Quick Chicken Biryani (Under 30 Minutes)

Ingredients

• 2 tablespoons Vegetable Oil (neutral oil, such as canola or sunflower)
• 2 leaves Bay Leaf
• 1 teaspoon Cumin Seeds
• 500 grams Chicken (bone‑in or boneless, cut into bite‑size pieces)
• 1 teaspoon Garam Masala
• 1 teaspoon Kashmiri Red Chili Powder (mild, adds color)
• 1 teaspoon Red Chili Powder (adjust to heat preference)
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Salt (or to taste)
• 2 medium Potato (peeled and cut into wedges (optional))
• 1 tablespoon Ginger Paste
• 1 teaspoon Garlic Paste
• 5 tablespoons Tomato Puree (or finely chopped fresh tomatoes)
• 5 tablespoons Plain Yogurt (full‑fat for richness)
• 0.5 cup Fresh Cilantro (chopped)
• 2 Green Chili (slit lengthwise)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1.5 cups Basmati Rice (rinsed until water runs clear)
• 4 cups Water (room temperature)
• a pinch Food Coloring (optional) (for bright orange hue)

Instructions

1. Prep Ingredients

   Rinse 1.5 cups basmati rice in a fine mesh sieve until the water runs clear; set aside. Cut chicken into bite‑size pieces, peel and wedge the potatoes (if using), slice green chilies, chop cilantro, and squeeze lemon juice.

   Time: PT5M

2. Marinate Chicken

   In a bowl combine chicken, ginger paste, garlic paste, yogurt, garam masala, Kashmiri red chili powder, red chili powder, turmeric, and salt. Mix well and let rest for 5 minutes.

   Time: PT5M

3. Temper Spices

   Heat 2 tbsp oil in the large pot over medium heat. Add 2 bay leaves and 1 tsp cumin seeds; sauté until fragrant, about 30 seconds.

   Time: PT1M

   Temperature: Medium

4. Cook Chicken

   Add the marinated chicken (and potato wedges if using) to the pot. Stir and cook, uncovered, for 5 minutes, stirring occasionally, until the chicken starts to turn golden.

   Time: PT5M

   Temperature: Medium

5. Add Tomato Base

   Stir in 5 tbsp tomato puree (or chopped tomatoes) and cook for 2 minutes until the mixture thickens slightly.

   Time: PT2M

   Temperature: Medium

6. Combine Rice and Water

   Add the rinsed rice, 4 cups water, the slit green chilies, and a pinch of food coloring (or saffron). Gently stir to distribute the rice evenly.

   Time: PT2M

   Temperature: Medium

7. Steam (Dum) the Biryani

   Bring the mixture to a rolling boil, then reduce heat to low, cover tightly with the lid, and let simmer for 12 minutes until the rice is tender and all liquid is absorbed.

   Time: PT12M

   Temperature: Low

8. Finish and Garnish

   Turn off the heat and let the biryani rest, covered, for 3 minutes. Fluff gently with a fork, then sprinkle chopped cilantro, drizzle lemon juice, and add a final drizzle of oil if desired.

   Time: PT3M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

3 g