Chicken Biryani Recipe

Chicken Biryani Recipe

How To Make Chicken Biryani

Chicken Biryani is an Indian favorite rice recipe that’s filled with tender chicken bites and bell peppers spiced with flavorful herbs and spices.

Preparation: 30 minutes
Cooking: 45 minutes
Total: 1 hour 15 minutes



  • 3tbspolive oil,or ghee if available
  • 4chicken highs,boneless and skinless, cut into 1-inch chunks
  • 1yellow onion,cut into ½-inch dice
  • 1tbspgarlic,minced
  • 1tbspginger,minced
  • 2roma tomatoes,grated
  • ½cupwater
  • 1green bell pepper,sliced
  • 2tspkosher salt
  • ¼tspcayenne pepper
  • ½tspblack pepper
  • 2tspgaram masala
  • 1tspcoriander
  • ½tspground turmeric
  • 1tspcumin
  • ½tspcinnamon
  • 4cupschicken broth
  • 2cupsbasmati 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 for about 3 to 4 minutes.

  4. Stir in garlic, ginger, tomatoes, and water.

  5. Bring to a simmer and cook until the water has evaporated for about 20 minutes.

  6. Add in the bell pepper, salt, cayenne, black pepper, garam masala, coriander, turmeric, cumin, and cinnamon then stir 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 to 20 minutes.

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


  • Calories: 2087.23kcal
  • Fat: 129.88g
  • Saturated Fat: 36.10g
  • Trans Fat: 0.78g
  • Monounsaturated Fat: 56.02g
  • Polyunsaturated Fat: 27.08g
  • Carbohydrates: 60.56g
  • Fiber: 2.34g
  • Sugar: 4.56g
  • Protein: 158.12g
  • Cholesterol: 604.80mg
  • Sodium: 1424.09mg
  • Calcium: 135.98mg
  • Potassium: 1901.79mg
  • Iron: 10.94mg
  • Vitamin A: 343.82µg
  • Vitamin C: 33.97mg
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