Can I make this biryani without a pressure cooker?

Absolutely! Use a heavy-bottomed pot with a tight-fitting lid. Follow the same steps but after adding water, bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until rice is tender and water is absorbed. Let it rest for 10 minutes before opening.

Why is my rice sometimes mushy in biryani?

This usually happens if you didn't drain the soaked rice well, used too much water, or if you're using a rice variety other than basmati. Make sure to drain thoroughly and stick to the recommended water ratio.

Can I prep any parts of this recipe ahead of time?

Yes! You can prepare the spice mixtures, chop the herbs, and slice the onions a day ahead. You can even marinate the chicken with the ground spices overnight for deeper flavor.

Is there a way to make this recipe less spicy?

Certainly! Reduce or omit the cayenne pepper, and make sure to remove the seeds from any fresh chilies if you're using them. The paprika in the recipe adds color more than heat, so that can stay.

Chicken Biryani Recipe

Name: Chicken Biryani Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Indian
Ingredients: 1 cup basmati rice, soaked 15–30 minutes; 3 tablespoons ghee; ⅓ cup cashews, halved; 2 tablespoons golden raisins; 5 cardamom pods; 4 whole cloves; 2 bay leaves; ½ cinnamon stick; ½ teaspoon cumin seeds; ½ teaspoon fennel seeds; 1 onion, thinly sliced; 4 teaspoons minced garlic; 2 teaspoons minced ginger; 1 ½ pounds skinless and boneless chicken thighs, cut into quarters; 2 teaspoons coriander powder; 2 teaspoons paprika; 2 teaspoons salt (adjust to taste); 1 teaspoon garam masala; ¼ teaspoon black pepper; ¼ teaspoon cayenne (adjust to taste); ¼ teaspoon ground cumin; ¼ teaspoon turmeric; 1 cup water; ½ cup fresh cilantro leaves, chopped (divided); ½ cup fresh mint leaves, chopped (divided)

This spectacular Chicken Biryani brings together tender chunks of chicken, aromatic basmati rice, and a treasure trove of spices to create a dish that’s truly unforgettable. With layers of flavor in every bite, this one-pot wonder transforms ordinary ingredients into something magical. Ready in under an hour, it’s perfect for those evenings when you want something impressive without spending hours in the kitchen!

Why You’ll Love This Recipe

Restaurant-Quality at Home: This biryani rivals anything you’d get at your favorite Indian restaurant, but you control all the ingredients and spice levels.
One-Pot Wonder: Everything cooks together in harmony, meaning fewer dishes to wash and more complex flavors.
Perfectly Balanced: Every element plays its part – from the aromatic rice to the juicy chicken and the symphony of spices.
Impressive Yet Approachable: Seems fancy but is actually straightforward to make, perfect for both weeknight dinners and special occasions. and freeze them for a quick and easy meal later on.

Ingredients You’ll Need

Basmati Rice: The star of any good biryani – long, fragrant grains that stay separate after cooking. Don’t substitute with other rice varieties; the texture won’t be the same.
Ghee: Adds that authentic, nutty flavor that regular butter just can’t match. The foundation of great biryani flavor.
Cashews and Raisins: Provide wonderful texture contrast and little bursts of sweetness that complement the savory elements.
Whole Spices: Cardamom, cloves, bay leaves, cinnamon, cumin seeds, and fennel seeds create the aromatic base. They infuse the ghee with incredible flavor.
Onion: Gets caramelized to add sweetness and depth to the biryani. Slicing them thinly helps them caramelize faster.
Garlic and Ginger: Essential flavor builders in Indian cooking. Always use fresh for the best flavor punch.
Chicken Thighs: Juicier and more forgiving than breast meat. They stay tender during pressure cooking and absorb all those beautiful spices.
Ground Spices: The magical mix of coriander, paprika, garam masala, pepper, cayenne, cumin, and turmeric that transforms ordinary ingredients into something extraordinary.
Fresh Herbs: Cilantro and mint brighten everything up and add a fresh, vibrant finish to balance the rich spices.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Vegetable Biryani

Swap the chicken for 2 cups of mixed vegetables like carrots, peas, cauliflower, and potatoes for a delicious vegetarian version.

Lamb Biryani

Use cubed lamb shoulder instead of chicken for a more robust flavor. Increase cooking time to 10 minutes with 15 minutes natural release.

Shrimp Biryani

Replace chicken with large shrimp and reduce cooking time to 4 minutes with a quick release.

Extra-Spicy Version

Double the cayenne and add 1-2 finely chopped green chilies when adding the garlic and ginger.

