Kitchen notes · a little help before you start
Chicken Biryani Recipe
Lift the lid and let that warmly spiced rice tempt everyone over. Chicken biryani makes a satisfying meal to settle into, with tender pieces tucked among the grains and plenty of savory flavor throughout. A generous spoonful is a good place to start.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Original yield
- Serves 6
- Ingredients
- 18 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Chicken
- Cuisine
- Indian · Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Brown before adding onion
Give the chicken its turn in the oil until both sides brown, then add the diced onion to the pot.
2. Let the tomato mixture reduce
Wait for the added water to evaporate during the simmer before introducing the pepper and dry spices.
3. Keep the last rest covered
After the rice cooks, turn off the heat and leave the lid on for the five-minute rest before opening.
Get to know the ingredients
Chicken thigh pieces
Use boneless, skinless thighs cut into the listed inch-sized chunks so the chicken is ready for its first browning.
Grated tomatoes
The roma tomatoes go into the pot grated, with the garlic, ginger and water after the onion softens.
Rinsed basmati
Rinse and drain the basmati before it joins the boiling broth. It then cooks covered over low heat.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 9 steps completeMake room for Chicken Biryani Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Open after the rest
Give the covered rice its quiet pause off the heat, then open the pot and bring the biryani to the table.
A little more help as you go
Have the spices together
The dry seasonings enter at the same stage with the bell pepper, so measuring them beforehand keeps that addition straightforward.
Start with the right pot
A large Dutch oven carries the dish from browning the chicken through the covered rice cooking and final rest.
A few questions you might have
Is ghee an option for the oil?
Yes. The ingredient list includes ghee if available; it is the fat used at the start to brown the chicken.
When does the bell pepper go in?
Add the sliced bell pepper with the dry spices after the tomato mixture has simmered and its water has evaporated.
Should the broth boil before I add rice?
Yes. Bring the chicken broth to a boil first, then add the basmati and reduce the heat to low.
Do I put the garlic in at the beginning?
The garlic joins the pot after the chicken has browned and the onion has turned translucent, along with ginger and tomatoes.
How soft should the onion get?
Cook it until translucent during its own brief stage, before stirring in the garlic, ginger, grated tomatoes and water.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: dinnerthendessert.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
