Easy Chicken Biryani (Shortcut Recipe!)

4.67 from 3 votes

My easy Chicken Biryani recipe recipe is a fast, satisfying one-pot dinner my half-Indian family loves.

Prep Time15

Cook Time25

Course: Dinner

Cuisine: Indian

Keyword: Easy Biryani

Servings:

3 tbsp cooking oil
3 tbsp butter
2 ½ cups chopped onion about 2 medium-large
2 green chillies finely chopped
3 tsp kosher salt divided use
3 tbsp minced garlic
1 tbsp garam masala (or curry powder)
1 tsp paprika
½ tsp ground cayenne
½ tsp turmeric
1 large diced tomato (or 1/2 cup canned tomato puree or canned diced tomato with juices)
3 cups chicken broth⁠
1 ½ cups basmati rice⁠ rinsed well and drained
2 bay leaves (optional)

Combine chicken with lemon juice, garlic, garam masala (or curry powder), and the marinade salt. Let stand at room temperature while you prep the biryani rice.

Heat oil and butter in a large dutch oven over medium heat. Add onion and ½ tsp of the biryani salt; cook until soft and golden.
Add garlic, curry powder, paprika, cayenne and turmeric and cook 2 minutes, until fragrant.
Add tomato; cook a minute more, then stir in broth, rinsed rice, remaining 2 1/2 tsp kosher salt and bay leaves, if using.
Stir in chicken thighs, cover the pot and bring to a boil. Reduce heat to low; cook until chicken is cooked through to 165ºF iand rice is tender, about 20 minutes (larger thighs may take a little longer).
Let stand, covered for 5 minutes. Serve with plain yogurt or coconut chutney.

Use garam masala for classic flavor; curry powder works but gives a lighter color.
If your stove runs hot, slide a baking sheet under the pot to diffuse heat.
Leftovers keep 4 days chilled; reheat with a splash of broth.