Simple Chicken Biryani
An easy and flavorful chicken biryani recipe perfect for beginners and bachelors, using ready-made biryani masala.
2h7Servings
Nutrition
762kcal
35gProtein
99gCarbs
25gFat
Ingredients
INGREDIENTS FOR CHICKEN BIRYANI
Chicken
1 kg
Basmati Rice
700 g
FOR COOKING CHICKEN
Onions
400 g
Ginger Garlic Paste
2 tbsp
Tomatoes
4 mediums
Green Chillies
6 pieces
Coriander Leaves
1 cup
Mint Leaves
1 cup
Whisked Curd
1 cup
Ready made Biryani Masala
5 tbsp
Oil
6 tbsp
FOR COOKING RICE
Shahjeera
½ tsp
Green Cardamom
4 pieces
Cloves
4 pieces
Cinnamon
2 pieces
Salt
2½ tbsp
Water
2.5 l
Mint Leaves
around
15 pieces
Instructions
1Preparation
30m
30mPrepare Chicken
Clean and wash the chicken pieces. Drain the water or pat dry.
Slice Vegetables
Slice the onions and tomatoes. Slit the green chillies.
Chop Herbs
Chop 1 cup coriander leaves and 1 cup mint leaves.
Whisk Yogurt
Whisk the yogurt and set aside.
Soak Rice
Wash and soak the Basmati Rice for 30 minutes.
2Cook the Chicken
45m
45mFry Onions
Heat 6 tbsp oil in a heavy bottom pan and add the sliced onions. Fry on high heat for around 12 minutes until the onions are light brown.
Add Aromatics
Add the ginger garlic paste and fry on low heat for 2 minutes.
Sear Chicken
Now add the chicken pieces, mix and fry on high heat for 2-3 minutes.
Add Biryani Masala
Add the ready-made Biryani Masala, mix and fry on medium heat for 3 minutes after adding a splash of water. Note: Ready-made Biryani Masala usually contains salt, so check your brand.
Cook Tomatoes
Now add the sliced tomatoes, mix well and cook on medium to low heat for 4-5 minutes until soft.
Add Yogurt and Herbs
Keep the heat on low and add the whisked yogurt. Mix well, then add the chopped coriander and mint leaves. Cook on low heat for 2 minutes until oil separates.
Simmer Chicken
Cover and cook on low heat for around 20-25 minutes until chicken is tender. Remove lid after 10 minutes, give a mix, and close the lid again. Dry up any excess water to get a thick gravy.
3Cook the Rice
20m
20mBoil Water
Take another heavy bottom pan and add around 2.5 litres of water. Place it on high heat. You may include the water in which rice was soaked for enhanced flavor.
Add Spices and Salt
Once the water starts to boil, add Shah Jeera (1/2 tsp), Green cardamom (4), Cloves (4), Cinnamon (2 pieces), and Salt (2 1/2 tbsp). Stir well to dissolve the salt completely. The water must be very salty.
Cook Rice
Once the water is boiling, add the strained basmati rice and stir gently. Continue to boil on high heat, stirring few times very gently to not break the rice.
Strain Rice
After 8-9 minutes, when the basmati rice is almost done (90%), remove it from heat and strain the water. Set aside.
4Layer and Steam Biryani
35m
35mFirst Rice Layer
Take a heavy bottom pan and spread half the cooked rice as the first layer.
Add Chicken Layer
Spread the cooked chicken with gravy uniformly on top of the rice.
Second Rice Layer
Spread the remaining rice as the top layer.
Garnish and Steam
Sprinkle some mint leaves on top of the rice. Close the lid and cook on low heat for 7-8 minutes.
Rest Biryani
Allow the biryani to rest for around 20 minutes after cooking.
Mix and Serve
Once you open the lid, mix the chicken and rice evenly.
Tips
Ensure the water for boiling rice is very salty, as this seasons the rice from within.
Check your biryani masala brand for salt content to avoid over-salting the chicken.
Don't overcook the rice; it should be 90% done before layering to prevent mushiness.
Resting the biryani after steaming allows the flavors to meld and the rice to become perfectly fluffy.