Quick and Easy Chicken Biryani Recipe
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Calories
600 kcal
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Course
Main Course
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Cuisine
Indian
Quick and Easy Chicken Biryani Recipe
Description
The Chicken Biryani recipe starts by browning cubed boneless chicken breasts in ghee or oil, developing a slight golden crust. Aromatic seasonings including garam masala, cumin, turmeric, and salt are added along with chopped onion, jalapeno, and ginger paste to build a fragrant base. Garlic, tomatoes, and golden raisins join to balance savory and sweet notes.
Uncooked basmati rice and chicken broth are stirred in, then the mixture is brought to a boil and covered to cook gently so the rice absorbs the flavorful liquid. After an initial 15-minute simmer and subsequent 10-minute steam off heat, the rice is fluffy and the chicken tender. Garnishing with fresh cilantro and sliced almonds adds brightness and texture.
Served directly from the pan with lime wedges and optionally with naan bread, this biryani offers a complete meal combining protein, grains, and spices in a single dish.
Leftover biryani stores well refrigerated for 3-4 days or freezes up to 2-3 months. Reheating with added moisture preserves texture and flavor.
Ingredients
- 1 tablespoon ghee or vegetable oil
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1" cubes
- 1 yellow onion chopped, medium
- 1 jalapeno pepper seeded and minced
- 3 Tablespoons ginger paste prepared
- 2 teaspoons garam masala powder
- 1 teaspoon cumin ground
- 1 teaspoon Turmeric ground powder
- 1 1/2 teaspoons salt
- 1 tablespoon garlic minced
- 2 tomato chopped, large
- 1/2 cup golden raisins
- 1 cup basmati rice uncooked, long-grain
- 2 1/4 cups chicken broth low-sodium
- 1/4 cup cilantro fresh, chopped leaves
- 1/4 cup almonds sliced, unsalted
- 1 lime cut into wedges
Instructions
- Heat the oil over medium-high heat in a large nonstick skillet or frying pan. Once the oil is shimmering, add the chicken pieces and let them cook undisturbed for 3-5 minutes until golden brown.
- Turn the chicken pieces and add the onion, jalapeno, ginger, garam masala, cumin, turmeric, and salt. Sauté for 3 minutes or until the onions have softened.
- Add 1 tbsp minced garlic, tomatoes, and raisins to the pan. Stir well, then add the rice and broth.
- Allow the liquid to come to a boil, then cover the pan with lid and turn the heat down to medium-low. Let the rice steam for 15 minutes. Turn off the heat and fluff the rice with a fork. Re-cover the pan and allow the rice to continue to steam for another 10 minutes.
- Sprinkle cilantro leaves and almond slices on top for garnish.
- Serve the Biryani straight out of the pan, accompanied by lime wedges for squeezing. You can also serve this dish with Naan Bread.
Notes
- Allow cooked biryani to cool before transferring to an airtight container for refrigeration or freezing.
- Store refrigerated biryani for up to 3-4 days and frozen biryani for 2-3 months in appropriate containers.
- Reheat covered with a bit of water using microwave, stovetop, or oven to maintain moisture.
- Fluff rice after cooking and garnish with cilantro and almonds for best presentation and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 600 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 600kcal | 30% |
| Carbohydrates | 64g | 21% |
| Protein | 48g | 96% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 117mg | 39% |
| Sodium | 1011mg | 42% |
| Potassium | 1251mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 15g | 30% |
| Vitamin A | 633IU | 13% |
| Vitamin C | 21mg | 23% |
| Calcium | 89mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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