One Pot Chicken Biryani Recipe – Easy & Quick

Step 1: Prepare Masala Paste

To a mixer jar, add 1 cup of fresh coriander leaves, 1 cup of fresh mint leaves, a piece of roughly chopped ginger, 3 large cloves of roughly chopped garlic, and 1 large green chilli. Add about 2 tablespoons of water and grind everything to a nice, fine paste.

Step 2: Marinate Chicken

In a bowl, combine 1/2 kg of washed and cleaned chicken pieces. Add 1 teaspoon of salt, the juice of half a lemon, and the freshly ground green masala paste. Mix everything thoroughly, ensuring all chicken pieces are well coated. Let it marinate for 15 minutes.

Step 3: Sauté Whole Spices

Heat a wide kadai (pot) and add 1 tablespoon of oil and 2 tablespoons of ghee. Once hot, add the whole spices: cinnamon, cloves, cardamom, bay leaf, star anise, and mace. Sauté until they release a nice, mild aroma.

Step 4: Sauté Onions

Add 2 large, thinly sliced onions to the kadai. Sauté the onions, stirring frequently, until they turn a lovely golden brown color.

Step 5: Add Ginger Garlic Paste

Add 1 teaspoon of ginger garlic paste to the sautéed onions and mix well. Cook for a minute until the raw smell of the paste disappears.

Step 6: Cook Marinated Chicken

Add the marinated chicken pieces to the kadai. Mix well with the onions and spices. Cook the chicken for about 5 minutes on high flame, stirring occasionally.

Step 7: Add Spice Powders

Reduce the flame to medium. Add 1/4 teaspoon of turmeric powder, 1 teaspoon of Kashmiri chilli powder, 1 teaspoon of pepper powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, and 1 teaspoon of salt (for the rice). 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. Gently mix the chicken and spices. Cover the kadai with a lid and cook the chicken for 10 minutes on medium flame.

Step 9: Remove Bay Leaf and Add Coconut Milk

After 10 minutes, remove the lid. The chicken should be cooked and the masala thickened. Remove the bay leaf. Add 2 cups of diluted coconut milk (using a 250 ml cup measurement). Gently mix the coconut milk with the chicken pieces and gravy.

Step 10: Add Basmati Rice

Once the chicken and coconut milk mixture begins to heat up, gently add 1 cup (250 ml) of basmati rice that has been soaked for 30 minutes. Spread the rice evenly over the chicken and gravy. Gently mix the basmati rice with the gravy, being careful not to break the rice grains.

Step 11: Cook Biryani (Dum)

Cover the kadai with a lid, ensuring the vent is sealed (e.g., with aluminum foil or by placing a weight on top). Cook the biryani for 20 minutes on medium flame.

Step 12: Rest and Serve

After 20 minutes, turn off the stove. Leave the biryani in dum (covered) for another 15 minutes before opening the lid. Gently fluff the biryani with a spatula. Serve hot, garnished with fresh coriander leaves, and accompanied by a simple onion raita or your preferred side dish.

• Ensure chicken is well-coated with the marinade for maximum flavor.

• Cook onions until golden brown for a rich base.

• Gently mix rice to avoid breaking the grains.

• Allow the biryani to sit in dum for 15 minutes after cooking to absorb all flavors and ensure perfect rice texture.

• This biryani can be made without coconut milk if preferred.