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Chicken Biryani Recipe

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★★★★★

4.9 from 140 reviews

A flavorful and aromatic Chicken Biryani recipe featuring tender chicken thighs cooked with a blend of traditional spices and basmati rice, simmered to perfection in chicken broth for a wholesome and satisfying one-pot meal.

Ingredients

Scale

Protein and Vegetables

  • 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

Liquids

  • 1/2 cup water
  • 4 cups chicken broth

Spices and Seasonings

  • 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

Grains

  • 2 cups basmati rice, rinsed and drained

Instructions

  1. Heat the Oil and Brown Chicken: Add olive oil in a large dutch oven over medium-high heat. Add the chicken and cook until browned on both sides, developing a rich color and flavor.
  2. Sauté Onion: Add in the diced yellow onion and cook until translucent, about 3-4 minutes, which helps build the base flavor of the biryani.
  3. Add Aromatics and Tomatoes: Stir in minced garlic, ginger, grated tomatoes, and ½ cup water. Bring to a simmer to meld the flavors together.
  4. Simmer to Reduce Liquid: Cook until the water has evaporated, about 20 minutes, concentrating the taste and thickening the sauce around the chicken.
  5. Add Bell Pepper and Spices: Stir in the sliced green bell pepper, kosher salt, cayenne pepper, black pepper, garam masala, coriander, turmeric, cumin, and cinnamon. Mix thoroughly to evenly coat the chicken and vegetables with the spice blend.
  6. Add Chicken Broth and Boil: Pour in the chicken broth and bring the mixture to a boil, preparing the mixture for cooking the rice.
  7. Cook the Rice: Add in the rinsed and drained basmati rice. Reduce the heat to low and cover the pot. Cook for 18-20 minutes until the rice is tender and has absorbed the flavorful broth.
  8. Rest and Serve: Turn off the heat and let the biryani sit, covered, for five minutes to allow the flavors to settle and the steam to finish cooking the dish gently. Open and serve hot.

Notes

  • Using ghee instead of olive oil adds a richer, more authentic flavor.
  • Make sure to rinse the basmati rice thoroughly to remove excess starch and prevent clumping.
  • Adjust cayenne pepper to your heat preference to make the biryani mild or spicy.
  • Letting the biryani rest after cooking helps the rice grains firm up and enhances the flavor melding.
  • This recipe uses boneless chicken thighs for tenderness and quicker cooking, but bone-in pieces can be used with increased cooking time.

Keywords: Chicken Biryani, Indian chicken and rice dish, one-pot biryani, spiced chicken with basmati rice, cumin, garam masala, turmeric, easy biryani recipe

Find it online: https://kochenmitviktoria.com/chicken-biryani-recipe/