Chicken Biryani (with beginner flavors)

Let’s be real—cooking something like Chicken Biryani can feel intimidating! But don’t worry—this Chicken Biryani recipe for beginners is delicious and easy. I’ve broken it down into 11 simple steps and focused on key flavors that’ll give you a classic biryani taste without feeling overwhelmed or running all over town for hard-to-find ingredients.

❤️ Why You’ll Love Chicken Biryani (with beginner flavors)

• Beginner-Friendly: This Chicken Biryani recipe is the perfect recipe for beginners – I’ve broken down the process into easy-to-follow steps and simplified the spice blend so you can create this impressive dish without feeling stressed.
• Flavourful: You won’t believe you made such a delicious dish – each bite will make your taste buds dance!
• Comforting: Nothing is as comforting as fragrant rice, tender chicken, and aromatic spices coming together in one warm dish.

🍲 Ingredients

Bone-in, skin-on chicken thighs – Bone-in, skin-on chicken thighs are the flavor heroes of this Chicken Biryani recipe! They infuse the dish with a rich taste, and keeping the skin and bones on helps to keep the meat incredibly juicy and adds rich depths of flavor.

Basmati rice – Basmati rice isn’t just delicious. It’s a complex carb with a lower glycemic index than regular white rice, meaning it’ll keep you feeling satisfied longer. Plus, it’s naturally gluten-free and packed with essential nutrients like B vitamins and minerals, making it a tasty way to fuel your body.

👩‍🍳 How to Make Chicken Biryani (with beginner flavors)

1. Add all of the spices to a small bowl and mix together. Set aside.
2. 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.

🪄 Tips and Tricks

• Always rinse your rice well before cooking. This important step removes excess starch, preventing your Biryani from turning into a gummy mess and ensuring each basmati grain stays perfectly fluffy and separate.
• This Chicken Biryani recipe for beginners freezes wonderfully. Double or triple the recipe and freeze some for quick weeknight meals.

🗒 Substitutions

Cooking is all about using what you have available in your kitchen. Here are some different variations you can do with this Chicken Biryani that are simple swaps even if you are a beginner:

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• If you don’t have bone-in, skin-on chicken thighs available, you can use boneless, skinless chicken thighs or even chicken breasts in this Chicken Biryani—just keep an eye on the cooking time, as timing will vary depending on what you use.
• While basmati is the traditional star of Biryani, you can also use long-grain jasmine rice or brown basmati. Just remember, different rice types might need tweaks in cooking time and liquid.
• Roma tomatoes are best for this Biryani, but you can also use regular globe tomatoes or even ripe cherry tomatoes for a sweeter pop. In a pinch, you could even use canned diced tomatoes – just drain them well.

🗒 Best served with

• Greek Tzatziki Sauce
• Fluffy Greek Pita Bread Recipe
• Honey Halloumi Kale Salad
• Maroulosalata aka my Mama’s Salad

👝 How to Store Leftovers

Store leftovers in an airtight container in the fridge for up to 3-4 days.

Want to freeze your Chicken Biryani? Let it cool completely, then pop it in freezer-safe containers or bags. It’ll keep for up to 3 months.

🤔 Common Questions

Chicken Biryani (with beginner flavors)

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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.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Main Course

Cuisine Indian Inspired

Servings 4 -6

Calories 729 kcal

Ingredients

  

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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)

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Instructions

 

• Add all of the spices to a small bowl and mix together. Set aside.
• Season the chicken thighs well with salt and pepper and set aside on a plate.
• Rinse the rice – rinse the rice under cold water until the water runs clear.
• 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.
• 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.
• Turn the pan to medium-low heat, add the tomato halves and cook for 8-10 minutes.
• 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.
• Turn the heat to medium and add in the seasoned chicken thighs and spice mixture. Stir to combine and let cook for 5 minutes.
• 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.
• 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.
• 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.

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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

Calories: 729kcal | Carbohydrates: 37.3g | Protein: 57.8g | Fat: 39g | Saturated Fat: 8.8g | Polyunsaturated Fat: 5.4g | Monounsaturated Fat: 22g | Cholesterol: 265.9mg | Sodium: 1445.1mg | Fiber: 4.1g | Sugar: 6.6g

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