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Easy Chicken Biryani

A simple, quick chicken biryani made with yogurt-marinated chicken, parboiled basmati rice, and warm spices.
Prep Time5 minutes
Cook Time25 minutes
Total Time1 hour
Servings: 4 servings

Ingredients

  • 2 large skinless boneless chicken breasts cut into bite-sized pieces (or use thighs for more flavor)
  • 1/2 cup plain yogurt
  • 3 tablespoons quality curry powder
  • 1/4 teaspoon cinnamon
  • 3 tablespoons butter
  • 1 medium yellow onion chopped
  • 1 tablespoon garlic minced
  • 1 tablespoon fresh ginger root minced
  • 1 teaspoon salt
  • 1/4 cup chicken broth
  • 2 tablespoons fresh cilantro chopped
  • 2-3 tablespoons raisins
  • 2 cups parboiled basmati rice parboiled (see instructions); about 1 cup + 2 tablespoons uncooked
  • garnish chopped cilantro and sliced almonds

Instructions

  • In a mixing bowl, combine the chicken pieces with the yogurt, curry powder, and cinnamon; mix well. Marinate at least 1 hour, preferably up to 4 hours.
  • Rinse the basmati rice under cold water until the runoff is clear. Soak the rice 15–30 minutes, then drain.
  • Bring a large pot of salted water to a boil. Add the drained rice and cook 4–6 minutes until the rice tips look translucent but the center is still slightly firm. Drain in a strainer and rinse with lukewarm water; let drain thoroughly.
  • Heat the butter in a large skillet over medium-high heat. Add the chopped onion and cook, stirring, until golden, about 7–8 minutes.
  • Add the minced garlic and ginger to the skillet and cook 1–2 minutes until fragrant.
  • Add the marinated chicken and any remaining marinade plus 1 teaspoon salt to the skillet. Stir, reduce heat to medium-low, cover, and cook 6–7 minutes, stirring occasionally, until the chicken is cooked through.
  • Stir the parboiled rice, chopped cilantro, and raisins into the cooked chicken. Pour the chicken broth over the mixture, cover, and simmer 3–4 minutes until the rice is tender and the mixture is heated through.
  • Taste and adjust salt if needed. Serve immediately topped with chopped cilantro and sliced almonds.

Equipment

  • Mixing Bowl
  • Large Pot
  • Strainer
  • Large Skillet
  • Measuring Cups and Spoons
  • Knife
  • Cutting Board

Notes

  • Marinating longer (up to 4 hours) improves flavor.
  • Parboil rice so it finishes cooking with the chicken.
  • Use thighs instead of breasts for a juicier result.
  • Rinse rice until water runs clear to remove excess starch.