Easy Homestyle Chicken Biryani
A comforting, simplified version of classic chicken biryani that gives you tender chicken and fragrant, fluffy rice without any fuss.
recipesbynani.comBiryani always feels like a celebration in a pot, but many home cooks find it a bit intimidating to make from scratch. My homestyle version keeps all those wonderful, deep spices and fluffy layers of rice, but simplifies the steps so you can easily make it on a warm family weeknight.
The secret to a great biryani is letting the rice steam right on top of the spiced chicken. This allows all those delicious juices to soak into the grains, giving you a beautiful mix of seasoned masala rice and delicate saffron rice in every single bite.
🧺 Ingredients
- 1.5 lbs chicken thighs, cut into bite sized pieces
- 2 cups Basmati rice
- 1/2 cup plain yogurt
- 1 tablespoon ginger garlic paste
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 tablespoon lemon juice
- 3 tablespoons ghee or vegetable oil
- 2 large onions, thinly sliced
- 2 medium tomatoes, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro, chopped
- A pinch of saffron strands, soaked in 2 tablespoons warm milk
- Whole spices for rice: 1 bay leaf, 3 green cardamom pods, 3 cloves, 1 small cinnamon stick
- Salt to taste
👩🍳Instructions
- 1
In a large bowl, mix the chicken with the yogurt, ginger garlic paste, garam masala, turmeric, chili powder, lemon juice, and a teaspoon of salt. Let it marinate for at least 30 minutes.
- 2
Rinse the basmati rice in cold water until the water runs clear, then soak it in fresh water for 30 minutes and drain.
- 3
Bring a large pot of water to a boil. Add the whole spices (bay leaf, cardamom, cloves, cinnamon) and a generous pinch of salt. Add the soaked rice and cook for about 6 to 7 minutes until it is cooked about 70 percent through, then drain and set aside.
- 4
In a heavy bottomed pot, heat the ghee or oil over medium heat. Add the sliced onions and fry until they are golden brown and crispy. Remove half of the onions and set them aside for later.
- 5
Add the chopped tomatoes to the remaining onions in the pot and cook until they soften. Add the marinated chicken and cook for 10 to 12 minutes, stirring occasionally, until the chicken is cooked through and you have a thick gravy.
- 6
Spread the chicken gravy evenly at the bottom of the pot. Layer the cooked rice gently on top of the chicken.
- 7
Drizzle the saffron milk over the rice, then sprinkle the reserved fried onions, fresh mint, and cilantro on top.
- 8
Cover the pot tightly with a lid, using a clean kitchen towel under the lid to trap the steam. Turn the heat to the lowest setting and let it steam for 15 minutes.
- 9
Turn off the heat and let the pot sit covered for another 5 minutes, then gently fluff the rice with a fork and serve.
💡 Tips
Store any leftovers in an airtight container in your fridge for up to three days. When you are ready to enjoy it again, sprinkle a tablespoon of water over the rice and microwave it covered so the grains stay nice and soft.
Made this recipe? Let us know how it went.
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