Easy chicken biryani

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This easy chicken biryani is beginner-friendly. Follow the steps to make a perfectly cooked biryani.

Prep Time10

Cook Time1 10

Total Time1 20

Course: Main Course

Cuisine: Indian, Pakistani

Keyword: Easy Chicken Biryani

Servings:

Calories: 727kcal

Get Recipe Ingredients

Meanwhile, slice your onion, cut tomatoes, and have ginger and garlic paste ready.
Add oil to a pan and then add sliced onions and start caramelizing them.
Once the onions are golden, take out half of the onions, and in the remaining onions, add chicken and ginger garlic paste. Cook the chicken for 2-3 minutes.
Add biryani masala and cumin-coriander powder. Cook for about 8-10 minutes.
Add yogurt and keep cooking for 4-5 minutes. Don’t dry all of the liquid at this point. Keep your korma a little runny.

In a separate pot, add 10 cups of water to boil rice, add whole spices, salt, and vinegar. Add soaked rice and cook until they are 60% cooked. Rice will still have a distinct grain when you try to break it.
with the help of a strain drain your rice and set it aside.

Preheat your oven to 350°F.
In an oven-proof dish, add a little bit of oil from the korma. Add half of the rice, layer of the korma, and the remaining rice. Add any fresh herbs, caramelized onions, and food coloring of your choice. Cover with foil paper and bake for 25-30 minutes.

Note:

I like to steam the biryani in the oven, but you can layer the biryani in a regular pot and steam it on the stovetop.
To steam the biryani on the stove top, after layering the biryani, cover the pot with a kitchen towel or aluminum foil and then cover it with the lid. Cook on high heat for 5 minutes, and lower the heat and steam for 15-20 minutes.