This easy chicken biryani is a one-pot healthy recipe. It is full of traditional flavors and very easy to prepare. If you like Indian spices and flavors, then you will love this authentic delicacy.
For quite a long time I wanted to share this one-pot biryani recipe. Somehow every time I ran into various hurdles when taking pictures of this particular dish. Quite often, there was not enough sunlight to take photos. While at other times, I used to forget to purchase fresh cilantro, mint, etc., and so on… Finally, it worked out and I am very excited to share this one-pot easy chicken biryani with you.
Biryani is our all-time favorite dish. And especially Tushar is a crazy fan of it. He is the one who always prepares Biryani for us. This recipe is an adaptation of his version. Though he prepares biryani in the classic style (which I find a little complicated), this time I asked him to try it in one pot with easy steps.
What Is Biryani?
Traditionally, rice and chicken are partially cooked separately and then put together in layers to further cook them until fully done. This partial cooking step is crucial in getting the perfect biryani with fluffy rice and tender, juicy chicken. Some recipes say to cook rice until it is 70% done.
How one can precisely determine when the rice is exactly 70% done (:P)? I am not very good at this. Therefore, I love simple and easy-to-follow recipes. What is great about this super simple and easy chicken biryani…
- one pot
- full of flavors
- easy to prepare
How Is This Easy Chicken Biryani Healthy?
This one-pot chicken biryani is healthy when compared to its classic version because…
- It is prepared using skinless chicken thighs or breasts. Chicken is white meat and when used without skin, its cholesterol level reduces significantly.
- It does not contain added butter or clarified butter which is very common in traditional recipes. Therefore, it is low in fat content.
More Biryani Variations And Indian Rice Dishes
One Pot Easy Chicken Biryani
- 1 lb skinless boneless chicken thigh or breast cut into 1-2″ pieces (preferably organic)
- ¾ cup greek yogurt
- 1 ½ cup long grain basmati rice (preferably Indian variety)
- 2 tablespoon biryani masala
- ½ lemon
- 2 large onions sliced
- 1 pieces tomato cut into 1" pieces
- 1 teaspoon minced garlic
- 1 jalapeno cut into half (optional)
- 1 ½ cup hot water
- ½ cup loosely packed mint leaves finely chopped
- ½ cup loosely packed coriander leaves finely chopped
- 1 tablespoon cooking oil
- Soak rice in warm water and set aside
- In a medium mixing bowl add chicken, yogurt, biryani masala, lemon juice, salt and some of the chopped mint and coriander leaves. Mix it thoroughly to coat all chicken pieces with the marinade and set aside*
- Heat oil in a large dutch oven on a medium to high heat. Add sliced onion and sauté it for about 8-10 min or until they caramelize*.
- Add minced garlic, jalapeno and marinated chicken. Cook them on medium to high heat for about 10 min.
- Drain water from the rice completely and add into the chicken.
- Add remaining mint and coriander leaves, tomato, pinch of saffron and very hot water; mix to combine. Bring mixture to boil and then simmer on low heat for 20 min.
- For more flavorful results, marinate chicken for at least 30 min.
- Caramelized onions gives nice flavors to the biryani. Make sure the onions are well caramelized.