Pakistani One Pot Biryani - Super Easy Mixed Recipe
Summary
- This recipe guides you through making a delicious and easy one-pot Pakistani biryani. It features tender chicken cooked with aromatic spices and rice, all prepared in a single pot for convenience.
All Ingredients - Main Ingredients
- Cooking Oil 1/4 cup
- Onions 2 large, sliced
- Chicken 1 kg, cut into pieces
- Ginger Garlic Paste 2 tablespoons
- Biryani Masala 3-4 tablespoons (or 1 packet premade mix)
- Tomatoes 1 cup, chopped or pureed
- Plain Yogurt 1/2 cup
- Water 3 cups
- Basmati Rice 2 cups, soaked for 30 minutes
- Fried Onions 1/4 cup, for garnish
- Fresh Coriander 1/4 cup, chopped, for garnish
Tools You'll Need
- Pot
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)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Sauté Onions
Heat cooking oil in a large pot. Add the sliced onions and until they turn golden brown.
Step 2: Add Chicken and Aromatics
Add the chicken pieces to the pot with the onions. Then, add the ginger garlic paste.
Step 3: Add Spices and Vegetables
Sprinkle the biryani masala over the chicken. Add the chopped tomatoes and plain yogurt. Mix everything well and cook until the chicken is partially cooked and the oil begins to separate from the masala.
Step 4: Add Water and Bring to Boil
Pour water into the pot and bring the mixture to a rolling boil.
Step 5: Add Rice and Cook
Add the pre-soaked Basmati rice to the pot. Cook on medium heat, stirring occasionally, until most of the water is absorbed and small holes appear on the surface of the rice, indicating it's .
Step 6: Garnish
Garnish the biryani with fried onions and fresh chopped coriander.
Step 7: Steam (Dum)
Cover the pot tightly with a lid and (dum) the biryani on very low heat for to allow the flavors to meld and the rice to cook perfectly.
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