Easy Chicken Biryani | One-Pot Recipe

Call it biryani, biriyani, buriyani, or whatever, this is a dish that everybody can get behind! But while everyone loves eating (read: gorging) on it, a lot of people feel intimidated cooking it. It’s true that cooking biryani is a slightly longer process than your regular rice dishes, and you need a few more ingredients, but the end result is so worth it.

And if you’re looking for the easiest one-pot biryani recipe, you’ve come to the right place. This recipe isn’t going to take you any longer than your midweek meal!

I’ve always cooked my rice separately when making biryani because I was scared of over or under-cooking it, but this recipe is one I developed a little while ago. Anyone who knows me knows that flavour is number one in my kitchen, but another player has emerged ever since I had my baby: ease. And this recipe delivers on both fronts!

I have broken down the process, eliminated unnecessary steps, and focused on delivering a recipe that is as delicious as it is hassle-free. No more slaving away for hours to make biryani. This is definitely the easiest recipe for biryani you will find, and there’s no compromise on flavour at all. Plus, you can say bye, bye to gluggy, overcooked rice. This recipe results in a biryani where each grain of rice is separate but absolutely not dry!

Serve with a simple raita
What are the ingredients needed to make Chicken Biryani?
  • 500g basmati rice,
  • 1 kg chicken,
  • 1 tsp turmeric,
  • 3 tbsp Kashmiri red chili powder,
  • 1 tsp cumin powder,
  • 2 tsp coriander powder,
  • 1 tsp salt,
  • 3 tsp ginger garlic paste,
  • 6 tbsp curd or plain yogurt,
  • Juice of 1 lime,
  • 1 onion,
  • 4-6 dried red chilies, seeds removed,
  • 1/4 cup cashews or almonds
  • 4 medium onions,
  • 2 green chilies,
  • 1/8 cup oil,
  • 1/8 cup ghee,
  • 5-6 cups water,
  • salt, as needed to cook the rice,
  • Bunch of mint and coriander
  • Whole spices:
    – 2 Bay leaves,
    – 3-4 cloves,
    – 1 tsp cumin seeds,
    – 1-inch stick of cinnamon,
    – 3-4 green cardamom,
    – 1/2 tsp fennel seeds,
    – 1/2 tsp fenugreek seeds,
    – 1/4 tsp coriander seeds
Substitutes You Can Make for some of the ingredients needed to Make Chicken Biryani

Basmati Rice: Use any long or short-grained rice that is available to you.

Ginger/Garlic Paste: Mince up some fresh ginger and fresh garlic, about 1 1/2 tsp each.

Kashmiri Red Chili Powder: Any regular chili powder, paprika, or cayenne will work. However, since all of these have differing levels of heat, use your intuition to add how much ever you prefer.

Whole Spices: You can get away with leaving 1-2 whole spices out if you have the rest of them. It shouldn’t affect the final result too much.

Cashews/Almonds: In a pinch, I have used thick coconut cream (the thick cream that collects at the bottom of a packet of coconut milk when left in the frige).

How to make Chicken Biryani at home?

Reading through the instructions first time might seem a bit much, especially because I tell you what NOT to do as much almost as much as what to do. But that’s just to ensure you get the best results and trust me, once you make it, you’ll realize how easy it is!

You can get the detailed step-by-step guide below, but here’s a quick summary of the recipe.

  1. Make the biryani paste and use half of it to marinate the chicken.
  2. Slice onions and green chilies, fry them off along with whole spices in some ghee and oil.
  3. Add the chicken and fry until it caramelises slightly.
  4. Add the reserved marinade and cook until the oil seperates.
  5. Add the soaked basmati rice and water, let it boil, and reduce to a simmer.
  6. Let cook, undistrubed, for about 15 minutes, until all the water has evaporated and rice is cooked.
  7. Remove from heat, sprinkle fresh herbs, and let sit for 10 mins, covered.
  8. Fluff the rice with the fork and mix everything through.
  9. Serve!
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I have broken the process down into 5 simple steps to make it even easier for you. You’ll be ready to serve in about an hour from start to finish (including cleanup!).

