EASY Chicken Biryani | Best Homemade Biryani Recipe
About this recipe
Chicken Biryani is a beloved dish known for its rich flavors and aromatic spices. This easy version, shared by Wendy and Shannon, simplifies the process while still delivering a deliciously layered meal that’s perfect for feeding a crowd.
With just a few key ingredients and straightforward steps, you can create a homemade Biryani that’s bursting with flavor. This recipe is designed to impress without overwhelming you in the kitchen.
Ingredient notes
- You can substitute ready-made fried onions for homemade if you're short on time.
- The recipe suggests using Bombay Biryani Masala, but any Biryani Masala can work if you prefer something different.
- For the chicken, a mix of drums and thighs is recommended, but you can use just one type or even a whole chicken if you like.
Tips from With Wendy and Shannon’s video
- Fry the onions until they are light golden to avoid burning; they should be removed from the oil as soon as they reach this color.
- When cooking the chicken, do not add water; the chicken will release enough moisture during cooking.
- Soak the basmati rice for 30 minutes before boiling to ensure even cooking and a good texture.
Good to know
- How many servings does this recipe yield?
- This recipe yields 6-8 servings.
- What type of rice is recommended for this Biryani?
- The recipe recommends using long basmati rice.
- How long should the rice be soaked before cooking?
- The rice should be soaked for 30 minutes before boiling.
- What is the total cooking time for this Chicken Biryani?
- The total cooking time for this Chicken Biryani is 90 minutes.
No life story here — the video and the recipe are the whole point. All credit to With Wendy and Shannon: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Slice the onions and fry them in batches in about 1.5 inches of oil until they turn light golden. Drain excess oil and place on paper towels.
- 2
Parboil the quartered potatoes in salted water until they are cooked on the outside but raw inside. Drain and set aside.
- 3
Fry the parboiled potatoes in the same oil until cooked through and golden. Drain excess oil and set aside.
- 4
In a pressure cooker, heat 1/4 cup of the oil used for frying. Add 2 tbsp of ginger paste and 2 tbsp of garlic juice, sauté until fragrant.
- 5
Add 4 medium-sized finely sliced tomatoes and 5.5 tbsp of Biryani Masala. Stir and cook until tomatoes soften and oil separates.
- 6
Add 1 kg of chicken and 1 tsp of salt. Mix well and add 1/3 of the fried onions. Do not add water; the chicken will release moisture.
- 7
Cover the pressure cooker and cook until it reaches pressure, then remove from heat and let the pressure release naturally.
- 8
Once the chicken is cooked, add a handful of chopped coriander and half a handful of chopped mint. Mix well and let it simmer for 10 minutes to thicken the gravy.
- 9
Wash 5 cups of basmati rice until the water runs clear, then soak for 30 minutes. Boil water in a pot and add spices (cloves, cardamoms, bay leaves, star anise, cinnamon).
- 10
Add 2 tbsp of oil and the drained rice to the boiling water. Add 2-3 tsp of salt and stir. Cook for 7 minutes until the rice has a slight bite.
- 11
Drain the rice and remove the whole spices. Prepare fresh herbs (coriander and mint) for layering the Biryani.
- 12
In a pot, add a little ghee at the bottom to prevent sticking. Layer half of the rice, then add the chicken mixture, followed by the remaining rice.
Heads up — we had to guess a little:
- Estimated the amount of salt for the rice based on common practices.
Credit where it’s due: this recipe was transcribed from With Wendy and Shannon’s original video on YouTube. Follow them there — it’s their dish.
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