Chicken Biryani Without Tomato – How to make Easy Chicken Biryani

Chicken biryani without tomatoes might sound unusual, but this recipe is a heart-stealer at our home. It’s the second biryani I ever learned to cook—back when I was just finding my way in the kitchen.

What makes it special? It’s beginner-friendly, has no tomatoes (yes, none!), and brings out the beautiful blend of curd, mint, and spices.

I don’t make this style often, but when I do, it’s usually a Sunday. The aroma fills the kitchen, the tandoori chicken goes on the side, and lunch turns into a little celebration. Unlike dum biryani, this one is fuss-free yet bursting with bold flavors. Whether you’re looking for a simpler version or want a new biryani without the tang of tomatoes, this one’s worth bookmarking.

Let’s dive into the recipe!

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Ingredient Role Breakdown – What Each Ingredient Does in Chicken Biryani Without Tomato

If you’re wondering what makes a tomato-free chicken biryani flavorful, the answer lies in how each ingredient contributes. Here’s a simple guide to understand the purpose of every ingredient in this biryani, especially helpful for beginners:

Chicken

The hero of the dish. It absorbs all the marinade and spice flavors, making each bite rich and juicy. Using bone-in chicken gives deeper flavor to the biryani.

Basmati Rice

Biryani rice should be fragrant and fluffy. Soaking helps in even cooking and prevents breakage. Long-grain basmati adds elegance and texture to the dish.

Mint Leaves

Gives a refreshing aroma and taste. Mint balances the heat from the spices and adds a distinct biryani identity.

Cilantro (Coriander Leaves)

Adds freshness and a herbal note to the masala. It softens the edges of the spices.

Onion

Sautéed onions form the base of the biryani flavor. When cooked till golden, they add natural sweetness and depth to the masala.

Green Chili

Adds a sharp kick of heat and aroma. It blends well with the mint and ginger garlic.

Ginger Garlic Paste

Base flavoring that removes raw smell from meat and enhances the overall spice blend. It also helps slightly tenderize the chicken

Turmeric Powder

Gives a beautiful color and acts as a natural antiseptic. Adds subtle earthy flavor.

Red Chili Powder

Adds heat and deep color to the masala. You can adjust based on your spice preference.

Coriander Powder

Gives body and a warm, citrusy note to the gravy. Helps in building masala flavor.

Garam Masala Powder

The finishing spice blend—adds warmth and complexity. Contains a mix of aromatic spices like clove, cinnamon, and cardamom.

Curd (Yogurt)

Acts as the acidic element to tenderize the chicken (since there are no tomatoes). It creates a rich, thick coating for the meat and balances all the dry spices.

Oil

Medium for cooking and flavor absorption. Helps onions brown properly and ensures the masala doesn’t stick or burn.

Salt

Essential for seasoning the rice and chicken. Brings all flavors together.

Whole Spices:

Cardamom: Sweet floral notes that lift the dish’s aroma

Bay Leaf: Adds mild bitterness and aroma

Star Anise: Gives a slight sweetness and depth

Clove: Warm, pungent spice that gives body

Cinnamon: Sweet and woody spice that enhances the biryani base

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Chicken Biryani Without Tomato – How to make Easy Chicken Biryani

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Main CourseCuisine: South Indian, IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

A quick and flavorful chicken biryani made without tomatoes or marination, using curd, mint, and whole spices. Perfect for Sunday lunch or beginner cooks looking for an easy one-pot South Indian biryani.

