This one-pot chicken biryani is a quick version of the classic Indian biryani. Basmati rice, Indian spices, and caramelized onions in a yogurt-based marinade keep this chicken tender and juicy. The best part is this quick biryani takes only 30 minutes to make.
Table of Content
If you've eaten Chicken biryani at any Indian restaurant then you know it always keeps you wanting more. Biryani is a flavorful rice dish made with marinated chicken cooked in a yogurt gravy over a layer of long-grain basmati rice. The process does require a few extra steps and precautions which often discourages people from making it at home.
Why make this Biryani?
- The easiest of all biryanis is this one-pot chicken biryani, where you cook everything in one pot from start to finish.
- This is a meal on its own. You have your meat and your rice. What more can you ask?
- The best part is, unlike traditional biryani, it takes less than 30 minutes to make this one-pot version, which means you can make it any day of the week.
- Personally, I like to have my biryani with a side of cucumber raita which is a yogurt salad made with cucumber, plain yogurt and seasoned with salt, pepper, and a dash of Indian spices.
- You can serve a biryani with sliced boiled eggs, toasted cashews or almonds, and raisins along with chopped cilantro
Ingredients and substitute
- Chicken - I like using chicken thighs for curries. And you will see that almost all my curry recipes are boneless or bone-in chicken thigh. You can also use breast meat. However, do not cook the breast for too long as it cooks faster.
- Rice - Basmati rice is a variety of long and slender grains, very aromatic. The best feature of this rice is that it is soft and fluffy with each grain perfectly separate from the others. That is why it makes a perfect choice for pilafs and Biryani.
- Ginger and garlic - Onion, ginger, and garlic are an absolute must when making curry. Use fresh ginger and garlic for your Indian curries. They will make a huge difference.
- Spices - I am using individual spices, including turmeric, coriander, red chili powder, and cumin powder. If you do not have these you can use 2 ½ tablespoon of store-bought or homemade curry powder or biryani masala. It is easily available in any supermarket or Asian store. The color of the biryani comes from using saffron.
- Garam masala – This is the Indian exotic spice blend that works well in many Indian dishes, even some sweet dishes. It's made with cinnamon sticks, cardamom pods, cloves, and other spices. You can also use homemade Garam Masala or store-bought.
- Yogurt - I like Greek yogurt because it's thick and makes the rice less soggy. And yet, you can easily add a tad less water using regular yogurt.
One-pot chicken biryani recipe
- Soak rice - Clean and wash the rice well. Then soak in water for 30 minutes. Drain and set aside.
Pro tip - Washing and soaking the rice makes it light and fluffy. But, you can also add pre-washed rice directly to the pot. - Saute - Heat oil in a heavy bottom saute pan, skillet, or dutch oven. Add the whole spices and saute for 30 seconds over medium-low heat.
Pro tip - This will infuse the oil with the spices. - Then, add chopped onions and saute on medium-low until translucent. Lower the heat and let cook until lightly colored.
Pro tip - Biryani has a unique flavor of caramelized fried onions. So, you can let the onions cook low and slow so they don't burn.
Chicken
- Next, add the chicken pieces and saute for 3 to 4 minutes until no longer pink. Add the grated ginger and minced garlic. Followed by the spices – paprika, coriander, cumin, and garam masala.
Pro tip - If you don't have these spices you can use curry powder. Read more in substitutes. - Season with salt and pepper. Cook on medium-high heat for another 2 minutes. Then, add the yogurt, herbs, and lemon juice.
Rice
- Cook for 5 minutes until the chicken releases all its juices. Next, add the rice and stir well to combine.
- Gently add the stock or water. But, do not combine – just make sure all the rice is immersed in the liquid.
Pro tip - Not stirring will give us uneven shades of the unmixed spices, which result in dark and light-colored rice. This looks nicer for biryani. - Bring to a boil. Then, reduce the heat to an absolute low simmer and cover the pot with a lid.
Pro tip - Use a good cover for the pot, no steam must escape or the rice will burn at the bottom.
- Cook for 20 minutes. Then, turn the heat off and let rest another 10 minutes covered.
Pro tip - The rice will continue to cook in the resting time and it will absorb all the remaining moisture in the pan. This results in a light and fluffy, not soggy rice. - Fluff the rice with a fork. Garnish with chopped cilantro or parsley before serving.
