If you’ve ever dreamed of creating an unforgettable feast that bursts with vibrant colors, bold spices, and tender chicken layered perfectly with fluffy rice, then you are in for a real treat with this Indian Chicken Biryani Recipe. This dish is a beautiful medley of marinated chicken seared to perfection and combined with fragrant basmati rice infused with a golden curry blend, ginger, and crisp vegetables. It’s the kind of meal that brings warmth to your home and always invites second helpings, making it perfect for family dinners or impressing guests with a taste of India’s rich culinary heritage.
Ingredients You’ll Need
Gathering these ingredients is the first joyful step toward creating an authentic Indian Chicken Biryani Recipe. Each item plays a critical role—from the earthy warmth of the curry powder to the nutty crunch of cashews, this recipe celebrates simplicity and flavor in every bite.
- Chicken (1 pound, cut into strips): The star protein provides juicy tenderness once cooked with spices and rice.
- Flour (2 tablespoons): Helps create a light coating on the chicken to lock in moisture and develop a perfect sear.
- Kosher salt (1 teaspoon + 2 teaspoons): Essential for seasoning the chicken and rice evenly, enhancing the overall flavor.
- Pepper (1/2 teaspoon): Adds a subtle kick that balances the aromatic spices.
- Yellow curry powder (2 teaspoons + 2 tablespoons): The magical blend that infuses the dish with warm, inviting Indian flavors and a beautiful golden hue.
- Olive oil (2-3 tablespoons): For searing chicken and sautéing vegetables without overpowering the spices.
- Onion (1 large, chopped): Offers sweetness and depth of flavor when sautéed gently.
- Carrots (5 large, sliced): Provide color, natural sweetness, and tender texture to the biryani.
- Garlic (2-3 cloves, smashed and minced): Adds aromatic punch and a slight pungency that complements the curry.
- Ginger powder (1 teaspoon): Brings a fragrant, peppery warmth that elevates the taste profile.
- Dry basmati rice (2 cups): The fluffy, long-grain rice soaks up the spices and chicken juices beautifully.
- Water (3 1/2 cups): Perfect for cooking the rice just right.
- Butter (2 tablespoons): Adds richness and silkiness to the finished biryani.
- Cilantro (1/2 cup, chopped): Fresh herbaceous note that brightens the dish.
- Cashews (1/2 cup, chopped): Provides a delightful crunch and subtle nuttiness.
How to Make Indian Chicken Biryani Recipe
Step 1: Prepare the Chicken
Start by slicing your chicken into strips and patting them dry with paper towels. Dry chicken ensures a better sear later, which is key for locking in juices and flavor.
Step 2: Coat the Chicken
Mix flour, 1 teaspoon of kosher salt, pepper, and 2 teaspoons of yellow curry powder in a bowl. Dredge each chicken strip in this flavorful mix. This coating will help form a beautiful crust when seared.
Step 3: Sear the Chicken
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Place chicken strips carefully with space between each piece—crowding causes steaming instead of searing. Brown for 1 to 3 minutes on one side, flip, and sear the other side for 1 to 2 minutes. The chicken may still be a bit raw inside, which is perfect as it cooks with the rice later. Remove and set aside.
Step 4: Sauté Vegetables
Swirl in another tablespoon of olive oil to the hot pan and add the chopped onions. Sauté for 3 to 5 minutes until soft and translucent. While this cooks, soften the sliced carrots by microwaving them with a splash of water for 3 to 5 minutes; this quick step ensures tender carrots without overcooking later.
Step 5: Combine Carrots and Aromatics
Add the softened carrots along with their liquid to the skillet. Continue cooking for another minute or two. Then toss in minced garlic and sauté just until fragrant, about a minute. Stir in 2 tablespoons of curry powder and ginger powder, allowing the spices to toast slightly and release their aroma — this infuses the base with maximum flavor.
Step 6: Add Rice and Liquids
Stir in the dry basmati rice, coating it thoroughly with the fragrant spices and vegetables. Pour in 3 1/2 cups of water and add 2 teaspoons of kosher salt. Carefully nestle the partially cooked chicken strips back into the pot.
Step 7: Cook the Biryani
Cover the pan tightly and bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and simmer gently for about 17 minutes. The rice should fully absorb the flavors while cooking the chicken through. If the rice needs a few more minutes, keep it covered and on low for an additional 3 to 5 minutes.
Step 8: Finish with Butter, Herbs, and Nuts
Remove the lid and gently stir in 2 tablespoons of butter for a luscious finish. Fold in chopped cilantro and cashews, creating a vibrant and crunchy topping that completes this Indian Chicken Biryani Recipe.
How to Serve Indian Chicken Biryani Recipe
Garnishes
A sprinkle of freshly chopped cilantro and a handful of roasted cashews on top take this biryani to the next level. For added indulgence, a few golden raisins stirred in just before serving provide a sweet surprise that dances alongside the spices.
Side Dishes
Pairing this biryani with cooling plain yogurt or a cucumber raita balances the bold flavors beautifully. You can also serve it with Indian flatbreads like roti or homemade naan for a truly authentic meal that invites dipping and sharing.
Creative Ways to Present
Try layering the biryani in a beautiful serving dish, allowing the colors to shine through. For special occasions, garnish with edible flower petals or finely sliced fresh mint. Presenting it in a rustic clay pot or a decorated copper vessel adds an extra charm that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover Indian Chicken Biryani Recipe in an airtight container in the refrigerator. Use within 3 to 4 days to enjoy the freshness of the spices and textures.
Freezing
This biryani freezes wonderfully. Place cooled portions into freezer-safe containers or bags and store for up to 2 months. When ready to eat, thaw overnight in the refrigerator for best results.
Reheating
To reheat, sprinkle a little water over the biryani and cover with a lid or damp paper towel to keep it moist. Warm gently on the stovetop or microwave until heated through, stirring occasionally to redistribute the flavors evenly.
FAQs
Can I use other meats instead of chicken?
Absolutely! This Indian Chicken Biryani Recipe can be adapted using lamb, beef, or even shrimp. Just adjust cooking times to ensure the meat is tender and cooked through without drying out.
Is it necessary to soak the basmati rice before cooking?
While soaking rice isn’t required for this recipe, rinsing it to remove excess starch helps prevent the grains from sticking together, resulting in fluffier biryani.
What if I don’t have basmati rice?
Basmati rice is preferred for its fragrance and texture, but jasmine rice can be a substitute. Just keep cooking times in mind, as jasmine cooks a bit faster and might be stickier.
Can I make this recipe vegetarian?
Yes! Swap chicken for vegetables like cauliflower, potatoes, or paneer to create a satisfying vegetarian biryani that still brims with all the traditional flavors.
How spicy is this Indian Chicken Biryani Recipe?
This recipe uses mild to moderate spice levels. You can easily adjust the curry powder or add fresh chilies to suit your personal heat preference without losing the essence of the dish.
Final Thoughts
This Indian Chicken Biryani Recipe is more than just a meal; it’s an experience filled with rich spices, textures, and aromas that comfort and excite the palate. I encourage you to give it a try — it’s a wonderful way to bring a little magic from Indian kitchens straight into your home. You’ll find it’s a recipe to come back to time and again when you want to treat yourself and your loved ones to something truly special.
Print
Indian Chicken Biryani Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Description
This Indian Chicken Biryani recipe combines tender strips of seared chicken with aromatic spices, basmati rice, and sautéed vegetables for a flavorful and satisfying one-pan meal. The chicken is lightly coated in a curry-spiced flour mixture and browned before being simmered with rice, carrots, and fragrant seasonings. Finished with butter, cilantro, and crunchy cashews, this dish is perfect served with cooling yogurt and traditional Indian breads like roti or naan.
