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–+ servings
An Indian pot with chicken biryani.

One-Pot Chicken Biryani

Author: Veena Azmanov
Prep Time: 15 minutes
Cook Time: 25 minutes
Marinating time: 30 minutes
Total Time: 1 hour 10 minutes
Calories: 33
Adjust Servings Here: 6 servings

Description

Discover the ultimate weeknight dinner solution with this Quick & Easy One Pot Chicken Biryani recipe! Packed with fragrant spices, tender chicken, and fluffy basmati rice, this delicious dish is cooked all in one pot, making clean-up a breeze. Perfect for busy schedules without sacrificing flavor.

Ingredients 

Chicken marinade

  • 500 g (1 lb) Chicken thighs chopped into pieces
  • 120 g (½ cup) Greek Yogurt plain
  • 1 tsp Paprika powder
  • ½ tsp Chili powder
  • 1 tbsp Cumin powder
  • 2 tbsp Coriander powder
  • ¼ tsp Turmeric powder
  • 1 tsp Garam masala powder
  • 1 tsp Salt
  • ½ tsp Black pepper powder
  • 2 tbsp Lemon juice
  • 5 large Garlic cloves minced
  • 3 inch Fresh ginger grated

For the biryani

  • 300 g (1½ cup) Basmati rice soaked for 30 minutes, then drained
  • 2 tbsp Cooking oil
  • 1 tbsp Butter
  • 1 cup Nuts cashews, almonds
  • ½ cup Raisins
  • 1 large Onions sliced
  • ½ cup Mint leaves chopped
  • 1 cup Cilantro chopped
  • 600 ml (2½ cup) 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

  • Marinate the Chicken - In a large bowl, combine yogurt, lemon juice, ginger, garlic, and ground spices (turmeric, chili powder, cumin, coriander, garam masala, salt, pepper). Add chicken pieces and coat well. Let marinate for at least 30 minutes (or overnight).
    500 g Chicken, 120 g Greek Yogurt, 1 tsp Paprika powder, ½ tsp Chili powder, 1 tbsp Cumin powder, 2 tbsp Coriander powder, 1 tsp Garam masala powder, 1 tsp Salt, ½ tsp Black pepper powder, 2 tbsp Lemon juice, 5 large Garlic cloves, 3 inch Fresh ginger
  • Roast the Nuts and Raisins - Heat oil and butter in a large pot or Dutch oven. Add cashews, almonds, and raisins. Roast until golden and plump. Remove and set aside.
    2 tbsp Cooking oil, 1 tbsp Butter, 1 cup Nuts, ½ cup Raisins
  • Sauté Onions and Whole Spices - In the same pot, add sliced onions and cook until golden brown. Add cinnamon stick, bay leaves, cardamom, cloves, and peppercorns. Cook 1–2 minutes until fragrant.
    1 large Onions, 1 Cinnamon stick, 2 Bay leaves, 3 Black cardamoms, 4 Green cardamoms, 6 Cloves, 5 Curry leaves, 1 piece Mace, 6 Peppercorns
  • Cook the Chicken - Add marinated chicken to the pot. Sauté 5–7 minutes until chicken is no longer pink and the spices are fragrant.
  • Add Stock, Rice, and Herbs - Pour in chicken stock and bring to a boil. Add soaked, drained rice. Stir in chopped mint and cilantro. Taste and adjust salt.
    300 g Basmati rice, ½ cup Mint leaves, 600 ml Chicken stock , 1 cup Cilantro
  • Simmer Gently - Cover the pot tightly and reduce heat to low. Cook for 20–25 minutes until rice is tender and liquid is absorbed.
  • Rest and Fluff - Turn off the heat. Let the biryani sit (covered) for 10 minutes. Fluff gently with a fork.
  • Rest and Fluff - Turn off the heat. Let the biryani sit (covered) for 10 minutes. Fluff gently with a fork.

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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