One Pot Chicken Biryani

When it comes to comfort food, nothing quite compares to a hearty bowl of One Pot Chicken Biryani. I remember the first time I experienced this dish; it was during a cozy family gathering where the aroma filled the air, drawing everyone to the dining table. Each layer of flavors, from the fragrant spices to the tender pieces of chicken, unfolded beautifully with every bite. This dish is not just a meal; it’s an experience that brings loved ones together. The ease of preparing it in one pot makes it perfect for busy nights or when you want to impress guests without spending hours in the kitchen. Trust me, once you try this One Pot Chicken Biryani, it will quickly become a staple in your culinary repertoire!

Shopping List for One Pot Chicken Biryani

When it comes to the ingredients for One Pot Chicken Biryani, each plays a crucial role in crafting that perfect flavor profile. The combination of chicken, rice, and aromatic spices creates a harmonious blend that’s both comforting and satisfying.

• 1 cup full-fat canned coconut milk: Adds creaminess and richness.
• ¾ teaspoon coriander: Enhances the dish with a warm, nutty flavor.
• 1 teaspoon paprika: Offers a subtle sweetness and vibrant color.
• 1 teaspoon ground cumin: A staple spice that provides an earthy aroma.
• 4 cloves large garlic, minced: Adds depth and enhances flavor.
• 1 tablespoon ground ginger, peeled and grated: Brings a zesty warmth.
• 1 tablespoon lemon juice: Brightens the flavors and adds acidity.
• ½ teaspoon sea salt: Essential for seasoning and enhancing flavors.
• 2 to 3 pounds bone-in skin-on chicken pieces: The star ingredient, juicy and flavorful.
• 1 cup coconut cream: Adds extra creaminess to the dish.
• 1 medium cucumber, peeled, seeds removed, and finely chopped: Adds freshness.
• 10 leaves mint, chopped: Provides a refreshing note.
• Pinch sea salt: To taste.
• 2 cups basmati rice: The perfect grain for absorbing flavors.
• 3 tablespoons coconut oil: For sautéing and adding flavor.
• ½ medium onion, finely chopped: Adds sweetness and depth.
• 1 tablespoon fresh ginger, peeled and grated: For an extra zing.
• 4 cloves garlic, minced: Extra flavor boost.
• ¼ teaspoon ground turmeric: For color and health benefits.
• 2 teaspoons ground coriander: Adds a citrusy flavor.
• 1 teaspoon ground cumin: More earthy goodness.
• ½ teaspoon sea salt: To taste.
• Pinch red pepper flakes: For a hint of heat.
• 2 cinnamon sticks: Infuses warm spices.
• 2 cups low-sodium chicken broth: The liquid base that ties it all together.
• ⅓ cup dried cranberries: Adds sweetness and a chewy texture.
• ¼ cup fresh parsley, chopped: For garnish and freshness.
• ½ cup roasted pecans: For crunch and flavor.
• ½ cup fresh basil, chopped: Another layer of freshness.

One Pot Chicken Biryani Instructions

The process of making One Pot Chicken Biryani is as rewarding as the final dish is delicious. Follow these steps, and you’ll find yourself creating a dish that brings everyone together.

1. In a bowl, combine the ingredients for the chicken marinade: coconut milk, ginger, garlic, lemon juice, and sea salt. Add the chicken pieces and stir well to coat all sides. Cover and refrigerate to marinate for at least 30 minutes, or ideally overnight. This allows the flavors to penetrate deeply and makes the chicken incredibly tender.

2. While the chicken marinates, prepare the Cucumber Mint Sauce. Combine the chopped cucumber, mint, a pinch of sea salt, and some lemon juice in a bowl. Stir well, cover, and refrigerate until ready to serve. This sauce adds a refreshing contrast to the spiced biryani.

3. Preheat your oven to 375 degrees F (190 degrees C). This is the perfect temperature for baking the biryani while keeping it moist.

