Welcome to Episode 1 of One Pot dishes from Around The World. This is the juiciest and most fragrant Indian One Pot Chicken Biryani. There are dozens of ways to prepare this comforting meal, so this recipe is simply my interpretation of the ubiquitous and probably quite personal dish.
A Little Background Into Biryani
Biryani is a colourful and flavourful rice dish originating from India. It can be made using different types of meats, vegetables, and spices. There is no "one way" of making this dish, it varies from place to place and person to person. Here are a few names of the different types of biryani:
- Hyderabadi Biryani - this is arguable one of India's most famous biryani. It originates from Hyderabad, hence its name. It's made with basmati rice, spices, and traditionally...goat meat. However, nowadays, it's commonly substituted with Chicken meat.
- Ambur Biryani - as you can imagine, this variety has its name from its town of origin, Ambur. The unique part of this dish is that it's served with a sour brinjal curry, raitha, and other elements to enhance its flavour.
- Memoni Biryani - this is spicy and tends to be made using mutton for a deep meaty flavour.
- and many many more...
This One Pot Chicken Biryani recipe is inspired by several of the biryani dishes from around India and beyond. I hope you like it!
More Recipes From Around The World
One Pot Chicken Biryani
- 1 Pot
For The Rice
- 300g basmati rice soak in water for 15 minutes or while your water is coming to a boil
- 1L water
- 1 teaspoon salt
- 1 bay leaf
- 1 star anise
- 4 cardamom pods
- 1 inch cinnamon stick
- 1 teaspoon cumin seeds
- 1 tablespoon melted ghee or clarified butter
- 1 white onion, sliced
- 1 teaspoon flaky salt
- 1 tablespoon ginger paste or minced ginger
- 1 tablespoon garlic paste or minced garlic
- 2 green chillies, sliced
- A handful of chopped tomatoes
- 4 or 5 chicken thights (keep their bones in but remove the skins)
- 3 tablespoon plain yoghurt
- 1 teaspoon chilli powder
- 1 tsp turmeric powder
- ½ teaspoon ground cloves
- 1 teaspoon garam masala
- 1 tablespoon chopped mint leaves
- 1 tablespoon chopped coriander leaves
- Crispy onions
- More chopped mint
- More chopped coriander
- Yoghurt/Raita optional but adds creaminess
- Begin by grabbing your large pot/pan/dish, and pouring in your water. Add in your spices and then bring to a rolling boil.
- Once your water is boiling, add in your soaked rice. Cook for 5 minutes and then strain your rice/spices and set aside. Rinse out your pan and then place it back on the heat.
- Add in your melted ghee and onions. Fry for 10 minutes or until caramelised. Season with salt, then add in your ginger, garlic, green chillies, tomatoes and chicken thighs. Give that all a stir, then add in your yoghurt, chilli powder, turmeric powder, and ground cloves. Once again, stir everything until well combined.
- Sprinkle over your garam masala, then top with your chopped mint leaves and coriander leaves. Fry for 5 minutes, and then place on the lid of your pan and cook for a further 20 minutes on low/medium heat.
- Remove the lid of your pan and evenly spread the spiced rice onto your chicken until everything is covered. Top with more chopped mint, coriander, crispy onion, and garam masala, then place the lid on and cook for a further 20 minutes on low heat. Serve up and enjoy!