Chicken Biryani

Chicken Biryani is a bold and flavorful Indian dish with crazy tender bites of chicken with bell peppers in a deliciously spiced and fragrant rice.

Vegetable Biryani was the first Indian rice dish on the menu and now we’re making all of our favorite Indian recipes including Indian Butter Chicken and Easy Chicken Tikka Masala.

Chicken Biryani on plate
  Easy Chicken Biryani Recipe

This easy Chicken Biryani recipe is a dish I actually have fumbled with a few times. The mixture of chicken that’s been browned in the skillet before cooking down with the liquids until it is meltingly soft. You’ll find your rice is fluffy and soft with tender bites of chicken throughout.

This biryani is easier than most, no whole spices being toasted and ground. No red curry paste or ginger garlic pastes are needed. The resulting flavors are incredibly delicious and addicting.

What to serve with chicken biryani:

We love serving this with Indian Raita, sliced cucumbers and tomatoes, naan and Easy Tandoori Chicken.

What kind of rice is used in vegetable biryani:

A classic biryani is made using basmati rice. This rice is thinner and longer than a traditional long grain rice.

easy chicken biryani

How do you make chicken biryani?

First you brown the chicken and onions. Then some grated tomato is added to the chicken and liquids before cooking down until soft and fluffy. The rice is traditionally made using ghee (clarified butter) along with onions, garlic and ginger.

Why is biryani rice yellow?

The yellow coloring in the rice comes from the use of turmeric along with other spices. These spices are added into the dish before the uncooked rice is mixed in.

The best way to reheat chicken and rice dishes:

Add the mixture to a microwave safe bowl and cover with an almost dripping wet paper towel draped over the bowl or plate.  Microwave on high for 3-4 minutes.

the best biryani with chicken

Tools used in the making of Chicken Biryani:
Basmati Rice: The perfect rice for the biryani, do not substitute long grain rice.
Cast Iron Dutch Oven: I used to fry in my cast iron skillet, but this dutch oven is perfect for cooking the vegetables and rice, maintaining heat without any hot spots that may burn the food.

the best biryani with chicken
5 from 22 votes

Chicken Biryani Recipe

Chicken Biryani is a bold and flavorful Indian dish with crazy tender bites of chicken with bell peppers in a deliciously spiced and fragrant rice.
Course Main Course
Cuisine Indian
Keyword Chicken Biryani
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6 Servings
Calories 483 kcal
Author Sabrina Snyder


  • 3 tablespoons olive oil or ghee if available
  • 4 chicken thighs boneless and skinless, cut into 1" chunks
  • 1 yellow onion cut into 1/2-inch dice
  • 1 tablespoon garlic minced
  • 1 tablespoon ginger minced
  • 2 roma tomatoes grated
  • 1/2 cup water
  • 1 green bell pepper sliced
  • 2 teaspoons Kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 2 teaspoons garam masala
  • 1 teaspoon coriander
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 4 cups chicken broth
  • 2 cups basmati rice rinsed and drained


  1. Add olive oil in a large dutch oven over medium-high heat.
  2. Add the chicken and cook until browned on both sides.
  3. Add in the onion, and cook until translucent, about 3-4 minutes.

  4. Stir in garlic, ginger, tomatoes, and 1/2 cup water.
  5. Bring to a simmer, and cook until the water has evaporated, about 20 minutes.

  6. Add in the bell pepper, salt, cayenne, black pepper, garam masala, coriander, turmeric, cumin and cinnamon, stirring well.

  7. Add in the chicken broth and bring to a boil.
  8. Add in the basmati rice, reduce to low heat and cook (covered) for 18-20 minutes.

  9. Turn off the heat and let sit, covered, for five minutes before opening and serving.

Nutrition Facts
Chicken Biryani Recipe
Amount Per Serving (1 g)
Calories 483 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 4g25%
Cholesterol 73mg24%
Sodium 1414mg61%
Potassium 467mg13%
Carbohydrates 55g18%
Fiber 2g8%
Sugar 1g1%
Protein 18g36%
Vitamin A 340IU7%
Vitamin C 31.5mg38%
Calcium 46mg5%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Quick chicken biryani
authentic chicken biryani

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I made it it was the best ever. I used corridor seed and Cummin seed too I didn’t grate the tomato I cut into large piece. And the rice I cooked separate and covered the chicken with then i kept on low heat for half an hour. It was delicious.

  2. What other vegetables would be good to add to this dish along with the green bell pepper? Or should I just add chicken to your Vegetable Biryani recipe? 🙂 Thank you!

  3. Tasty, but a far cry from a biryani. After following the recipe, the comment I got from the family was that this was just a chicken and rice pot with an Indian flavour. It lacks the depts we’re used to from a propper biryani. And a propper biryani taket hardley any longer time to make.

  4. I reduced the rice to 1 1/3 cup, broth to 2 2/3 cup, and salt to 1 1/3 tsp but kept everything else the same as per the comment about it being a little diluted, since I like very strongly spiced foods. The water evaporated way quicker than expected for me, after like 3-4 minutes max so I had to scramble a bit to be ready for the next step but it turned out fine so no big deal.

    It was incredible and I would have changed nothing about it, I did not want to stop eating.

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