Easy Chicken Biryani Recipe
This Easy Chicken Biryani is a comforting Durban-style dish inspired by South African Indian home cooking. Made with basmati rice, tender spiced chicken, and soft potatoes, it’s cooked using a simple stir-in method and gently steamed for deep, satisfying flavour without complicated layering or techniques.
Why You’ll Love This Recipe
Beginner-friendly biryani: This recipe skips traditional layering and uses a simple, forgiving method that’s easy to follow, even if it’s your first time making biryani.
Comforting and flavourful: The chicken cooks directly in the masala, allowing the rice to absorb all that rich flavour for a deeply satisfying dish.
Durban-style home cooking: Inspired by South African Indian kitchens, this biryani delivers warmth, nostalgia, and bold flavour without being overly spicy.
Great for family meals and gatherings: This recipe makes a generous pot of biryani that’s perfect for weekends, special occasions, or feeding a crowd.
Even better the next day: Like most biryanis, the flavours deepen overnight, making leftovers especially delicious.
Ingredients You’ll Need
For the rice:
- 3 cups basmati rice (washed and boiled): Choose long-grain basmati for the fluffiest texture. It keeps your biryani light and aromatic.
- Coarse Salt: Essential for seasoning the rice evenly.
- Turmeric: Adds color and a touch of earthiness.
- Whole cinnamon stick: Infuses the rice with gentle warmth.
For the chicken marinade:
- Chicken: I used one whole chicken, cut into pieces. Bone-in pieces give you maximum flavor and tenderness.
- Vadouvan: A French-inspired curry spice mix that brings depth and a slightly smoky richness.
- Kashmiri chilli powder: Adds vibrant color while keeping spice levels moderate.
- Turmeric: Enhances color and boosts aroma.
- Crushed ginger and garlic: The base of any good biryani marinade.
- Fresh green chillies: Brings brightness and heat.
- Sprig of thyme: Offers a subtle herbal note.
- Sprig of curry leaves: Adds authentic South African Indian flavor.
- Salt: For balance.
- Garam masala: Adds warmth and traditional biryani fragrance.
- Plain yogurt: Tenderizes the chicken while creating a rich, flavorful marinade.
Additional ingredients:
- Tomato: Adds acidity and moisture.
- Onion: Helps build the base masala.
- Fresh mint and dhania (cilantro): Essential for brightness.
- Potatoes: Melt in your mouth soft potatoes makes this dish even better.
How to Make Easy Chicken Biryani
Step 1: Parboil Your Rice
Start by rinsing the basmati rice until the water runs clear. This removes excess starch and prevents the rice from becoming sticky. Once rinsed, boil it with salt, turmeric, and a cinnamon stick. Cook until the grains are about 80% done. They should still have a slight bite because they’ll finish cooking during the steam process later.
Step 2: Marinate Everything Together
In a large mixing bowl, combine:
- Chicken pieces (bone-in for maximum flavor)
- Vadouvan
- Kashmiri chilli powder
- Turmeric
- Crushed ginger & garlic
- Fresh green chillies
- Thyme & curry leaves
- Salt & garam masala
- Plain yogurt
- Sliced onions & tomatoes
- Chopped mint & dhania
- Sliced potatoes
Mix thoroughly until all ingredients are well coated. Marinate for at least 30 minutes, or longer if you have time for deeper flavor.
Step 3: Cook the Marinated Chicken
Heat oil in a large pot and add the marinated mixture. Stir occasionally over medium heat. Add 1–2 cups of water to help the potatoes cook and prevent sticking. Simmer until the chicken is fully cooked and the potatoes are tender.
Step 4: Add Margarine
While cooking (before the potatoes are almost cooked), place small pieces of margarine over the chicken mixture. This enriches the flavor, adds creaminess, and ensures the masala coats the rice evenly later.
Step 5: Remove the Potatoes
Once the potatoes are soft, use a spoon to gently remove them from the pot. Set aside carefully so they stay whole, this prevents them from breaking when the rice is added.
Step 6: Mix in the Rice
Add the parboiled rice directly into the pot with the chicken. Gently fold the rice in so it’s evenly coated with the chicken. Place the potatoes on top. Leave a small amount of rice aside if you want to sprinkle on top for presentation. Garnish with chopped dhania (coriander leaves).
Step 7: Steam
Reduce the heat to low. Cover the pot with a tight lid and steam for about 30 minutes or more to let the flavors meld and the rice finish cooking perfectly.
Step 8: Serve
Gently fluff the biryani with a spoon. Serve warm with cucumber raita or a tomato-onion salad.
Tips for Perfect Chicken Biryani
To help your biryani come out perfectly each time, here are a few tips:
- Don’t overcook the rice. Parboiling is key to fluffy, separate grains.
