This is probably the easiest boneless chicken biryani recipe you will ever make. Chicken marinated in a yogurt gravy over partially cooked basmati rice makes this biryani easy peasy. It takes about 40 minutes to prep and 40 minutes to cook.
Boneless Chicken Biryani made Pakki style is a flavorful and aromatic dish that’s perfect for those new to cooking biryani. What makes this Pakki-style biryani so special is its simplicity and foolproof nature. Therefore, it is an ideal recipe for beginners. In addition, the boneless chicken ensures easy eating, while the step-by-step process guarantees perfectly tender meat and fluffy, aromatic rice. With its balanced layers and rich flavors, this biryani is a delicious and impressive dish that’s sure to become a favorite in your kitchen.
Why make this recipe?
- Tender and Flavorful Chicken: The boneless chicken thighs are marinated in a rich blend of spices and yogurt, ensuring that each piece is tender, juicy, and bursting with flavor.
- Perfectly Cooked Rice: The partially cooked basmati rice is layered over the marinated chicken, allowing it to absorb the spices and flavors as it finishes cooking, resulting in fluffy, aromatic grains.
- Balanced Layering: The careful layering of marinated chicken and rice, combined with saffron milk, fried onions, and fresh herbs, creates a harmonious blend of flavors and textures in every bite.
- Easy to Eat: Made with boneless chicken thighs, this biryani is not only delicious but also convenient to eat, making it perfect for family meals or entertaining guests.
Ingredients and substitutes
- Basmati Rice – Of course, biryani calls for basmati rice because of its elegant long grains. In fact, Basmati rice plays a huge part in contributing flavor. Nowadays, you will get basmati rice in all grocery stores. It’s a staple in our home, and I use it in all my rice dishes.
- Chicken – Traditionally, biryani is made with bone-in chicken. I use boneless chicken thighs. Chicken thighs take longer to cook as compared to breasts, and yet, they also stay much juicier. So, I highly recommend boneless chicken thighs.
- Onions – Fried onions give the biryani that sweet caramelized flavor. I have used sauteed red and brown onions until they are almost caramelized to bring out the same flavor and keep it healthier.
- Ginger and garlic – You must use fresh garlic cloves and fresh ginger. In India, we make a big batch of ginger garlic paste because we use it often, but grated or minced works as long as it is fresh.
- Spices – I have given you individual spices used to make biryani, which I think is the best in flavor. It has the perfect balance of red chili powder, coriander, cumin, and a few other spices. However, if you do not have these Indian spices on hand, you can also use 3 tbsps of store-bought biryani masala spice mix.
- Whole spices – We use whole spices to add flavor, but also because these can be removed before eating. Most Indians know not to eat whole cardamom pods, cinnamon sticks, bay leaves, cloves, or peppercorns. But you can also take them out while you are dishing it out.
- Saffron – Adds a wonderful, authentic aroma to the dish. But you can also omit it or use edible food colors. The biryani will still be delicious. Read more about colors below.
- Garam masala – Easily found in most supermarkets, but you can also make your own Garam Masala Spice Mix.
Step-by-step: Chicken biryani – Pakki Style
Prep
- Caramelized onions – In a saute pan, add 2 tbsp cooking oil and 1 cup of sliced onions. Sauté with a pinch of salt until golden brown and caramelized. The onions will take about 10 to 15 minutes on low heat. Set aside.
Alternatively, you can deep-fry the onions in oil until golden brown. Drain on a paper towel. - Saffron – Soak the saffron in ¼ cup, let it steep for 10 minutes, and set aside.
Chicken
- Marinate chicken – Add all the marinade ingredients to a bowl and combine well. Then, add the chicken pieces and combine well. Cover and let marinate for 30 minutes or overnight in the fridge.
Pro tip – Always use a marinade-safe bowl, such as glass or plastic, not metal. Metals like aluminum can react with the acid in the recipe, causing it to discolor food and give it a bad taste.
