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One-Pot Chicken Biryani

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Recipe Video Print

Quick Chicken Biryani Recipe (Video recipe)

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 chicken biryani takes only 30 minutes to make.

Indian Biryani made with chicken served in a ethnic Indian pot -
One-Pot Indian Biryani with marinated Chicken and Basmati Rice

If you've eaten Chicken biryani at any Indian restaurant then you know it always keeps you wanting more. Biryani is a flavorful savory rice dish made with marinated chicken, yogurt, Indian spices, caramelized onions and fresh herbs over long-grain basmati rice. The process does require a few extra steps and precautions which often discourages people from making it at home. If you do want to make the traditional chicken biryani than I do have a detailed recipe with step by step pictures.

In our home, a biryani is always a big hit. Whether you make it with chicken, beef, lamb, mutton, fish or vegetables. But it's not always possible to make the traditional version but this one-pot chicken biryani is a breeze.
It's all those aromatic spices mixed with the yogurt and meat that works so wonderfully together.

About this One-Pot Chicken Biryani 

The easiest of all biryanis is a one-pot 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 dash of sugar.

One-Pot Indian Biryani with Chicken and Basmati Rice - Progress Pictures

Let's talk Ingredients and Substitute (save/pin) 

  • 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. Just use the pressure-time I have suggested for the chicken breast when you pressure cook it. You can also make this with lamb or beef as I have in my Lamb biryani
  • 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. 
  • Garam masala – This is the Indian exotic spice blend that works well in many Indian dishes, even some sweet dishes. The combination has a mix of warm spices like cinnamon, cloves, cardamom, bay leaves, and a few others. You can also make this at home and here’s my recipe for you to try – Homemade Garam Masala Spice Mix.
  • Yogurt - You can also use plain yogurt. I like Greek yogurt because it's thick and makes the rice less liquidy. And yet, you can easily add a tad less water or cook the sauce down once if necessary 
  • Whole spices - These are the little-added extra that takes a recipe from good to excellent in terms of flavor. And yet, some people don't like the overwhelming heat in curries. So feel free to omit these. 

Useful Tips and Tools

  • I like using a non-stick skillet for my rice dishes so the rice does not stick to the pan.
  • I also prefer to use a softer silicone spatula when flipping rice, so I can avoid breaking the rice grains.
  • And it's always a good idea to use a clean separate cutting board for vegetables and meats.
  • I think a good chef knife works best for cutting vegetables. Though large it gives you a better grip on the veggies. And yet, any kitchen knife works just as well as long as you are comfortable with it.
Indian Biryani made with chicken served in a ethnic Indian pot -
One-Pot Indian Biryani with marinated Chicken and Basmati Rice

How to Make One-Pot Chicken Biryani at home (Save/Pin)

Soak rice

  • Clean and wash the rice well.
  • Then soak in water for 30 minutes.
  • Drain and set aside
Saute the whole garam masala spices in oil - biryani progress picturesQuick One-Pot Chicken Biryani Progress Pictures2
Add the chicken and saute 4 to 5 mins - biryani progress picturesQuick One-Pot Chicken Biryani Progress Pictures4
Add the onions and cook until translucent - biryani progress picturesQuick One-Pot Chicken Biryani Progress Pictures3
Add the ginger and garlic paste - biryani progress picturesQuick One-Pot Chicken Biryani Progress Pictures5

Saute

  • Heat oil in a heavy bottom saute pan
  • Add the whole spices and saute for 2 minutes
  • Then add chopped onions and saute until translucent
  • Next, add the chicken pieces and saute for 3 to 4 minutes stirring often.
  • Add the grated ginger and minced garlic
  • Followed by the spices - paprika, coriander, cumin, and garam masala.
  • Season with salt and pepper. Saute for 2 minutes
  • Then add the Yogurt and chopped herbs and lemon juice.
Add the curry spices - biryani progress picturesQuick One-Pot Chicken Biryani Progress Pictures6
Add the fresh herbs - biryani progress picturesQuick One-Pot Chicken Biryani Progress Pictures8
Add the yogurt and saute - biryani progress picturesQuick One-Pot Chicken Biryani Progress Pictures7
Finally add the lemon juice - biryani progress picturesQuick One-Pot Chicken Biryani Progress Pictures10
  • Cook for 5 minutes until the chicken releases all its juices.
  • Then drain the soaked rice and add it to the pan.
  • Do not mix - just make sure all the rice is immersed in the liquid.
    (this will give you shades dark and light-colored rice)
Add the rice - biryani progress picturesQuick One-Pot Chicken Biryani Progress Pictures9
Cook on low - biryani progress picturesQuick One-Pot Chicken Biryani Progress Pictures12
Add the chicken stock - biryani progress picturesQuick One-Pot Chicken Biryani Progress Pictures11
Quick One-Pot Chicken Biryani Progress Pictures1Quick One-Pot Chicken Biryani Progress Pictures1

