Creamy Chicken Biryani Recipe

Introduction

Chicken Biryani is a flavorful and aromatic one-pot meal that combines tender chicken pieces with fragrant basmati rice and a blend of Indian spices. This dish is perfect for anyone looking to enjoy a hearty and comforting meal with vibrant flavors in the comfort of their home.

Ingredients

• 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

Instructions

1. Step 1: Heat olive oil in a large dutch oven over medium-high heat.
2. Step 2: Add the chicken pieces and cook until browned on both sides.
3. Step 3: Add the diced onion and cook until translucent, about 3-4 minutes.
4. Step 4: Stir in the minced garlic, minced ginger, grated tomatoes, and ½ cup water.
5. Step 5: Bring to a simmer and cook until the water has evaporated, approximately 20 minutes.
6. Step 6: Add the sliced green bell pepper, salt, cayenne pepper, black pepper, garam masala, coriander, turmeric, cumin, and cinnamon. Stir well to combine.
7. Step 7: Pour in the chicken broth and bring the mixture to a boil.
8. Step 8: Add the rinsed basmati rice, reduce the heat to low, cover, and cook for 18-20 minutes until the rice is tender and the liquid is absorbed.
9. Step 9: Turn off the heat and let the biryani sit covered for five minutes before serving.

Tips & Variations

• For richer flavor, substitute olive oil with ghee, a traditional clarified butter used in Indian cooking.
• Add a pinch of saffron soaked in warm milk for a more authentic aroma and color.
• Use bone-in chicken for deeper flavor, adjusting cooking time as needed.
• Include peas or carrots along with the bell pepper for extra vegetables and color.

Storage

Store leftover biryani in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to keep the rice moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of rice for this biryani?

Basmati rice is preferred for its aroma and fluffy texture, but you can substitute with jasmine rice or long-grain rice if needed, adjusting cooking times accordingly.

How spicy is this chicken biryani?

This recipe has a moderate level of heat from cayenne pepper; you can reduce or omit it to make the dish milder or increase it for extra spice.

Creamy Chicken Biryani Recipe

Pin Recipe

Print Recipe

★★★★★

4.4 from 147 reviews

This flavorful Chicken Biryani recipe features tender chicken thighs cooked with aromatic spices, fresh vegetables, and basmati rice. Simmered together in chicken broth, it creates a fragrant and hearty one-pot meal perfect for a satisfying dinner.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Chicken and Vegetables

• 3 tablespoons olive oil or ghee
• 4 boneless, skinless chicken thighs, cut into 1-inch chunks
• 1 yellow onion, diced into 1/2-inch pieces
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 2 roma tomatoes, grated
• 1/2 cup water
• 1 green bell pepper, sliced

Spices and Seasonings

• 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

Grains and Liquids

• 4 cups chicken broth
• 2 cups basmati rice, rinsed and drained

Instructions

1. Heat Oil and Brown Chicken: Add olive oil or ghee to a large dutch oven over medium-high heat. Add the chicken chunks and cook until they are browned on both sides, sealing in the flavor.
2. Sauté Onions: Add diced yellow onion to the pot and cook until translucent, about 3-4 minutes, allowing the onions to soften and sweeten.
3. Add Aromatics: Stir in minced garlic and ginger along with the grated roma tomatoes and 1/2 cup water. Bring the mixture to a simmer.
4. Reduce Liquid: Continue cooking the simmering mixture until the water has evaporated, approximately 20 minutes, intensifying the flavors and blending the ingredients.
5. Add Peppers and Spices: Incorporate sliced green bell pepper, Kosher salt, cayenne pepper, black pepper, garam masala, coriander, turmeric, cumin, and cinnamon. Stir well to evenly coat the chicken and vegetables with spices.
6. Add Broth and Bring to Boil: Pour in the chicken broth and bring everything to a rolling boil, preparing the mixture for cooking the rice.
7. Add Rice and Simmer: Mix in the rinsed and drained basmati rice, then reduce the heat to low. Cover the pot and cook for 18-20 minutes until the rice is tender and has absorbed the liquid.
8. Rest Before Serving: Turn off the heat and let the biryani sit covered for five minutes to allow the flavors to meld and the steam to finish cooking the rice. Then serve hot.

Notes

• Use ghee instead of olive oil for a richer, more traditional flavor.
• Rinse basmati rice thoroughly to remove excess starch for fluffy grains.
• Adjust cayenne pepper to taste for heat preference.
• Letting the biryani rest after cooking enhances texture and flavor.
• Chicken thighs are recommended for juiciness but chicken breast can be substituted.

Keywords: Chicken Biryani, Indian rice dish, spiced chicken, one-pot meal, basmati rice, garam masala