Indian Biryani made with chicken served in a ethnic Indian pot -

One-Pot Chicken Biryani

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.
5 from 13 votes
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Course: Dinner, Lunch
Cuisine: Indian
Keyword: Biryani, chicken, Inidan food, one pot, Quick, summer
Prep Time: 10 minutes
Cook Time: 20 minutes
Resting Time: 10 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 552kcal
Author: Veena Azmanov
Cost: $15

Equipment

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

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.

Video

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 

Nutrition

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