Easy Indian Chicken Biryani – (video recipe)

How to Make the Easiest Chicken Biryani at home

This Hyderabad chicken biryani is an Indian classic. No one ever forgets eating a good biryani. Chicken biryani is essentially a rich yogurt-based chicken curry buried under aromatic basmati rice flavored with warm garam masala spices, golden fried onions and a splash of saffron for that vibrant color.

If you love Indian food, then you probably have been to an Indian restaurant, and you probably have ordered this classic dish Indian Chicken Biryani! And, there are plenty of versions to choose from. In India Biryani is almost like a huge umbrella that has so many different variations and versions. To most this is confusing, but to us Indians this is fun.

Indian Chicken Biryani is enormous in our home, and my kids love it. This dish has a unique aroma, and no matter how little or far this aroma comes from, there is no mistaking it for anything else but Chicken Biryani. You know an excellent Biryani by its smell. It’s that ultimate flavor that defines this dish.

Chicken Biryani is not something I often but mostly on festive occasions. It does need a bit more time and effort than regular cooking. I make this as Lamb Biryani too. When I don’t have time to fuss I make a quick one-pot version using my Pressure cooker or  Instant Pot Chicken Biryani 

What is Hyderabadi Biryani?

In India, you have Biryani recipes that are different in the north as compared to those in the south.  Some cooked with a method that uses layers. Some make a quick one-pot version as I have in my Instant Pot chicken biryani.
This Hyderabad chicken biryani is unique because it involves cooking layers of raw meat under half-cooked rice. This requires the skill of knowing just how much to cook the rice so when done both the meat and the rice are perfectly done. Today, I’m going to share with you how I make the perfect Hyderabad chicken biryani every single time. I have also shared with my Hyderabadi Lamb biryani with you so don’t forget to check that out.

About this Easy Chicken Biryani

As I said we do love eating a lot of biryani in our home and I often entertain family and friends who love the Indian biryani. So while still authentic I have made it my own with a few variations.

• The whole spices – I have added the spices necessary  – just not all over the chicken biryani. Why?
  Well, while we Indians know that these spices need to be taken off instead of eating. Often I get my non-Indian friends who will bite into cardamom or clove and then go – ha that is hot!!
  So I prefer to add them such that I can remove them off before serving. Which means I add the whole spices in a muslin cloth and add it to the rice water and in powder form in the marinade. That way I have all the flavor but not the itty bitty spices mixed in the rice.
• Ghee – Originally this dish is loaded with ghee. Yup, that is why authentic biryani is considered a big feast. Now I use very little ghee and often no ghee at all. To me, a good biryani is about good meat, good flavors, and good quality rice. Once you have those three taken care of – the ghee can stay on the shelf where it belongs.
  Another reason for me is Ziv (my husband) has high cholesterol so we prefer to keep that saturated fat on the shelf as much as we can.
• Boneless Chicken – All original recipes of Chicken Biryani will tell you to use chicken on bones – they are not wrong because it’s those juices that spill into the rice and add so much more. BUT it’s not so easy to eat chicken on bones with a knife and fork now. Yeah, so I always use boneless chicken thighs.
• Deep-fried onions – Yes, originally onions for biryani is known to be deep-fried and add a caramel taste. I still get the onions to caramelize but by slow cooking in little oil rather than deep frying. Trust me you will love this one better.

How to make Chicken Biryani in three easy steps.

I friends dare not attempt making biryanis. So, I came up with you this recipe titles Chicken Biryani in three easy steps – ha!
Am I kidding? NO! You still going to do everything you need to make this dish.
The three steps are just a method to simplify the process so it ends up becoming so easy – you wonder why you never did it ever before.

So the main three steps would be

1. Marinate meat
2. Prepare rice
3. Layer and cook

Let’s talk Ingredients and substitutes for our Easiest Chicken Biryani  (Save/Pin)

• Basmati Rice – Yes, Basmati rice is what defines Biryani, if not it’s just chicken and rice. It’s that Basmati flavor that plays a huge part in contributing flavor. Nowadays you will get Basmati rice in almost all grocery stores. And not it’s not just for chicken biryani – I use it for all my rice dishes. Often even for my Chinese Fried Rice.
• Chicken – As I said above we will use boneless chicken thigh. Chicken thigh takes longer to cook as compared to breast and stays much juicier too. So I highly recommend boneless chicken thigh.
• Saffron – another ingredient that defines the aroma of chicken biryani is Zaffran!!. Having said that I have been guilty of not using it on occasions. This is not easy to source here for me, so I usually have to buy it overseas and ship it. Saffron also called Zaffran is the pollen from the Zaffran flower which has to be carefully collected by hand, well preserved which is why the real deal is costly. Alternatively, you can also use food color, and I have written more about it below.
• Onions – The quantity of onions in this dish as you can see is quite a lot. I usually use brown onions which has a slightly tart flavor but if you are new to biryani and prefer it sweeter – try the red onions – they become sweet when cooked slow and long. Think you will like it.

