Go Back
–+ servings
Simplified Chicken Biryani

Simplified Chicken Biryani

Discover the joy of making Simplified Chicken Biryani with rich flavors and easy steps perfect for any occasion. Try this delicious recipe today!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 people
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g boneless chicken breast, cubed
  • 1 tbsp plain yogurt
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 0.5 tsp turmeric
  • 1 tbsp tandoori masala
  • 0.5 unit lemon Juice of half a lemon
  • to taste salt and pepper
  • 2 tbsp vegetable oil
  • 1 tbsp ghee (clarified butter)
  • 1 stick cinnamon
  • 2 cloves cloves
  • 2 cardamom pods cardamom pods
  • 1 bay leaf bay leaf
  • 1 medium onion, thinly sliced
  • 2 ripe tomatoes blended into a puree
  • 1 tsp garam masala
  • 0.5 tsp red chili powder (optional)
  • 2 cups basmati rice, washed and soaked for 30 minutes
  • 4 cups water
  • 1 bay leaf bay leaf
  • 2 cardamom pods cardamom pods
  • 0.5 tsp salt
  • 3 medium potatoes, cubed and pre-fried
  • 4 tbsp fried onions (optional)
  • 2 tbsp chopped fresh cilantro
  • 2 tbsp saffron soaked in warm milk (optional)

Equipment

  • Large pot with a tight-fitting lid
  • Skillet for cooking chicken
  • Colander for draining rice
  • Mixing bowls for marinade and masala
  • Blender or food processor for tomato puree

Method
 

  1. In a mixing bowl, combine cubed chicken with yogurt, garlic paste, ginger paste, and spices. Squeeze lemon juice and season with salt and pepper. Mix until coated and marinate in the fridge for at least 30 minutes.
  2. Heat oil in a skillet over medium heat. Add marinated chicken and cook until golden brown, about 8–10 minutes. Set aside.
  3. In a large pot, heat remaining oil and ghee. Add whole spices and sauté until fragrant. Add sliced onions and sauté until golden brown. Pour in tomato puree and sprinkle garam masala. Simmer for 5–7 minutes.
  4. In a separate pot, boil 4 cups of water. Add soaked basmati rice, bay leaf, cardamom, and salt. Cook until halfway done, about 5–6 minutes, then drain.
  5. Layer the biryani in a pot with the masala, partially cooked rice, chicken tikka, fried potatoes, and fried onions. Repeat layers and finish with a final layer of rice. Drizzle saffron milk on top. Cover and steam on low heat for 15–20 minutes.
  6. Garnish with chopped cilantro and serve hot with yogurt raita or salad.

Nutrition

Calories: 500kcalCarbohydrates: 60gProtein: 30gFat: 15gSaturated Fat: 5gCholesterol: 75mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 3mg

Notes

Leftover biryani can be refrigerated for up to 3 days. Reheat with a sprinkle of water to retain moisture.
For a vegetarian version, substitute chicken with paneer or mixed vegetables.
For added richness, melt butter over the top layer of rice before covering the pot.
Always rinse and soak basmati rice to achieve the perfect texture.
Tried this recipe?Let us know how it was!