Ingredients
Chicken and Seasoning
- 1 pound chicken (cut into strips)
- 2 tablespoons flour
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 2 teaspoons yellow curry powder
- 2–3 tablespoons olive oil
Vegetables and Aromatics
- 1 large onion (chopped)
- 5 large carrots (sliced)
- 2–3 cloves garlic (smashed and minced)
- 1 teaspoon ginger powder
Rice and Garnish
- 2 tablespoons yellow curry powder
- 2 cups dry basmati rice
- 3 & 1/2 cups water
- 2 teaspoons kosher salt
- 2 tablespoons butter
- 1/2 cup cilantro (chopped)
- 1/2 cup cashews (chopped)
Instructions
- Prepare the chicken: Start by slicing the chicken into strips. Pat the chicken dry with paper towels to help achieve a good sear.
- Mix the coating: In a small bowl, combine flour, 1 teaspoon kosher salt, pepper, and 2 teaspoons yellow curry powder to create the seasoning blend for the chicken.
- Coat the chicken: Dredge each piece of chicken in the flour mixture so that each strip is evenly coated with the spice-flour blend.
- Heat oil and sear: In a large, high-sided skillet, heat 1 tablespoon olive oil over medium-high heat until shimmering.
- Sear chicken strips: Add the chicken pieces one strip at a time, spacing about 1 inch apart to avoid crowding and ensure proper browning. Sear in at least two batches to prevent steaming.
- Brown chicken: Cook chicken on the first side for about 1-3 minutes until browned, then flip and brown the other side for 1-2 minutes. The chicken may still be raw inside, which is ideal, as it will cook further later.
- Set chicken aside: Remove the seared chicken from the pan and place it on a plate to rest.
- Prepare vegetables: Swirl another tablespoon of olive oil into the hot pan, then add chopped onions and sauté for 3-5 minutes until soft.
- Soften carrots: Meanwhile, place sliced carrots in a medium bowl with 1 tablespoon of water and microwave on high for 3-5 minutes until just soft but still slightly firm.
- Add carrots to onions: Add the softened carrots and their liquid to the pan, cooking together for 1-2 minutes.
- Add garlic: Stir in the minced garlic and sauté for about 1 minute until fragrant.
- Add spices: Stir in 2 tablespoons of yellow curry powder and 1 teaspoon ginger powder, cooking for another 1-2 minutes to toast the spices and blend flavors.
- Add rice and liquid: Stir the dry basmati rice into the pan, then pour in 3 1/2 cups water and sprinkle 2 teaspoons kosher salt evenly over the mixture.
- Return chicken to pan: Nestle the seared chicken strips back into the pan on top of the rice and vegetables.
- Simmer covered: Cover the pan tightly with a lid. Turn heat to high until the mixture comes to a boil, then lower to low heat and cook undisturbed for about 17 minutes.
- Check doneness: After 17 minutes, check to ensure the rice is tender, carrots are cooked, and chicken is fully done. If not, cover and continue cooking a few more minutes.
- Finish with butter: Stir in 2 tablespoons butter for richness and silkiness.
- Add fresh toppings: Stir in chopped cilantro and chopped cashews for freshness and crunch. Optional additions include golden raisins for sweetness.
- Serve: Serve hot with plain yogurt and cucumber slices. Optionally, complement with Indian breads like roti or homemade naan for a complete meal.
Notes
- Patting the chicken dry before coating ensures a better sear and browning.
- Avoid overcrowding the pan when searing the chicken to prevent steaming and achieve caramelization.
- Partially cooking the carrots in the microwave speeds up the process and helps them stay tender yet firm in the final dish.
- Cooking the chicken with the rice allows flavors to meld and ensures the chicken finishes cooking thoroughly and remains juicy.
- You can add golden raisins along with the cashews for a touch of sweetness that complements the savory spices.
- Serving with yogurt and cucumbers adds a refreshing contrast to the rich and spiced biryani.
- For extra flavor, consider garnishing with fried onions or a squeeze of lemon juice before serving.
