Boneless Chicken Quick Biryani is designed for days when time is short but the craving for a proper biryani is strong. By using boneless chicken and a streamlined method, this recipe delivers full flavour in much less time while keeping the rice fluffy and well-balanced.
This biryani is ideal for weeknight dinners, last-minute guests, or anyone who prefers easier eating without bones. It is practical, dependable, and still feels like a complete, satisfying meal.
Recipe Information
Prep time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Serves: 3 to 4
Difficulty level: Easy
Ingredients
Main ingredients
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350 g basmati rice
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500 g boneless chicken thigh or breast, cut into medium pieces
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3 tablespoons vegetable oil
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1 tablespoon ghee
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2 medium onions, thinly sliced
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1 tablespoon ginger paste
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1 tablespoon garlic paste
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2 medium tomatoes, finely chopped
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3 tablespoons plain yoghurt
Spices
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1½ teaspoons red chilli powder
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1 teaspoon turmeric powder
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2 teaspoons ground coriander
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1 teaspoon ground cumin
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½ teaspoon garam masala
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Salt to taste
Whole spices
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1 bay leaf
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2 green cardamom pods
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1 small cinnamon stick
Finishing
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¼ cup fresh coriander leaves, chopped
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¼ cup fresh mint leaves, chopped
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2¼ cups hot water
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1 tablespoon lemon juice
Step-by-Step Method
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Rinse the basmati rice until the water runs clear. Soak for 15 minutes, then drain and set aside.
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Heat oil and ghee together in a wide, heavy-based pot over medium heat. Add sliced onions and cook until soft and lightly golden.
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Add ginger and garlic paste and cook for one minute until fragrant.
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Stir in chopped tomatoes and cook until soft and pulpy, with oil beginning to release.
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Lower the heat and add yoghurt gradually, stirring well to keep the masala smooth.
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Add chilli powder, turmeric, coriander, cumin, garam masala, and salt. Mix well and cook for one minute.
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Add the boneless chicken pieces and cook uncovered for 6 to 8 minutes, stirring gently, until the chicken is just cooked through and coated in masala.
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Add soaked rice and whole spices. Stir gently so the rice is evenly mixed with the chicken and masala.
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Pour in hot water and lemon juice. Mix once and check seasoning.
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Bring to a gentle boil, then reduce heat to low, cover tightly, and cook for 15 minutes until the rice is cooked and liquid absorbed.
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Switch off the heat and rest for 8 to 10 minutes before fluffing gently.
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Sprinkle with fresh coriander and mint before serving.
Cooking Tips
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Boneless chicken cooks quickly, so avoid overcooking at the masala stage.
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Use a wide pot to ensure even rice cooking.
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Resting the biryani before serving helps keep the rice separate.
Variations
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Extra juicy: Use chicken thigh instead of breast.
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Milder version: Reduce chilli powder and add a spoon of cream at the end.
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Spicier: Add one slit green chilli along with the tomatoes.
Serving Suggestions
Serve hot with plain yoghurt, cucumber raita, or a simple onion and lemon salad. This biryani works well as a quick complete meal without additional sides.
Storage and Reheating
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Store in the fridge for up to 2 days in an airtight container.
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Reheat gently with a splash of water, covered, to prevent drying.
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Not recommended for freezing due to rice texture.
