Chicken Biryani Recipe | Easy Chicken Biryani | Chicken Biryani in Pot | Spice Eats
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.
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
- Pot
- Pan
Plan Ahead
Up to 30 min of hands-off time you can shift to earlier.
- Step 12 · Soak30 min
Cook Basmati Rice Add 700 grams of basmati rice (which has been soaked for 30 minutes) to the boiling spiced water. Cook until the rice is a…
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
⚠ Contains Allergens
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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