Chicken Biryani is a bold and flavorful Indian dish with tender bites of chicken with bell peppers in a deliciously spiced and fragrant rice.
This easy Chicken Biryani recipe is a dish full of flavor, with the mixture of chicken that’s been browned in the skillet before cooking down with the liquids until it is meltingly soft. You’ll find your rice is fluffy and soft with tender bites of chicken throughout.
This biryani is easier than most, no whole spices being toasted and ground. No red curry paste or ginger garlic pastes are needed. The resulting flavors are incredibly delicious and addicting.
Frequently Asked Questions
A classic biryani is made using Basmati Rice. This rice is thinner and longer than a traditional long grain rice.
First you brown the chicken and onions. Then some grated tomato is added to the chicken and liquids before cooking down until soft and fluffy. The rice is traditionally made using ghee (clarified butter) along with onions, garlic and ginger.
The yellow coloring in the rice comes from the use of turmeric along with other spices. These spices are added into the dish before the uncooked rice is mixed in.
Add the mixture to a microwave safe bowl and cover with an almost dripping wet paper towel draped over the bowl or plate. Microwave on high for 3-4 minutes.
Tools Used in the Making of Chicken Biryani
Basmati Rice: The perfect rice for the biryani, do not substitute long grain rice.
Cast Iron Dutch Oven: In addition to frying in a cast iron skillet, this dutch oven is perfect for cooking the vegetables and rice, maintaining heat without any hot spots that may burn the food.
How to Store Chicken Biryani
- Serve: Do not leave Chicken Biryani at room temperature longer than two hours.
- Store: Chicken Biryani will keep in a tightly covered container for 3-4 days in the refrigerator.
- Freeze: Freeze Chicken Biryani, well wrapped, for 2-3 months. Thaw in the refrigerator before reheating to serve.
- 3 tablespoons olive oil , or ghee if available
- 4 chicken thighs , boneless and skinless, cut into 1 inch chunks
- 1 yellow onion , cut into 1/2-inch dice
- 1 tablespoon garlic , minced
- 1 tablespoon ginger , minced
- 2 roma tomatoes , grated
- 1/2 cup water
- 1 green bell pepper , sliced
- 2 teaspoons Kosher salt
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon coarse ground black pepper
- 2 teaspoons garam masala
- 1 teaspoon coriander
- 1/2 teaspoon ground turmeric
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 4 cups chicken broth
- 2 cups basmati rice , rinsed and drained
- Add olive oil in a large dutch oven over medium-high heat.
- Add the chicken and cook until browned on both sides.
- Add in the onion, and cook until translucent, about 3-4 minutes.
- Stir in garlic, ginger, tomatoes, and ½ cup water.
- Bring to a simmer, and cook until the water has evaporated, about 20 minutes.
- Add in the bell pepper, salt, cayenne, black pepper, garam masala, coriander, turmeric, cumin and cinnamon, stirring well.
- Add in the chicken broth and bring to a boil.
- Add in the basmati rice, reduce to low heat and cook (covered) for 18-20 minutes.
- Turn off the heat and let sit, covered, for five minutes before opening and serving.