Easy 30-Min Chicken White Biryani with Coconut Milk (No Curd, One-Pot Recipe)
⭐ About This Recipe
Chicken White Biryani is my go-to recipe when I want something special but quick. This 30-minute one-pot chicken white biryani is made with raw rice and coconut milk, giving it a soft, creamy texture without using curd or lemon.
I usually make this when I’m tired of regular basmati biryani and want something lighter and more comforting. The raw rice absorbs the coconut milk beautifully, making every grain soft and flavorful. It’s a simple pressure cooker biryani recipe that feels homemade and satisfying.
Unlike regular biryani, this version doesn’t use heavy spice masalas. The only heat comes from fresh green chillies, so the flavor stays mild and balanced. That’s what makes it perfect for family meals, kids, or anyone who prefers a less spicy biryani.
If you enjoy coconut milk-based rice dishes, you should also try my Thengai Paal Sadam (தேங்காய் பால் சாதம்) | Coconut Milk Pulao Recipe — it has a similar gentle richness in a vegetarian style.
This chicken white biryani is one-pot, beginner-friendly, and ready in just 30 minutes. Made with coconut milk and raw rice, it’s mild, creamy, and comforting every single time I make it
If you enjoy trying different biryani styles, you might also like my Ambur Chicken Biryani or traditional Chicken Dum Biryani.
Ingredients Used for Chicken Biryani with Coconut Milk
Fresh chicken, coconut milk, mint, coriander, tomatoes and whole spices used for coconut milk chicken biryani.
Step 1 – Ginger Garlic Green Chilli Paste for Chicken White Biryani
Fresh ginger, garlic and green chilli are ground to create the aromatic base of this white biryani.
Step 2 – Tempering Whole Spices in Ghee and Oil
Whole spices are sautéed in ghee and oil to release flavor for this one-pot pressure cooker biryani.
Step 3 – Sauteing Onions Until Light Golden
Thinly sliced onions are sauteed in spiced ghee until soft and lightly golden for aromatic chicken white biryani
Step 4 – Adding Ginger Garlic Green Chilli Paste to Onions
Fresh ginger garlic green chilli paste is added to sautéed onions to build the base flavor of this quick chicken white biryani
Step 5 – Adding Mint, Coriander and Chicken
Fresh mint, coriander leaves and chicken pieces are added to the masala paste base for flavorful coconut milk chicken biryani.
Step 6 – Adding Garam Masala for Flavor
A spoon of garam masala and coriander powder enhances the aroma and adds gentle warmth without making the biryani too spicy.
Step 7 – Adding Coconut Milk for Creamy Flavor
Coconut milk is added to create a rich and aromatic chicken biryani with coconut milk.
Step 8 – Adding Tomato for Balanced Flavor
Fresh tomatoes are added to balance the richness of chicken biryani with coconut milk.
Step 9 – Adding Rice at Rolling Boil Stage
Soaked raw rice is added when the coconut milk chicken mixture reaches a rolling boil for perfect texture.
Step 10 – Pressure Cooking the Chicken Biryani
The chicken biryani with coconut milk is pressure cooked until the rice turns soft and fluffy.
Step 11 – Fluff and Serve the Coconut Milk Chicken Biryani
After pressure cooking, gently fluff the chicken biryani with coconut milk to separate the rice grains.
For exact ingredient quantities, liquid ratio, and cooking time, refer to the full recipe card below.
30-Minute Chicken White Biryani (One-Pot, No Curd)
Ingredients
Equipment
Method
- Grind green chillies, 6 cloves, and ginger into a smooth paste. Keep aside.
- Heat ghee and oil in a pressure cooker. Add bay leaf, fennel seeds, cinnamon, cardamom, and cloves. Let them splutter.
- Add sliced onions and sauté until 80% cooked. Do not brown too much to maintain the white color.
- Add the ground paste, mint leaves, and coriander leaves. Sauté for 2 minutes until aromatic.
- Add cleaned chicken and mix well.
- Add coriander powder, garam masala, and salt. Mix thoroughly.
- Pour in coconut milk (total 1.5 cups liquid for 1 cup rice). Let it come to a rolling boil.
- Add the roughly chopped tomato. Do not sauté. Let it boil directly in the coconut milk mixture.
- Add soaked and drained raw rice. Mix gently.
- Allow it to boil for 5 minutes.
- Close the lid and pressure cook for 1 whistle on medium flame or keep it for 10 minutes on very low flame and switch off.
- Let the pressure release naturally. Fluff gently and serve hot.
Notes
- Always soak raw rice for at least 20 minutes before cooking.
- Maintain correct liquid ratio (1.5 cups liquid per 1 cup rice).
- Do not stir too much after adding rice to avoid breaking grains.
- Use medium flame for pressure cooking.
💡 Tips & Variations
- Do not over-brown onions; this keeps the biryani white.
- Adjust green chillies based on spice preference.
- Fresh coconut milk gives best flavor.
- Rest the biryani 5 minutes after cooking for fluffy grains.
FAQS for Chicken Briyani with Coconut Milk
Can I make white biryani with raw rice instead of basmati?
Yes! You can use raw rice like Sona Masuri or Ponni instead of basmati. It’s budget-friendly and absorbs the coconut milk beautifully. Just soak the rice for 20 minutes and cook for one whistle to keep the grains fluffy and separate.
How do I make chicken biryani without curd or lemon?
This recipe is made without curd or lemon. Instead, thick coconut milk provides the richness and moisture needed to keep the chicken tender while maintaining the white, creamy texture.
Is this white chicken biryani suitable for kids?
Yes, this is a mild chicken biryani. It uses whole spices like cardamom and cloves instead of heavy chilli powder, making it a good non-spicy option for kids and family meals.
Why use coconut milk in biryani?
Coconut milk gives this white biryani its creamy texture and light color. It replaces curd and adds a subtle sweetness that balances the spices beautifully.
Can I make this as a quick 30-minute dinner?
Absolutely. This is a one-pot pressure cooker method, so the chicken and rice cook together. That’s what makes it a perfect 30-minute weeknight biryani.
Why does my white biryani turn sticky when using raw rice?
White biryani can feel sticky if the rice is not soaked properly, if too much liquid is added, or if it is overcooked. Raw rice releases more starch compared to basmati, so soaking it for at least 20 minutes and using the correct liquid ratio (1.5 cups liquid for 1 cup rice) is important.
Also, avoid stirring too much after adding the rice, and let the pressure release naturally after one whistle to keep the grains separate.
Does raw rice make biryani sticky?
Not if cooked correctly. Soak the rice for 20 minutes, use the right liquid ratio, and cook for only one whistle. Avoid over-stirring and let the pressure release naturally for fluffy grains.
Can I skip coconut milk in white biryani?
You can, but coconut milk gives the signature creamy texture. Replace it with water if needed, though the biryani will be less rich and slightly lighter in flavor.
Final Thoughts on This 30-Minute Chicken White Biryani
This one-pot chicken white biryani is perfect for busy days when you want something homemade and comforting without using store-bought masalas. Made with raw rice and coconut milk, it turns soft, mild, and gently flavorful.
It suits kids, elders, and anyone who prefers a non-spicy chicken biryani. Since it’s made without curd, lemon, or heavy masala powders, the taste stays light, balanced, and easy to enjoy.
If you’re tired of strong masala flavors and want a simple 30-minute family meal, this white biryani is a lovely option to try.
Did you try this coconut milk chicken biryani? Share your feedback or any small changes you made — it always helps other readers too.
