Authentic One-Pan Chicken Biryani
Authentic One-Pan Chicken Biryani
Ingredients
For the Rice
- 1 1/2 cups basmati rice, pre-soaked for at least 30 minutes
For the Biryani Base
- 2 tablespoons ghee, or cooking oil
- 2 bay leaves
- 1 cinnamon stick, 3-inch piece
- 4 green cardamom pods
- 4 cloves
- 1 red onion, medium, diced
- 2 tomatoes, medium, diced
For the Spice Paste (Masala)
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1/2 teaspoon cayenne powder
- 1 teaspoon garam masala
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon ground black pepper
- 1 teaspoon salt, or to taste
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
For the Liquids
- 1 1/2 cups chicken broth
- 1/2 cup coconut milk, full-fat
For Garnish
- 1 lime, cut into wedges
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Begin by soaking the basmati rice in cold water for at least 30 minutes. Drain well before use.
⏱️ 1 min
- 2
Preheat your oven to 320°F. Ensure your oven-safe pan has a lid or prepare aluminum foil to cover it tightly.
⏱️ 10 min•🌡️ 320
- 3
Heat the ghee (or cooking oil) in a large, oven-safe pan over medium heat. Add the whole spices: bay leaves, cinnamon stick, green cardamom pods, and cloves. "Bloom" them for approximately 1 minute until they become fragrant.
⏱️ 1 min
- 4
Add the diced red onion to the pan and sauté, stirring occasionally, until it caramelizes and softens, about 7-8 minutes.
⏱️ 8 min
- 5
Stir in the diced tomatoes and cook until they break down, about 3-4 minutes. Then, add the ginger paste, garlic paste, coriander powder, turmeric powder, cayenne powder, garam masala, cumin seeds, ground black pepper, and salt. Cook this mixture for another 2-3 minutes, stirring constantly, until it forms a fragrant masala (spice paste).
⏱️ 7 min
- 6
Add the chicken pieces to the masala in the pan and sear them for about 2 minutes, turning to coat, allowing them to absorb the flavors.
⏱️ 2 min
- 7
Add the pre-soaked and drained basmati rice, chicken broth, and coconut milk to the pan. Stir all the ingredients together thoroughly to ensure even distribution and that the rice is submerged.
⏱️ 2 min
- 8
Cover the pan tightly with its lid (or aluminum foil). Transfer the covered pan to the preheated oven and bake for 35 minutes.
⏱️ 35 min•🌡️ 320
- 9
Once baked, carefully remove the biryani from the oven. Let it rest, covered, for 5-10 minutes before fluffing gently with a fork. Garnish generously with fresh lime wedges, chopped mint leaves, and chopped cilantro before serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Authentic One-Pan Chicken Biryani
Ingredients
For the Rice
- 1 1/2 cups basmati rice, pre-soaked for at least 30 minutes
For the Biryani Base
- 2 tablespoons ghee, or cooking oil
- 2 bay leaves
- 1 cinnamon stick, 3-inch piece
- 4 green cardamom pods
- 4 cloves
- 1 red onion, medium, diced
- 2 tomatoes, medium, diced
For the Spice Paste (Masala)
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1/2 teaspoon cayenne powder
- 1 teaspoon garam masala
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon ground black pepper
- 1 teaspoon salt, or to taste
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
For the Liquids
- 1 1/2 cups chicken broth
- 1/2 cup coconut milk, full-fat
For Garnish
- 1 lime, cut into wedges
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Begin by soaking the basmati rice in cold water for at least 30 minutes. Drain well before use.
⏱️ 1 min - 2
Preheat your oven to 320°F. Ensure your oven-safe pan has a lid or prepare aluminum foil to cover it tightly.
⏱️ 10 min•🌡️ 320 - 3
Heat the ghee (or cooking oil) in a large, oven-safe pan over medium heat. Add the whole spices: bay leaves, cinnamon stick, green cardamom pods, and cloves. "Bloom" them for approximately 1 minute until they become fragrant.
⏱️ 1 min - 4
Add the diced red onion to the pan and sauté, stirring occasionally, until it caramelizes and softens, about 7-8 minutes.
⏱️ 8 min - 5
Stir in the diced tomatoes and cook until they break down, about 3-4 minutes. Then, add the ginger paste, garlic paste, coriander powder, turmeric powder, cayenne powder, garam masala, cumin seeds, ground black pepper, and salt. Cook this mixture for another 2-3 minutes, stirring constantly, until it forms a fragrant masala (spice paste).
⏱️ 7 min - 6
Add the chicken pieces to the masala in the pan and sear them for about 2 minutes, turning to coat, allowing them to absorb the flavors.
⏱️ 2 min - 7
Add the pre-soaked and drained basmati rice, chicken broth, and coconut milk to the pan. Stir all the ingredients together thoroughly to ensure even distribution and that the rice is submerged.
⏱️ 2 min - 8
Cover the pan tightly with its lid (or aluminum foil). Transfer the covered pan to the preheated oven and bake for 35 minutes.
⏱️ 35 min•🌡️ 320 - 9
Once baked, carefully remove the biryani from the oven. Let it rest, covered, for 5-10 minutes before fluffing gently with a fork. Garnish generously with fresh lime wedges, chopped mint leaves, and chopped cilantro before serving.
⏱️ 10 min