Easy One-Pot Chicken Biryani Recipe
Description
Chicken Biryani is a delicious and aromatic rice dish that originated in South Asia. It is made with basmati rice, chicken, and a variety of spices.
Ingredients
- 2 lb chicken
- 2 cup basmati rice (rinsed and drained)
- 4 tomatoes (chopped)
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala powder
- 1/2 tsp red chili powder
- 1/2 tsp salt
- 1/4 cup vegetable oil
- 2 onions (thinly sliced)
- 4 green chilies (slit)
- 1 cup yoghurt
- 1/2 cup cilantro (chopped)
- 1/4 cup mint leaves (chopped)
- 1/2 tsp saffron threads (soaked in 2 tablespoons hot milk)
- 1 tbsp ghee
Instructions
- In a large bowl, combine the chicken, ginger-garlic paste, yoghurt, turmeric powder, coriander powder, cumin powder, garam masala powder, red chili powder, and salt. Mix well to coat the chicken. Let it sit for at least 1 hour.
- Heat the oil in a large pot or Dutch oven over medium heat. Add the chicken and cook, stirring occasionally, until browned on all sides.
- Add the onions and green chilies to the pot and cook until softened, about 5 minutes.
- Add the tomatoes and cook until softened, about 5 minutes more.
- Stir in the cilantro, and mint leaves. Cook for 1 minute more.
- Add the rice and 3 cups water to the pot. Bring to a boil, then reduce heat to low and simmer for 10 minutes, or until the rice is cooked through.
- Stir in the saffron milk and ghee.
- Cover the pot and cook on low heat for 10 minutes more, or until the biryani is heated through.
- Serve hot and enjoy!
Tips
- Marinating the chicken and letting it rest for a couple of hours (or even overnight) makes the chicken tender and flavourful. If you're not in a rush don't skip that step.
- To get the best results, use basmati rice. It is a long-grain rice that has a nutty flavor and will fluff up nicely when cooked.
- Soak the rice in cold water for at least 30 minutes before cooking. This will help the rice cook evenly and prevent it from becoming mushy.
- Don't overcook the rice. The rice should be cooked through, but still have a bit of bite to it.
- If you don't have saffron, you can use turmeric powder.
- To get the best flavor, cook the biryani in a heavy-bottomed pot or Dutch oven. This will help to prevent the rice from sticking to the bottom of the pot.
- To make the biryani more flavorful, you can add cashews, raisins, or potatoes.
chicken, biryani
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