Chicken Biryani – One Pot Style

Step 1: Prepare Masala Paste

Add 1 cup coriander leaves, 1 cup mint leaves, 1 inch chopped ginger, 3 large garlic cloves, and 1 large green chili to a mixer jar. Add 2-3 tablespoons of water and grind to a fine paste.

Step 2: Marinate Chicken

In a bowl, add 1/2 kg chicken pieces. Sprinkle 1 teaspoon of salt, squeeze the juice of 1/2 lemon, and add the prepared green masala paste. Mix everything well, ensuring the chicken pieces are thoroughly coated. Let it marinate for 15 minutes.

Step 3: Prepare Biryani Base

Heat 1 tablespoon of oil and 2 tablespoons of ghee in a wide kadai. Add the whole spices: 2 small cinnamon sticks, 4-5 cloves, 4-5 cardamom pods, 1 bay leaf, 1 star anise, and 1 small piece of mace. Sauté until a mild aroma is released.

Step 4: Sauté Onions

Add 2 large sliced onions to the kadai and sauté until they turn a lovely golden brown color.

Step 5: Add Ginger Garlic Paste

Add 1 teaspoon of ginger garlic paste and sauté until the raw smell disappears.

Step 6: Cook Marinated Chicken

Add the marinated chicken pieces to the kadai. Mix well and cook on high flame for about 5 minutes. Then, reduce the flame to medium.

Step 7: Add Spice Powders

Add 1/4 teaspoon turmeric powder, 1 teaspoon Kashmiri chilli powder, 1 teaspoon pepper, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala, and 1 teaspoon additional salt. Mix everything well, ensuring the chicken is coated with the spices.

Step 8: Add Water and Simmer

Pour 1 cup of water into the kadai and gently mix. Cover the kadai with a lid and cook the chicken for 10 minutes on medium flame until it absorbs most of the water and the masala thickens.

Step 9: Add Coconut Milk

Remove the bay leaf from the chicken mixture. Add 2 cups of diluted coconut milk and gently mix it with the chicken pieces.

Step 10: Add Basmati Rice

Once the mixture begins to heat up, gently add 1 cup (250 ml) of basmati rice (which has been soaked for 30 minutes). Spread the rice evenly and gently mix it with the gravy.

Step 11: Cook Biryani (Dum)

Cover the kadai with a lid, ensuring the steam vent is closed (or cover with foil to seal). Cook for 20 minutes on medium flame. After 20 minutes, turn off the stove and let the biryani sit in dum for another 15 minutes before opening the lid.

Step 12: Serve

Open the lid, fluff the perfectly cooked rice, and serve the delicious chicken biryani garnished with fresh coriander. It pairs wonderfully with a simple onion raita or your preferred side dish.

• Marinate chicken for at least 15 minutes to infuse flavors.

• Cook the chicken thoroughly before adding the rice.

• Maintain a medium flame during the cooking process to prevent burning and ensure even cooking.

• Allow the biryani to sit in dum for 15 minutes after cooking to let the flavors meld and the rice become perfectly fluffy.

• For a variation, you can prepare this biryani without coconut milk.

• Can be made without coconut milk.