One Pot Chicken Biryani

Name: One Pot Chicken Biryani
Prep time: 5 min
Cook time: 1 h 30 min
Total time: 1 h 35 min
Cuisine: Indian
Ingredients: 300g basmati rice (soak in water for 15 minutes or while your water is coming to a boil); 1L water; 1 tsp salt; 1 bay leaf; 1 star anise; 4 cardamom pods; 1 inch cinnamon stick; 1 tsp cumin seeds; 1 tbsp melted ghee or clarified butter; 1 white onion, sliced; 1 tsp flaky salt; 1 tbsp ginger paste or minced ginger; 1 tbsp 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 tbsp plain yoghurt; 1 tsp chilli powder; 1 tsp turmeric powder; 1/2 tsp ground cloves; 1 tsp garam masala; 1 tbsp chopped mint leaves; 1 tbsp chopped coriander leaves; Crispy onions; More chopped mint; More chopped coriander; Yoghurt/Raita (optional but adds creaminess)

5 steps

Prep:5minCook:1h 30min

This One Pot Chicken Biryani is a go-to comfort meal!

Updated at: Thu, 21 Nov 2024 12:25:27 GMT

Ingredients

4 servings

300gbasmati rice

soak in water for 15 minutes or while your water is coming to a boil

1 tspsalt

1 inchcinnamon stick

1 tspcumin seeds

1 Tbspghee

melted, or clarified butter

1white onion

sliced

1 tspflaky salt

1 Tbspginger paste

or minced ginger

1 Tbspgarlic paste

keep their bones in but remove the skins

3 Tbspplain yoghurt

1 tspchilli powder

1 tspturmeric powder

½ tspground cloves

1 tspgaram masala

1 Tbspmint leaves

chopped

1 Tbspcoriander leaves

Raita, optional but adds creaminess

Instructions

Step 1

Begin by grabbing your large pot/pan/dish, and pouring in your water. Add in your spices and then bring to a rolling boil.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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!

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