Grilled Chicken Biryani Recipe

Grilled Chicken Biryani is a traditional dish from the Indian subcontinent. It is typically served as a main course with accompaniments like raita and pickles. This recipe is quite versatile and you can customize it with your favorite spices, herbs, and vegetables.

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Serving Size: 4


  • 4 boneless, skinless chicken breasts
  •  2 cups basmati rice
  • 2 tablespoons fresh ginger, minced
  •  2 tablespoons fresh garlic, minced
  •  2 tablespoons curry powder
  •  1 teaspoon ground cumin
  • ½ teaspoon turmeric
  • 2 tablespoons olive oil
  •  2 tablespoons butter
  •  2 tablespoons plain yogurt
  •  ½ teaspoon salt
  • 1 large onion, diced
  • 2 cups fresh cilantro, chopped
  • 2 cups tomatoes, diced
  • 1 cup frozen peas
  • 2-3 tablespoons fresh lemon juice


  •  Preheat your oven to 350°F.


  • Begin by marinating the chicken. In a medium-sized bowl, combine the ginger, garlic, curry powder, cumin, turmeric, olive oil, butter, yogurt, and salt. Mix to combine.


  • Add the chicken breasts and mix to coat. Cover the bowl and let marinate in the refrigerator for at least 30 minutes.


  • While the chicken is marinating, prepare the rice. Rinse the basmati rice in a fine-mesh strainer until the water runs clear.


  • Place the rice in a medium-sized pot and add 2 cups of water. Bring the water to a boil, then reduce the heat and simmer the rice until all of the water is absorbed about 20 minutes.


  •  In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat.


  • Add the diced onion and cook until softened and lightly browned, about 5 minutes. Add the tomatoes, cilantro, and frozen peas and cook for an additional minute.


  •  Remove the chicken from the marinade and place it in the skillet with the vegetables.


  • Increase the heat to medium-high and cook the chicken until it’s cooked through, about 8 minutes per side. Once the chicken is cooked, add the cooked rice and stir to combine.


  • Transfer the mixture to a 9×13-inch baking dish and bake for 20 minutes.
  • Remove the biryani from the oven and stir in the lemon juice. Serve hot.

Read Here: Paneer Chicken Biryani

Chef’s Note:

For an extra layer of flavor, try adding a few tablespoons of raisins and some chopped cashews to the biryani before baking.

Nutrition Facts:

Serving size: 1/4 of the recipe
Calories: 447
Fat: 14g
Carbohydrates: 46g
Protein: 28g
Fiber: 3g


Tips & Tricks

Cooking Tips

  • Marinating the chicken for at least 30 minutes will help to infuse the flavors of the spices and herbs.
  • Adding a little oil to the marinade will help to keep the chicken moist while grilling.
  • Cooking the rice in advance will save you time when assembling the biryani.

Storage Tips

Grilled Chicken Biryani can be stored in the refrigerator for up to 4 days. It can also be frozen for up to 3 months.

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