Ingredients to make Chicken Biryani

¾ lb (340g) Chicken (cleaned and washed)
2 cups Basmati Rice (soaked for 20 mins)
¾ cup, Mint Leaves (finely chopped)
½ cup, Cilantro (finely chopped)
1 large sized, Onion (large, thinly sliced)
2 nos. Green Chili (slit)
1 tablespoon, Ginger Garlic Paste
¼ teaspoon, Turmeric Powder
1 ½ tablespoon, Red Chili Powder
¾ tablespoon, Coriander Powder
¾ tablespoon, Garam Masala Powder
6 tablespoon, Curd (Thick Yogurt, well beaten)
3 tablespoon, Oil
Salt – to taste
Whole Spices
2 nos. Bay Leaf
1 nos. Star Anise
3 nos. Clove
½ inch stick, Cinnamon Stick
2 pods, Cardamom

Directions to make Chicken Biryani

Prep the Rice
Soak basmati rice in water for 20 minutes. Drain and keep aside.
Fry the Whole Spices
Heat 3 tbsp oil in a heavy-bottomed pan or biryani pot.
Add bay leaf, star anise, cloves, cinnamon stick, and cardamom.
Sauté for 30 seconds until aromatic.
Sauté Onion and Green Chili
Add thinly sliced onion and green chilies.
Sauté on medium flame till onions turn golden brown.
Add Ginger Garlic Paste
Add 1 tablespoon ginger garlic paste and sauté till raw smell goes away.
Add Chicken and Spices
Add chicken pieces to the pot and mix well. Add chopped mint and cilantro.
Now add turmeric, red chili powder, coriander powder, and salt.
Cook the chicken for 5–6 minutes till the outside turns white and slightly firm.
Add Curd
Lower the flame and add 6 tbsp thick curd.
Mix gently until the chicken is well coated.
Layer in Rice and Water
Spread the soaked, drained rice over the chicken layer.
Pour 3 to 3¼ cups of water (1.5x rice).
Taste and adjust salt.
Cook the Biryani
Cover the pot with a tight lid.
Cook on low flame for 15–18 minutes or until rice
Rest and Fluff
Let the biryani rest for 5–10 minutes.
Gently fluff the rice from the sides before serving.

Notes

1 cup = 250ml

Directions to make chicken biryani with step by step images

Prep the Rice
Soak basmati rice in water for 20 minutes. Drain and keep aside.
Fry the Whole Spices and Saute onions
In a heavy-bottomed pot, heat oil and sauté whole spices. Sauté for 30 seconds until aromatic.
Add sliced onions and green chilies. Cook until golden brown. Add 1½ tablespoon ginger garlic paste and sauté till raw smell goes away.
Add Chicken and Spices
Add chicken pieces to the pot and mix well. Add chopped mint and cilantro.
Now add turmeric, red chili powder, coriander powder, and salt.
Cook the chicken for 5–6 minutes till the outside turns white and slightly firm.
Add Curd
Lower the flame and add 6 tbsp thick curd.
Mix gently until the chicken is well coated. Cook for couple of minutes.
Add Rice and Cook
Add the soaked and drained rice over the chicken layer.
Pour water in a 1:1.5 rice-to-water ratio (around 3 cups). Add salt if needed.
Cover and cook on low flame for 15-18 minutes or until rice is fluffy and water is absorbed.
Rest the biryani for 5 minutes before gently fluffing.

Pro Tips

Use thick curd to avoid curdling while cooking.
Slice onions evenly for even browning.
For enhanced flavor, add a teaspoon of ghee after the biryani is cooked.
Avoid stirring too often to prevent breaking the rice grains.

Serving Suggestion

This biryani is best enjoyed hot with onion raita or cucumber pachadi. At our home, it’s always served alongside tandoori chicken on Sundays for a full meal experience.

Frequently Asked Questions:

Q. What can I use instead of curd in chicken biryani?

You can use thick coconut milk or cashew paste, but flavor will vary. Curd adds subtle tang and helps tenderize the meat.

Q. Is it okay to skip tomatoes in biryani?

Yes! This recipe is proof that biryani can be rich, spicy, and delicious even without tomatoes.

Q. How to make chicken biryani without pressure cooker or dum?

Just follow this one-pot stovetop method using a heavy-bottomed pan and low flame cooking.

Q. Can I make this chicken biryani recipe in advance for a party?

Absolutely. Prepare in the morning, and reheat gently with a splash of ghee or warm water.

Q. How to make tomato-free chicken biryani for kids?

Use less chili, and pair with boiled eggs or sweet carrot raita to make it kid-friendly.

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