How to Make Chicken Biryani

Step 1: Prepare the Rice

Soak basmati rice in cold water for 15-30 minutes, then drain and rinse thoroughly. This removes excess starch and ensures fluffy, separate grains.

Step 2: Toast the Nuts

Press the sauté button on your pressure cooker. Add ghee and let it melt completely. Add cashews and raisins, stirring until the cashews turn golden brown. Remove and set aside – these will be your delicious garnish.

Step 3: Build the Flavor Base

Add whole spices to the remaining ghee and wait for that magical moment when they begin to sizzle and release their aromas. Then add thinly sliced onions and cook until they transform into sweet, golden-brown deliciousness – about 6-7 minutes of stirring.

Step 4: Add Aromatics and Chicken

Toss in minced garlic and ginger, stirring for 30 seconds until fragrant but not browned. Add chicken pieces and cook for 6-7 minutes until they lose their pink color on the outside, stirring occasionally for even cooking.

Step 5: Season and Layer

Sprinkle all the ground spices over the chicken and mix well to evenly coat each piece. Then comes the key technique – gently add the drained rice ON TOP of the chicken without mixing. This layering is what gives biryani its distinct texture.

Step 6: Add Liquid and Herbs

Pour water carefully over the rice layer. Sprinkle half the chopped cilantro and mint on top of the rice to infuse their flavors during cooking.

Step 7: Pressure Cook

Secure the lid, close the pressure valve, and cook for exactly 6 minutes at high pressure. Let it naturally release pressure for 10 minutes before opening the valve to release any remaining pressure.

Step 8: Final Touches

Once open, discard the whole spices, fluff the rice gently, and sprinkle with remaining fresh herbs. Top with your reserved cashews and raisins for a beautiful presentation.

Pro Tips for Making the Recipe

Don’t Skip the Soaking: Soaking the rice is crucial for perfect texture – it helps the grains cook evenly without breaking.
Layer, Don’t Mix: The magic of biryani comes from distinct layers of flavor. Resist the urge to stir after adding the rice.
Brown Those Onions Properly: Take your time with the onions – they need to reach a rich golden brown to provide the sweet depth biryani is known for.
Balance Fresh and Dried Herbs: The combination of dried spices with fresh cilantro and mint creates the perfect flavor balance.
Rest Before Serving: Let the biryani sit uncovered for 5 minutes after cooking to allow the flavors to settle and excess moisture to evaporate. time and freeze them for a quick and easy meal later on.

How to Serve

Perfect Pairings

Serve biryani with cucumber raita (yogurt sauce) to provide a cooling contrast to the spices. A simple kachumber salad (diced cucumber, tomato, and onion with lemon juice) also makes a refreshing side.

Presentation Matters

Present your biryani on a large platter rather than individual plates – the mound of fragrant rice studded with chicken and garnished with nuts and herbs makes for an impressive centerpiece.

Beverage Companions

Pair with a mango lassi for a traditional accompaniment, or a light beer if you prefer something with a bit of fizz to cut through the richness.

Make Ahead and Storage

Storing Leftovers

Store cooled biryani in an airtight container in the refrigerator for up to 3 days. The flavors actually improve after a day as the spices continue to meld.

Freezing

Freeze portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

For best results, sprinkle 1-2 tablespoons of water over the biryani before reheating to restore moisture. Microwave covered, or reheat in a pan with a tight-fitting lid over low heat until thoroughly warmed.

FAQs

Can I make this biryani without a pressure cooker?

Absolutely! Use a heavy-bottomed pot with a tight-fitting lid. Follow the same steps but after adding water, bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until rice is tender and water is absorbed. Let it rest for 10 minutes before opening.
Why is my rice sometimes mushy in biryani?

This usually happens if you didn’t drain the soaked rice well, used too much water, or if you’re using a rice variety other than basmati. Make sure to drain thoroughly and stick to the recommended water ratio.
Can I prep any parts of this recipe ahead of time?

Yes! You can prepare the spice mixtures, chop the herbs, and slice the onions a day ahead. You can even marinate the chicken with the ground spices overnight for deeper flavor.
Is there a way to make this recipe less spicy?

Certainly! Reduce or omit the cayenne pepper, and make sure to remove the seeds from any fresh chilies if you’re using them. The paprika in the recipe adds color more than heat, so that can stay.

Final Thoughts

This Chicken Biryani recipe brings together wonderful textures and complex flavors in a dish that feels special without being complicated. Don’t be intimidated by the list of spices – they work together to create something truly magical. Once you master this biryani, you’ll find yourself coming back to it whenever you want to transform an ordinary meal into a celebration. Give it a try – your kitchen will smell amazing, and your taste buds will thank you!