Chicken Biryani recipe
Print Recipe

Chicken Biryani recipe

This Chicken Biryani is truly a staple to indulge in. For people following gluten-free diets, you can consider using organic, free-range chicken broth instead. There is even a low-sodium version in case you want so.
Prep Time5 mins
Cook Time1 hr 10 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Indian
Keyword: biryani, biryani recipe, chicken biryani, chicken biryani recipe
Servings: 4 servings
Calories: 382kcal
Author: Luna Regina


Chicken marinade:

  • 18 oz skin-on bone-in chicken thighs 9 small
  • 3 tbsp oil divided into 2 equal parts
  • 1/8 tsp kosher salt a pinch
  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • 1 tsp ground white pepper
  • 1/2 tsp ground cumin

Spice mix:

  • 5.3 oz onion 1 medium, chopped
  • 1 tbsp minced garlic
  • 5.3 oz red bell pepper 1 medium, chopped
  • 5.3 oz green bell pepper 1 medium, chopped
  • 1¬† bay leaf
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp ground cinnamon
  • 1/2 tsp curry powder
  • 1 cup chicken broth


  • In a giant bowl: combine chicken thighs with 1 1/2 tbsp olive oil, salt, garlic powder, ginger powder, white pepper, and cumin. Marinade, and let them sit for a minute.
  • Discard excess marinade from the chicken thighs, place them skin side up over medium-high heat on pan.
  • Use the remaining 1 1/2 tbsp olive oil to fry the marinated. Turn occasionally, until they're slight charred on both sides (about 5 minutes). Remove and set aside.
  • Remove excess burn from the pan (if any).
  • In the same skillet: Saut√© onions with 1 tablespoon minced garlic until the onions turn soft and translucent. Add in red bell pepper, green bell pepper, bay leaf, cumin, paprika, cinnamon, curry powder. Stir.
  • Pour the chicken broth to the pan and bring to a boil.
  • Return the chicken back to the pan and let simmer for another 3 minutes.
  • Turn off the heat but leave it covered for an extra 5 minutes.
  • Bring the chicken out, serve with basmati rice.



Chicken Biryani is often served with a hot bowl of steamed basmati rice; other than that, a naan or cooling Indian Raita is a great option too. You can also make it a bit lighter with a tinge of lime.


Serving: 1serving | Calories: 382kcal | Carbohydrates: 11g | Protein: 20g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 106mg | Sodium: 378mg | Potassium: 500mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1683IU | Vitamin C: 86mg | Calcium: 39mg | Iron: 2mg