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One Pot Chicken Biryani
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5 from 1 vote

One Pot Chicken Biryani

This One Pot Chicken Biryani is a go-to comfort meal!
Prep Time5 minutes
Cook Time1 hour 30 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 people
Author: Emily Roz

Equipment

  • 1 Pot

Ingredients

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

The Base

  • 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

For Garnish

  • Crispy onions
  • More chopped mint
  • More chopped coriander
  • Yoghurt/Raita optional but adds creaminess

Instructions

  • 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!