The Best Chicken Biryani Recipe for Beginners

Ingredients

• 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-size pieces
• 1 1/2 cups (285 g) basmati rice, rinsed and soaked 20 minutes
• 1 large onion, thinly sliced
• 2 tbsp plain yogurt
• 2 tbsp vegetable or canola oil
• 2 tbsp ghee or unsalted butter
• 2 tsp ginger-garlic paste (or 1 tsp each minced garlic & ginger)
• 1/2 cup (120 ml) chopped tomatoes (canned or fresh)
• 1/2 tsp ground turmeric
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp chili powder (or to taste)
• 1/2 tsp ground black pepper
• 1 1/2 tsp kosher salt (or to taste)
• 2 cups (480 ml) water
• 1/4 cup (10 g) chopped cilantro (coriander leaves)
• 1/4 cup (10 g) chopped mint leaves (optional)
• 1 bay leaf
• 4 whole cloves
• 4 green cardamom pods
• 1 small cinnamon stick

Instructions

1. 1

   Rinse basmati rice until water runs clear, then soak in water for 20 minutes. Drain and set aside.

2. 2

   In a large heavy-bottomed pot or Dutch oven, heat oil and ghee over medium heat. Add whole spices (bay leaf, cloves, cardamom, cinnamon) and sauté 1 minute until fragrant.

3. 3

   Add sliced onion and cook, stirring, until golden brown (8-10 minutes). Remove half the onions and reserve for garnish.

4. 4

   Add ginger-garlic paste and cook 1 minute. Add chicken pieces, sear for 2-3 minutes.

5. 5

   Stir in tomatoes, yogurt, turmeric, garam masala, cumin, coriander, chili powder, black pepper, and salt. Cook 4-5 minutes until chicken is no longer pink.

6. 6

   Add soaked, drained rice over the chicken mixture (do not stir). Pour in 2 cups water. Sprinkle half the cilantro and mint on top.

7. 7

   Cover tightly with a lid. Bring to a simmer over medium-low heat. Cook undisturbed for 18-20 minutes, until rice is tender and water is absorbed.

8. 8

   Turn off heat. Let the biryani rest, covered, for 10 minutes. Fluff gently with a fork.

9. 9

   Garnish with reserved fried onions and remaining cilantro/mint before serving.