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Easy Chicken Biryani Recipe

Chicken Biryani is most popular dish of Asian countries, especially in Pakistan and India. One dish with chicken, fragrant rice and spicy ingredients make you crazy while eating.  In Pakistan and India if you are going as a guest for dinner or lunch, definitely you will find Chicken Biryani at table. Now chicken biryani recipe has been added with more flavors and taste by adding some different ingredients. No matter where do you live in USA or UAE, you can easily find all ingredients from market and can easily cook. That is why, today we are going to share our first Chicken Biryani recipe.

chicken biryani recipe

How to make Easy Chicken Biryani Recipe

Preparation Time: 30 minutes to 1 hour

Cooking Time: 30 minutes to 1 hour

Serving Size: 1 Serve

Take a pen and paper and cross check that all ingredients you have.


Ghee or olive oil: 3 tablespoons

Chicken thighs boneless and skinless: 3 to 4

Yellow onion cut into 1/2-inch dice: 1

Garlic minced: 1 tablespoon

Ginger minced: 1 tablespoon

Roma tomatoes grated: 2 tomatoes

Water: 1/2 cup

Green bell pepper sliced: 1

Kosher salt: 2 teaspoons

Cayenne pepper: 1/4 teaspoon

Black pepper: 1/2 teaspoon

Garam masala: 2 teaspoons

Coriander: 1 teaspoon

Ground turmeric: 1/2 teaspoon

Cumin: 1 teaspoon

Cinnamon: 1/2 teaspoon

Chicken broth: 4 cups

Basmati rice rinsed and drained: 2 cups

Indian Chicken Biryani Recipe

Instructions for Chicken Biryani

  1. Wash rice thoroughly until water runs clear. Then leave rice soak in taped water for 30 minutes.
  2. Add Ghee or olive oil in large Dutch oven over medium high heat.
  3. Add chicken in oil while (oil starts to heat) and cook until brown on both sides.
  4. At this step, add in onions and cook until it color become semi-transparent or brownish about 3-4 minues.
  5. Stir in garlic, tomatoes, ginger, and 1/2 cup of water
  6. Bring to a simmer, and cook until the water has evaporated it may take about 20 minutes.
  7. Now add in the bell pepper, salt, cayenne, garam masala, black pepper, cumin, turmeric, and cinnamon, stirring well.
  8. Add in the chicken broth and boil.
  9. Add in the basmati rice, reduce to low heat and cook (covered the Dutch oven) for 18-20 minutes.
  10. Turn off the heat and let sit for five minutes before opening, and turn layer of rice twice or thrice and serve.


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