Prep Time 20 Min
Cook Time 50 Min
Servings4 servings People
Calories600 kcal
I’ve been fixing up this chicken biryani in my kitchen whenever we want something hearty but not too involved, like for weekend lunches with the family or when company drops by unannounced. It’s one of those dishes that’s common around here during gatherings, but this version skips the fuss of frying onions for hours or hunting down special pots. You parboil the rice first, cook the chicken in its sauce separately, then layer everything and let it steam together—that dum style that pulls the flavors in without much watching.The spices aren’t overpowering, just garam masala, turmeric, and a touch of saffron if you have it. In my family, we eat it straight from the pot with some yogurt on the side or a simple salad. I remember the first couple times I made it, I used too much water for the rice and it got mushy, but now I measure precisely and drain it well. It’s practical because most ingredients are staples, and it comes together in under an hour once you’re moving. No deep frying, just one pot for the final cook. Serves four easily, and leftovers hold up okay if you don’t overcook the chicken breast.(Easiest Chicken Biryani Recipe)
Ingredients
- 2 1/2 cups basmati rice
- 3 1/2 cups water
- 3 tablespoons ghee
- 1 medium onion, thinly sliced
- 2 garlic cloves, crushed
- 1 teaspoon grated fresh ginger
- 1 pound chicken breast, cut into bite-sized pieces
- 2 chicken bouillon cubes
- 2 medium tomatoes, pureed (about 1 cup)
- 1/2 cup plain yogurt
- 1 teaspoon lemon juice
- 2 tablespoons tomato paste
- 1 1/2 tablespoons garam masala
- 1/2 teaspoon ground turmeric
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh mint
- 1/4 teaspoon saffron threads soaked in 1/4 cup warm water
Instructions
- Rinse the basmati rice under cold water until the water runs clear. Put it in a pot with 3 1/2 cups water over medium heat, stir once, and let it come to a boil.
- Cover and cook for 15 minutes. Take it off the heat, drain in a colander, and spread it out to cool a bit—don’t rinse again.
- In another pot, melt the ghee over medium heat. Toss in the sliced onion and cook until it’s soft and turning golden, stirring now and then.
- Add the crushed garlic and grated ginger, stir for a minute so it doesn’t burn.
- Put in the chicken pieces and cook, stirring, until they’re white all over and mostly done.
- Stir in the bouillon cubes, pureed tomatoes, yogurt, lemon juice, tomato paste, garam masala, and turmeric. Mix everything and let it simmer to a boil. Turn off the heat and set aside.
- Take a large heavy-bottomed pot. Layer half the rice at the bottom. Add the chicken with a bit of its sauce on top, then scatter the cilantro and mint.
- Top with the rest of the rice, pour the saffron water evenly over it, and cover tightly—use foil under the lid if it doesn’t seal well.
- Cook on the lowest heat for 30 minutes. Turn off and let it sit covered for 5 minutes before opening.
Why You’ll Love This Recipe
- The layering method means less stirring and the rice picks up flavors without getting soggy.
- Balanced spices give a warm taste without needing a spice grinder.
- Fits busy evenings since most steps overlap and it reheats decently for next day.
Chef’s Tips for Perfection
- Rinse the rice thoroughly or it’ll stick together too much in the final steam.
- Keep the final simmer low to avoid scorching the bottom—use a heat diffuser if your stove runs hot.
- If chicken breast seems dry, swap for thighs; they stay juicier with the yogurt sauce.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a covered pan on low with a splash of water to loosen the rice, or microwave in short bursts stirring halfway.
Nutritional Notes
Per serving: around 600 calories, with good protein from the chicken, carbs from rice, and some from the yogurt and tomatoes.