So, let’s get on with the step-by-step recipe for one-pot chicken biryani!

One-Pot Chicken Biryani

Prep Time: 30 min

Cook Time: 20 min

Serves: 4-5

Step 1: Prep the rice.

  • 500g basmati rice,
  1. Rinse the rice 3-4 times until the water runs clear, and let it soak for about 20 minutes.

Step 2: Make the tandoori paste and marinate chicken.

  • 1 kg chicken,
  • 1 tsp turmeric,
  • 3 tbsp Kashmiri red chili powder,
  • 1 tsp cumin powder,
  • 2 tsp coriander powder,
  • 1 tsp salt,
  • 3 tsp ginger garlic paste,
  • 6 tbsp curd or plain yogurt,
  • Juice of 1 lime,
  • 1 onion,
  • 4-6 dried red chilies, seeds removed,
  • 1/4 cup cashews or almonds
  1. Blend everything (except chicken) together until smooth.
    Note: You can blend the nuts in with the rest of the paste or blend it separately.
    Tip: Soak the chilies and nuts in hot water for a few minutes to make it easier to blend.
  2. Use about half of this paste to marinate the chicken. Reserve the rest for later.

Step 3: Chop onions and gather the rest of the ingredients.

  • 4 medium onions,
  • 2 green chilies,
  1. Thinly slice the onions and slit the green chilies down the middle.

Step 4: Get Cooking!

  • 1/8 cup oil,
  • 1/8 cup ghee,
  • 5-6 cups water,
  • salt, as needed to cook the rice,
  • Whole spices:
    – 2 Bay leaves,
    – 3-4 cloves,
    – 1 tsp cumin seeds,
    – 1-inch stick of cinnamon,
    – 3-4 green cardamom,
    – 1/2 tsp fennel seeds,
    – 1/2 tsp fenugreek seeds,
    – 1/4 tsp coriander seeds
  1. Heat the oil and ghee in a big pot and add the whole spices. Fry for about 30 seconds.
  2. Add the onions and green chilies, fry until onions begin turning translucent.
  3. With the heat on high, begin placing the pieces of chicken. Once the chicken gains a little colour on one side, flip each piece and cook.
    Note: don’t dump everything in. Place every piece individually so that each is touching the bottom by making “holes” in between the onions.
  4. Add the remaining curd paste and cook for a few seconds until the oil separates from the spices.
  5. Drain the rice and sprinkle it into the pan. DO NOT MIX!
  6. Combine salt into the water and slowly pour over the top, being careful not to disturb the rice too much.
  7. Bring to a boil and reduce the heat to low. Cover and cook until all the water evaporates and the rice is cooked.
  8. Don’t mix the rice at any point, check for doneness by taking a few grains off the top.
  9. The rice should not be mushy. It might even seem slightly undercooked. The residual heat will cook it through.
    Note: start with 5 cups of water. If it’s all evaporated and the rice isn’t cooked, sprinkle a little hot water over the top.

Step 5: Garnish and let rest.

  • Bunch of mint and coriander
  1. Take the biryani off the heat and sprinkle the fresh coriander and mint over top.
  2. Cover and let it rest off the heat for 10 minutes.
  3. Fluff the rice with a fork, finally mixing everything.
    Note: Do not use big spoons, a fork is essential.
  4. Serve warm with raita!

Notes

– Check above to see a list of ingredient substitutions you can make for this recipe.

Published by

Muzna Noohu

A wife, busy mum of a rambunctious toddler, freelancer, content writer, and food blogger with a passion for sharing my food adventures with everyone else.

2 thoughts on “Easy Chicken Biryani | One-Pot Recipe

  1. The chicken biryani was awesome and it was the yummiest biryani I have ever tasted.it was just perfect.

    Like

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