There’s something magical about the aroma of biryani filling your kitchen — it’s comfort, tradition, and celebration in every spoonful. This One-Pot Chicken Biryani is the perfect answer to your cravings when you want something flavorful yet easy to make. Juicy, spiced chicken meets fluffy basmati rice in one pot, making cleanup a breeze and taste unforgettable. Whether it’s a weekday dinner or a festive treat, this dish hits every note of warmth, spice, and satisfaction.

PREP TIME	COOK TIME
20 MIN	35 MIN

Ingredients:

2 cups basmati rice (soaked 20 mins, drained)

500g chicken (bone-in or boneless, cut into medium pieces)

1 large onion, thinly sliced

1 large tomato, chopped

1/2 cup plain yogurt

2 tbsp ginger-garlic paste

1/4 cup chopped fresh coriander

1/4 cup chopped fresh mint

1 tsp red chili powder

1/2 tsp turmeric powder

1 tsp garam masala

1/2 tsp cumin seeds

3-4 green cardamoms

2 cloves

1 bay leaf

4 cups water

Salt to taste

3 tbsp oil or ghee

Optional: saffron strands soaked in 2 tbsp warm milk for aroma & color

Equipments:

Heavy-bottomed pot or Dutch oven with lid

Sharp knife & cutting board

Mixing bowls

Wooden spoon or spatula

Measuring cups and spoons

Strainer (for rinsing rice)

Small bowl (for saffron milk, optional)

Step-by-Step Guide

Step 1: Marinate the Chicken for Deep Flavor

• In a large bowl, add 500g chicken pieces (bone-in or boneless as per preference).
• Add 1/2 cup yogurt, 2 tbsp ginger-garlic paste, 1 tsp red chili powder, 1/2 tsp turmeric, 1 tsp garam masala, and salt to taste.
• Mix everything well using clean hands or a spoon to coat the chicken evenly.
• Cover the bowl and let it marinate for at least 20–30 minutes. If you have time, refrigerate for 1–2 hours to enhance the flavor and tenderness.

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Step 2: Rinse & Soak the Basmati Rice

• Measure 2 cups of basmati rice and rinse it under cold water 2–3 times until the water runs clear.
• Soak the rice in enough water for 20 minutes, then drain it completely before using.
• This helps the rice cook fluffy and separate without breaking.

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Step 3: Prepare the Base with Whole Spices

• Heat 3 tbsp oil or ghee in a heavy-bottomed pot or Dutch oven over medium heat.
• Once hot, add 1/2 tsp cumin seeds, 3–4 green cardamoms, 2 cloves, and 1 bay leaf.
• Sauté the spices for 30 seconds to 1 minute until they release a fragrant aroma. Be careful not to burn them.

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Step 4: Cook Onions Until Golden

• Add 1 large onion, thinly sliced, to the pot.
• Sauté on medium heat, stirring occasionally, until the onions become golden brown. This may take 8–10 minutes.
• Don’t rush this step — browned onions are key for that authentic biryani flavor.

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Step 5: Add Tomatoes and Cook Until Soft

• Add 1 large chopped tomato into the pot with the onions.
• Stir and cook until the tomatoes turn soft and the oil starts to separate from the masala — around 4–5 minutes.
• If the mixture feels dry, you can add 1–2 tbsp of water to avoid burning.

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Step 6: Add and Cook the Marinated Chicken

• Now add the marinated chicken to the pot.
• Stir well to coat the chicken in the onion-tomato-spice mix.
• Cook uncovered on medium heat for 8–10 minutes, stirring occasionally.
• The chicken should begin to brown slightly and release its juices. Don’t overcook — it will finish cooking with the rice.

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Step 7: Layer the Rice Without Stirring

• Once the chicken is partly cooked, evenly layer the drained rice over the chicken in the pot.
• Do not stir — biryani is always cooked in layers.
• Sprinkle 1/4 cup chopped fresh coriander and 1/4 cup chopped mint leaves over the rice.

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Step 8: Add Water and Optional Saffron Milk

• Gently pour 4 cups of water over the layered rice, trying not to disturb the layers.
• Add salt to taste (roughly 1.5 to 2 tsp, but adjust as per your preference).
• For extra richness and color, drizzle 2 tbsp saffron milk on top (optional but recommended for aroma and color).

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Step 9: Cover and Cook (Dum Biryani Style)

• Cover the pot tightly with a lid. If your lid is loose, seal with foil before covering.
• Cook on high heat for 5 minutes to bring everything to a boil.
• Then reduce the heat to low and let it simmer undisturbed for 20 minutes.
• Do not open the lid during this time — the steam inside will cook the rice and chicken perfectly.

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Step 10: Rest and Fluff Before Serving

• After 20 minutes of simmering, turn off the heat, but don’t open the lid yet.
• Let the biryani rest for 10 more minutes with the lid on — this helps settle the layers and absorb extra moisture.
• Then open, and gently fluff the top layer with a fork, without breaking the rice grains.
• Serve hot — enjoy the aroma, texture, and flavor in every spoonful! 🍛

Chef’s Notes & Cooking Tips

• Use aged basmati rice: It gives a longer grain, better aroma, and stays fluffier after cooking. Soaking it beforehand is key to avoiding mushy biryani.
• Marination time matters: If time allows, marinate the chicken for at least 1 hour or even overnight in the fridge. This enhances both tenderness and flavor.
• Avoid over-stirring: Once rice is added, never mix. Biryani is all about layers — disturbing them ruins both texture and appearance.
• Ghee vs. oil: Ghee adds a richer, more authentic flavor. You can use a mix of oil and ghee if you’re watching fat content.
• Saffron milk substitute: If you don’t have saffron, mix a pinch of turmeric in warm milk or use a few drops of yellow food coloring for that golden top layer.
• No bone? No problem: Boneless chicken works great too, just reduce the cook time by 5 minutes since it cooks faster.

Serving Suggestions

• 🍽️ With Raita: Pair with cool cucumber or boondi raita for a refreshing contrast to the spices.
• 🥒 Onion Salad: Thinly sliced onions with lemon juice, green chilies, and salt make a perfect crunchy side.
• 🫓 With Papad or Pickle: Serve with crispy roasted papad or a spoon of mango pickle for an extra flavor kick.
• 🧊 Chilled Beverage: A glass of chilled masala chaas (spiced buttermilk) or sweet lassi balances the heat.
• 🫕 Plating Tip: Use a ring mold to serve it like a dome, garnish with fried onions, mint leaves, and a drizzle of saffron milk for that restaurant-style wow effect.

Nutrition Information (Estimated):

Nutrient	Amount (approx.)
Calories	~550 kcal
Protein	28g
Carbohydrates	55g
Sugars	3g
Fat	22g
Saturated Fat	6g
Fiber	2g
Sodium	600mg
Cholesterol	80 mg