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Boneless Chicken Biryani – Authentic Flavorful

Boneless Chicken Biryani – This easy tender and flavorful chicken biryani with aromatic spices and basmati rice is the best Mughal cuisine for your family on busy weeknights.

boneless chicken biryani

Boneless Chicken Biryani – Ingredients

Basmati rice – The long, fragrant grains are essential for that perfect texture.

Boneless chicken – Use high-quality cuts like thighs or breasts, depending on your preference.

Spices – The magic lies in the blend! Garam masala, turmeric, coriander, cumin, and cloves are your flavor powerhouses.

Yogurt – Adds tenderness to the chicken and richness to the dish.

Fried onions – The golden crunch is a delightful textural contrast.

Boneless Chicken Dum Biryani

Boneless Chicken Biryani – Tips

  • Soak the rice – This ensures even cooking and fluffy grains.
  • Marinate the chicken – It infuses the meat with flavor and keeps it moist.
  • Layer it right – Alternate rice and chicken layers for even distribution of flavors.
  • Seal the pot – This traps the steam and creates a dum-style effect for perfect biryani magic.
  • Garnish generously – Fresh cilantro, mint, and fried onions elevate the dish visually and aromatically.
authentic boneless chicken biryani

Boneless Chicken Dum Biryani – Variations

Hyderabadi Style – Uses saffron and yogurt for a richer flavor.

Lucknowi Style – Features a unique blend of spices and uses ghee for richness.

Chicken Tikka Biryani – Pre-cooked chicken tikka pieces add a smoky flavor.

Vegetable Biryani – A vegetarian delight with an array of colorful vegetables.

How to Serve This Chicken Biryani?

  • Raita – A cooling yogurt-based side dish is a classic pairing.
  • Papad – Crispy lentil wafers add another layer of texture and flavor.
  • Pickle – A tangy pickle cuts through the richness of the biryani.
Easy Boneless Chicken Biryani

Boneless Chicken Biryani – FAQs

Can I use bone-in chicken?

Yes, but you’ll need to adjust the cooking time and remove the bones before serving.

What if I don’t have all the spices?

No worries! Use a store-bought biryani masala for convenience.

Is this dish vegetarian?

Absolutely! Substitute paneer or vegetables for the chicken.

How spicy can I make it?

Adjust the chili powder to your preference.

Yield: 6

Boneless Chicken Biryani

boneless chicken biryani

Boneless Chicken Biryani - This easy tender and flavorful chicken biryani with aromatic spices and basmati rice is the best Mughal cuisine for your family on busy weeknights.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes


  • 2.2 lbs chicken, boneless skinless, cut into bite-size pieces
  • 3 Cups Rice
  • 2 potatoes, quartered
  • 2 green chillies
  • 2 onions, sliced
  • 3 tomatoes, chopped
  • ½ cup fresh coriander
  • ½ lemon, sliced
  • 4-5 dried plums
  • ½ Cup vegetable oil
  • 1 tbsp. ginger garlic paste
  • 1 cup yoghurt
  • ½ cup fresh mint

For the spices

  • 2 bay leaves
  • 1 whole star anise
  • 2 tbsp salt, divided
  • 5-6 whole green cardamoms
  • 2 tsp. red chilli powder
  • 1 tsp. chilli flakes, optional
  • 1 tsp. coriander powder
  • 1 tbsp. cumin seeds
  • 8-10 black peppercorns
  • 1 cinnamon stick
  • 1 tsp. turmeric
  • 2 whole black cardamoms
  • 1 1/2 tsp. garam masala
  • 5 cloves


  1. In a bowl, add the rice, wash and rinse the rice. Add water and soak for about 20-30 minutes.
  2. In a medium pot, add water, salt, cloves, green cardamom, bay leaves, and black peppercorn. Let it boil.
  3. Heat a medium pot, and add oil, once hot, add onions and fry until just browned.
  4. Add the chicken and ginger garlic paste. Stir fry until the color of the chicken changes a bit.
  5. Add all the spices and stir fry for 3-4 minutes. Whisk yogurt and add it to the chicken.
  6. Continue to cook the chicken, stirring occasionally until the oil can be seen on the top.
  7. Add potatoes and fry for about 1-2 minutes. Add tomatoes and green chilies.
  8. Reduce heat, cover with a lid, and cook for 15 – 20 minutes or until the tomatoes are softened or reached a thick gravy stage.
  9. In another pot, boil water, drain the water of the soaked rice, and add it to the pot. Half boil the rice or until just half cooked. Drain the rice and set aside.
  10. In a bigger pot, layer half of the rice as the base, then add the cooked chicken with gravy. Add lemon, coriander, green chili, and mint leaves. Then again layer with the remaining rice on the top.
  11. Cover with a lid, reduce the heat on low, and cook for about 15-20 minutes.
  12. Remove the lid and take a flat spatula to toss the biryani rice.
  13. Serve immediately alongside a plate of salad or yogurt.

Nutrition Information



Serving Size


Amount Per Serving Calories 743Total Fat 33gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 25gCholesterol 150mgSodium 2588mgCarbohydrates 55gFiber 6gSugar 10gProtein 56g

All Chicken, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts to provide accurate nutritional information, these figures are only estimates.

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