One-Pot Chicken Biryani is made for days when you want real biryani flavour without the extra steps of layering and multiple pans. Everything cooks together in one pot, allowing the rice to absorb the spices and chicken juices as it cooks.
This recipe is practical, dependable, and ideal for weeknights. It keeps the soul of biryani intact while simplifying the process so home cooks can enjoy it more often, even on busy days.
Recipe Information
Prep time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Serves: 4
Difficulty level: Easy to Medium
Ingredients
Main ingredients
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450 g basmati rice
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650 g chicken pieces on the bone
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3 tablespoons vegetable oil
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1 tablespoon ghee
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2 medium onions, thinly sliced
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1 tablespoon ginger paste
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1 tablespoon garlic paste
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2 medium tomatoes, finely chopped
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3 tablespoons plain yoghurt
Spices
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1½ teaspoons red chilli powder
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1 teaspoon turmeric powder
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2 teaspoons ground coriander
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1 teaspoon ground cumin
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1 teaspoon garam masala
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Salt to taste
Whole spices
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1 bay leaf
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3 green cardamom pods
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1 small cinnamon stick
Finishing
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¼ cup fresh coriander leaves, chopped
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¼ cup fresh mint leaves, chopped
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2½ cups hot water
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1 tablespoon lemon juice
Step-by-Step Method
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Rinse the basmati rice until the water runs clear. Soak for 20 minutes, then drain and set aside.
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Heat oil and ghee in a deep, heavy pot over medium heat. Add sliced onions and cook until soft and lightly golden.
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Add ginger and garlic paste and cook for one minute until fragrant.
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Stir in chopped tomatoes and cook until soft and pulpy, with oil starting to release.
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Add yoghurt gradually, stirring well to keep the mixture smooth.
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Add red chilli powder, turmeric, coriander, cumin, garam masala, and salt. Cook for one minute.
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Add chicken pieces and stir to coat evenly in the masala. Cook uncovered for 8 to 10 minutes until lightly sealed.
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Add soaked rice and whole spices. Stir gently so the rice is evenly coated with the masala.
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Pour in hot water and lemon juice. Mix once, then bring to a gentle boil.
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Reduce heat to low, cover with a tight lid, and cook for 18 to 20 minutes until the rice is cooked and liquid absorbed.
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Switch off the heat and rest for 10 minutes before gently fluffing the rice.
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Finish with chopped coriander and mint before serving.
Cooking Tips
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Use a wide, heavy pot so the rice cooks evenly.
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Do not stir once the rice starts cooking or it may break.
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Adjust water slightly depending on the age of your rice.
Variations
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Milder version: Reduce chilli powder and add a spoon of cream at the end.
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Boneless chicken: Reduce cooking time slightly and cut pieces evenly.
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Extra aroma: Add a pinch of crushed saffron soaked in warm water before covering.
Serving Suggestions
Serve hot with cucumber raita, plain yoghurt, or sliced onions with lemon. This biryani is ideal as a complete meal on its own.
Storage and Reheating
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Store in the fridge for up to 2 days in an airtight container.
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Reheat gently on the hob with a splash of water or microwave covered.
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Best eaten fresh for ideal rice texture.