4. In a deep bowl, pour the basmati rice and cover it with water. Soak the rice for 30 minutes, then drain. This helps to remove excess starch and ensures the rice cooks evenly and fluffy.

5. In a large Dutch oven or stockpot, melt coconut oil over medium heat. Add the finely chopped onion, ginger, and garlic to the pot. Sauté until the mixture is fragrant and the onion is translucent, about 5 minutes. Stir in the turmeric, coriander, cumin, red pepper flakes, and the cinnamon sticks.

6. Add the marinated chicken pieces into the pot along with the marinade. Cook the chicken for about 3 minutes on each side, until the skin is golden brown and crispy. This step seals in the juices and adds a beautiful color.

7. Once the chicken is browned, add the soaked and drained basmati rice into the pot, stirring gently to combine all the ingredients. Pour in the chicken broth and bring the mixture to a gentle boil. This is where the magic happens as the rice absorbs all the savory flavors.

8. After reaching a boil, turn off the heat, cover the pot with a lid, and transfer it to the preheated oven. Allow it to cook for 40 to 60 minutes. The rice should absorb all the liquid, becoming tender and fluffy.

9. At the 15-minute mark, check the rice. Gently stir it, scraping the bottom to ensure it doesn’t stick. This little step prevents any unwanted burnt bits and ensures an even texture.

10. Once cooked, remove the pot from the oven. Add the dried cranberries, fresh parsley, and roasted pecans to the pot. Gently stir to combine everything. The cranberries add a lovely sweetness that complements the spices.

11. Serve hot, garnished with fresh basil and accompanied by the Cucumber Mint Sauce. This One Pot Chicken Biryani is not just a meal; it’s a celebration of flavors and a perfect dish to share with loved ones!

Pro Tips and Tweaks

Creating a fantastic One Pot Chicken Biryani is easy with a few pro tips. Here are some ideas to elevate your dish:

• Storage: Leftovers can be stored in the refrigerator for up to three days. Make sure to let it cool completely before transferring it to an airtight container.
• Freezing: You can freeze the biryani for up to two months. Just reheat in the oven or stovetop with a splash of broth to bring back moisture.
• Pairing: Serve with a side of yogurt or a fresh salad to balance the spices and richness of the biryani.
• Herbs and spices: Feel free to experiment with different herbs like cilantro or spices like cardamom for a unique twist.
• Layering flavors: You can enhance the flavor by adding sautéed onions on top before serving for an added crunch and sweetness.

How to Serve One Pot Chicken Biryani

Serving One Pot Chicken Biryani is just as delightful as making it. Here are some ideas to enhance your dining experience:

• Family Gatherings: This dish is perfect for family dinners or gatherings, allowing everyone to serve themselves from the pot.
• Special Occasions: Impress guests during holidays or celebrations by serving it as the main course paired with a refreshing salad.
• Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently to maintain the texture.
• Seasonal Pairings: In colder months, serve with a warm soup, while in summer, a light salad can complement the biryani perfectly.
• Serving Style: Present in a large serving dish or individual bowls; either way, it looks appetizing and inviting!

FAQ

Conclusion

The One Pot Chicken Biryani is truly a standout dish that combines flavors, ease, and satisfaction. This recipe brings together a symphony of spices and tender chicken for a delightful meal experience. I encourage you to try making it yourself; it’s sure to become a favorite in your home. Gather your loved ones around the table and enjoy every comforting bite together!

