorbed.
Step 9: Turn off the heat and let the biryani sit covered for five minutes before fluffing and serving.

Tips & Variations

Use ghee instead of olive oil for a more authentic flavor and richer aroma.
For extra heat, add finely chopped green chilies along with the spices.
Swap chicken thighs for chicken breast, but be careful not to overcook as it can dry out.
Add a handful of toasted nuts or raisins for extra texture and subtle sweetness.
Rinse basmati rice until the water runs clear to prevent stickiness.

Storage

Store leftover chicken biryani in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a little water over the rice and warm it gently in a covered pan or microwave to prevent drying out.

How to Serve

A close-up image of a white plate filled with bright yellow cooked rice mixed with pieces of cooked chicken and small bits of green herbs scattered throughout. On the fork held above the plate, there is a large cooked green pepper and some rice grains clinging to it, along with a small piece of chicken. The rice looks fluffy and slightly oily, with some reddish seasoning visible. The background shows a blurred white marbled texture and hints of a red tomato. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Basmati rice is preferred for its fragrance and long grains, but you can use jasmine or other long-grain rice. Adjust cooking time accordingly and rinse well before cooking.

Is it possible to make this biryani in a slow cooker?

Yes, you can brown the chicken and sauté the spices on the stove, then combine all ingredients in a slow cooker and cook on low for 3-4 hours. Add the rice midway through cooking to prevent it from overcooking.