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Delicious one pot chicken biryani with basmati rice and spices, perfect for a quick dinner.

Chicken Biryani (One Pot)

A cozy and impressive one-pot chicken biryani recipe that is easy to make and full of flavor, perfect for busy nights with minimal cleanup.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces bone-in chicken thighs or drumsticks Boneless thighs also work; chicken breast can be used but watch the cook time.
  • 1 cup basmati rice Soaked for 20 to 30 minutes.
  • 2 medium onions, thinly sliced For deep flavor.
  • 1 cup plain yogurt Can substitute with a splash of lemon juice plus more water or sour cream.
  • 4 cloves garlic, minced Fresh is best.
  • 1 tablespoon fresh ginger, minced Paste is also fine.
  • 1 medium tomato, chopped Optional.
  • 1 bay leaf whole spices Optional.
  • 1 stick cinnamon, whole Optional.
  • 4 pods cardamom, whole Optional.
  • 4 whole cloves, whole Optional.
  • 1 teaspoon turmeric powder For flavor and color.
  • 1 teaspoon cumin powder For flavor.
  • 1 teaspoon coriander powder For flavor.
  • 1 teaspoon garam masala For flavor.
  • 1 cup broth or water Broth gives a richer taste, but water works.
  • to taste salt Important for seasoning.
  • Optional frozen peas or potato chunks For added nutrition.
  • to taste fresh herbs (cilantro, mint) If available.

Method
 

Preparation
  1. Rinse the basmati rice until the water is mostly clear and soak it for 20 to 30 minutes.
  2. Marinate the chicken with yogurt, ginger, garlic, salt, turmeric, cumin, coriander, and garam masala for 20 minutes if possible.
Cooking
  1. Heat oil or ghee in a large heavy pot and add sliced onions. Cook until they are deep golden.
  2. Add whole spices if using, then add the marinated chicken and sear for a few minutes.
  3. Stir in chopped tomato if using and cook until the chicken is mostly cooked and coated in a thick masala.
  4. Drain the rice and spread it over the chicken mixture. Sprinkle with cilantro and mint.
  5. Pour in hot broth or water (1.5 cups of liquid for each cup of soaked rice). Bring to a gentle boil, then lower the heat to the lowest setting.
  6. Cover with a tight lid and let it cook for about 15 minutes, then turn off the heat and let it rest for 10 minutes.
  7. Fluff the rice gently with a fork before serving.

Notes

Do not skip rinsing the rice, brown the onions patiently for flavor, and taste the liquid before covering the pot to adjust seasoning.