This classic dish features buttery-soft chicken, fluffy basmati rice, and caramelized vegetables - all scented with warming aromatic herbs and spices. It's the ultimate one pot meal, and it's a flavor explosion on the palate. If you're a fan of Indian food, this is a must for your recipe repertoire. 

What is biryani? Pronounced bee·ree·aa·nee, biryani is a rice dish composed of many spices, vegetables, and oftentimes meat (like chicken and lamb). With roots in Persia and Pakistan, it's a staple Indian food, and there are a gazillion different ways to make it. And the are varying heat levels too! 

Why did I say "easy" chicken biryani? I called this dish easy because many recipes for biryani are quite lengthy, with 30+ ingredients and multiple steps. In this recipe, I take advantage of store-bought biryani paste (or biryani masala) which both consist of several different ingredients. With one ingredient, you can enjoy the essence of dozens of different herbs and spices. 

You can make this dish vegetarian if desired. In fact, the first biryani I had was in Mumbai, and it was vegetarian. Mildly spicy and brimming with flavor, it was one of the best meals I've ever had. That's why I created this dish, so I can whisk myself back to India on a culinary journey. For a vegetarian version, simply leave the chicken out. If you want to add protein, fold in scrambled eggs or seared tofu after the rice is finished cooking. 

Feel free to make this dish really spicy if desired. I would call this dish "medium" on the heat level scale. I brought it to my son in college (he recently spent his summer in India) and he said it needed more heat. Mind you, his tolerance for heat is beyond anyone you will ever meet. Even in India, they were shocked at what he could tolerate. So, if you like a heavily spicy dish, I suggest adding the minced chili pepper below. I only added half of the pepper this time; if I added the whole one, it would have been too hot for me! You can also add cayenne pepper to taste. 

Serves 4

INGREDIENTS

1 1/4 pounds boneless skinless chicken thighs, cut into bite-size pieces

1/4 cup yogurt

1 1/2 tablespoons chili powder, I used Kashmiri chili powder

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

Salt

2 tablespoons vegetable oil

1 small red or yellow onion, chopped

2-3 cloves garlic, minced

1 tablespoon minced fresh ginger

1 green chili pepper, seeded and minced (optional)

1/3 cup biryani spice paste, or 2 tablespoons biryani masala 

14-ounce can petite diced tomatoes, or regular diced tomatoes

1 cup basmati rice, rinsed well and drained

1 cup water, or more if needed

1 tablespoon butter or ghee

Chopped green onions or cilantro for serving

INSTRUCTIONS

In a medium bowl, combine the chicken, yogurt, chili powder, cumin, turmeric, and 1/2 teaspoon salt. Turn to coat the chicken. Let stand for 15 minutes. 

Heat the oil in a large, high-sided skillet over medium-high heat. Add the chicken and cook for 3 minutes, turning frequently. Add the onion, garlic, ginger, and chili pepper (if using) and cook for 3 to 5 minutes, until the onion is soft, stirring frequently. Fold in the spice paste. Stir in the tomatoes. Spread the mixture out in the pan. 

Pour the rice over the chicken mixture and spread out in an even layer (do not stir it in). Gently pour over the water (do not stir). Bring to a simmer. 

Reduce the heat to low, cover and cook for 15 to 20 minutes, until the liquid is absorbed and the rice is tender. If the rice is not tender and the water is completely absorbed, add 1/4 cup water and continue cooking. Cooking time will depend on the quality of your basmati rice. 

Remove the pan from the heat, top the rice with the butter (or ghee), cover, and let stand for 5 minutes. Fluff the mixture with a fork, top with green onions or cilantro and serve.