One-Pot Chicken Biryani

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.

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.

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.

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

Ingredients can be found below in the recipe card with unit conversions

Method

Soak rice

• Clean and wash the rice well.
• Then soak in water for 30 minutes.
• Drain and set aside

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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.

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• 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)

Quick One-Pot Chicken Biryani Progress Pictures9

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Quick 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.

Ten tips to make the perfect rice every single time?

Here’s how I make a perfect bowl of rice every single time, no matter what the ingredients.

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 vegetable 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 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.

Frequently asked question

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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One-Pot Chicken Biryani

Author: Veena Azmanov

5 from 13 votes

Print Pin Rate

Prep Time: 10 mins

Cook Time: 20 mins

Resting Time: 10 mins

Total Time: 40 mins

Calories: 552kcal

$15

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.

Equipment /Tools

• Cutting boards
• Kitchen Knife
• Saute pan 5 quarts (Calphalon)
• Wooden Spoon
• Measuring Cups

Ingredients

• 200 grams Basmati rice soaked (1 cup)
• 450 grams 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
• 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

Metric – US customary

ADJUST SERVINGS HERE – 4 servings

Conversions – Switch between Metric & US for other measurement options

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 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.

Recipe Notes

How to make a 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 seasoing. If the yogurt is not sour add 1/4 tsp lemon juice. Serve along side any rice pilaf or biryani 

Recipe Video

About Videos – most recipes has two videos – a quick version in the post & longer detailed version on this recipe card. Sometimes a similar recipe video may be used. Please do subscribe to my channel if you like my videos

Nutrition Information

Calories: 552kcal | Carbohydrates: 54g | Protein: 27g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 88mg | Sodium: 940mg | Potassium: 509mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1486IU | Vitamin C: 36mg | Calcium: 121mg | Iron: 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

Keywords – Biryani, chicken, Inidan food, one pot, Quick, summer

Did you make this recipe? I’d love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov

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