- 1. Soak the Rice
Take 3 cups of basmati rice. Rinse it two to three times until the water runs clear. Then soak the rice in clean water for 1 hour. This helps the rice cook evenly and stay fluffy.
- 2. Clean the Chicken
Wash 600 grams of chicken pieces under cold water. If needed, remove any extra fat or skin. Drain the water completely and set the chicken aside.
- 3. Fry the Onion
Pour 100 ml of olive oil into a large cooking pot. Turn on medium heat. Slice one onion and add it to the hot oil. Stir often and fry until the onion turns golden brown and crispy, about 8–10 minutes. Once done, remove a small portion of the fried onion for garnishing later. Leave the rest in the pot.
- 4. Add Ginger-Garlic and Yogurt
Now add one tablespoon of ginger-garlic paste to the pot. Fry it for about a minute until the raw smell goes away. Then, add two tablespoons of plain yogurt. Mix well with the fried onions. This mixture adds flavor and softens the chicken later.
- 5. Add Spices and Chicken
Add one teaspoon of cumin, two tablespoons of biryani masala, one tablespoon of salt, and two chopped green chilies to the pot. Stir everything well and let it fry for 2–3 minutes so the spices release their aroma. Now add the washed chicken pieces. Cook on medium heat for 10–12 minutes until the chicken is sealed and slightly cooked.
- 6. Add Water and Rice
Pour 6 cups of water into the pot. Increase the heat and let the water come to a full boil. Once it starts boiling, drain the soaked rice and add it to the pot. Stir gently to mix the rice with the chicken and spices. Let it cook uncovered on high heat for 10 minutes, which will help reduce the water.
- 7. Steam on Low Heat (Dum)
After 10 minutes, cover the pot with a tight lid. Turn the heat low and let it steam (called "dum") for 15 minutes to help cook the rice thoroughly and lock in the flavors.
- 8. Add Food Color and Finish Cooking
After 15 minutes, open the lid and sprinkle a few drops of food color (mixed with a spoon of water) over the top. This gives the biryani a rich look. Cover again and cook for five more minutes on low heat.
Nutritional values are estimates and may vary based on the exact ingredients and preparation.
- Calories:2628 kcal
- Protein:203.20 g
- Carbs:159.9 g
- Fat:125.2 g
This easy recipe for chicken biryani at home is perfect for beginners. It uses simple steps and ready-made masala.
About This Chicken Biryani Recipe
This Simple Chicken Biryani Anyone Can Cook is for everyday home cooks—especially those who are starting out. We’ve kept things as easy as possible without losing the unique taste of biryani.
We use ready-made biryani masala instead of grinding our spices or following long prep steps. It saves time and still gives you rich flavor. There is no need to roast or blend separate spices here. Open the packet and mix—it’s fast, simple, and tasty.
We know that traditional biryani can feel overwhelming. That’s why this guide breaks it into clear, no-fuss steps. From soaking rice to adding food color, every step is explained for beginners.
This recipe is perfect for a quick weekend treat or a small family gathering. If you’re looking for a more detailed, expert-level biryani with homemade spice blends and layering techniques, don’t worry—we’re also working on a whole post.
But for now, this version is your easy win. Follow the steps, and you’ll have a warm, flavorful biryani ready to impress.
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