Quick Chicken Biryani Recipe

Recipe Summary

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4
• Skill Level: Intermediate

Ingredients

• 2 cups long-grain basmati rice
• 2 tablespoons vegetable oil
• 2 onions, thinly sliced
• 2 garlic cloves, minced
• 1 inch piece of ginger, grated
• 2 tomatoes, chopped
• 1 cup plain yogurt
• 500 grams of chicken, cut into pieces
• 1 teaspoon cumin seeds
• 1 cinnamon stick
• 2-3 cloves
• 2-3 green cardamom pods
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon red chili powder
• Salt to taste
• Fresh cilantro, chopped for garnish
• Raita, for serving

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain well.
2. In a large pot, bring water to a boil and add the rice. Cook until the rice is about 70% done, then drain and set aside.
3. Heat the vegetable oil in a large pan over medium heat. Add the onions and sauté until golden brown.
4. Stir in the garlic and ginger, cooking for another minute until fragrant.
5. Add the cumin seeds, cinnamon stick, cloves, and cardamom pods, and sauté for 2 minutes to release their flavors.
6. Stir in the tomatoes, turmeric powder, ground coriander, red chili powder, and salt. Cook until the tomatoes break down and the oil separates from the mixture.
7. Add the yogurt and chicken pieces to the pan, stirring well to coat the chicken. Cook for 7-10 minutes until the chicken is cooked through.
8. Layer the partially cooked rice over the chicken mixture. Cover the pan with a tight-fitting lid, reduce heat to low, and cook for another 15-20 minutes, allowing the flavors to meld together beautifully.
9. Garnish with fresh cilantro and serve hot with a side of raita.

Helpful Tips

• If you’re short on time, use pre-cut chicken or boneless pieces for quicker cooking.
• For a richer flavor, use ghee instead of vegetable oil.
• Adjust the spice levels to suit your family’s taste by reducing or increasing the amount of red chili powder.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to refresh the texture of the rice.

Suggested Pairings

• Beverage: Serve with a cool, refreshing lassi or a hot cup of masala chai.
• Side Dish: Pair with fried papadam or a fresh cucumber salad for added crunch and freshness.