Flavored with fragrant, Indian spices, traditional chicken biryani is an incredible comfort food, but it typically requires cooking the chicken and vegetables separately, using several pans. Our simplified method delivers the classic, crave-worthy flavors with a little less effort and cleanup. 

Recipe by Well Done


Read the full recipe after the video.

Recipe Summary test

25 mins
45 mins
Serves 6 (serving size: 1 1/2 cups)


Ingredient Checklist


Instructions Checklist
  • Combine chicken breasts and thighs, yogurt, paprika, and 1/2 teaspoon each of turmeric,cumin, and salt in a shallow dish or plastic bag to marinate. Chill while rice is prepared.

  • Preheat oven to 375°F. Bring a medium saucepan of water to a boil over high. Stir in rice,cardamom, 2 teaspoons of the garam masala, and 1/2 teaspoon of the salt. Boil 6 minutes; drain,and discard cardamom pods. Set aside.

  • Heat oil in a shallow Dutch oven over medium. Add onion, and cook, stirring occasionally,until softened and translucent, 5 to 7 minutes. Stir in ginger, garlic, remaining 1/2 teaspoon salt,1/2 teaspoon turmeric, 1 teaspoon cumin, and 2 teaspoons garam masala; cook, stirring oftenuntil fragrant, about 1 minute. Stir in serrano chile. Add tomatoes; cook stirring occasionally,until tomatoes have softened and released their juices, 3 to 4 minutes.

  • Increase heat to medium-high, and add chicken mixture; cook, stirring often for 3 minutes.Remove from heat. Stir together warm milk and saffron in a small bowl; let stand 2 minutes.

  • Sprinkle half of the cilantro and mint over tomato-chicken mixture; top evenly with rice, anddrizzle with saffron milk. Cover, and bake in preheated oven until rice and chicken are cookedthrough, about 15 minutes. Remove lid, and sprinkle with remaining half of cilantro and mint.Top with Fresno chile, if desired.