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Chicken Biryani (with beginner flavors)

Get ready to embark on a flavorful journey with this beginner-friendly Chicken Biryani recipe! Aromatic basmati rice, tender chicken, and a blend of fragrant spices come together in one pot to create a comforting and impressive dish that'll make you feel like a pro chef.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins
Servings: 4 -6
Calories: 729 kcal
Course: Main Course
Cuisine: Indian

Ingredients

For the spice mix
  • 2 bay leaves
  • 2 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp salt
  • 1 tsp ground pepper
For the rice
  • 2 cups basmati rice
  • 4 cups water
  • 1 tsp salt
For the chicken
  • 8 bone in skin on chicken thighs
  • salt and pepper
  • 1/2 cup olive oil
  • 2 medium red onions, thinly sliced
  • 12 roma tomatoes, halved
  • 2 tbsp minced or pressed garlic
  • juice of half a lemon
  • 2 potatoes, peeled and cut into 1 inch pieces
  • 2 tbsp butter
  • 1/2 cup water
Serve with
  • garnish with fresh parsley
  • serve with a side of tzatziki (make our tzatziki recipe)

Instructions

    Cup of Yum
  1. Add all of the spices to a small bowl and mix together. Set aside.
  2. Season the chicken thighs well with salt and pepper and set aside on a plate.
  3. Rinse the rice - rinse the rice under cold water until the water runs clear.
  4. Par boil the rice - add 4 cups of water to a pot and a big pinch of salt. Once boiling, add rice and cook for 8 minutes. Drain and set aside.
  5. Heat ½ cup olive oil in a large high-sided pan (with a lid) over medium heat. Once hot, add the sliced onions and cook until golden brown. Remove half of the onions to a bowl and set aside for the topping.
  6. Turn the pan to medium-low heat, add the tomato halves and cook for 8-10 minutes.
  7. Remove the tomato skins that have been released from the tomatoes and cook for 4-5 more minutes until you get more of a passata / puree consistency. Stir in the minced garlic.
  8. Turn the heat to medium and add in the seasoned chicken thighs and spice mixture. Stir to combine and let cook for 5 minutes.
  9. Add the potatoes and juice of half a lemon and cook for 10 more minutes, stirring occasionally. The chicken should be half-cooked at this time.
  10. Spread the partially cooked rice over the chicken followed by pouring in ½ cup water over the rice and topping the rice with 2 tbsp of butter.
  11. Cook on low heat (making sure it's a low simmer) with the lid on for about 20-25 minutes until the chicken is fully cooked (165F) and the rice is fluffy. Remove the bay leaves. Garnish with the reserved onions and fresh parsley. Serve with tzatziki.

Notes

  • If you love one pot chicken and rice meals like this, try our Oven Baked Chicken and Rice or One Pot Broccoli, Cheesy Chicken and Rice Casserole

Nutrition Information

Calories 729kcal (36%) Carbohydrates 37.3g (12%) Protein 57.8g (116%) Fat 39g (60%) Saturated Fat 8.8g (44%) Polyunsaturated Fat 5.4g Monounsaturated Fat 22g Cholesterol 265.9mg (89%) Sodium 1445.1mg (60%) Fiber 4.1g (16%) Sugar 6.6g (13%)

Nutrition Facts

Serving: 4-6

Amount Per Serving

Calories 729

% Daily Value*

Calories 729kcal 36%
Carbohydrates 37.3g 12%
Protein 57.8g 116%
Fat 39g 60%
Saturated Fat 8.8g 44%
Polyunsaturated Fat 5.4g 32%
Monounsaturated Fat 22g 110%
Cholesterol 265.9mg 89%
Sodium 1445.1mg 60%
Fiber 4.1g 16%
Sugar 6.6g 13%

* Percent Daily Values are based on a 2,000 calorie diet.