Tips for Success
- Measure the quantity of rice using a cup and use the same cup to measure the water ratio later.
- Always soak the rice for a minimum of 30 minutes to a maximum of an hour, not more.
- Biryani is made with long-grain basmati rice, which can be easily found in most supermarkets these days or in Indian shops. You can buy basmati rice specially for biryani which is aged well and gives the biryani a wonderful aroma.
- The whole spices - A biryani is made with lots of whole spices. You don't eat them of course. My kids don't like biting into these so instead of adding them directly to the pot. I add the whole spices in a muslin cloth to the rice water, and in powder form in the marinade. That way, I have all the flavor but not the itty bitty spices mixed in the rice. But you can certainly add them in.
- Ghee - Traditionally, this dish is loaded with ghee. I do add but not as much. A good biryani is about good meat, good flavors, and good quality rice. Once you have those three taken care of, the lack of saturated fat does not seem all that bad.
- Then cover the pot and reduce the heat to an absolute simmer (low). Cook the rice covered for 20 minutes -
- After 20 minutes turn the heat off but do not open the pot - leave it for another 10 minutes. After 10 minutes - open the pot and fluff the rice with a fork.
More biryani and rice recipes
Can I use chicken breast for this chicken biryani?
Yes, you can. The chicken breast does cook faster than thighs or legs so add the chicken only two minutes before you add the rice. That way it will cook around the same time as the rice.
Can I make this a vegetable biryani?
Yes, you can definitely omit the chicken and use 2 cups of chopped vegetables such as carrots and peas. U vegetable stock instead of chicken stock. I do have a one-pot vegetable rice pilaf that is absolutely delicious.
What side dish do you serve with this biryani?
Often a yogurt salad called raita (recipe below) and a vegetable dish. We love mushroom masala, aloo gobi, Indian spiced potatoes, spiced Indian eggplant called baingan bharta. You can check out all my Indian recipes here and here on my Indian blog East Indian recipe.
Printable Recipe
One-Pot Chicken Biryani
Print Pin Rate Share by Email Share on FB Save GrowCalories: 552kcal
Adjust Servings Here: 4 servings
Description
This one-pot chicken biryani is a quick version of the classic Indian biryani. A savory rice dish made with elegant basmati rice, Indian spices, and caramelized onions in a yogurt-based marinade, that keeps this chicken tender and juicy. The best part is this quick biryani takes only 30 minutes to make.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1½ cup (300 g) Basmati rice (soaked )
- 1 lb (450 g) Chicken (thighs chopped into pieces)
- 3 tablespoon Cooking oil
- 1 large Onions (diced)
- 3 inch Fresh ginger (grated)
- 5 large Garlic cloves (minced)
- 1 tablespoon Paprika powder
- 1½ teaspoon Cumin powder
- 3 tablespoon Coriander powder
- 1 teaspoon Garam masala powder
- 1 teaspoon Salt
- ½ teaspoon Pepper
- ½ cup (120 ml) Yogurt (plain)
- 1 cup Cilantro (chopped)
- ½ cup Mint leaves (chopped)
- 1 tablespoon Lemon juice
- 2½ cup (600 ml) Chicken stock (or water)
Whole spices
- 1 Cinnamon stick (3-inch piece)
- 2 Bay leaves
- 3 Black cardamoms
- 4 Green cardamoms
- 6 Cloves
- 5 Curry leaves
- 1 piece Mace (optional)
- 6 Peppercorns (optional)
Instructions
- Soak rice - Clean and wash the rice well. Then, soak in water for 30 minutes. Drain and set aside.Pro tip - Washing and soaking the rice makes it light and fluffy. But, you can also add pre-washed rice directly to the pot.1½ cup Basmati rice
- Saute - Heat oil in a heavy bottom saute pan. Add the whole spices and saute for 30 seconds over medium-low heat.Pro tip - This will infuse the oil with the spices.1 Cinnamon stick, 2 Bay leaves, 3 Black cardamoms, 4 Green cardamoms, 6 Cloves, 5 Curry leaves, 1 piece Mace, 6 Peppercorns
- Then, add chopped onions and saute on medium-low heat until translucent. Lower the heat and let cook until lightly colored.Pro tip - Biryani has a unique flavor of caramelized onions. So, you can let the onions cook low and slow so they don't burn.3 tablespoon Cooking oil, 1 large Onions
- Next, add the chicken pieces and saute for 3 to 4 minutes until no longer pink. Add the grated ginger and minced garlic. Followed by the spices – paprika, coriander, cumin, and garam masala.Pro tip- If you don't have these spices you can use curry powder. Read more in substitutes.1 lb Chicken, 3 inch Fresh ginger, 5 large Garlic cloves, 1 tablespoon Paprika powder, 1½ teaspoon Cumin powder, 3 tablespoon Coriander powder, 1 teaspoon Garam masala powder
- Season with salt and pepper. Cook on medium-high heat for another 2 minutes. Then, add the yogurt, herbs, and lemon juice.1 teaspoon Salt, ½ teaspoon Pepper, ½ cup Yogurt, 1 cup Cilantro, ½ cup Mint leaves, 1 tablespoon Lemon juice
- Cook for 5 minutes until the chicken releases all its juices. Next, the rice and combine well.