Spices and Substitutes

I remember my mom had a massive collection of whole spices I could barely pronounce. Now if she made this biryani, she’d be adding a few more for sure. The most common and essential whole spices to use usually are cloves, green cardamons, black cardamons, bay leaves, cinnamon sticks, mace, star anise, and caraway seeds everything else is great but can do without.

How to cook rice for this Easy Hyderabad Chicken Biryani 

Cooking the rice just right plays a massive part in how good your final Hyderabadi Chicken Biryani will turn out. Why? Because rice is cooked twice. Once when boiled on it’s own; then again when steamed over the marinated chicken.
Undercooked will mean underdone rice in the finished chicken biryani. Overcooking means chicken with mashed rice in the finished biryani. Makes sense? It’s not difficult but you must be aware.
Tip – Don’t underestimate that cooking time – and DON”T answer that phone.

• 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 halfway.
• Next, it will be a little softer and crumple into small pieces, and this is halfway.
• If it is soft and gets mashed between your fingers, you passed half cooked.
• Drain the rice when it is half cooked and set aside.

Useful Tips and Tools

• I like using a non-stick skillet for my rice dishes so the rice does not stick to the pan.
• I also prefer to use a softer silicon spatula when flipping rice, so I can avoid breaking the rice grains.
• And it’s always a good idea to use a clean separate cutting board for vegetables and meats.
• I think a good chef knife works best for cutting vegetables. Though large it gives you a better grip on the veggies. And yet, any kitchen knife works just as well as long as you are comfortable with it.

What pan works best for making Easy Chicken Biryani?

Now you don’t need a special Indian pan to make biryani. You can make biryani in any full heavy bottom pan like the red one I have in this picture above. The two most important thing to consider when choosing the pot is to make sure it’s a wide and heavy bottom. Why?

• Well, wide because you need the meat to be spread out in an even layer, so it cooks are at the same time and quickly. Since we can’t stir the chicken here any meat on the top will take longer to cook.
• The heavy bottom is to prevent the meat from getting burned at the bottom. Since we initially cook the chicken at high encouraging the meat to release its juices, the heavy base ensures it does not burn.

How to make Easy Hyderabadi Chicken Biryani Recipe –(Save/Pin)

Ingredients can be found below in the recipe card with unit conversions

Method

Step ONE – Marinate Chicken

• Use a marinade safe bowl – glass or plastic not metal/ aluminum
• Add yogurt and all marinade spices – Mix well to combine
• Mix in the chopped chicken pieces, lemon juice
• Add the oil or ghee
• Combine well, cover with cling wrap and let set aside to marinate for 1 hour or overnight. (one hour on the counter or a few hours in the fridge)

Chicken Biryani Recipe

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Step TWO – Prepare Rice 

• Wash and soak rice for 30 mins
• At the same time place a large pot of water on the stove
• Add salt let come to boil.
• In a cheesecloth – add the whole spices (above)
• Tie it into a double knot tight such that it will not open.
• Add it to the pot of water and let brew for about 20 minutes on a low simmer
• The water will get the color of the spices.
• After 20 mins – remove the muslin bag
• Add the rice and stir to ensure it does not stick to the pan.
• Cook rice for about 3 to 4 minutes until half cooked. (see rice test notes above)
• Drain and set aside.

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Step Three – Layer and Cook

• This can be done simultaneously while the rice is cooking.
• Combine the warm milk and saffron and set aside.
• Add 2 tbsp canola oil or Ghee in the heavy bottom pan (use a wide bottom pan)
• Saute the sliced onions with a pinch of salt on low to medium heat.
• The onions will take about 15 to 20 minutes to softened, caramelize and reduce to 1/3 of its original volume.
• Add half the cooked onions to the marinated chicken and keep the other half aside.
• Then add half the fresh herbs – cilantro and mint to the marinated chicken

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Assemble

• Transfer the chicken into the heavy bottom pan and spread in a single layer – you want every piece of chicken touching the bottom surface.
• Spread half the rice over the chicken- sprinkle with some more herbs and remaining onions
• Add the remaining caramelized onions and fresh herbs over the rice.
• Sprinkle half the saffron milk.
• Then top with the remaining rice.
• Followed by the remaining saffron milk. ( add more herbs if you want as well)

Seal the pot and cook the Chicken Biryani

• Cover the pot with the lid. (make sure it is sealed well. You want all the stem to stay in)
• I use a foil around the rim of the pan to ensure the dum (steam) stays in.
• Cook the chicken Biryani- 5 minutes on medium-high – this will get the chicken juices to be released- 10 minutes on medium-low – this will ensure the juices cook off without too much gravy.- 10 minutes on low – this will ensure the chicken will not burn on the bottom.
• When the cooking time is done – by the aroma you will know the chicken is cooked and your biryani is done.
• Don’t open the pot just yet – let the residue heat cook the chicken some more for 10 minutes – this resting time will make sure the steam stays in giving you a moist juicy chicken biryani.
• Enjoy!

Frequently asked questions

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Easy Chicken Biryani Recipe – Hyderabad Chicken Biryani

Author: Veena Azmanov

5 from 29 votes

Print Pin Rate

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 1 hr 50 mins

Calories: 360kcal

$20

Adjust Servings Here: 8 servings

Description

This Hyderabadi chicken biryani is an Indian classic. No one ever forgets eating a good biryani. Chicken biryani is essentially a rich yogurt based chicken curry buried under aromatic basmati rice flavored with warm garam masala spices, golden fried onions and a splash of saffron for that vibrant color.

