Shortcut Spiced Chicken Biryani

This Shortcut Spiced Chicken Biryani is a saucier take on classic biriyani with a cozy, rice casserole vibe. It’s a simplified, one-pot dish you can enjoy any time.

Recipe by: @foodess

6 servings
Prep Time
10 min
Cook Time
1 h
Total Time
1 h 10 min


For Chicken and Marinade:

  • 2.2 lbs bone-in, skinless chicken thighs
  • 2 tbsp lemon juice
  • 2 cloves garlic minced
  • 1 tbsp garam masala
  • 1-½ tsp kosher salt

For Biryani Rice:

  • 1-½ cups uncooked U.S.-grown basmati rice⁠
  • 3 tbsp avocado oil
  • 3 tbsp butter
  • 2-½ cups chopped onion (about 2 medium-large)
  • 3 tsp kosher salt (divided use)
  • 3 tbsp minced garlic
  • 1 tbsp curry powder
  • 1 tsp paprika
  • ½ tsp ground cayenne
  • ½ tsp turmeric
  • 1 large, diced tomato
  • 3 cups unsalted chicken broth⁠
  • 2 tbsp lemon juice


Marinate Chicken:

  1. Combine chicken with lemon juice, garlic, garam masala and salt. Let stand at room temperature while you prep the biryani rice.

Prepare Biryani Rice:

  1. Heat oil and butter in a large dutch oven over medium heat. Add onion and ½ tsp of the salt; cook until soft and golden (this takes at least 20 minutes).
  2. Add garlic, curry powder, paprika, cayenne and turmeric and cook 2 minutes, until fragrant.
  3. Add tomato; cook a minute more, then stir in broth, rice, lemon juice and remaining salt.
  4. Stir in chicken pieces, cover the pot and bring to a boil. Reduce heat to low; cook until chicken is cooked and rice is tender, about 40 minutes.
  5. Serve with plain yogurt or coconut chutney.