Rice
- Partially cook rice – Wash and soak basmati rice in water for 30 mins. Drain. Then, place a large pot of water on the stove and add the whole spices. Let it come to a boil. Next, add the salt and rice, stir, and let boil. Cook the rice for about 3 to 4 minutes until 70% cooked (see rice test notes below). Then, drain and set aside.
Pro tip – Soaking will ensure the rice cooks evenly. It also makes rice fluffy, light, and airy. We want the rice cooked only 70% as it will continue to cook with the steam over the chicken later.
Cook chicken
- Cook the chicken – To a heavy-bottom pan or Dutch oven, add the remaining oil and saute the remaining onions until lightly golden. Then, add the marinated chicken and cook on medium-high heat until the chicken is no longer pink. Next, add the cilantro. Cover and cook on medium to low heat for 8 to 10 minutes. Open and cook another 5 minutes for the excess liquid to evaporate.
Pro tip – Fresh chicken will have less liquid in the pan, while frozen chicken tends to have more. We do not want a pool of juice at the bottom of our biryani. So, cook off excess liquid by turning the heat up for 5 minutes.
Cook biryani
- Layer the biryani – Once the chicken is ready, top it with half the drained, partially cooked rice. Sprinkle some chopped herbs (cilantro and mint) and caramelized onions. Then, top with the remaining rice, herbs, and caramelized onions.
Pro tip – Make sure to drain the rice well, as excess liquid will make a soggy biryani.
- Seal and cook – Cover the pot with a lid and seal it well. You want all the steam to stay in. Then, cook on low for 20 minutes.
Pro tip – If necessary, use aluminum foil around the rim of the pan to ensure the steam stays in.
- Rest before serving – When the cooking time is done, don’t open the pot just yet. Let the residue heat continue to steam for another 10 minutes.
Pro tip – By the aroma, you will know the chicken biryani is ready. Don’t open it immediately. This resting time will make sure the steam stays in, giving you a moist, light, fluffy, juicy biryani.
How to make raita for biryani
Biryani is often served with raita, which is flavored yogurt. This is the basic raita, but you can make this in many variations, too. For example, add chopped cucumbers, cilantro, or boondi raita made with added deep-fried chickpea flour balls.
- 1 cup yogurt
- ½ teaspoon sugar
- ¼ teaspoon pepper
- ¼ teaspoon salt
- and ¼ teaspoon cumin powder
- Combine all ingredients in a bowl. Taste and adjust seasoning. If the yogurt is not sour, add ¼ teaspoon lemon juice.
- Serve alongside any rice pilaf or biryani.
- Hyderabad Dum chicken biryani
- Lamb Biryani or Mutton Biryani – goat meat biryani
- Instant pot or pressure cooker chicken biryani
- One-pot chicken biryani
Frequently asked questions
How long will this chicken biryani keep?
This chicken biryani will keep for 4 to 5 days in the fridge. It can also be frozen for up to a month. To reheat biryani in the microwave, place it in a microwave-safe bowl, cover it with a wet paper towel, and cook on high. The steam created by the paper towel will revive the rice just like it is freshly made.
How to cook rice for biryani?
Cooking the rice right greatly affects how good your final biryani will turn out. So here’s a little guide.
– At about 3 minutes into boiling, you will start to check the rice.
– If you press a grain of rice between two fingers, it will still be hard and break into small pieces, but that’s still not there.
– Next, it will be a little softer and crumble into small pieces. This is it
– If it is soft and gets mashed between your fingers, you passed 70%
Drain the rice when it is 70% cooked and set aside.
What side dish do you serve with this Indian chicken biryani?
Often, a yogurt salad and a vegetable dish are served alongside Chicken Biryani. We love mushroom masala, aloo gobi, Indian Spiced Potatoes, and spiced Indian eggplant. You can check out all my Indian recipes here and here on my new Indian blog: East Indian recipe.
