Chicken & PoultryIndianMain DishOne Pot Meals

Quick and Easy Chicken Biryani

This Quick and Easy Chicken Biryani recipe uses diced chicken and prepared ginger paste to put this delicious and satisfying dish on the dinner table in no time flat! 

Other than Thai food, there’s no cuisine I find myself craving more often than Indian.

I’d love to make it three nights per week (the other four reserved for Thai food, of course), but I don’t always have the time to make a complicated dish when I’m already 100% hangry.

For those nights, I love making this Indian Potato Chickpea Stew (on the table in 30 minutes), this Creamy Cashew Chicken Curry (another half-hour miracle dish), and today’s recipe, a simple Chicken Biryani recipe (just 45 minutes start-to-finish).

This Indian Chicken Biryani recipe easy uses diced chicken and prepared ginger paste to put this delicious and satisfying dish on the dinner table in no time flat! 

How to Make Chicken Biryani

 Assemble the ingredients, for the exact amounts see the recipe card below.

How to make Chicken Biryani. Chicken Biryani ingredients.

In this quick biryani recipe, chicken breasts are diced into small pieces before hitting the pan, which cuts down cooking time. Using chicken breasts instead of thighs makes this an easy to eat, boneless chicken biryani!

While I love using fresh ginger root whenever possible, I don’t always have a good chunk of it on hand. Dried or powdered ginger does a poor job of replicating the spicy and fragrant taste of fresh ginger, so I like to keep a tube of prepared ginger paste in the door of my refrigerator.

You can also use prepared ginger in the mango chutney recipe I shared earlier this week! 

Heat the oil over medium-high heat in a large nonstick skillet or frying pan. Once the oil is shimmering, add the chicken pieces and let them cook, undisturbed, for 3-5 minutes until golden brown.

Turn the chicken pieces and add the onion, jalapeno, ginger, garam masala, cumin, turmeric, and salt. Sauté for 3 minutes, or until the onions have softened.

Looking for Chicken Biryani recipes? Here is a great one! This Quick Chicken Biryani recipe uses diced chicken and prepared ginger paste to put this delicious and satisfying dish on the dinner table in no time flat! 
Add the garlic, tomatoes, and raisins to the pan. Stir well, then add the rice and broth.

how to make biryani

Allow the liquid to come to a boil, then cover the pan and turn the heat down to medium-low. Let the rice steam for 15 minutes. Turn off the heat and fluff the rice with a fork. Re-cover the pan, and allow the rice to continue to steam for another 10 minutes.

Looking for diced chicken recipes? This chicken biryani easy recipe is so good!
Garnish with cilantro leaves and almond slices. 

How to cook Chicken Biryani

Serve the Biryani straight out of the pan, accompanied by lime wedges for squeezing.

This Simple Biryani recipe uses diced chicken and prepared ginger paste to put this delicious and satisfying dish on the dinner table in no time flat! 

 

This simple biryani tastes completely freaking amazing with a dollop of mango chutney thrown on top.

You can also serve this with homemade Indian Naan Bread.

Here’s the Recipe!

This Quick and Easy Chicken Biryani recipe uses diced chicken and prepared ginger paste to put this delicious and satisfying dish on the dinner table in no time flat!

Quick and Easy Chicken Biryani Recipe

This Quick and Easy Chicken Biryani recipe uses diced chicken and prepared ginger paste to put this delicious and satisfying dish on the dinner table in no time flat! 
4.5 from 187 votes
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Course: Main Dish
Cuisine: Indian
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 4
Calories: 567kcal
Author: The Wanderlust Kitchen
Print Recipe

Ingredients

  • 1 tablespoon ghee - or vegetable oil
  • 1 1/2 pounds boneless - skinless chicken breasts, cut into 1" cubes
  • 1 medium yellow onion - chopped
  • 1 jalapeno pepper - seeded and minced
  • 3 Tablespoons prepared ginger paste
  • 2 teaspoons garam masala
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 1/2 teaspoons salt
  • 1 tablespoon minced garlic
  • 2 large tomatoes - chopped
  • 1/2 cup golden raisins
  • 1 cup uncooked basmati rice
  • 2 1/4 cups low-sodium chicken broth*
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup sliced unsalted almonds
  • 1 lime - cut into wedges

Instructions

  • Heat the oil over medium-high heat in a large nonstick skillet or frying pan. Once the oil is shimmering, add the chicken pieces and let them cook, undisturbed, for 3-5 minutes until golden brown.
  • Turn the chicken pieces and add the onion, jalapeno, ginger, garam masala, cumin, turmeric, and salt. Sauté for 3 minutes, or until the onions have softened.
  • Add the garlic, tomatoes, and raisins to the pan. Stir well, then add the rice and broth. Allow the liquid to come to a boil, then cover the pan and turn the heat down to medium-low. Let the rice steam for 15 minutes. Turn off the heat and fluff the rice with a fork. Re-cover the pan, and allow the rice to continue to steam for another 10 minutes.
  • Garnish with cilantro leaves and almond slices. Serve the Biryani straight out of the pan, accompanied by lime wedges for squeezing.

VIDEO

NOTES

*Or use 1 (14-ounce) can broth + ½ cup water
Nutrition Facts
Quick and Easy Chicken Biryani Recipe
Serving Size
 
1 serving
Amount per Serving
Calories
567
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
5
g
31
%
Polyunsaturated Fat
 
12
g
Cholesterol
 
153
mg
51
%
Sodium
 
973
mg
42
%
Carbohydrates
 
42
g
14
%
Fiber
 
5
g
21
%
Sugar
 
16
g
18
%
Protein
 
61
g
122
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Take a picture and tag @thewanderlustkitchen on Instagram or tag #thewanderlustkitchen! We can't wait to see your version!

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This Quick and Easy Chicken Biryani recipe uses diced chicken and prepared ginger paste to put this delicious and satisfying dish on the dinner table in no time flat! 

 Diced chicken and prepared ginger paste help put this easy chicken biryani on the dinner table in no time flat!

About the Author

Anetta

Hi, I'm Anetta! Welcome to The Wanderlust Kitchen, where I share recipes and travel stories from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. I believe that food brings us together as much as it sets us apart. Be brave, try something new!

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Comments:

    1. Hi Dorothy, typically, you can use the same amount of minced fresh ginger instead of ginger paste, but you might want to start with a little less since fresh ginger can be stronger than the paste. I suggest you start with 2 Tablespoons and work up to 3 if needed for your desired taste. – Linda

  1. Hi Linda,
    I tried your recipe yesterday and it was quick and delicious! I added some spices like a cinnamon stick, cardamoms, star anise and cloves to add more flavor to my chicken and shrimps biryani. I also made yogurt cucumber with dill which goes well with it. I will slice my jalapeno into halves next time instead of chopping as it was very spicy but we love your recipe and thanks for sharing,

  2. This was a Fantastic quick dinner that delivered a wonderful aromatic dinner – I fried the onions until till they were golden – the only variation I made – soooo good, the whole family loved it. Well done – great recipe

  3. This recipe is awesome! I might recommend a raita or tzaziki sauce with it. It was really really good. Would definitely make it again!

  4. Fast Indian recipes are the best! It makes me feel better/ healthier than ordering the Indian take-out that has been a staple in my house the last couple of weeks…