Easy Chicken Biryani

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.

Course Main Course

Cuisine American, Indian

Diet Gluten Free

Keyword biryani, easy chicken biryani, indian food

Prep Time 15

Cook Time 20

Resting Time 15

Total Time 50

Servings

Calories 515kcal

Author Robin Miller

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.

Nutrition