Fuss Free Biryani Chicken

Say goodbye to intricate cooking methods with this "Fuss Free Biryani Chicken" recipe, a simplified take on the classic Indian dish that doesn't skimp on flavor. Perfect for weeknight dinners, this one-pot wonder combines aromatic basmati rice, tender bone-in chicken thighs, and a medley of warm spices like garam masala, turmeric, and cumin, all infused with the richness of yogurt and the freshness of cilantro and mint. With minimal prep and no layering hassle, this recipe ensures authentic biryani flavors with half the effort. Ready in just about an hour, it’s the ideal choice for satisfying cravings without overwhelming your schedule. Keywords: easy biryani recipe, chicken biryani, one-pot dinner, fuss-free biryani, simple Indian chicken rice dish.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Basmati rice
• 1 pound Chicken thighs (bone-in, skinless)
• 1 cup Plain yogurt
• 4 cloves Garlic (minced)
• 1 tablespoon Ginger (grated)
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 teaspoon Garam masala
• 0.5 teaspoon Red chili powder
• 1 teaspoon Salt
• 2 tablespoons Vegetable oil
• 2 medium Onion (thinly sliced)
• 1 medium Tomato (chopped)
• 4 pieces Whole spices (cinnamon stick, bay leaf, cloves, and cardamom pods)
• 2.5 cups Chicken broth (optional or water)
• 0.25 cup Fresh cilantro (chopped)
• 0.25 cup Fresh mint leaves (optional, chopped)
• 1 tablespoon Lemon juice

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.

Step 2

In a large bowl, marinate the chicken with yogurt, garlic, ginger, turmeric, cumin, coriander, garam masala, red chili powder, and salt. Let it sit for 20 minutes.

Step 3

Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the whole spices (cinnamon stick, bay leaf, cloves, and cardamom pods) and sauté for 1 minute to release their aroma.

Step 4

Add the sliced onions and cook until golden brown, stirring occasionally, about 8 minutes.

Step 5

Add the chopped tomato and cook until soft and mushy, about 5 minutes.

Step 6

Add the marinated chicken to the pot and cook until the chicken is browned on all sides, about 5-7 minutes.

Step 7

Spread the drained rice evenly over the chicken. Do not stir.

Step 8

Pour the chicken broth (or water) over the rice and bring to a boil. Reduce the heat to low, cover with a tight-fitting lid, and simmer for 25 minutes.

Step 9

Turn off the heat and let the pot sit, covered, for another 10 minutes to allow the flavors to meld.

Step 10

Fluff the rice gently with a fork. Garnish with fresh cilantro, mint leaves (if using), and a drizzle of lemon juice.

Step 11

Serve hot with raita or a side salad.

Nutrition Facts

Serving size	2265.1 grams (2265.1g)

Amount per serving	% Daily Value*
Calories	2114

Total Fat 85.90g	110%
Saturated Fat 20.90g	105%
Polyunsaturated Fat 16.90g
Cholesterol 441mg	147%
Sodium 5099mg	222%
Total Carbohydrate 176.30g	64%
Dietary Fiber 21.40g	76%
Total Sugars 32.50g
Protein 160.10g	320%

Vitamin D 140IU	702%
Calcium 979mg	75%
Iron 26mg	144%
Potassium 3230mg	69%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.5%

Protein: 30.2%

Carbs: 33.3%