Boneless Chicken Biryani

Name: Boneless Chicken Biryani Recipe (Dum Pukht)
Prep time: 1 h 30 min
Cook time: 45 min
Total time: 2 h 15 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500g boneless chicken, cut into bite-sized pieces; 1 cup plain yogurt; 2 tablespoons ginger-garlic paste; 1 teaspoon red chili powder; 1/2 teaspoon turmeric powder; 1 teaspoon garam masala; Salt, to taste; 2 cups long-grain basmati rice; 4-5 cups water; 4-5 green cardamom pods; 4-5 cloves; 1 bay leaf; 2 large onions, thinly sliced; 2-3 tomatoes, chopped; 1/2 cup cooking oil or ghee; 1 teaspoon cumin seeds; 1/2 cup chopped mint leaves; 1/2 cup chopped coriander leaves; Saffron strands soaked in warm milk; Fried onions for garnishing

Boneless Chicken Biryani is an aromatic one-pot Indian rice dish where tender marinated chicken and fragrant basmati rice are layered and slow-cooked using the dum technique to create deeply infused, layered flavors.

🌍Indian 🏷️Deliciously 🏷️Biryani 🏷️Chicken 🏷️Boneless

Total

2h 15m

Servings

4

Difficulty

Expert

Est. Cost

$35–$58

Recipe Source

View original recipe

From One Stop Halal

Ingredients

500g boneless chicken, cut into bite-sized pieces
1 cup plain yogurt
2 tablespoons ginger-garlic paste
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
Salt, to taste
2 cups long-grain basmati rice
4-5 cups water
4-5 green cardamom pods
4-5 cloves
1 bay leaf
2 large onions, thinly sliced
2-3 tomatoes, chopped
1/2 cup cooking oil or ghee
1 teaspoon cumin seeds
1/2 cup chopped mint leaves
1/2 cup chopped coriander leaves
Saffron strands soaked in warm milk
Fried onions for garnishing

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Instructions

1
Combine 1 cup plain yogurt with 2 tablespoons ginger-garlic paste, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala, and salt to make marinade
2
Cut 500g boneless chicken into bite-sized pieces and coat thoroughly with marinade
3
Cover and refrigerate marinated chicken for 1-2 hours
4
Wash basmati rice thoroughly and soak in water for 30 minutes
5
Bring 4-5 cups water to boil in large pot
6
Add soaked rice, cardamom pods, cloves, bay leaf, and salt to boiling water
7
Cook rice until 70% done (should still have slight bite), then drain and set aside
8
Heat cooking oil or ghee in heavy-bottomed pan over medium heat
9
Add cumin seeds and let them sizzle
10
Add thinly sliced onions and sauté until golden brown
11
Add marinated chicken and cook until no longer pink
12
Add chopped tomatoes and cook until they soften and release juices
13
Layer half of the partially cooked rice over chicken mixture
14
Sprinkle half of chopped mint and coriander leaves
15
Add remaining rice on top to create layers
16
Garnish with remaining mint, coriander leaves, saffron-infused milk, and fried onions
17
Cover and cook using dum technique until fully cooked

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Tips & Notes

Pro tips

Marinate chicken for at least 1-2 hours (or overnight) to allow yogurt and spices to penetrate the meat deeply and tenderize it.
Toast basmati rice in ghee or oil for 1-2 minutes before boiling to enhance its nutty aroma and keep grains separate during dum cooking.
Seal the biryani pot tightly with aluminum foil before placing the lid on top to trap steam completely; a damp cloth under the lid creates an extra seal.
Crush green cardamom pods lightly with the back of a knife to release their oils without breaking them into fragments that will scatter through the rice.

Substitutions

Plain yogurt → Greek yogurt (thicker consistency; use same amount)
Basmati rice → Jasmine rice (milder flavor; adjust water ratio slightly)
Green cardamom → Black cardamom (smokier, deeper taste; use equal quantity)
Ginger-garlic paste → Fresh ginger and garlic minced together (slightly sharper bite)

Storage & make-ahead

Store leftover biryani in an airtight container in the refrigerator for up to 3 days; reheat gently on low heat with 2-3 tablespoons of water to restore moisture.

Equipment

heavy-bottomed pot with tight-fitting lid · kitchen towel or aluminum foil for sealing

Common Questions

What is the dum cooking technique and why is it important for biryani?

Dum (meaning 'to breathe' in Urdu) is a sealed, slow-cooking method where the pot is covered tightly, allowing steam to circulate and infuse flavors into both the rice and chicken. This technique is essential for authentic biryani as it prevents moisture loss and melds the spices into every grain.

Can I use bone-in chicken instead of boneless?

Yes, bone-in chicken will add extra flavor to the biryani, but increase marinating time to 2-3 hours for better spice penetration and adjust cooking time in the dum phase by 5-10 minutes.

How do I know when the biryani is done cooking?

The biryani is ready when all water is absorbed, the rice grains are separate and tender, and the chicken is fully cooked through. Listen for a slight sizzle at the pot's edges near the end of dum cooking.

Can I make biryani ahead of time?

Yes, biryani tastes better the next day as flavors deepen. Store in an airtight container in the refrigerator for up to 3 days; reheat gently on low heat with 2-3 tablespoons of water to restore moisture.

What if I don't have green cardamom pods?

Black cardamom pods can substitute, though they have a smokier flavor; use the same quantity. Brown cardamom seeds are less fragrant but work in a pinch.