Can I use edible food color instead of saffron for this biryani?
Often, restaurants will use yellow and red food colors to get the color to give the biryani that extra color. And yet, when making biryani for the family, I usually only use saffron or omit any colors entirely. In fact, it does not contribute to the taste, just visual appeal.
Boneless Chicken Biryani Recipe – Pakki Style
This is probably the easiest chicken biryani recipe you will ever make. Chicken marinated and cooked in a yogurt gravy, over partially cooked basmati rice makes this biryani easy peasy. It takes about 40 minutes to prep and 40 minutes to cook.
Video
Ingredients
Ingredients
- 2 cups (300 g) Thinly sliced onions deep-fried in cooking oil or 1 cup store-bought deep-fried onions
Rice with whole Spices
- 2 cups (400 g) Basmati rice
- 6 Cloves
- 2 Green cardamoms
- 2 Black cardamons
- 3 Bay leaves
- 2 Cinnamon sticks
- 1 Mace (javitri)
- 1 Star anise
- 1 tsp Caraway seeds (Shahi jeera)
Yogurt Marinade
- 2 lbs (900 g) Boneless chicken thighs cleaned and cut to bite size pieces
- 4 tbsp (60 ml) Oil divided
- 1 cups (240 ml) Yogurt
- 1 tbsp Ginger grated
- 1 tbsp Garlic minced
- 1 tsp Garam masala
- 2 tbsp Coriander powder
- 1 tbsp Cumin powder
- ½ tsp Turmeric powder
- 1 tsp Sweet paprika
- ½ tbsp Chilly powder spicy or mild
- 2 tbsp Lemon juice
- 2 Bay leaves
- 1 tsp Salt
- ½ tsp Pepper
For layering
- 1 tsp Saffron threads soaked in ¼ cup water (or food colors)
- ¼ cup Mint leaves chopped
- ½ cup Cilantro chopped
Method
- Marinate Chicken – Add all the marinade ingredients to a bowl and combine well. Then, add the chicken pieces and mix well. Cover and let marinate for 30 minutes or overnight in the fridge.2 lbs Boneless chicken thighs, 4 tbsp Oil, 1 cups Yogurt, 1 tbsp Ginger, 1 tbsp Garlic, 1 tsp Garam masala, 2 tbsp Coriander powder, 1 tbsp Cumin powder, ½ tsp Turmeric powder, 1 tsp Sweet paprika, ½ tbsp Chilly powder, 2 tbsp Lemon juice, 2 Bay leaves, 1 tsp Salt, ½ tsp Pepper
- Caramelized Onions – In a saute pan, add 2 tbsp cooking oil and 1 cup of sliced onions. Saute with a pinch of salt until caramelized and golden brown. The onions will take about 10 to 15 minutes on low heat. Set aside. Alternatively, you can deep fry the onions in oil until they are golden brown, then drain on a paper towel.2 cups Thinly sliced onions deep-fried in cooking oil
- Saffron – Soak the saffron in ¼ cup and let it steep for 10 minutes – set aside.
- Partially cook Rice – Wash and soak basmati rice in water for 30 minutes. Drain. Then, place a large pot of water on the stove and add the whole spices. Let it come to a boil. Add the salt and rice, stir, and let it boil. Cook the rice for about 3 to 4 minutes until it is 70% cooked (see rice test notes below). Drain and set aside.2 cups Basmati rice, 6 Cloves, 2 Green cardamoms, 2 Black cardamons, 3 Bay leaves, 2 Cinnamon sticks, 1 Mace, 1 Star anise, 1 tsp Caraway seeds
- Cook the chicken – To a heavy bottom pan or Dutch oven, add the remaining oil and saute the remaining onions until lightly golden. Then, add the marinated chicken and cook until the chicken is no longer pink. Add the cilantro. Cover and cook on medium to low for 8 to 10 minutes. Open and cook another 5 minutes for the excess liquid to evaporate.
