Name: Chicken Biryani (Standard)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1.5 lbs Boneless, skinless chicken thighs-cut into 1-inch pieces; 2 cups Basmati rice; 1 cup Plain yogurt; 2 tbsp Ginger-garlic paste; 1 tbsp Biryani masala powder; 1 tsp Turmeric powder; 1 tsp Red chili powder; 1 tsp Salt; 2 Medium onions-thinly sliced; 2 Medium tomatoes-chopped; 2 tbsp Vegetable oil; 1/2 cup Chopped cilantro; 1/4 cup Chopped mint; 1/2 cup Water; 2 Bay leaves; 4 Green cardamom pods; 4 Cloves; 1 inch Cinnamon stick

Recipe tier

A simple and flavorful Chicken Biryani recipe perfect for weeknight dinners. Uses readily available ingredients and a straightforward cooking process.

Total 1h 15m

Serves 6 servings

Steps 11

Ingredients 18

Soundtrack the cook

Soul kitchen · 91 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 30m Cook 45m Plate 5m Reset 10m

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Chicken
1.5 lbs 680 g Boneless, skinless chicken thighs-cut into 1-inch pieces
Rice
2 cups 400 g Basmati rice
Marinade
1 cup 240 mL Plain yogurt
2 tbsp 30 mL Ginger-garlic paste
1 tbsp 15 mL Biryani masala powder
1 tsp 5 mL Turmeric powder
1 tsp 5 mL Red chili powder
1 tsp 5 mL Salt
Base
2 2 Medium onions-thinly sliced
2 2 Medium tomatoes-chopped
2 tbsp 30 mL Vegetable oil
cup 120 mL Chopped cilantro
cup 60 mL Chopped mint
cup 120 mL Water
Spices
2 2 Bay leaves
4 4 Green cardamom pods
4 4 Cloves
1 inch 2.5 cm Cinnamon stick

Equipment

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Instructions

🎙️ Cook with voice coach

First, wash the basmati rice and soak it in water for 30 minutes. Drain well.
In a bowl, combine all Marinade ingredients. Add the chicken and mix well. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the Spices and saute for 1 minute until fragrant.
Add the sliced onions and saute until golden brown, about 8-10 minutes.
Add the chopped tomatoes and cook until softened, about 5 minutes.
Add the marinated chicken to the pot. Cook until chicken is lightly browned on all sides, about 5-7 minutes.
Add the cilantro, mint, and water. Bring to a simmer.
Gently stir in the soaked and drained rice. Spread evenly over the chicken.
Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 20-25 minutes, or until the rice is cooked through and the liquid is absorbed.
Remove from heat and let rest, covered, for 10 minutes before fluffing with a fork.
Serve hot.