This Easy Chicken Biryani is a delightful, fast and simple dish to make. It is especially good when you’ve got a hungry family waiting for dinner. Chopping the chicken and using prepared ginger paste makes it super easy to make and speeds up your prep and cook times.
Most countries have some form of a rice pilaf dish and this Easy Chicken Biryani is a simplified take on a traditional Indian meal. Loaded with tons of flavor from the spices and vegetables, this comforting dish is deeply satisfying.
If your family doesn’t like hot spicy foods, you can leave out the jalapeño or use a milder pepper such as a poblano.
Have you discovered Gourmet Garden products? They have a whole line of herbs and spices that you can use with your cooking and baking. You can find the tubes and tubs in the produce section of your grocery store. They let you buy fresh-flavored herbs and spices and keep them fresh for much longer – I store mine in the freezer. Just pull the tubes out about 15 minutes before cooking to soften them slightly.
I used Gourmet Garden’s ginger paste and garlic paste in this recipe and they give it such a punch of flavor without having to deal with grating fresh ginger or garlic. So fast, easy, and delicious! You can find Gourmet Garden products in the produce section, usually near the fresh herbs.
The other shortcut is to use cut up boneless chicken which cooks so much faster than bone-in pieces. This lets you get a traditionally long cooking meal on the table in a snap!
We loved this easy chicken biryani – it is pure comfort food with a little kick. Just enough spice to make it intriguing and a wonderful array of flavors that tantalized our taste buds.
Did you enjoy this recipe? Let me know in the comments, I love hearing from you!
Ingredients for Easy Chicken Biryani:
- Ghee, oil, boneless skinless chicken breasts, onion, jalapeño
- Ginger paste, garam masala, cumin, turmeric, garlic, tomatoes
- Golden raisins, basmati rice, chicken broth, cilantro, almonds, limes
What is ghee?
Ghee is butter that has the milk solids removed leaving just the pure fat. It is a common ingredient in Indian and vegetarian cooking. It does contain very low levels of residual lactose and casein (milk protein) so it may not be safe for those with severe reactions to dairy products.
You can make your own ghee by melting butter until the foaming subsides and the solids have turned golden brown. Then scoop out the clear portion, leaving the milk solids behind. You can also line a sieve with paper towel and pour the butter through into a bowl letting the beautiful golden liquids through and capturing all the solids.
How to make Easy Chicken Biryani:
- Brown the chicken in ghee and oil then add the onions, jalapeño, ginger, garam masala, cumin, turmeric, and salt; sauté 3 minutes then add garlic, tomatoes, and raisins, stirring well
- Stir in the rice, cover, and simmer 15 minutes, the remove from the heat and let rest/steam for another 10 minutes or according to package directions
- Garnish the top with chopped cilantro and almond slices; scoop out servings and add a lime wedge
This recipe calls for white basmati rice and the timing reflects this. If you are using a different kind of rice, like brown or a blend, follow the cooking directions on the rice package for the best results.
My husband cannot have tomatoes, so I substituted red bell pepper for the tomatoes called for in the recipe. If you can have tomatoes, use them as directed.
Recommended Tools (affiliate links; no extra cost to you):
- Chef’s knife
- Paring knife
- Cutting board
- Knife sharpening steel
- Dutch oven or large nonstick skillet
- Universal lid
Gluten can be sneaky and tends to hide in places you wouldn’t think of, like spice blends. Make sure your spices are pure. I like using Penzey’s because they are very good at listing every ingredient. Another common hiding place is canned broths – always be sure to use a certified gluten-free brand.
- 1 tablespoon ghee or clarified butter
- 1 tablespoon vegetable oil
- 1-1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 medium yellow onion, finely chopped
- 1 jalapeno pepper, finely minced (or to taste)
- 2 tablespoons prepared ginger paste
- (Gourmet Garden ginger paste is a good option that is also gluten-free; tubes are found in the produce section near the fresh herbs)
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1-1/2 teaspoons kosher salt (3/4 teaspoon table salt)
- 1 teaspoon minced fresh garlic (or garlic paste from Gourmet Garden)
- 2 large tomatoes, chopped (I used 2 red bell peppers, finely chopped)
- 1/2 cup golden raisins
- 1 cup uncooked basmati rice
- 2 cups low-sodium chicken broth (gluten-free if needed)
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup sliced almonds
- Fresh lime wedges
- In an enameled Dutch oven or large nonstick skillet with a lid, heat the ghee and oil over medium-high heat. When shimmering, add the chicken cubes and let them cook, without touching them, for 3 to 5 minutes until cooked on the first side.
- Turn the chicken pieces over (if they won't release easily, let them cook another minute and try again), they won't be cooked all the way through. Stir in the onion, jalapeno, ginger, garam masala, cumin, turmeric, and salt. Sauté for 3 minutes, stirring often, until the onions have softened. Make sure nothing is stuck to the bottom of the pot.
- Stir in the garlic, tomatoes (or bell peppers), and raisins to the pan; cook 2 minutes. Stir well, dispersing the seasonings and vegetables, then stir in the rice and broth. Be sure all grains of rice are covered with broth. Bring the liquid to a boil, then cover the pan and turn the heat down to medium-low/low. Simmer the rice for 15 minutes. Remove the pan from the heat and allow the rice to continue to steam, with the lid still on, for another 10 minutes. (If the package directions on your rice differs, follow them for proper rice cooking.) Remove the lid and fluff the rice with a fork.
- Garnish the top with the chopped cilantro leaves and almond slices. Scoop portions into bowls, and tuck a lime wedge on the edge of each bowl.
Adapted from a recipe by The Wanderlust Kitchen
Amount Per Serving: Calories: 692Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 209mgSodium: 845mgCarbohydrates: 41gFiber: 5gSugar: 16gProtein: 78g
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