Chicken Biryani

This Chicken Biryani is a labor of love, layered with bold flavors and hearty ingredients that make every bite unforgettable. Tender shredded chicken, spiced meatballs, crispy golden potatoes, caramelized onions, and sweet peas come together over fragrant, Beryani-spiced rice. Whether you’re starting from scratch with a whole boiled chicken or using a time-saving rotisserie, the end result is a rich, comforting dish that’s perfect for gatherings or a satisfying family meal. Don't be afraid to use multiple pans to get each component just right — it’s worth every step for the depth of flavor in this classic biryani!
chicken-baryani
  • DIFFICULTY: EASY
  • 60 MINS

Ingredients

Serves: 4
  • 2 cups rice (long grain or regular)
  • 3 1/2 cups water
  • 3 tbsp vegetable oil
  • 1 tsp Biryani spice
  • 2 1/2 cups cooked chicken – boiled or rotisserie
  • 1 lb ground beef (meatballs)- 1/2 tsp black pepper, 1 tsp salt
  • 4 medium/large potatoes- peeled and cubed small
  • 3 medium onions sliced
  • 12 ounce bag of frozen peas
  • Vegetable oil
  • Biryani spice, salt

Method

Boil a whole medium-sized chicken in salted water for about 45 minutes or until fully cooked. If you are short on time, a rotisserie chicken can also be used. After the chicken has cooled, pull the meat to make it shredded, then place in a bowl and mix with 1 tsp of Biryani spice.

Prepare your rice by rinsing it a few times until the water runs clear to remove excess starch. Then soak in warm water for about 20 minutes.

chicken-biryani-1

Multiple pans may be used, or the same pans may be reused for sautéing items.

While the rice is soaking, make meatballs by combining 1 lb of ground beef with 1/2 tsp black pepper and 1 tsp salt, then form into small meatballs. Once the meatballs are rolled, heat 1–2 tbsp of oil and sauté the meatballs until golden brown. Set aside.

Heat 5 tbsp of oil for frying cubed potatoes after mixing them with 1 tsp of Biryani spice and 1/2 tsp salt. Fry until golden brown and crispy. Set aside.

Heat another tbsp of oil to sauté sliced onions until caramelized, adding 1/2 tsp of Biryani spice while cooking. Set aside.

Heat 1 tbsp of oil to sauté frozen peas until they become soft. Set aside.

After the rice has soaked, drain the excess water, then heat up 3 tbsp of oil in a pot big enough to cook the rice. When the oil is hot, cook the rice for a few minutes before adding water. Also, mix 1 tsp of Biryani spice into the rice water. Bring the rice to a boil, then lower the heat to medium and cover for 10 minutes. Then mix the rice and re-cover for another 5 minutes or until fully cooked.

In a large bowl, place half of the rice and other mixtures (onions, meatballs, peas, potatoes) and mix gently. Then add the second half and continue to mix gently. Ready to serve.

If you want to have the dish set out for a nice presentation before serving, you can mix the rice with the peas, onions, and chicken and then place it on a serving tray. Then add the potatoes and meatballs around the dish and serve.

If you would like this Chicken Biryani dish to have more of a kick and spice, then add more Biryani spice to each step depending on your preference.

This can easily be turned into a vegetarian dish by simply skipping the chicken.

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