Easy Chicken Biryani — A Fragrant One-Pot Family Favorite

Indian cuisine has always fascinated me, all those layers of flavor, the way the spices perfume the air, and how each region adds its own story to every dish. But for the longest time, I hesitated to make Indian food at home. I was a little scared to even try, until my sweet Indian neighbor encouraged me to “just go for it.”

I’m still not an expert in Indian cooking (far from it!), but this past year I decided to experiment purely for the joy of learning something new.

I practiced quietly in my kitchen, no cameras, no blog post drafts… just me, my spice jars, and the sound of sizzling onions.

Some dishes didn’t turn out quite right at first, but others, like this Chicken Biryani, quickly became family favorites.

My version isn’t overly traditional, but it captures the comforting spirit of the dish, fragrant basmati rice layered with spiced chicken, caramelized onions, and a hint of spices.

Indian cuisine, to me, feels like a form of art, a bit bold, soulful, and beautifully complex. It can seem intimidating at first, especially if you didn’t grow up with it, but once you start cooking with those warm spices, cumin, cardamom, turmeric, and coriander, something truly magical happens.

To anyone who feels nervous about trying new cuisines, I completely understand. My best advice? Experiment, taste as you go, and most of all, have fun. Cooking should never feel like pressure; it’s meant to be joyful.

Cooking is about more than following rules… It’s about experimenting, making mistakes, and discovering flavors you love. Trust your taste buds and have fun along the way!

So, while my recipe might not be exactly like your grandmother’s biryani in Mumbai or your favorite restaurant’s version, it’s made with genuine respect and appreciation.

And honestly? It’s absolutely delicious… the kind of meal that fills your kitchen with warmth and brings everyone to the table

Tips to make tasty Easy Chicken Biryani

• Use aged basmati rice for that perfect fluffy texture.
• Caramelized onions are key — don’t rush this step; they give the dish its depth and sweetness.
• Don’t overmix once layered — let the rice stay airy and separate.
• Make it vegetarian: Substitute chicken with roasted vegetables or paneer.
• Add boiled eggs on top before serving for a traditional touch

SHARE THE LOVE

If you try this Easy Chicken Biryani, I’d love to see your creations! ❤️
Snap a photo and tag me on Instagram [@sandraseasycooking] or use #SandrasEasyCooking so I can share your version in my stories.

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Recipe by Sandra Mihic — food blogger, photographer, and creator of Sandra’s Easy Cooking, where home-style meets global flavor.

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Yield: 4 to 6 SERVINGS

Chicken Briyani

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Fragrant chicken biryani made with spiced yogurt-marinated chicken, basmati rice, and caramelized onions. A comforting one-pot meal full of warmth and flavor.

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Ingredients

FOR THE CHICKEN MARINADE:

• 1 ½ lbs (700 g) chicken thighs or drumsticks, skinless
• ¾ cup plain yogurt
• 1 tbsp lemon juice
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tsp chili powder (or to taste)
• 2 garlic cloves, minced
• 1 inch fresh ginger, grated
• Salt, to taste

FOR THE RICE:

• 2 cups basmati rice, rinsed and soaked for 20 minutes
• 4 cups water
• 1 bay leaf
• 3 green cardamom pods
• 3 whole cloves
• ½ teaspoon turmeric (for color and gentle flavor)
• 1 tsp salt

FOR LAYERING & FINISHING:

• 2 tbsp ghee or oil
• 1 large onion, thinly sliced
• 2 tbsp fresh cilantro, chopped
• 2 tbsp fresh mint, chopped

Instructions

MARINATE THE CHICKEN:


1. In a large bowl, combine yogurt, lemon juice, spices, garlic, ginger, and salt.
2. Add the chicken and coat evenly.
3. Cover and refrigerate for at least 1 hour, or overnight for the best flavor.
   

COOK THE RICE:


1. Bring water to a boil with bay leaf, cardamom, cloves, cinnamon, and salt.
2. Add the soaked rice and cook until it’s about 70% done (still slightly firm).
3. Drain and set aside.

CARAMELIZE THE ONIONS:


1. Heat ghee or oil in a large heavy-bottomed pot or Dutch oven.
2. Add the sliced onions and sauté until golden brown and fragrant.
3. Remove half and set aside for layering later.


COOK THE CHICKEN:


1. Add the marinated chicken to the remaining onions and cook on medium heat until no longer pink and most of the liquid evaporates, about 10–12 minutes.


LAYER THE BIRYANI:


1. Spread half the rice over the chicken. Sprinkle with half of the cilantro and mint.
2. Repeat with the remaining rice, herbs, and saffron.
   

STEAM THE BIRYANI:


1. Cover tightly with a lid or foil. Reduce the heat to low and let it cook gently for about 20 minutes.
2. The steam will finish cooking the rice and infuse it with all those incredible flavors.

SERVE:


1. Fluff gently with a fork, being careful not to mash the rice.
2. Serve warm with cooling cucumber raita or a simple salad on the side.

Notes

• Use aged basmati rice for that perfect fluffy texture.

• Caramelized onions are key — don’t rush this step; they give the dish its depth and sweetness.
• Don’t overmix once layered — let the rice stay airy and separate.
• Make it vegetarian: Substitute chicken with roasted vegetables or paneer.
• Add boiled eggs on top before serving for a traditional touch.
  

STORAGE

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a skillet with a splash of water or microwave with a cover to retain moisture.


AUTHOR’S NOTE

Cooking food outside your comfort zone is one of the most rewarding experiences — it humbles you and teaches you how connected we all are through flavor.

This Chicken Biryani will forever remind me of my neighbor’s kindness and the joy of stepping into something new.


So, to everyone who has shared their food culture with me — thank you. And to those thinking about trying Indian cooking for the first time: go for it. The aroma alone will make you fall in love.

Nutrition Information

Yield

4

Serving Size

1
Amount Per ServingCalories 655Total Fat 37gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 24gCholesterol 266mgSodium 1110mgCarbohydrates 32gFiber 2gSugar 5gProtein 51g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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