One Pot Chicken Biryani

The ultimate comfort food, One Pot Chicken Biryani combines fragrant spices, tender chicken, and fluffy rice all in one pot. This easy weeknight dinner is not only delicious but also a crowd-pleaser. Make it tonight for a satisfying meal!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Indian

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup full-fat canned coconut milk
• ¾ teaspoon coriander
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 4 cloves large garlic
• 1 tablespoon ground ginger
• 1 tablespoon lemon juice
• ½ teaspoon sea salt
• 2 to 3 pounds bone-in skin-on chicken pieces
• 1 cup coconut cream
• 1 medium cucumber
• 10 leaves mint
• Pinch sea salt
• 2 cups basmati rice
• 3 tablespoons coconut oil
• ½ medium onion
• 1 tablespoon fresh ginger
• 4 cloves garlic
• ¼ teaspoon ground turmeric
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon sea salt
• Pinch red pepper flakes
• 2 cinnamon sticks
• 2 cups low-sodium chicken broth
• ⅓ cup dried cranberries
• ¼ cup fresh parsley
• ½ cup roasted pecans
• ½ cup fresh basil

Equipment

• Chef's Knife
• Peeler
• Grater
• Large Pot
• Wooden Spoon
• Mixing Bowl
• Frying Pan
• Baking Sheet
• Oven

Method

 

1. In a bowl, combine the ingredients for the chicken marinade: coconut milk, ginger, garlic, lemon juice, and sea salt. Add the chicken pieces and stir well to coat all sides. Cover and refrigerate to marinate for at least 30 minutes, or ideally overnight. This allows the flavors to penetrate deeply and makes the chicken incredibly tender.
2. While the chicken marinates, prepare the Cucumber Mint Sauce. Combine the chopped cucumber, mint, a pinch of sea salt, and some lemon juice in a bowl. Stir well, cover, and refrigerate until ready to serve. This sauce adds a refreshing contrast to the spiced biryani.
3. Preheat your oven to 375 degrees F (190 degrees C). This is the perfect temperature for baking the biryani while keeping it moist.
4. In a deep bowl, pour the basmati rice and cover it with water. Soak the rice for 30 minutes, then drain. This helps to remove excess starch and ensures the rice cooks evenly and fluffy.
5. In a large Dutch oven or stockpot, melt coconut oil over medium heat. Add the finely chopped onion, ginger, and garlic to the pot. Sauté until the mixture is fragrant and the onion is translucent, about 5 minutes. Stir in the turmeric, coriander, cumin, red pepper flakes, and the cinnamon sticks.
6. Add the marinated chicken pieces into the pot along with the marinade. Cook the chicken for about 3 minutes on each side, until the skin is golden brown and crispy. This step seals in the juices and adds a beautiful color.
7. Once the chicken is browned, add the soaked and drained basmati rice into the pot, stirring gently to combine all the ingredients. Pour in the chicken broth and bring the mixture to a gentle boil. This is where the magic happens as the rice absorbs all the savory flavors.
8. After reaching a boil, turn off the heat, cover the pot with a lid, and transfer it to the preheated oven. Allow it to cook for 40 to 60 minutes. The rice should absorb all the liquid, becoming tender and fluffy.
9. At the 15-minute mark, check the rice. Gently stir it, scraping the bottom to ensure it doesn’t stick. This little step prevents any unwanted burnt bits and ensures an even texture.
10. Once cooked, remove the pot from the oven. Add the dried cranberries, fresh parsley, and roasted pecans to the pot. Gently stir to combine everything. The cranberries add a lovely sweetness that complements the spices.
11. Serve hot, garnished with fresh basil and accompanied by the Cucumber Mint Sauce. This One Pot Chicken Biryani is not just a meal; it’s a celebration of flavors and a perfect dish to share with loved ones!

Notes

Leftovers can be stored in the refrigerator for up to three days. Make sure to let it cool completely before transferring it to an airtight container. You can freeze the biryani for up to two months. Just reheat in the oven or stovetop with a splash of broth to bring back moisture.

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Meet Piper Cross

I am obsessed with using fresh, seasonal produce to make meals shine. I believe a squeeze of citrus or a handful of herbs can change everything. I cooked and photographed this dish with a focus on vibrant colors and natural textures, ensuring it looks as good as it tastes when you make it.