Equipment /Tools

• Saute pan 5 quarts (Calphalon)
• Cutting boards
• Kitchen Knife
• Glass mixing bowls
• Spatula

Ingredients

Ingredients

• 800 grams Boneless chicken thighs cleaned and cut to bite size pieces
• 400 grams Basmati rice
• 400 grams Onions sliced thinly
• 1/2 cup Cilantro chopped
• 1/4 cup Mint leaves Pudina
• 2 tbsp Ghee divided (or oil)
• 1 tbsp lemon juice

Whole Spices for Rice (see note FAQ for substitute) 

• 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

• 1 cups Yogurt
• 1 tbsp Ginger grated
• 1 tbsp Garlic minced
• 1 tsp Garam masala
• 2 tbsp Coriander powder
• 1 tbsp Cumin powder
• 1/2 tsp Turmeric powder
• 1 tsp Sweet paprika
• 1/2 tbsp Chilly powder spicy or mild
• 2 tbsp Ghee / oil
• 2 tbsp Lemon juice
• 2 Bay leaves
• 1 tsp Salt
• 1/2 tsp Pepper

Saffron milk

• 1 tsp Saffron
• 1/4 cup Milk

Metric – US customary

ADJUST SERVINGS HERE – 8 servings

Conversions – Switch between Metric & US for other measurement options

Instructions

Step ONE – Marinate Chicken

• Use a marinade safe bowl – glass or plastic not metal/ aluminum
• Add yogurt and all marinade spices – Mix well to combine
• Mix in the chopped chicken pieces, lemon juice
• Add the oil or ghee
• Combine well, cover with cling wrap and let set aside to marinate for 1 hour or overnight.
  (one hour on the counter or few hours in the fridge)

Step TWO – Prepare Rice

• Wash and soak rice for 30 mins
• At the same time place a large pot of water on the stove
• Add salt let come to boil.
• In a cheesecloth – add the whole spices (above)
• Tie it into a double knot tight such that it will not open.
• Add it to the pot of water and let brew for about 20 minutes on a low simmer
• The water will get the color of the spices.
• After 20 mins – remove the muslin bag
• Add the rice and stir to ensure it does not stick to the pan.
• Cook rice for about 3 to 4 minutes until half cooked. (see rice test notes above)
• Drain and set aside.

Step Three – Layer and Cook

• This can be done simultaneously while the rice is cooking.
• Combine the warm milk and saffron and set aside.
• Add 2 tbsp canola oil or Ghee in the a heavy bottom pan (use wide bottom pan)
• Saute the sliced onions with a pinch of salt on low to medium heat.
• The onions will take about 15 to 20 minutes to softened, caramelize and reduce to 1/3 of its original volume.
• Add half the cooked onions to the marinated chicken and keep the other half aside.
• Then add half the fresh herbs – cilantro and mint to the marinated chicken

Assemble

• Transfer the chicken into the heavy bottom pan and spread in a single layer – you want every piece of chicken touching the bottom surface.
• Spread half the rice over the chicken- sprinkle with some more herbs and remaining onions
• Add the remaining caramelized onions and fresh herbs over the rice.
• Sprinkle half the saffron milk.
• Then top with the remaining rice.
• Followed by the remaining saffron milk. ( add more herbs if you want as well)

Seal the pot and cook the Chicken Biryani

• Cover the pot with the lid.

  (make sure it is sealed well. You want all the stem to stay in)
• I use a foil around the rim of the pan to ensure the dum (steam) stays in.
• Cook the chicken Biryani

  – 5 minutes on medium-high – this will get the chicken juices to be released

  – 10 minutes on medium-low – this will ensure the juices cook off without too much gravy.

  – 10 minutes on low – this will ensure the chicken will not burn on the bottom.
• When the cooking time is done – by the aroma you will know the chicken is cooked and your biryani is done.
• Don’t open the pot just yet – let the residue heat cook the chicken some more for 10 minutes – this resting time will make sure the steam stays in giving you a moist juicy chicken biryani.
• Enjoy!

Recipe Notes

How to make a Cucumber raita?

• 1 cup yogurt
• 1 cup cucumber diced.
• 1/2 tsp sugar
• 1/4 tsp pepper
• 1/4 tsp salt

Combine all ingredients in a bowl. Taste and adjust seasoing. If the yogurt is not sour add 1/4 tsp lemon juice. Serve along side any rice pilaf or biryani 

Recipe Video

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Nutrition Information

Calories: 360kcal | Carbohydrates: 10.9g | Protein: 28.8g | Fat: 24.1g | Saturated Fat: 6.4g | Polyunsaturated Fat: 6.6g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 112mg | Sodium: 505mg | Potassium: 0mg | Fiber: 3.5g | Sugar: 2.4g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Keywords – Biryani, chicken, cooking, Indian, rice

Did you make this recipe? I’d love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov

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