Name: Chicken Biryani Recipe | Easy Chicken Biryani | Chicken Biryani in Pot | Spice Eats
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 People
Cuisine: Indian
Ingredients: 1 kg Chicken (large pieces with bones); 5-6 tbsp Oil; 5 medium Onion (sliced); 2 tbsp Ginger garlic paste; 5 tbsp Biryani masala (ready made); 4 medium Tomato (sliced); 1 cup Curd/Yoghurt; 1 cup Chopped coriander; 1 cup Chopped mint; 6 nos. Green chilli (half slit); 700 gms Basmati rice (soaked for 30 mins); 2.5 liters Water (for boiling rice); 4 Cloves; 2 Cinnamon; 4 Cardamom; 1/2 tsp Shahjeera (caraway seeds); 2.5 tbsp Salt (for rice water); 2 tbsp Mint leaves (for layering)

Ready in

75 mins

Cuisine

Indian

Prep Time

15 min

Cook Time

60 min

Serving

4 People

Calories / Serving

~700 kcal

Recipe by Spice Eats on YouTube

Recipe Summary

This video presents an easy-to-follow recipe for delicious chicken biryani, prepared in a single pot. The process involves sautéing onions, cooking chicken with a blend of biryani masala, fresh tomatoes, and creamy yogurt, then layering it with partially cooked basmati rice and aromatic mint leaves, and finally steaming it to achieve a perfectly flavorful and fluffy biryani.

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All Ingredients - Main Ingredients

Chicken (large pieces with bones) 1 kg
Oil 5-6 tbsp
Onion (sliced) 5 medium
Ginger garlic paste 2 tbsp
Biryani masala (ready made) 5 tbsp
Tomato (sliced) 4 medium
Curd/Yoghurt 1 cup
Chopped coriander 1 cup
Chopped mint 1 cup
Green chilli (half slit) 6 nos.
Basmati rice (soaked for 30 mins) 700 gms
Water (for boiling rice) 2.5 liters
Cloves 4
Cinnamon 2
Cardamom 4
Shahjeera (caraway seeds) 1/2 tsp
Salt (for rice water) 2.5 tbsp
Mint leaves (for layering) 2 tbsp

Tools You'll Need

⚠ Contains Allergens

dairy

Step-by-Step Instructions

Step 1: Heat Oil

Heat 5-6 tablespoons of oil in a large pot.

Step 2: Fry Onions

Add 5 medium sliced onions to the hot oil. Fry for on medium heat until they turn light brown.

Step 3: Add Ginger Garlic Paste

Add 2 tablespoons of ginger garlic paste to the fried onions. Fry for on low heat until fragrant.

Step 4: Add Chicken

Add 1 kg of large chicken pieces with bones to the pot. Fry for on high heat until the chicken changes color.

Step 5: Add Biryani Masala

Add 5 tablespoons of ready-made biryani masala. No additional salt is required as the biryani masala already contains salt. Mix well to coat the chicken pieces.

Step 6: Fry with Water

Add a splash of water to the chicken mixture to prevent burning. Fry for on medium heat, stirring occasionally.

Step 7: Add Tomatoes

Add 4 medium sliced tomatoes to the pot. Fry for on low heat until the tomatoes become soft and mushy.

Step 8: Add Curd/Yogurt

Add 1 cup of curd/yogurt to the chicken mixture. Mix well until all ingredients are combined and the sauce is smooth.

Step 9: Add Herbs

Add 1 cup of chopped coriander and 1 cup of chopped mint. Cook for on low heat, stirring to incorporate the herbs into the chicken gravy.

Step 10: Simmer Chicken

Add 6 half-slit green chilies. Cover the pot with a lid and cook for on low heat, stirring occasionally, until the chicken is tender and any excess water has dried up.

Step 11: Prepare Rice Water

In a separate large pot, boil 2.5 liters of water. Add 4 cloves, 2 cinnamon sticks, 4 cardamom pods, 1/2 teaspoon of shahjeera (caraway seeds), and 2.5 tablespoons of salt to the boiling water.

Step 12: Cook Basmati Rice

Add 700 grams of basmati rice (which has been soaked for ) to the boiling spiced water. Cook until the rice is almost done, approximately 90% cooked.

Step 13: Layer Rice and Chicken (First Layer)

Arrange half of the partially cooked rice in a flat pan. Spread the cooked chicken mixture evenly on top of this first layer of rice.

Step 14: Layer Rice (Second Layer)

Carefully layer the remaining cooked rice on top of the chicken mixture, ensuring it covers the chicken completely.

Step 15: Add Mint and Steam

Sprinkle 2 tablespoons of fresh mint leaves over the top layer of rice. Cover the pot with a tight-fitting lid and cook on low heat for to allow the flavors to meld and the rice to finish cooking (dum cooking).

Step 16: Mix and Serve

Once cooked, gently mix the rice and chicken evenly in the pot before serving hot.

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