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Chicken Biryani

60 mins
4 servings

Different rice varieties have different tastes. We will be introducing you to a chicken Biryani Recipe, a type of rice. This recipe uses boiled white rice, chicken, and other healthy ingredients. This is a popular South Asian recipe, especially in India, Pakistan, and Bangladesh. This recipe is often served with Yogurt or Raita. This recipe has many names, including Bombay Biryani and Hyderabadi Biryani. This recipe can be prepared in 40 to 50 minutes.


Chicken Biryani, a South Asian favorite, is full of healthy ingredients. It includes chicken, white rice and extra ingredient fried potato pieces. There are many names for this recipe depending on where they are made. In Pakistan, Hyderabadi Biryani and Karachi Biryani are the most well-known biryani recipes. In India, Hyderabadi Biryani and Mumbai biryani are two of the most popular. This recipe is popular because it can be made with different flavors. For example, some people like to add fried potatoes to their biryani.


  • 2 1/2 -3 pounds chicken thighs weighing  (about 5-6)
  • 1 1/2 teaspoon salt (adjust according to taste).
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1 teaspoon of white pepper
  •  1/2 teaspoon cumin spice
  • Add more spices to your chicken (about 1/2 teaspoon each) for a more flavorful dish.
  • 1/4 – 1/3 cup yogurt
  • 2-3 tablespoons of cooking oil/butter/Ghee
  • 1 Tablespoon minced Garlic
  • 2 teaspoon minced ginger
  • 1 Medium onion chopped
  • 1 Small jalapenos pepper, deseeded. Chopped
  • 1 bay leaf
  • 1 teaspoon cumin spice
  • Cracked teaspoon of #3-4 cardamon pods
  • 1 teaspoon curry spice
  • 1-2 cinnamon stick
  • 1 teaspoon chilli spice (optional)
  • 1 teaspoon smokedpaprika
  •  1/2 teaspoon to 1 teaspoon white/black pepper
  • 1/3 -1/2 Cup Cashew (optional).
  • 2 cups Basmati rice
  • 1 Red bell pepper, chopped
  • 4 cups liquid broth, water, and/or coconut cream
  • 1 1/2 teaspoon salt, or more, adjust to your taste
  • Optional: 2 tablespoons of cilantro or more


  • To make it easier to cook chicken thighs, cut a 1/2″ into the chicken thigh meat. Then wipe with a paper towel. Salt (about 1 1/2 teaspoons)
  • Mix the chicken in a bowl. Add garlic, ginger, white pepper and cumin. Mix.
  • Mix yogurt in. Allow to cool before using.
  • For about three minutes, place the chicken skin-side up in an oven-safe pot/pan, Dutch oven, or skillet. Set aside the chicken in the pan.
  • Preheat oven to 350°F
  • Remove any pan burns if necessary.
  • Followed by onions, bell peppers, garlic, bay leaf, and 2 tablespoons oil, add about 2 tablespoons or more. Sauté until tender but not golden, approximately 2-3 minutes. Next, add cumin, coriander, curry, cardamon pods, cinnamon sticks and chill pepper. Stir for one more minute.
  • Then add the rest of the ingredients, including rice, stock, and salt to your taste. Add chicken to the pot, and bring to boil.
  • Cover the baking dish with foil and place in the oven. Cook the chicken for approximately 30-35 minutes or until it is cooked through.
  • Let it cool. Garnish with cilantro if desired.