- Gently add the stock or water. But, do not combine – just make sure all the rice is immersed in the liquid.Pro tip - Not stirring will give us uneven shades of the unmixed spices, which results in dark and light-colored rice. This looks nicer for biryani.2½ cup Chicken stock
- Bring to a boil then reduce the heat to an absolute low simmer and cover the pot. Pro tip - Use a good cover for the pot, no steam must escape or the rice will burn at the bottom.
- Cook for 20 minutes. Then, turn the heat off and let rest another 10 minutes covered. Pro tip - The rice will continue to cook in the resting time and it will absorb all the remaining moisture in the pan. This results in a light and fluffy, not soggy rice.
- Fluff the rice with a fork. Garnish with chopped cilantro or parsley before serving.
Recipe Notes & Tips
- Measure the quantity of rice using a cup and use the same cup to measure the water ratio later.
- Always soak the rice for a minimum of 30 minutes to a maximum of an hour, not more.
- Biryani is made with long-grain basmati rice, which can be easily found in most supermarkets these days or in Indian shops. You can buy basmati rice specially for biryani which is aged well and gives the biryani a wonderful aroma.
- The whole spices - A biryani is made with lots of whole spices. You don't eat them of course. My kids don't like biting into these so instead of adding them directly to the pot. I add the whole spices in a muslin cloth to the rice water, and in powder form in the marinade. That way, I have all the flavor but not the itty bitty spices mixed in the rice. But you can certainly add them in.
- Ghee - Traditionally, this dish is loaded with ghee. I do add but not as much. A good biryani is about good meat, good flavors, and good quality rice. Once you have those three taken care of, the lack of saturated fat does not seem all that bad.
- Then cover the pot and reduce the heat to an absolute simmer (low). Cook the rice covered for 20 minutes -
- After 20 minutes turn the heat off but do not open the pot - leave it for another 10 minutes. After 10 minutes - open the pot and fluff the rice with a fork.
How to make cucumber raita?
- 1 cup yogurt
- 1 cup cucumber diced.
- ½ teaspoon sugar
- ¼ teaspoon pepper
- ¼ teaspoon salt
Nutrition Information
Calories: 552- kcalCarbohydrates: 54- gProtein: 27- gFat: 25- gSaturated Fat: 7- gCholesterol: 88- mgSodium: 940- mgPotassium: 509- mgFiber: 4- gSugar: 4- gVitamin A: 1486- IUVitamin C: 36- mgCalcium: 121- mgIron: 3- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Kerstin
Hi, as a non Indian I really love this biryani and so does my family. The best part is that you put the ingredients with details again in the instructions, no need to jump back and forth
Thank you
Veena Azmanov
Thank you, Kerstin. I am so happy you enjoyed this biryani.
Holger Perfahl
The rice does not cook through with the time/instructions. I would suggest parboiling it. Also, wasnt a fan of the overall taste, since I do make 'real' biryani regularly and that tastes nothing close to this. I had higher expectations...
Veena Azmanov
There are many types of biryani Holger. This is just one type. Also, 20 minutes of cooking for basmati rice is the standard cooking time. However, you must read the instructions on your rice package if you buy a different variety. Thanks
Ashtok
This is the best blog I have ever read. Thank you for sharing such good facts and recipe about Biryani.