After cooking Kolkata-style Dum Biryani for years, when I started exploring other Biryani recipes in my kitchen, this One-Pot Chicken Biryani became a favourite in no time. This version of Biryani gets ready quickly and lends out a great taste with robust flavours that make it no less than a classic old-style Biryani recipe. This biryani has layers of rice and chicken, and it gets cooked on dum, but all these steps have a brief presence in the recipe, which makes this dish a beginner-friendly version. So, if you’ve never cooked Chicken Biryani before you can start with this recipe.
And don’t forget to share your experience with me if you’re trying this recipe. 🙂
One-Pot Chicken Biryani for Beginners
If you've never cooked Chicken Biryani before you can start with this recipe. This quick, one-pot Chicken Biryani recipe gets ready in less time. Delicious biryani with robust flavours makes it a perfect option for busy days.
Ingredients
For Chicken marination
- 700g- Chicken (biryani cut or curry cut pieces)
- 150g- Curd or Yogurt
- 2 tbsp- Ginger-garlic paste
- 3 tbsp- Birista / Crispy fried onions
- 1 tsp- Salt
- 1 tsp- Red chilli powder or Kashmiri mirch powder (read notes)
- ½ tsp- Turmeric powder
- 1 tbsp- Coriander powder
For tempering
- 2-3- Bay leaves / Tej pata
- 2- Dried red chilli (halved)
- 5-6- Cinnamon sticks (1” pieces)
- 4- Cloves
- 4- Green cardamom (lightly crushed)
- 2- Black cardamom (lightly crushed)
The other ingredients
- 300g- Basmati rice
- ¼ cup- Mustard oil
- ½ cup- Onion (chopped)
- Salt to taste
- 4- Green chillies (halved)
- Garam masala powder
- 5-6 tbsp- Ghee/Clarified butter
- ¼ cup- Milk
- ½ tsp- Saffron
- Fresh mint leaves, for garnishing (optional, but recommended)
- Birista / Crispy fried onions, for garnishing
Instructions
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Marinate the chicken with all the ingredients mentioned For Chicken marination, keep aside for 2 hours. If the weather is hot and humid you can keep the marinated chicken in the refrigerator.
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Soak saffron in warm milk, and keep aside.
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Heat the oil in a deep-bottomed handi or pot (nonstick preferably).
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Temper with all the ingredients mentioned For tempering.
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Add the onion, and salt to taste, sauté until light brown in colour over medium heat.
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Add the marinated chicken, mix well, and cook over medium heat for 5-6 minutes while stirring it on intervals.
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Lower the heat, cook the chicken covered until done over low heat, keep stirring in-between.
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When the chicken is getting ready, cook the washed rice with enough water and salt, drain and keep it aside uncovered. Care needs to be taken so the rice doesn’t get overcooked.
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Add ½ tsp of garam masala powder when the chicken is done, mix well and turn off the heat.
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Add a few tablespoons of ghee throughout the inside edges of the pan (check video for reference).
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Next, add a layer of the rice on top of the cooked chicken. Spread the rice well towards the edges of the pan and level the top gently.
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Sprinkle the saffron-milk mixture, and spread a few tablespoons of ghee over the rice.
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Sprinkle 1 tsp of garam masala powder on the top.
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Add a garnishing of birista and fresh mint leaves.
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Seal the top of the pan with aluminium foil.
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Heat an iron tawa over high heat for 2 minutes, lower the heat and place the Biryani pot over it.
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Keep the Biryani on dum for the next 20 minutes, all the flavours will come together beautifully within this time.
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Serve hot, delicious, One-Pot Chicken Biryani with raita and other accompaniments, enjoy!
Recipe Notes
A blend of regular red chilli powder and kashmiri mirch powder is what I prefer in cooking, where the red chilli powder provides the desired heat, and the kashmiri chilli powder gives a rich colour to the dish. You can try it this way, or use any of the chilli powder variety according to your preference.
