# Chicken Biryani

A totally manageable and easy-to-cook chicken biryani recipe perfect for a small gathering of about four people.

- Servings: 4 servings
- Total time: 55 min
- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

- 1 pound boneless chicken breast, cut into cubes
- 1.5 cups sela basmati rice
- neutral oil
- 1 onion, sliced
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 tomatoes, diced
- 2 green chilies
- 2 tablespoons biryani masala
- 2 teaspoons red chili powder
- 1.5 teaspoons finely ground salt
- water
- orange food coloring
- fresh cilantro, chopped

## Instructions

1. Heat up your pan and add enough neutral oil to at least coat the bottom.
2. Add the sliced onions and sauté them until they are very golden brown.
3. Add the ginger and garlic paste, turn the heat to low, and sauté them into the onions to remove their raw taste, then turn the heat back up.
4. Add the diced tomatoes and sauté them until they are very soft.
5. Add the boneless chicken breast cut into cubes and sauté for a couple of minutes.
6. Add the green chilies, biryani masala, red chili powder, and finely ground salt.
7. Add some water, cover with a lid, and allow it to simmer for about 20 minutes to tenderize the chicken.
8. Boil sela basmati rice in salty water for 12 minutes.
9. Check if the chicken in the masala is tender.
10. Add an even layer of the boiled rice (1.5 cups) on top of the chicken masala.
11. Add orange food coloring for the signature biryani look.
12. Add fresh chopped cilantro on top.
13. Cover with the lid and steam (dum) the biryani for 25 minutes.
14. Let the biryani rest for an additional 10 minutes before lifting the lid.
15. Lift the lid and serve the fluffy and perfectly cooked biryani.

## Equipment

- pan
- lid

## Tips

- Use a wider pan for better results with rice dishes.
- Sauté onions until very golden brown for more flavor.
- Turn down heat when adding ginger and garlic paste to avoid splatter.
- Sauté tomatoes until very soft for a thick masala.
- Control heat by adding red chili and salt separately if biryani masala does not contain them.
- Boil sella basmati rice for 12 minutes (7 minutes for regular basmati).
- Allow biryani to rest for 10 minutes after steaming before lifting the lid.

## Source

- Original video: https://www.facebook.com/share/r/1DD7eTZN9o/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/caaea106-258f-4157-a108-9322cd456ce9
- Extracted: 2026-06-22

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt