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One Pot Chicken Biryani

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!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
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.