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Homemade Easy Chicken Biryani photo

Easy Chicken Biryani

This Easy Chicken Biryani is bursting with flavor! A one-pot meal that combines tender chicken, aromatic spices, and fluffy basmati rice.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Biryani:
  • 2 large skinless, boneless chicken breasts cut into bite-sized pieces
  • 1/2 cup whole plain yogurt
  • 3 tablespoons quality curry powder
  • 1 teaspoon cinnamon
  • 3 tablespoons butter
  • 1 medium yellow onion chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger root
  • 1 teaspoon salt
  • 1/2 cup chicken broth
  • 2 tablespoons fresh chopped cilantro
  • 2-3 tablespoons raisins
  • 2 cups parboiled basmati rice (about 1 cup + 2 tablespoons uncooked rice)
  • Chopped cilantro and sliced almonds for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

Instructions:
  1. In a mixing bowl, combine the chicken pieces, yogurt, curry powder, and cinnamon. Mix well to coat the chicken and let it marinate for at least 30 minutes (or up to 2 hours for deeper flavor).
  2. In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
  3. Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
  4. Add the marinated chicken to the pot along with any residual marinade. Pour in the chicken broth and sprinkle in the salt. Stir well, cover, and let it simmer for about 10 minutes.
  5. While the chicken is cooking, rinse the basmati rice under cold water until the water runs clear. Cook the rice according to package instructions but reduce the cooking time by a few minutes so that it remains slightly undercooked (al dente). Drain and set aside.
  6. Once the chicken is cooked through, gently fold in the partially cooked rice, cilantro, and raisins. Give it a gentle stir to combine all the ingredients.
  7. Cover the pot and reduce the heat to low. Let the biryani cook for an additional 10-15 minutes, allowing the flavors to meld and the rice to finish cooking.
  8. Once done, fluff the rice with a fork and garnish with chopped cilantro and sliced almonds. Serve warm and enjoy!

Notes

  • Customize your biryani by adding vegetables or adjusting the spices to your taste.
  • For a vegetarian version, substitute chicken with paneer or mixed veggies.
  • Store leftovers in an airtight container in the refrigerator for up to three days.