Simple to Cook Chicken Biryani

Chicken Biryani in a brass potThere are several variants of chicken biryani and each version has its own unique taste. Some of them are extremely spicy and takes a longer time to cook, while others are less spicy and can be prepared in a quick time. Here's a new chicken biryani recipe for all our loyal readers. This is a simple recipe that is easy to make and is prepared with a few spices and healthy oil. The ingredients required to make this biryani are readily available in a supermarket. Use a clay or brass pot to make this biryani if you really want to enjoy the authentic taste. And if possible, use low charcoal heat to cook the biryani. I prefer to serve this delicious biryani with whipped and seasoned curd and a platter full of tangy salad.

Chicken Biryani in a brass pot
Simple to Cook Chicken Biryani

Piping hot chicken biryani

Aromatic and flavorful chicken biryani made in an authentic and easy way that taste heavenly and just melts in your mouth giving the divine pleasure to the taste buds.

Preparation Time: 20 minutes
Cooking time: 40 minutes
Servings: 8
Nutrition: (per serving)
Calories: 525 calories
Fat: 10 grams
Carbohydrates: 78 grams
Sodium: 397 milligrams
Protein: 27 grams
Sugar: 2 grams

  • 4 cups basmati rice
  • 750 gm boneless chicken
  • 2 tomatoes (nice and big)
  • 4 medium-sized onions
  • 1/2" ginger piece
  • 5 to 6 green chilies (finely chopped)
  • 1 garlic clove
  • 1 tbsp coriander powder
  • 2 tbsp biryani powder (available in super stores)
  • 5 black cardamoms
  • 2 bay leaves
  • 15 whole black peppers
  • 5 cloves
  • 1/4 cup canola oil
  • salt to taste


  1. Finely chop tomatoes and keep aside.
  2. Slice onions and keep aside.
  3. Grind garlic and ginger into a paste.
  4. Add 8 cups of water to a pot and bring it to a boil.
  5. Add rice to the pot and cook till it's fluffy and is almost cooked. Drain excess water.
  6. Make sure you cook both rice and chicken simultaneously to get the best results.
  7. Add oil to the pan and saute onions till light brown.
  8. Add whole spices and fry for 2 minutes.
  9. Add ginger-garlic paste and fry for 5 minutes till all the ingredients turn light brown.
  10. Add coriander powder, biryani masala, and salt. Note: Add enough salt as you will be adding the ingredients to the rice.
  11. Add green chilies and stir briskly. Add tomatoes and cook till tender and partially dissolved.
  12. Add chicken and fry for 10 minutes or till the chicken turns light yellow.
  13. Make layers of rice and chicken mixture in a greased baking dish. Remember to top rice as the final layer.
  14. Put in a preheated oven at 350 degrees. Bake for 10-12 minutes till chicken is tender and done.
  15. Garnish with onion rings and lime before serving.