Chicken Biryani with Preeti’s Biryani Masala
There is something special about lifting the lid from a pot of biryani. The warm scent of spices rises with the steam. Underneath is fragrant rice, tender chicken, and golden onions. It is a meal that feels special, even when made with simple ingredients.
This chicken biryani uses my Preeti’s Biryani Masala as the only spice blend. Yogurt, tomatoes, onions, and ginger-garlic paste build a flavorful base.
The recipe uses one cup of uncooked basmati rice and one pound of chicken. It makes three generous servings, so it is a nice size for a small family meal.
One Blend for the Whole Dish
Biryani often calls for several whole and ground spices. My blend brings those flavors together. It makes cooking easier because you do not need to measure each spice separately.
Preeti’s Biryani Masala includes coriander, cumin, fennel, cardamom, cinnamon, and cloves. Rosebuds add a gentle floral note to the blend.
For this recipe, I use two or three level tablespoons of masala. Most goes into the chicken marinade. The rest goes into the onion and tomato base. You do not need separate turmeric, chili powder, garam masala, or whole spices.
Why Marinate the Chicken?
The marinade is simple. Plain yogurt, ginger-garlic paste, biryani masala, and salt coat the chicken before cooking.
Let the chicken marinate for at least 30 minutes. You can brown the onions and prepare the other ingredients while you wait.
I use boneless chicken thighs in this recipe. They stay juicy and work well with the time needed to cook the rice.
Choosing the Rice
Long-grain basmati rice gives this biryani its lovely texture and fragrance. Rinse it well, then soak it for 20–30 minutes.
Drain the rice before adding it to the pot. This matters because the recipe includes a measured amount of water.
Rice brands can cook a little differently. Start with the amount listed in the recipe. If the rice is still firm and the pot is dry, add a small splash of hot water and cook a little longer.
Try Rice and Lentils with Preeti’s All Purpose Indian Kitchen Masala
Take Your Time with the Onions
Golden onions give biryani a gentle sweetness and depth of flavor. Cook them over medium heat and stir often.
Watch them closely as they begin to brown. They can go from golden to burnt quickly.
I like to save a small spoonful for the top. It is an easy finishing touch that uses an ingredient already in the pot.
The Key to Keeping the Rice Fluffy
Before adding the rice, let the chicken sauce become thick enough to coat the pieces. There should be no thin liquid pooling at the bottom.
The chicken, yogurt, and tomato release moisture as they cook. Cooking off the extra liquid helps you control how much water reaches the rice.
Let the Biryani Rest
After cooking, leave the pot covered for ten minutes. This short rest helps the moisture settle through the rice.
Then gently lift and fold the rice with a fork. Bring some chicken and sauce up from the bottom without pressing or mashing the grains.
A little lemon juice at the end is optional. It adds a fresh finish to the warm spice flavors.
What to Serve with Chicken Biryani
I like to keep the sides simple. Plain yogurt or cucumber raita adds a cool, creamy touch. A cucumber salad also goes well with the rice and chicken.
This chicken biryani brings the whole meal into one pot. With my biryani masala ready to use, you can focus on browning the onions, cooking the chicken, and giving the rice time to become tender and fragrant.
More Rice Recipes You Must Try
Creamy Kheer Recipe (Rice Pudding)
Chicken Biryani with Preeti’s Biryani Masala
Equipment
- Set of Measuring Spoons
- One Set of measuring cups
- Cutting Boards and Knives
- Wide Pan
Ingredients
- 6 tablespoons oil or ghee
- 1 cup uncooked basmati rice
- 1 pound boneless skinless chicken thighs, cut into 1½-inch pieces
- 2 large onions thinly sliced
- 1 cups chopped tomato finely chopped
- 2 tablespoon ginger-garlic paste
- ⅓ cup plain thick whole-milk yogurt, greek yoghurt works best
- 3 tablespoons Preeti’s Biryani Masala divided
- 1/4 cup chopped coriander
- 1 teaspoon fine salt divided, or to taste
- 1½ cups hot water plus a little more if needed
- 1 teaspoon lemon juice
Instructions
- Combine the chicken, yogurt, and 1½ tablespoons of biryani masala. Mix well. Cover and let marinate for at least 30 minutes.
