Description
Chicken Biryani is a bold, comforting rice dish made with tender chicken, fragrant basmati rice, and warm Indian spices. This one-pot recipe is perfect for weeknight dinners or special occasions.
Ingredients
3 tablespoons olive oil or ghee
4 boneless, skinless chicken thighs, cut into 1-inch chunks
1 yellow onion, diced
1 tablespoon garlic, minced
1 tablespoon ginger, minced
2 Roma tomatoes, grated
1/2 cup water
1 green bell pepper, sliced
2 teaspoons kosher salt
1/4 teaspoon cayenne pepper
1/2 teaspoon coarse ground black pepper
2 teaspoons garam masala
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
4 cups chicken broth
2 cups basmati rice, rinsed and drained
Instructions
Heat olive oil in a large Dutch oven over medium-high heat.
Add chicken and cook until browned on both sides.
Add onion and cook until translucent, about 3–4 minutes.
Stir in garlic, ginger, tomatoes, and water. Simmer until liquid reduces, about 20 minutes.
Add bell pepper, salt, cayenne, black pepper, garam masala, coriander, turmeric, cumin, and cinnamon. Stir well.
Pour in chicken broth and bring to a boil.
Add basmati rice, reduce heat to low, cover, and cook for 18–20 minutes.
Remove from heat and let rest, covered, for 5 minutes before fluffing and serving.
Notes
Chicken thighs stay juicier than chicken breast and are recommended.
Rinsing basmati rice helps keep the grains fluffy.
Adjust cayenne pepper to control spice level.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: One-Pot, Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 531 kcal
- Sugar: 3 g
- Sodium: 1439 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.1 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 98 mg