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.
Soak rice - Clean and wash the rice well. Then soak in water for 30 minutes. Drain and set asidePro tip - washing and soaking the rice makes it light and fluffy. But, you can also add prewashed rice directly t the pot
Saute - Heat oil in a heavy bottom saute pan. Add the whole spices and saute for 30 seconds over medium-low heatPro 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 dont' 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 dont' 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 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. 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.
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
Combine all ingredients in a bowl. Taste and adjust seasoning. If the yogurt is not sour add ¼ tsp lemon juice. Serve alongside any rice pilaf or biryani
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