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Sadia Hussain

Jan 8, 2021

Easy Boneless Chicken Biryani Recipe

Who knew biryani could be so simple to make? This biryani, with basmati rice and tender pieces of boneless chicken is a perfect recipe for a lazy weekend lunch.

I love biryani and I make it often with meat, chicken, shrimp, fish and vegetables but this boneless chicken biryani is my easiest recipe of them all. I use a handful of herbs and spices which makes this dish very light and flavorful.

I always have fried onions in my freezer which is a huge time saving tip for cooking biryani and curries. The boneless chicken pieces cook through faster than chicken with bone, making this biryani quick and easy from start to finish. All you need with this piping hot biryani is cold, mint raita and I promise you will be wonderfully, deliciously satisfied!

Easy Boneless Chicken Biryani Recipe

Sadia Hussain




1 Hour 30 Minutes


  • 1 teaspoon garlic paste

  • 1 teaspoon ginger paste

  • Oil for cooking

  • 1 kg/2 pounds boneless chicken breast cut into medium pieces

  • 2 onions, thinly sliced and fried golden brown

  • 1/2 cup full fat yogurt

  • 1 1/2 teaspoons salt

  • 2 teaspoons garam masala

For the Assembly

  • 3 cups basmati rice, washed and soaked for 1/2 hour

  • 2 tablespoons salt for boiling the rice

  • A handful of fresh, whole mint leaves

  • A handful of fresh coriander, chopped

  • 2-3 green chilies

  • 1 lemon, juiced

  • 1 cup of hot milk or water


  1. In a large pot, heat oil and fry garlic paste and ginger paste for a few minutes.

  2. Add chicken breast pieces and fry on medium heat for 10 minutes. Take out chicken breast pieces in a dish and set aside.

  3. In a blender, grind fried onions, yogurt, salt and garam masala, to a smooth paste. You may need a little water to get the mixture moving.

  4. In the same pot that you used to fry the chicken, add paste from blender and fry on medium heat, stirring continuously for 5 minutes.

  5. Add 1/2 cup water and continue cooking for 10 minutes.

  6. Add chicken breast pieces and cook, covered, on low heat for 10 minutes.

  7. In a large pot, add salt and boil water.

  8. Drain the water from soaked rice and add rice to boiling water.

  9. Boil for 10 minutes or until rice is almost cooked but not fully cooked and mushy.

  10. Drain and leave in strainer for 5 minutes for all the water to drip.

  11. In the same pot that you boiled the rice in, add chicken curry, add boiled rice, add mint, coriander, chilies and lemon juice.

  12. Gently fold with a large spatula until combined, being careful not to break up the rice.

  13. Add milk or water. Cover the rice with a damp paper towel or tea towel. Tightly cover the pot with foil. Cover the pot with the lid and steam for 45 minutes on low heat.

Tips and Bits

I grind garlic and ginger and store in airtight containers in the fridge. Store bought garlic and ginger has vinegar and other preservatives which can alter the taste of your recipes.

I roast cumin seeds, small cardamom pods, cinnamon sticks, black peppercorns, cloves, bay leaves and nutmeg for garam

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