As a college student, I’m always looking for meals that are fulfilling and comforting with less hassle in the kitchen. Chicken biryani is one of those dishes that has a mixture of flavors. Chicken biryani is a special dish in South Asian households, prepared for gatherings or celebrations.

Chicken biryani can sometimes feel complicated but this recipe is beginner-friendly and simple to follow. It uses simple ingredients and one pot. It takes about 45 minutes and is easy to customize with your spice level.

Ingredients

For marinating the chicken:

400 grams of chicken cut into medium pieces

1 cup plain yogurt 

1 tablespoon ginger garlic paste 

1 teaspoon turmeric powder

1 teaspoon red chili powder (Kashmiri red chili preferred)

1 teaspoon garam masala (cumin + coriander seeds)

1 teaspoon salt

For cooking biryani:

2 cups basmati rice 

2 cups water 

1 large red onion thinly sliced

2 tablespoons butter

4 cloves 

2 green cardamom 

2 bay leaves 

1 small cinnamon stick

½ teaspoon salt or to taste

2 tablespoons chopped cilantro

Directions 

Start with marinating the chicken. In a bowl, mix yogurt, turmeric powder, red chilli powder, salt, garam masala and ginger garlic paste. Add chicken to the mixture and mix it well. Let it sit for at least 20 to 30 minutes to soak up the spices. It’s better if you can marinate the chicken for longer.

Rinse the basmati rice 2 to 3 times. Soak it in water for about 15 minutes, then drain.

Heat butter in a large pot over medium heat. Once the butter is hot, add cloves, cardamom, cinnamon stick and bay leaves, and cook for about 30 seconds. Add sliced onions and cook until they turn golden brown. Add the marinated chicken to the pot and cook for about 7 to 10 minutes until the mixture thickens slightly. Add the soaked basmati rice on top of the chicken. Pour 2 cups of water and gently mix. The water must cover the rice. Bring it to boil then reduce the flame to low and cover it. Cook for 15 to 20 minutes until the rice is fully cooked and the water is absorbed.

Turn off the flame and let it rest covered for 5 minutes. Add the chopped cilantro on top and the biryani is ready to be served.

Wrap-up

This chicken biryani can be served with plain yogurt and cucumber salad or even boiled eggs. Store the leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water and soy sauce to keep the rice soft and flavor of the chicken intact. You can make a comforting, flavorful meal with simple ingredients and less mess.

Edited by Arohi Rai and Bidhya Sapkota