Simple and Delicious Chicken Biryani

Posted: Tuesday, July 04, 2017

Chicken biryani, sometimes referred to as “biriyani” or “biriani,” originated in India. Since then, it has made its way into kitchens around the world with a variety of ingredients and methods. This recipe is our variation to this delightful Indian recipe. Get the recipe:

This recipe can be altered in several ways. First, we use a number of spices to make the biryani sauce. You can, however, pick up a box of pre-made biryani sauce in your local grocery store. There is no reason you can add your own spices, as well.

We use basmati rice as it’s so aromatic, but you can use the rice of your choice. Jasmine rice or other rices go nicely with the dish too.

This recipe uses chicken thighs, but any cut of chicken can be used depending on your preference. For example, boneless, skinless chicken breast work nicely in the dish and can be a bit healthier.

The rice in this dish is spiced with bay leaves, salt, and chicken stock, but the sky is the limit in terms of spicing the rice. In example, cloves, cardamon, cinnamon sticks, etc. can be used.

We only marinate the chicken for about 30 minutes, but if you have extra time, it is better for it to soak in the juices overnight. The longer, the better to allow the marinate to soak into the meat and break it down.

Tomatoes and lemon juice are used in our biryani recipe as they tend to add extra flavour and acidity which makes the spices a touch subtler.

Watch the video, give our chicken biryani a try, and let us know what you think.



For the Marinate:
9 Chicken thighs or breasts, cubed
1/2 cup of plain yogurt
1 medium chopped tomato
4 – 5 cloves of crushed garlic
2 thumb size ginger, crushed
1 tbsp of lime juice
1/2 tsp of salt
1/2 tsp of pepper
drizzle of olive oil
2 tsp of garam masala
2 tsp of cumin
2 tsp of turmeric powder
For the Rice:
2 cups of basmati rice
2 bay leaves
1 pack of chicken bouillon or 1 chicken cube
2 tsp of salt
water for soaking and boiling
Additional Ingredients and Garnishes:
1 large red onion, sliced
handful of fresh mint and coriander leaves
3 tbsp of warm milk
2 pinches of saffron
cooking oil


Soak the rice in water for about 20 minutes.
While the rice is soaking, put the chicken in a bowl and add in the marinate ingredients. Using a spoon or your hands, mix to ensure the spices are well combined and the chicken is completely coated. Cover the bowl with cling wrap and let it marinate for 30 minutes or so – overnight is preferred.
Add the onions to a pan and fry until soft and brown. This will take 10 minutes or so over medium high heat. Set them aside.
Transfer the chicken into a pot with the marinate and bring it to a boil. Reduce to a simmer, cover, and let the chicken cook through. This will take about 20 minutes on medium heat. Turn off the heat and set aside.
Meanwhile, combine the warm milk and saffron. Mix until well combined and allow it to soak for a few minutes. The mixture should turn orange.
Bring a pot of water to a boil. Season it with salt, bay leaves, and chicken bouillon. Drain the rice and put it into the boiling water. Cook for 3minutes and not more than 5. You want it 70 percent cooked.
Ladle the rice over the chicken mixture.
Top the rice with the onions, mint, and coriander.
Spoon the saffron mixture over the top.
Put the pot back on the stove, over low heat, and let it steam for 10 or 15 minutes.
Serve and enjoy your chicken biryani.

All photographs and video properties are original productions of, created by, and exclusive property of Cook n’ Share. Cook n’ Share is owned and operated by David Hood. I am submitting the on behalf of myself.

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