Spread the love

Chicken Biryani with Rice and Spices – Indian Recipes for Dinner

Okay, friends, I’m about to spill the beans on my all-time favorite way to fill the kitchen with irresistible smells: chicken biryani! Picture tender chicken pieces infused with fragrant spices, layered lovingly with fluffy, saffron-tinted rice that’s just begging to be eaten. This isn’t your everyday rice dish — it’s a celebration in a pot, and once you get the hang of it, you’ll want to make it again and again. I’m telling you, there’s something magical about those warm aromas swirling around as the biryani simmers gently. Plus, the mix of textures—soft meat, lightly toasted nuts, and the subtle snap of fresh herbs—is just the kind of cozy meal that feels like a big hug.

Quick Facts

Yield: Serves 4–6
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes

Ingredients

For the Main Dish:

2 lbs bone-in chicken thighs, skin removed and cut into pieces
2 cups basmati rice, rinsed and soaked for 30 minutes
1 large onion, thinly sliced
3 cloves garlic, minced
1-inch piece fresh ginger, grated
2 tomatoes, chopped
1/2 cup plain yogurt
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint leaves
3 tbsp vegetable oil or ghee
1 tsp turmeric powder
2 tsp red chili powder (adjust to taste)
2 tsp garam masala
1 tbsp biryani masala (optional but recommended)
1 cinnamon stick
4 green cardamom pods
4 cloves
1 bay leaf
Salt to taste
4 cups water (or chicken broth for extra flavor)
A pinch of saffron soaked in 2 tbsp warm milk (optional for color and flavor)
1/4 cup toasted cashews or almonds (optional garnish)

How I Make It

Step 1:

Start by heating 3 tablespoons of oil or ghee in a large, heavy-bottomed pot over medium heat. Toss in the whole spices—cinnamon, cardamom, cloves, and bay leaf. Let them sizzle for about 30 seconds until fragrant. Then, add the thinly sliced onions and sauté, stirring often, until they turn golden brown and caramelized—this is where a lot of the flavor comes from, so be patient!

Step 2:

Mix in the minced garlic and grated ginger; cook until their aromas bloom, about 1 minute. Add the chopped tomatoes and a pinch of salt, then simmer until the tomatoes soften and the oil starts separating from the mixture, about 5–7 minutes.

Step 3:

In a bowl, combine the chicken pieces with yogurt, turmeric, red chili powder, garam masala, biryani masala (if using), and salt. Toss everything to coat the chicken well. Add this spiced chicken to the pot, stirring gently to mix with the onion-tomato base. Cook until the chicken is mostly done, about 15 minutes, stirring occasionally.

Step 4:

While the chicken cooks, drain the soaked basmati rice. In a separate pot, bring 4 cups water to a boil and add a pinch of salt. Parboil the rice until about 70% cooked—grains should still have a bite (about 5–6 minutes). Drain and set aside.

Step 5:

Layer the parboiled rice over the chicken in the pot. Drizzle over the saffron-infused milk, then sprinkle on the chopped cilantro, mint, and toasted nuts if using. Cover the pot tightly with a lid or aluminum foil to seal in the steam.

Step 6:

Turn the heat down to low and let the biryani cook “dum” style (slow steam) for 20 minutes. Resist the urge to peek! Once done, gently fluff the rice with a fork and serve hot.

Variations & Tips

Got boneless chicken? No worries—just reduce the cooking time in step 3 by 5 minutes.
For a vegetarian twist, swap chicken with mixed vegetables like cauliflower, peas, and carrots.
If you don’t have biryani masala, a mix of cumin, coriander, and a pinch of cinnamon works fine.
Use ghee instead of oil for richer flavor and a luscious texture.
Don’t overcook the rice in step 4; it will finish cooking with the chicken, so a slight bite is perfect.
Adding a dollop of fried onions and a squeeze of lemon right before serving amps up the flavor!

How I Like to Serve It

Chicken biryani is a one-pot celebration on its own, but I love pairing it with cooling cucumber raita or a simple salad with sliced onions and lemon wedges. It’s perfect for weekend dinners, family gatherings, or whenever you want to impress with Indian cuisine without too much fuss. Bonus points if you serve it alongside a warm naan or fluffy parathas.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently to keep rice fluffy.
If you want to make this ahead, cook the chicken and rice separately, then layer and steam just before serving.

Closing: Trust me, this chicken biryani recipe is a comforting, flavor-packed hug that’ll quickly become a dinner table favorite!