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, that keeps 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 chicken cooked in a yogurt gravy over 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.
Ingredients and substitute
- Chicken - I like using thigh meat 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.
- Ginger and garlic - Onion, ginger, and garlic are an absolute must when making curry. Hence, you will rarely find a recipe that does not have these. So make sure you buy fresh ginger and garlic for your Indian curries. They will make a huge difference.
- Spices - I am using individual spices. If you do not have these you can use 2 ½ tbsp of storebought or homemade curry powder. It is easily available in any supermarket or Asian store.
- Garam masala – This is the Indian exotic spice blend that works well in many Indian dishes, even some sweet dishes. You can 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.
Step by step 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. - 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. - 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 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 another 2 minutes. Then, add the yogurt, herbs, and lemon juice.
Rice
- 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 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.
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.
More biryani recipes
Frequently asked questions
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.
What can I substitute for the whole spices in this biryani?
Yes, if you don't have the whole spices you can even use ½ tsp garam masala powder.
Can I make this a vegetable biryani?
Yes, you can definitely omit the chicken and use 2 cups 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.
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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.
Video
Ingredients
- 1 cup (200 g) Basmati rice soaked (1 cup)
- 1 lb (450 g) Chicken thighs chopped into pieces
- 2 tbsp Cooking oil
- 1 cup Onions diced
- 1 tsp Ginger grated
- 1 tsp Garlic minced
- 1 tbsp Paprika powder
- 1 tsp Cumin powder
- 1 tbsp Coriander powder
- ½ tsp Garam masala powder
- 1 tsp Salt
- ½ tsp Pepper
- ½ cup (120 ml) Yogurt plain
- ½ cup Cilantro chopped
- ¼ cup Mint leaves chopped
- 1 tbsp Lemon juice
- 1 cup (250 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.
- Saute - Heat oil in a heavy bottom saute pan. Add the whole spices and saute for 30 seconds over medium-low heat.Pro tips - 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 onions. So, you can let the onions cook low and slow so they don't burn.
- 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 tp- If you don't have these spices you can use curry powder. Read more in substitutes.
- Season with salt and pepper. Cook another 2 minutes. Then, add the yogurt, herbs, and 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.
- 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
- 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, this 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 tsp sugar
- ¼ tsp pepper
- ¼ tsp 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
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
George
Came out perfect. Fantastic recipe. Great for lockdown cooking.
Trying the same technique with different meats now.
Veena Azmanov
Thank you, George. Happy you enjoyed this biryani.
Ilze du Plooy
Love it!!!
Niti
I made this biryani yesterday with quick cooking brown basmati rice, and it came out amazing! I cooked the onions slow and low after they turned translucent, which really gave it the flavor my mother achieves with her biryani. Thank you for sharing this fantastic recipe!
Veena Azmanov
Thank you, Niti. I am so happy you enjoyed this biryani. Appreciate the feedback.
Isabelle
I cooked this yesterday and it came out amazing. I loved all the tips, they made so much sense but they helped me get the desired result. Thank you !
Veena Azmanov
Thank you so much Isabelle for the feedback. I am so happy you enjoyed this recipe. Great day
John K
Hi Veena, Saw ur 1 pot Chicken Biriyani recipe today on a Gog search.
Decided to give it a try asap. I'm cooking it now for lunch.
Let U know how it turned out after family try it.
Will take photo-but don't seem to have an option to upload pics.
Thxs & Regards
JK
Veena Azmanov
Hey John. I'm sure you will love this recipe. Yes, please do share it with me - Tag me on any social media @veenaazmanov so I can see it. You can also upload it here below my image(click add photo) -https://www.pinterest.com/pin/271271577542632196/
Thanks
John K
Hi- Im sure your 1 pot recipe comes out really good-tasty for U.
It just did not come out well for me-Taste wise.
Pic after 1st time opening lid-cover:
Outcome: The basmati rice on the top was not fully cooked.
I had to add little more hot water & sim for another 10 mins. Then turn-mix rice-chicken in-out, & cover for another 10 mins.
Final pic after extra 20 mins:
We usually make Biriyani the traditional way(cook basmati & chicken separately, then layer & bake). Have better control over outcome.
First time doing the 1 pot recipe. Took just about the same time as traditional way.
Lessons learned:
Ensure liquid level is at least half inch above chicken/rice.(Not just immersed)
Add extra salt for the rice(Since there is no mixing-stiring after rice is added to pan)
Respectfully
JK
P.S. Could not find the (click add photo) option in ur pinterest
Veena Azmanov
Hey John, Sorry, it did turn out well for you.
Thanks for the pictures. I'm surprised the rice stayed uncooked even after 30 mins - rice needs only 15 mins cooking
1. The amount of water needs to be in proportion to the rice. 1:1 rice to water plus the yogurt and chicken juices.
2. The rice must be cooked on low simmer covered for 20 minutes - if you don't cover or cook on low the water will evaporate before the rice has any time to absorb.
3. After the rice is cooked you must let it rest for 10 mins covered so the rice can absorb remaining moisture and continue to cook.
4. Salt has to proportion to the quantity of rice as well.
5. I prefer not stirring so I can have some grains white which gives that biryani effect.
I hope this helps with future batches,
Thanks
John K
Hi Veena, Thanks for taking time to reply, feedback-Tips.
I followed the instructions on the recipe. What I did not account for was the 1:1 rice to water ratio, in ADDITION to the yogurt and chicken juices.(Hindsight) 🙁
I may give it another try on 1 Pot Chicken Biriyani (lower quantity-just 4 pieces of chicken & half cup rice) but with slight modifications on my part.
I mostly stick with Italian, Chinese or American cooking, as I get better results with these cuisines. Besides they are super easy & quick, compared to Indian dishes. But I'm up for a challenge once in a while. 🙁
Regards
JK
Veena Azmanov
Yes, Indian food is not the most convenient and does require some extra attention. But the outcome is usually very delicious.
Thank you for your feedback. I hope you will attempt this recipe again. If you do, I'd love to know the outcome.
Have a great day
Vinod
Hi Veena, I think the main recipe doesn't explicitly mention about about adding the water/stock. Maybe that's caused some confusion?
Veena Azmanov
Ah. thanks for bringing it to my attention. I rephrased it. I think this should work.