Print

Creamy Chicken Biryani 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.

Ingredients

Scale

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

Find it online: https://tastybynova.com/creamy-chicken-biryani-recipe/