Cook on low

  • Bring to a boil - about a minute - as soon as it comes to a boil reduce heat to a minimum
  • Cover the pan (use a good cover so no steam will escape)
  • Cook on low for 20 minutes
  • After 20 minutes, turn the heat off, but do not open the pan.
  • Let rest for another 10 to 15 minutes. This will ensure all the moisture is absorbed and cook the rice to perfection.
  • Fluff the rice with a fork.
  • Serve sprinkled with more chopped herbs.
Indian Biryani made with chicken served in a ethnic Indian pot -
One-Pot Indian Biryani with marinated Chicken and Basmati Rice
Indian Biryani made with chicken served in a ethnic Indian pot -

One-Pot Chicken Biryani

Author: Veena Azmanov
5 from 19 votes
Print Pin Rate
Prep Time: 10 mins
Cook Time: 20 mins
Resting Time: 10 mins
Total Time: 40 mins
Calories: 552kcal
Adjust Servings Here: 4 servings

Description

This one-pot chicken biryani is a quick version of the classic biryani. Made with elegant basmati rice, Indian spices in a yogurt-based marinade that keeps this chicken tender and juicy. The best part is this one-pot classic takes only 30 minutes to make.
ADJUST SERVINGS HERE - 4 servings

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
  • 1/2 tsp Garam masala powder
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 cup Yogurt plain
  • 1/2 cup Cilantro chopped
  • 1/4 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

Saute

  • Heat oil in a heavy bottom saute pan
  • Add the whole spices and saute for 2 minutes
  • Then add chopped onions and saute until translucent
  • Next, add the chicken pieces and saute for 3 to 4 minutes stirring often.
  • Add the grated ginger and minced garlic
  • Followed by the spices – paprika, coriander, cumin, and garam masala.
  • Season with salt and pepper. Saute for 2 minutes
  • Then add the Yogurt and chopped herbs and lemon juice.
  • Cook for 5 minutes until the chicken releases all its juices.
  • Then drain the soaked rice and add it to the pan.
  • Do not mix – just make sure all the rice is immersed in the liquid.
  • (this will give you shades dark and light-colored rice)

Cook

  • Bring to a boil – about a minute – as soon as it comes to a boil reduce heat to a minimum
  • Cover the pan (use a good cover so no steam will escape)
  • Cook on low for 20 minutes
  • After 20 minutes, turn the heat off, but do not open the pan.
  • Let rest for another 10 to 15 minutes. This will ensure all the moisture is absorbed and cook the rice to perfection.
  • Fluff the rice with a fork.
  • Serve sprinkled with more chopped herbs.

Recipe Notes

  1. Measure the quantity of rice using a cup and use the same cup to measure the water ratio later.
  2. Always soak the rice for a minimum of 30 minutes to a maximum of an hour, not more.
  3. If you make a pilaf lightly toast the rice in oil before you add water. The little oil that coats the rice will contribute to flaky rice that keeps them separate from each other.
  4. Use the right ratio of rice to water.
    In the case of soaked long-grain rice such as this basmati 1 cup rice works best with 1 1/2 cup water. If not soaked use 2 cups water for every 1 cup long grain rice (see FAQ below)
    and If you don't know how much water read the package instruction as most rice manufacturers will give you a guide for their product.
  5. If you use vegetables in the rice add 1/4 cup more water for every 1 cup veggies. However, if you use frozen veggies do not add more water as frozen veggies tend to have excess moisture in them.
  6. Once the rice is lightly toasted - add the water and bring it to a boil.
  7. Then cover the pot and reduce the heat to an absolute simmer (low).
  8. Cook the rice covered for 20 minutes -
  9. After 20 minutes turn the heat off but do not open the pot - leave it for another 15 minutes
  10. After 15 minutes - open the pot and fluff the rice with a fork.

How to make cucumber raita?

  • 1 cup yogurt
  • 1 cup cucumber diced.
  • 1/2 tsp sugar
  • 1/4 tsp pepper
  • 1/4 tsp salt
Combine all ingredients in a bowl. Taste and adjust seasoning. If the yogurt is not sour add 1/4 tsp lemon juice. Serve alongside any rice pilaf or biryani 

Equipment

Cutting boards
Kitchen Knife
Saute Pan L
Meas Cups and Spoons
Nutrition Information
Calories: 552kcalCarbohydrates: 54gProtein: 27gFat: 25gSaturated Fat: 7gCholesterol: 88mgSodium: 940mgPotassium: 509mgFiber: 4gSugar: 4gVitamin A: 1486IUVitamin C: 36mgCalcium: 121mgIron: 3mg

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? Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov

Frequently asked question

Can I use chicken breast for this quick 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 double the recipe for this easy chicken biryani?

Absolutely. Just make sure you are still within the recommended quantity settings for your instant pot.

