One Pot Chicken Biryani
One Pot Chicken Biryani
Ingredients
- 1/4 cup vegetable oil, as needed
- 1 onion, sliced
- 2 tablespoons ginger garlic paste
- 2 tomatoes, chopped
- 3 tablespoons biryani masala, (use Fadwa Masala or another brand; if using another brand, do not add additional salt or red chili powder)
- 1 1/2 teaspoons salt
- 1 teaspoon hot red chili powder
- 1 1/2 pounds chicken breast, cut into 1-inch cubes
- 4 cups water
- 2 green chilies, whole
- 2 cups sela basmati rice, washed and drained
- 1/4 cup cilantro, chopped, for garnish
Instructions
- 1
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced onion and sauté, stirring occasionally, until it turns a rich golden brown. This will take approximately 8-10 minutes and is crucial for flavor.
⏱️ 10 min
- 2
Add the ginger garlic paste to the pot and continue to sauté for 1-2 minutes, until its raw smell disappears.
⏱️ 2 min
- 3
Stir in the chopped tomatoes and cook them down thoroughly, pressing them against the side of the pot with your spoon, until they soften and release their juices, about 5-7 minutes.
⏱️ 7 min
- 4
Add the biryani masala, salt, and hot red chili powder to the pot. Sauté the spices with the tomato mixture for 2-3 minutes, adding small splashes of water as needed to prevent sticking and to create a thick, fragrant base.
⏱️ 3 min
- 5
Add the cubed chicken breast to the pot and stir to coat it evenly with the spice mixture. Cook for 5 minutes, stirring occasionally, until the chicken is lightly seared on all sides.
⏱️ 5 min
- 6
Pour in the 4 cups of water and add the whole green chilies. Bring the mixture to a boil, then reduce the heat to low, cover the pot with a lid, and let it simmer for 20 minutes, or until the chicken is cooked through and tender.
⏱️ 20 min
- 7
Stir in the washed and drained sela basmati rice. Increase the heat to medium-high and allow the mixture to simmer uncovered until most of the water on the surface has evaporated and small craters appear in the rice, about 8-10 minutes.
⏱️ 10 min
- 8
Once most of the water has evaporated from the top, cover the pot tightly with the lid. Reduce the heat to the lowest possible setting and cook for 15 minutes to allow the rice to steam.
⏱️ 15 min
- 9
Remove the pot from the heat and let it rest, still covered, for an additional 15 minutes. Do not lift the lid during this time.
⏱️ 15 min
- 10
Gently fluff the biryani with a fork, garnish with fresh chopped cilantro, and serve hot.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
One Pot Chicken Biryani
- 1/4 cup vegetable oil, as needed
- 1 onion, sliced
- 2 tablespoons ginger garlic paste
- 2 tomatoes, chopped
- 3 tablespoons biryani masala, (use Fadwa Masala or another brand; if using another brand, do not add additional salt or red chili powder)
- 1 1/2 teaspoons salt
- 1 teaspoon hot red chili powder
- 1 1/2 pounds chicken breast, cut into 1-inch cubes
- 4 cups water
- 2 green chilies, whole
- 2 cups sela basmati rice, washed and drained
- 1/4 cup cilantro, chopped, for garnish
Instructions
- 1
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced onion and sauté, stirring occasionally, until it turns a rich golden brown. This will take approximately 8-10 minutes and is crucial for flavor.
⏱️ 10 min - 2
Add the ginger garlic paste to the pot and continue to sauté for 1-2 minutes, until its raw smell disappears.
⏱️ 2 min - 3
Stir in the chopped tomatoes and cook them down thoroughly, pressing them against the side of the pot with your spoon, until they soften and release their juices, about 5-7 minutes.
⏱️ 7 min - 4
Add the biryani masala, salt, and hot red chili powder to the pot. Sauté the spices with the tomato mixture for 2-3 minutes, adding small splashes of water as needed to prevent sticking and to create a thick, fragrant base.
⏱️ 3 min - 5
Add the cubed chicken breast to the pot and stir to coat it evenly with the spice mixture. Cook for 5 minutes, stirring occasionally, until the chicken is lightly seared on all sides.
⏱️ 5 min - 6
Pour in the 4 cups of water and add the whole green chilies. Bring the mixture to a boil, then reduce the heat to low, cover the pot with a lid, and let it simmer for 20 minutes, or until the chicken is cooked through and tender.
⏱️ 20 min - 7
Stir in the washed and drained sela basmati rice. Increase the heat to medium-high and allow the mixture to simmer uncovered until most of the water on the surface has evaporated and small craters appear in the rice, about 8-10 minutes.
⏱️ 10 min - 8
Once most of the water has evaporated from the top, cover the pot tightly with the lid. Reduce the heat to the lowest possible setting and cook for 15 minutes to allow the rice to steam.
⏱️ 15 min - 9
Remove the pot from the heat and let it rest, still covered, for an additional 15 minutes. Do not lift the lid during this time.
⏱️ 15 min - 10
Gently fluff the biryani with a fork, garnish with fresh chopped cilantro, and serve hot.
⏱️ 3 min