- Layer the biryani – Once the chicken is ready, top it with half the drained, partially cooked rice. Sprinkle some chopped herbs (cilantro and mint) and caramelized onions. Top with the remaining rice, herbs, and caramelized onions.1 tsp Saffron threads soaked in ¼ cup water, ¼ cup Mint leaves, ½ cup Cilantro
- Seal and cook – Cover the pot with a lid and make sure it is sealed well. You want all the steam to stay in. Cook on low for 20 minutes.
- Rest before serving – When the cooking time is done, don't open the pot just yet. Let the residue heat continue to steam for another 10 minutes.
Notes
- Marinate the chicken for as long as you can, but no more than 12 hours. Traditionally, bone-in chicken is used, but you can use boneless, too. Having said that, chicken thighs and legs will be more flavorful than chicken breast.
- Saffron is a huge deal and adds a nice flavor to the biryani, but it is also very expensive. While it does make a big difference,e it is not an absolute must ingredient in a biryani.
- Biryani is made with long-grain basmati rice, which can be easily found in most supermarkets these days or in Indian shops. You can buy basmati rice specially for biryani, which is aged well and gives the biryani a wonderful aroma.
- The whole spices – A biryani is made with lots of whole spices. You don’t eat them, of course. You can add the whole spices in a muslin cloth to the rice water, and in powder form in the marinade. That way, you can take the muslin cloth and not have the itty bitty spices mixed in the rice. I like to leave them in.
- Ghee – Traditionally, this dish is made with ghee, but today, we use oil. A good biryani is about good meat, good flavors, and good quality rice. Once you have those three taken care of, the lack of saturated fat does not seem all that bad.
- Deep-fried onions – Traditionally, onions for biryani are known to be deep-fried and have a caramel taste. I still get the onions to caramelize by slowly cooking them in a bit of oil rather than deep frying them. The slow-cooked golden onions in this dish add a wonderful taste and aroma. I think you will enjoy it. But you can deep fry the onions and drain them on a paper towel.
Rice Test – How to cook rice just right for this Biryani
Cooking the rice right plays a huge part in how good your final biryani will turn out. So here’s a little guide.- At about 3 minutes into boiling, you will start to check the rice.
- If you press a grain of rice between two fingers, first, it will still be hard and break into small pieces -that’s still not there.
- Next, it will be a little softer and crumple into small pieces; this is it
- If it is soft and gets mashed between your fingers, you passed 70%
- Drain the rice when it is 70% cooked and set aside.
How to make cucumber raita?
- 1 cup yogurt
- 1 cup cucumber diced.
- 1/2 tsp sugar
- 1/4 tsp pepper
- 1/4 tsp salt
Equipment you will need
Nutrition
Tried this recipe?
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Hi Veena, would you recommend this recipe or https://veenaazmanov.com/one-pot-chicken-biryani/ for a first try? I am cooking for foodie friends and would like it to be perfect! Or as perfect as possible for my first go 😉
Yes, Martha. Compared to a classic biryani, which takes longer to make and requires much more work, this one is simple and easy to make.
Thanks for sharing the recipe.
I am not very good at biryani, but this one made it so easy. Everyone loved it
Keep sharing good work.
This recipe is DELICIOUS! I love that it is healthier than traditional recipes. It is perfect for a tasty weeknight meal.
Hubs and I love having an International night several times a month. We like experimenting with different cuisines. We saw this chicken Biryani recipe and simply had to try it. We had all of the ingredients and my heavens together they made a spectacular dish. In fact, Hubs went back for seconds. We’ll certainly be making this recipe again.
So happy you enjoyed this recipe, Marisa. Thank you for the lovely feedback.
My brother lives to make biryani at home and this recipe was easy and delicious.
Thanks, Gunjan
I’ve never had this dish but I would love to give it a try soon! I just need to go shopping first. It sounds so very flavorful!