Can I use curry powder instead of the spices for this quick biryani?

yes, you can. Curry powder is easily available in any supermarket or Asian store. You can even make it yourself - you probably already have the spices in your pantry. See my recipe for homemade curry powder.
2 1/2 tbsp would work great for this recipe.

What can I substitute garam masala for the whole spices in this quick chicken biryani?

Garam masala is an Indian blend of warm spices like cinnamon, cardamom, cloves, etc. You can make garam masala at home with spices you probably already have in your kitchen. So yes, if you don't have the whole spices you can even use 1 tsp garam masala.

Can I make this Quick chicken biryani in my instant pot? Can I make this chicken biryani in my pressure cooker?

Absolutely, I do have a detailed recipe on how to make chicken biryani in your instant pot or pressure cooker

Can I make this a vegetable biryani?

Yes, you can definitely omit the chicken and use vegetable stock instead of chicken. I do have a one-pot vegetable rice pilaf that is absolutely delicious.

Can I add nuts to this quick chicken biryani?

You can certainly add nuts and raisins if you want to make an exotic biryani. I would suggest you saute the fruits and nuts in the beginning as I have done in my Rice Pilaf with dried fruits and nuts.

One-Pot Indian Biryani with marinated Chicken and Basmati Rice

What side dish do you serve with this Chicken Biryani?

Often a yogurt salad and a vegetable dish are served alongside Chicken Biryani. We love mushroom masala, aloo gobi, Indian Spiced Potatoes, spiced Indian eggplant. You can check out all my Indian recipes here and here on my new Indian blog East Indian recipe.

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Indian Biryani made with chicken served in a ethnic Indian pot -
One-Pot Indian Biryani with marinated Chicken and Basmati Rice

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Author - Veena Azmanov

Veena Azmanov

Veena is the author of three blogs - Veena Azmanov, Cake Decorating Tutorials, and East Indian Recipes.
She writes about cooking, baking, desserts, and cake decorating. Being a professional cake decorator and food blogger for over ten years she has been featured in many online magazines and publications around the world. On her blogs, you will find delicious, easy and practical recipes often with instructional videos and tutorials for the home cook.

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  1. 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

    Reply

    • 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

      Reply

      • 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

        Reply

        • 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

          Reply

          • 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

  2. Genevieve

    Love this recipe. Made it last night and everyone loved it so much. Definitely making it again.

    Reply

    • Veena Azmanov

      Thanks, Genevieve, So happy you enjoyed this recipe. Thanks for coming back to write this feedback.

      Reply

  3. Laura

    So perfect, I love finding quick one pot recipes like this! Chicken thighs are absolutely stunning in a dish like this - juicy and full of flavour. Thanks for sharing!

    Reply

    • Veena Azmanov

      Absolutely, Laura. Chicken thighs are much better in recipes like this.

      Reply

  4. Adrianne

    I wish I had all of the ingredients to make this biryani tonight as it looks so good and my mouth is watering. Yum and well done!! This is fabulous, I love every single one of those spices too. Bring it on and I don't mind the ads by the way 🙂

    Reply

    • Veena Azmanov

      Thank you, Adrianne. It is delicious. You must try.

      Reply

  5. Donna

    So much flavour going on in one pot, I love the yogurt marinade, it definitely kept the chicken so moist and flavoursome.

    Reply

    • Veena Azmanov

      Thanks, Donna. Yes, we love the yogurt raita.

      Reply

  6. Natalie

    I love chicken biryani! Looks so delicious and comforting. Can't wait to try your recipe at home ♥

    Reply

    • Veena Azmanov

      Thanks, Natalie. Let me know if you do. Enjoy

      Reply

  7. Dannii

    Anything that is done in one pan is good with me and this looks delicious.

    Reply

    • Veena Azmanov

      Thanks, Dannii. Yes, one-pot cooking is always the best.

      Reply

  8. Tynia

    I had chicken biryani once in a restaurant and loved it. This recipe seems simple enough to try at home. Thanks for sharing!

    Reply

    • Veena Azmanov

      Thanks, Tynia. Yes, this one is very simple and easy.

      Reply

  9. Jen

    Your dishes are always so delicious! Exactly what we are craving. Need to make this soon!

    Reply

    • Veena Azmanov

      Thanks, Jen. So happy to hear you enjoy my recipes.

      Reply

  10. Irina

    Will it really take 30 minutes to make a meal for my family? OMG! I am bookmarking the recipe. It is quick and easy! More, it sounds delicious!

    Reply

    • Veena Azmanov

      Yes, Irina. This really is simple and easy. And definitely in 30 minutes

      Reply

  11. Sara Welch

    What a robust and flavorful recipe! I know what I will be having for dinner tomorrow night! Delicious!

    Reply

    • Veena Azmanov

      Thanks, Sara. I hope you enjoy it.

      Reply
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