Name: One Pot Chicken Biryani
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 6 People
Cuisine: Indian
Ingredients: 1/2 cup Mustard oil; 3 Onion; 1 kg Chicken; 4 tbsp Ginger-Garlic paste; 1 cup Curd (yogurt); 6 Green chilli; 1 kg Basmati Rice (soaked); 2 liters Boiled water; 1-2 tbsp Mixed pickle; 2-3 Bay leaf; 1 tsp Cumin seeds; 1 inch Cinnamon stick; small piece Nutmeg; 4-5 Cloves; 3-4 Green Cardamom; 1-2 Black Cardamom; 1/2 tsp Black pepper (whole); 1/2 tsp Turmeric powder; 1 tsp Red chilli powder; 1 tsp Chilli flakes; 1 tsp Coriander powder; 1 tbsp Biryani masala; 2 tbsp Salt; 1/2 cup Fried onion (reserved from initial frying); a few Green chilli (slit); 1 tsp Kewra water; a few drops Red food colour

Step-by-Step Instructions

Follow each step to make the recipe successfully.

Prepare Onions and Whole Spices
Heat 1/2 cup mustard oil in a large pot. Once hot, add 3 thinly sliced onions and fry until they turn golden brown and crispy. Remove about half of the fried onions and set aside for garnish.
Add Whole Spices
To the remaining oil and onions in the pot, add the whole spices: bay leaf, cumin seeds, cinnamon, nutmeg, cloves, green cardamom, black cardamom, and black pepper. for about until fragrant.
Sear Chicken
Add 1 kg of washed and cut chicken pieces to the pot. Increase the flame to high and the chicken for until its color changes from pink to white, ensuring all raw smell is gone.
Add Ginger-Garlic Paste
Once the chicken changes color, add 4 tablespoons of ginger-garlic paste. Continue to on high flame for another , mixing well with the chicken.
Incorporate Powdered Spices
Add the powdered spices: 1/2 tsp turmeric powder, 1 tsp red chilli powder, 1 tsp chilli flakes, 1 tsp coriander powder, 1 tbsp biryani masala, and 2 tbsp salt. Mix thoroughly until the chicken is well coated with the spices.
Cook Chicken until Tender
Cover the pot with a lid and let the chicken cook on medium-low heat for about . The chicken will release its own juices. After , uncover and continue to cook on high flame to the liquid until it's about half, and the oil starts to separate.
Add Curd and Green Chillies
Once the liquid has , add 1 cup of well- curd (yogurt) to the chicken. Mix well and cook for another until the curd blends into the gravy and the oil separates again. Then, add 6 whole green chilies and mix.
Add Soaked Rice and Water
Gently add 1 kg of soaked basmati rice to the chicken mixture. Carefully mix the rice with the chicken, ensuring not to break the rice grains. Pour in approximately 2 liters of boiled water, or enough to just cover the rice by about an inch. Add 1-2 tablespoons of mixed pickle for extra flavor.
First Dum Cooking
Once the water starts boiling vigorously, cover the pot with a clean kitchen towel and then a tight-fitting lid. Place a heavy object on top of the lid to seal it. the heat to very low and let it cook on 'dum' () for . For best results, place the pot on an old tawa (griddle) during this phase to prevent burning.
Add Garnish and Second Dum
After , carefully remove the lid and towel. Sprinkle the reserved fried onions, a few slit green chilies, 1 tsp kewra water, and a few drops of red food color over the rice. Cover the pot again with the towel and lid, and place the heavy object. Cook on low 'dum' for another .
Serve Biryani
Once the second 'dum' is complete, turn off the heat and let the biryani rest for before opening. Gently fluff the biryani with a spatula, ensuring the chicken and rice are well mixed. Serve hot with raita or chutney.

Before You Cook

Helpful details before you start

Spice LevelFiery

Mustard · Ginger · Green chili · Black pepper · Chili powder · Crushed red pepper

Ingredient SubstitutionsMissing something? View suitable alternatives.

View 4 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)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano

AllergensThis recipe contains dairy.

dairy

Helpful Tips

Small details that can improve the final result.

PreparationSoak Rice and Chop Onions
Soak rice and chop onions first to save time.
Flavour tipFry Onions Until Golden Brown
Fry onions until golden brown for best flavor and color.
Cooking tipSear Chicken on High Flame
Sear chicken on high flame initially to remove any raw smell.
Cooking tipAlways Use Boiled Water When
Always use boiled water when adding to rice for a quicker cook and fluffier grains.
Cooking tipPlace the Pot on an
Place the pot on an old tawa (griddle) during the 'dum' cooking phase to prevent the biryani from burning at the bottom.

One Pot Chicken Biryani

105 mins

Indian · North Indian

45 min

60 min

6 People

~650 kcal

Main Ingredients

Whole Spices

Powdered Spices

For Garnish

Prepare Onions and Whole Spices

Add Whole Spices

Sear Chicken

Add Ginger-Garlic Paste

Incorporate Powdered Spices

Cook Chicken until Tender

Add Curd and Green Chillies

Add Soaked Rice and Water

First Dum Cooking

Add Garnish and Second Dum

Serve Biryani

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