Quick & Easy Boneless Chicken Biryani – Pakistani Style, a step by step easy guide to prepare delicious aromatic rice with chicken and blend of spices.

Biryani is a rice dish prepared with meat, spices and different other additions which could include potatoes, eggs, nuts etc. There are many versions of Biryani throughout the Subcontinent and there are many regional variations too.

This Boneless Chicken Biryani recipe is quick biryani which uses boneless chicken and includes potatoes. You will absolutely love how quick and easy it is and this is definitely a recipe to keep.

If you are a biryani lover do try out other versions Hyderabadi Dum Biryani and Sindhi Chicken Biryani. The different techniques and cooking methods results in different flavours. Try it out for yourself and see which version of Biryani is your favourite.

Ingredients For Chicken Boneless Biryani

The recipe for Biryani does look daunting with the long list of ingredients. Just follow the recipe step by step, its not hard at all. The biryani gets its flavour from wide range of spices, this includes powdered spices and some whole spices.

Rice – the best choice of rice for Biryani is Basmati rice as they are considered to be premium quality rice. They are long grain and have distinct aroma. The rice grains remain separate and fluffy. Basmati also require less water for cooking and they have a shorter cooking time as compared to the other types of rice. Jasmine rice are the second best option.

Meat– Biryani can made with any meat, chicken( with bone or boneless), beef, mutton and even seafood ( fish or prawn). Chicken Biryani is by far the most popular. I used boneless chicken as its the quick option. If you are looking for recipe with boned chicken try Chicken Biryani or Hyderabadi Dum Biryani

Potatoes – The one popular debate is – Biryani with potatoes or without . I’m all in for Biryani with Potatoes ! A lot of people disagree and according to them a vegetable has no place in a meat dish. It’s completely up to you to decide but do try it with potatoes.

Spices – Biryani gets all its aroma and taste from spices used. Different type of chillies ( powder, whole, dried) give their own distinctive taste.

Red chilli Powder, Turmeric, crushed chilli, Cumin seeds, whole red dried chilli, coriander powder and garam masala add flavour to chicken. Cardamoms, cinnamon, cloves, black pepper corns and star anise make rice fragrant.

Yoghurt – the yoghurt is plain, Greek yoghurt or Plain pot set yoghurt is best option. It gives creamy texture and thickens the gravy.

Tomatoes – preferably fresh tomatoes work the best.

Dried Plums or Prunes – These are optional. They give this sweet and sour flavour and contributes to aroma of Biryani.

Lemon, Mint, Coriander – give flavour and aroma to Biryani.

How to Make Chicken Boneless Biryani

Making chicken biryani is a 3-step process.

Step 1. Prepare Chicken Gravy

Begin with preparing chicken gravy by frying onions, garlic ginger and then add chicken. Cook until it changes colour and add spices. Add yoghurt and cook until water from yoghurt evaporates and oil starts to separate. Add potatoes and fry them for couple of minutes. Lastly add tomatoes and green chillies. Allow it to simmer on low heat. The gravy should not be runny or watery. It should be dry and thick so it coats the rice well.

Step 2. Boiling the rice

Boil water along with all aromatic spices and salt. Add rice and boil them until they are around 70-80% cooked. Drain the excess water.

Step 3.Layering up Biryani

Layering up Biryani is last but the important step in biryani recipe. It involves layering up half cooked rice and chicken curry. You will need a big pot preferably one with thick base. Layer some rice in the pot followed by chicken gravy and layer the remaining rice. Add coriander, mint and green chillies. Drizzle some food colour and cover the pot.

This a crucial phase in biryani as it helps rice to cook fully and absorb the flavour and aroma from the chicken gravy. Keep the flame really low so that the rice don’t stick to the bottom. Don’t be tempted to open half way through as it releases the heat building up inside and will leave the rice uncooked.

Tips To Make Best Biryani

Use fresh garlic and ginger. It definitely lifts the taste and aroma.
Its very essential not to fully cook the rice as this will result in gluggy and clumped up rice.
The meat based curry should not be watery. It should be thick and dry so it coats the rice.
Allow yoghurt to be at room temperature. It prevents it from curdling. Alternatively move the pot away from heat when adding yoghurt. Once the yoghurt is mixed, return it back to stove. Yoghurt splits when added on high temp and its visually not appealing in any curry.
Once rice and meat is layered, cover the pot tightly and keep it on very low flame. Avoid opening it in between as it results in the pot losing heat. This can make the rice stiff and they will remain uncooked.

What To Serve With Biryani ?

The best thing about Biryani is that its a complete meal in it self, all you need is Mint Yoghurt and some fresh salad on the side. Biryani is also pairs well with Chapli Kebabs or Gola Kebabs. Checkout these curry recipes if you prefer to have that with your biryani.

Making Ahead and Freezing Biryani

Yes, Biryani can be made ahead by preparing the meat in advance. When you want to prepare biryani just reheat the meat to make it hot again. And add little water as gravy thickens up when its refrigerated. Boil the rice and layer up !

You can freeze biryani too. Just thaw it and heat it in the microwave.

Try out this Chicken Biryani recipie and let me know if you like it !