This Chicken Biryani is packed with bold flavor, tender marinated chicken, and perfectly spiced rice in every bite. It tastes like something from your favorite Indian restaurant, but it’s surprisingly easy to make right at home!
Love Indian-inspired food as much as I do? Then you need to try my Instant Pot Butter Chicken, Tandoori Chicken, and Chicken Tikka Masala!
What Is Chicken Biryani?
This easy Chicken Biryani recipe is a staple in my household. This dish is so flavorful and a lot easier to make at home than you think. In this recipe, marinated grilled chicken is served on top of spiced, fluffy, veggie-packed basmati rice.
But what is Chicken Biryani, exactly? Traditionally, this Indian dish with Persian roots features long-grain rice that’s seasoned with fragrant spices like saffron and layered with grilled meat such as lamb, fish, or chicken, as well as vegetables and a thick gravy. Then, the biryani is covered and cooked low and slow for several hours.
My version, however, is a much quicker and more convenient take on this classic Eastern dish that’s way better than takeout. Here, I cook the chicken and rice separately, then serve them together. This is an impressive dish any home chef can make with a little time and patience (and a big appetite)!
Kelley’s Tips
Before You Get Started
- Use basmati rice. Basmati rice is longer and fluffier than regular rice, which gives biryani its classic texture.
- Spice shopping tip. Most of the spices can be found at farmers markets, in the international aisle of your grocery store, or at an Asian grocery store.
- Marinate ahead. The chicken can be marinated overnight or a day ahead for even more flavor and tender meat.
- Soak the rice. Soak and rinse the basmati rice for 30 minutes before cooking to help keep it light and fluffy instead of sticky.
- Serve with naan. Homemade naan bread pairs perfectly with biryani and is surprisingly easy to make with just 4 ingredients.
- Make it a meal. Serve it on its own or pair it with Saag Paneer for a delicious vegetarian side.
Key Ingredients for Chicken Biryani
- Basmati rice: Long grain basmati rice gives biryani its classic fluffy texture and fragrant flavor.
- Greek yogurt + lemon juice: These help tenderize the chicken while adding tangy flavor to the marinade.
- Biryani masala + warm spices: A mix of biryani masala, cardamom, cloves, cinnamon, and turmeric gives the dish its rich, authentic flavor.
- Chicken thighs: Chicken thighs stay juicy and flavorful, making them perfect for biryani.
- Chicken stock: Cooking the rice in chicken stock adds so much more flavor than water alone.
How To Make Biryani Rice
- Rinse and soak rice for 30 minutes to remove excess starch. Drain and set aside.
- Heat oil in a large pot over medium-high heat. Sauté carrots, onions, ginger, and garlic until softened and aromatic, then add the spices. Cook for 1-2 minutes, until fragrant (keep an eye on it so it doesn’t burn).
- Once the spices are toasted and fragrant, stir in diced tomatoes, chicken stock, and the rinsed rice. Bring to a simmer, and cook for 20-30 minutes, or until the rice is tender and all of the liquid is absorbed.
- Add in the peas, and stir to warm through.
- Keep on low heat until ready to serve with the chicken.
How To Make Chicken Biryani
- Marinate the chicken thighs in the Greek yogurt, lemon juice, and spices. The Greek yogurt and lemon juice help to tenderize the meat and keep it juicy. You can marinate the night before or the day of for at least 30 minutes.
- When you are ready to serve, preheat the grill to 400 degrees. Remove the chicken from the marinade and discard.
- Grill for 5-6 minutes on each side, or until fully cooked. Allow it to rest for a couple of minutes to keep the chicken juicy.
- Then, slice it up and serve it on top of the biryani rice with fresh chopped cilantro. Enjoy!
If you love this recipe then you’ll love my Tandoori Chicken Recipe!
Storage, Freezing, and Reheating Tips
- Store the cooled chicken biryani in an airtight container in the refrigerator for up to 5 days.
- Freeze the fully cooked and cooled biryani in a freezer-safe container for up to 1 month.
- Thaw overnight in the fridge before reheating. Add a splash of chicken stock while warming it up to help keep the rice soft and fluffy.
More Delicious Chicken Recipes to Try
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Chicken Biryani
Ingredients
Biryani Rice
- 2 cups basmati rice
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrots, diced
- 1 tablespoon ginger, minced
- 3 cloves garlic, minced
- 1 bay leaf
- 4 cloves
- 4 green cardamoms
- 1 strand mace
- 1/4 teaspoon cinnamon
- 1/4 teaspoon turmeric
- 1/2 teaspoon red chili powder
- 1 1/2 teaspoon biryani masala powder
- 1/2 cup medium tomato, chopped
- 3 1/2 cups chicken stock
- salt and pepper, to taste
- 1/2 cup frozen peas, thawed
Chicken Biryani
- 1 pound boneless and skinless chicken thighs
- 1 cup greek yogurt
- 1/2 lemon, juiced
- 2 teaspoons turmeric
- 2 teaspoons ginger
- 2 teaspoons cumin
- 1 teaspoon garlic
- 2 teaspoons onion powder
- 1/4 teaspoon pepper
- chopped fresh cilantro for garnish, if desired
Instructions
*Note: Prep time does not include marinating time*
Biryani Rice
- Rinse and soak rice for 30 minutes. Drain and set aside.
- Heat oil in a large pot over medium high heat. Add in onions and carrots and sauté until tender 3-4 minutes. Add in ginger and garlic and cook for an additional 1-2 minutes.
- Add in all the spices and cook for 1-2 minutes until fragrant (keep an eye on it so it doesn’t burn)
- Stir in the tomato, stock and rice. Bring to a simmer and cook for 20-30 minutes or until the rice is tender and all of the liquid is absorbed.
- Add in the peas and stir to warm through. Keep on low until ready to serve with the chicken.
Chicken Biryani
- Add all of the ingredients to a large ziplock bag. Marinate overnight or for at least 30 minutes.
- When you are ready to eat preheat the grill to 400 degrees. Remove the chicken from the marinade and discard. Grill for 5-6 minutes on each side until fully cooked.
- Allow the chicken to rest for a couple minutes then slice.
- Serve immediately over the biryani rice with a sprinkle of fresh cilantro for garnish, if desired.
Notes
- Use basmati rice. Basmati rice is longer and fluffier than regular rice, which gives biryani its classic texture.
- Spice shopping tip. Most of the spices can be found at farmers markets, in the international aisle of your grocery store, or at an Asian grocery store.
- Marinate ahead. The chicken can be marinated overnight or a day ahead for even more flavor and tender meat.
- Soak the rice. Soak and rinse the basmati rice for 30 minutes before cooking to help keep it light and fluffy instead of sticky.
Nutrition Information
Did You Make This?
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Dan
This is not biryani, this is fried rice
GOURAB
This is the wrong recipe for chicken biryani
james
Thank You Very much its made my day. i really loved this recipe finally i am having Yummy biryani for the biryani lovers i can suggest you the best indian restaurants in chelmsford
313 Littleton Rd, Chelmsford, MA 01824 Ph : (978) 770-2777
Yogesh
Looking delicious biryani
Punam Paul
Wah! Very delicious recipe can’t wait now going to prepare it now!