- Rinse the rice until the water runs mostly clear. Soak in fresh water for 20–30 minutes. Drain well.
- Heat the oil or ghee in a heavy pot with a tight-fitting lid. Add the sliced onion. Cook over medium heat for 10–12 minutes, stirring often, until golden brown. Set aside a half for the topping.
- Add ginger-garlic paste and cook for a minute. Add the chopped tomato to the onions. Cook for 4–5 minutes, until soft. Stir in the remaining biryani masala. Cook for about 30 seconds.
- Add the chicken and all its marinade. Stir over medium heat for 4–5 minutes. Cover and cook over low heat for another 5–8 minutes, stirring occasionally. Season with 1/2 tsp salt, or to taste.
- Spread the drained rice evenly over the chicken. Pour in 1¼ cups hot water. Add some more salt to taste. Move the rice and chicken around gently to make sure the rice is completely covered with water. Gently level the rice. Season with some more salt. Bring to a gentle simmer.
- Cover tightly and reduce the heat to low. Cook for 15 minutes without opening the lid. Check the rice. If it is still firm and the pot looks dry, sprinkle 2 tablespoons hot water over it. Cover and cook for another 3–5 minutes.
- Turn off the heat. Leave the pot covered for 10 minutes.
- Gently lift and fold the rice with a fork, bringing some chicken up from the bottom. Add the lemon juice, if using. Top with the reserved onions and coriander and serve.
Video
Notes
Frequently Asked Questions
1. What rice is best for chicken biryani?
Long-grain basmati rice works well. It has a lovely fragrance and cooks into separate grains. Rinse and soak it for 20–30 minutes before cooking.
2. How much chicken should I use for one cup of rice?
This recipe uses one pound of boneless, skinless chicken thighs for one cup of uncooked basmati rice. It makes three generous servings.
3. How much Preeti’s Biryani Masala do I need?
Use two level tablespoons for this recipe. Add 1tablespoons to the chicken marinade and the remaining 1 tablespoon to the onion and tomato base.
4. Do I need to add other spices?
No. Preeti’s Biryani Masala is the only spice blend used in this recipe. You do not need separate turmeric, chili powder, garam masala, or whole spices. Add salt separately to taste.
5. Can I use chicken breast instead of thighs?
Yes. Cut the breast into evenly sized pieces. Chicken breast can dry out more easily than thighs, so avoid cooking it longer than needed.
6. Why do I need to marinate the chicken?
Marinating coats the chicken with yogurt, ginger-garlic paste, and masala. It helps spread the flavor throughout the dish. Cover and refrigerate for at least 30 minutes.
7. What kind of yogurt should I use?
Use plain, unsweetened whole-milk yogurt. Greek Yoghurt works best. Do not use flavoured yoghurt. Very sour yogurt can make the biryani taste too tangy.
8. How much water does this biryani need?
Start with 1¼ cups of hot water for one cup of soaked and drained basmati rice. First, cook the chicken sauce until thick, with no thin liquid pooling. The rice brand and pot may affect how much water you need.
9. What if the rice is still firm after cooking?
If the rice is firm and the pot looks dry, sprinkle two tablespoons of hot water over it. Cover tightly and cook over low heat for another 3–5 minutes. Check again before adding more water.
10. Why should biryani rest before serving?
Resting the covered pot for ten minutes helps the moisture settle through the rice. Then gently fluff and fold the rice with a fork to avoid breaking the grains.
11. What can I serve with chicken biryani?
Serve it with cucumber raita, plain yogurt, or a fresh cucumber salad. These simple sides pair well with the warm spices and fragrant rice.