- Use bone-in chicken. It keeps the meat juicy and adds flavor.
- Don’t skip the margarine – Small pieces added while cooking enrich the masala, add creaminess, and help the spices coat the rice evenly.
- Remove potatoes before mixing – This keeps them intact when folding in the rice and prevents mushy pieces.
- Fold gently – After adding the rice, mix carefully to keep the grains separate and avoid breaking the potatoes.
- Steam on low heat – Cooking on low prevents burning at the bottom and lets the flavors meld naturally.
- Use fresh herbs – Mint and dhania brighten the dish and enhance the aroma.
- Rest before serving – Let the biryani sit for a few minutes after steaming; this allows the flavors to settle and the rice to finish absorbing the masala.
Can I Make This Ahead of Time?
The chicken can be marinated a few hours in advance or overnight and kept covered in the refrigerator, which helps the flavours develop more fully.
The biryani itself can also be cooked a day ahead, as the flavours deepen and improve after resting. However, for freshness, it’s ideal to cook and steam the biryani on the day you plan to serve it.
Storage
Store leftover chicken biryani in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water to loosen the rice. The flavour improves overnight.
Did You Try This Recipe?
If you tried this Easy Chicken Biryani, I’d love to hear how it turned out. Leave a comment and rating below and share your experience. Your feedback helps other readers cook with confidence and inspires me to keep creating comforting recipes.
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Equipment
- 1 20cm high pot to cook the rice
- 1 30cm large pot to cook the chicken
- 1 large mixing bowl to marinate the chicken
- 1 sharp knife
- 1 Cutting board
- mixing spoons
Ingredients
- 300 g basmati rice
- 1 tbsp coarse salt (to taste)
- 3/4 tsp turmeric
- 1 cinnamon stick
- 1/4 cup vegetable oil (sunflower)
- 1 whole chicken (cut into pieces)
- 1 tbsp vadouvan (optional)
- 4 tbsp mixed Kashmiri chilli powder
- 1 tbsp turmeric
- 1 1/2 tsp crushed ginger and garlic
- 4 fresh green chillies
- 1 sprig thyme
- 1 sprig curry leaves
- 1 tbsp coarse salt (to taste)
- 2 tbsp garam masala
- 1/2 cup (125g) plain yogurt
- 1 tomato
- 1 onion
- 20 g mint (optional)
- 150 g margarine
- dhania (to garnish)
- 5 potatoes (sliced in half)
Instructions
- Parboil the Rice: Rinse the basmati rice until the water runs clear. Boil with salt, turmeric, and a cinnamon stick until the grains are about 70% cooked. Drain and set aside.
- Marinate Everything Together: In a large mixing bowl, add the chicken pieces, vadouvan, Kashmiri chilli powder, turmeric, crushed ginger, crushed garlic, green chillies, thyme, curry leaves, salt, garam masala, and yogurt. Add the sliced onions, sliced tomatoes, chopped mint, chopped dhania, and sliced potatoes. Mix thoroughly until everything is well coated. Marinate for at least 30 minutes, or longer for deeper flavor.
- Cook the Marinated Chicken: Heat oil in a large pot. Add the entire marinated mixture to the pot. Cook on medium heat, stirring occasionally. Add a little water (about 1 – 2 cups) to help the potatoes cook and prevent burning. Simmer until the chicken is fully cooked and the potatoes are tender.
- Add Margarine: While the chicken and potatoes are cooking (but before the potatoes fully cook), add small pieces of margarine over the mixture. This enriches the flavors, adds a subtle creaminess, and helps the masala coat the rice evenly when mixed later.
- Remove the Potatoes: Once the potatoes are soft, use a spoon to gently remove them from the pot.Set aside carefully so they stay whole.This prevents the potatoes from breaking when the rice is mixed in.
- Mix in the Rice: Once the chicken is fully cooked, add the parboiled rice directly into the pot.You can leave a small amount of rice aside to sprinkle on the top.Gently fold everything together, ensuring the rice is evenly coated with the chicken masala.
- Steam: Reduce the heat to low. Cover the pot with a lid to trap steam. Let it steam for another half an hour or more to infuse the flavors.
- Serve: Fluff gently with a spoon and serve warm with raita, salad, or pickles.
Notes
- Adjust the amout of fresh chillies and chilli powder according to your preferred spice level.
- Removing potatoes prevents them from breaking during mixing.
- Leave a little rice aside to add on top for a nicer texture and appearance.
- Add water only as needed to soften potatoes, and to avoid burning.
- Use long-grain basmati rice for best results.
- Stir gently when mixing to keep rice grains intact.
