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This one-pot chicken biryani is a quick version of the classic Indian biryani. A savory rice dish made with elegant basmati rice, Indian spices and caramelized onions in a yogurt-based marinade, that keeps this chicken tender and juicy. The best part is this quick chicken biryani takes only 30 minutes to make.
If you’ve eaten Chicken biryani at any Indian restaurant then you know it always keeps you wanting more. Biryani is a flavorful savory rice dish made with marinated chicken, yogurt, Indian spices, caramelized onions and fresh herbs over long-grain basmati rice.
The process does require a few extra steps and precautions which often discourages people from making it at home. If you do want to make the traditional chicken biryani than I do have a detailed recipe with step by step pictures.
In our home, a biryani is always a big hit. Whether you make it with chicken, beef, lamb, mutton, fish or vegetables. But it’s not always possible to make the traditional version but this one-pot chicken biryani is a breeze. It’s all those aromatic spices mixed with the yogurt and meat that works so wonderfully together.
The best part is, unlike traditional biryani, it takes less than 30 minutes to make this one-pot version which means you can make it any day of the week.
Personally, I like to have my biryani with a side of cucumber raita which is a yogurt salad made with cucumber, plain yogurt and seasoned with salt, pepper, and dash of sugar.
Chicken – I like using thigh meat for curries. And you will see that almost all my curry recipes are boneless or bone-in chicken thigh. You can also use breast meat. Just use the pressure-time I have suggested for the chicken breast when you pressure cook it. You can also make this with lamb or beef as I have in my Lamb biryani
Ginger and garlic – Onion, ginger, and garlic are an absolute must when making curry. Hence, you will rarely find a recipe that does not have these. So make sure you buy fresh ginger and garlic for your Indian curries. They will make a huge difference.
Garam masala – This is the Indian exotic spice blend that works well in many Indian dishes, even some sweet dishes. The combination has a mix of warm spices like cinnamon, cloves, cardamom, bay leaves, and a few others. You can also make this at home and here’s my recipe for you to try – Homemade Garam Masala Spice Mix.
Yogurt – You can also use plain yogurt. I like Greek yogurt because it’s thick and makes the rice less liquidy. And yet, you can easily add a tad less water or cook the sauce down once if necessary
Whole spices – These are the little-added extra that takes a recipe from good to excellent in terms of flavor. And yet, some people don’t like the overwhelming heat in curries. So feel free to omit these.
I also prefer to use a softer silicone spatula when flipping rice, so I can avoid breaking the rice grains.
And it’s always a good idea to use a clean separate cutting board for vegetables and meats.
I think a good chef knife works best for cutting vegetables. Though large it gives you a better grip on the veggies. And yet, any kitchen knife works just as well as long as you are comfortable with it.
If you’ve eaten Chicken biryani at any Indian restaurant then you know it always keeps you wanting more. Biryani is a flavorful savory rice dish made with marinated chicken, yogurt, Indian spices, caramelized onions and fresh herbs over long-grain basmati rice.
The process does require a few extra steps and precautions which often discourages people from making it at home. If you do want to make the traditional chicken biryani than I do have a detailed recipe with step by step pictures.
Meat Recipes With Rice
In our home, a biryani is always a big hit. Whether you make it with chicken, beef, lamb, mutton, fish or vegetables. But it’s not always possible to make the traditional version but this one-pot chicken biryani is a breeze. It’s all those aromatic spices mixed with the yogurt and meat that works so wonderfully together.
ABOUT THIS Meat Recipes With Rice
The easiest of all biryanis is a one-pot biryani, where you cook everything in one pot from start to finish. This is a meal on its own. You have your meat and your rice. What more can you ask?The best part is, unlike traditional biryani, it takes less than 30 minutes to make this one-pot version which means you can make it any day of the week.
Personally, I like to have my biryani with a side of cucumber raita which is a yogurt salad made with cucumber, plain yogurt and seasoned with salt, pepper, and dash of sugar.
GET THE RECIPE! Meat Recipes With Rice
LET’S TALK INGREDIENTS AND SUBSTITUTE
Chicken – I like using thigh meat for curries. And you will see that almost all my curry recipes are boneless or bone-in chicken thigh. You can also use breast meat. Just use the pressure-time I have suggested for the chicken breast when you pressure cook it. You can also make this with lamb or beef as I have in my Lamb biryani
Ginger and garlic – Onion, ginger, and garlic are an absolute must when making curry. Hence, you will rarely find a recipe that does not have these. So make sure you buy fresh ginger and garlic for your Indian curries. They will make a huge difference.
Garam masala – This is the Indian exotic spice blend that works well in many Indian dishes, even some sweet dishes. The combination has a mix of warm spices like cinnamon, cloves, cardamom, bay leaves, and a few others. You can also make this at home and here’s my recipe for you to try – Homemade Garam Masala Spice Mix.
Yogurt – You can also use plain yogurt. I like Greek yogurt because it’s thick and makes the rice less liquidy. And yet, you can easily add a tad less water or cook the sauce down once if necessary
Whole spices – These are the little-added extra that takes a recipe from good to excellent in terms of flavor. And yet, some people don’t like the overwhelming heat in curries. So feel free to omit these.
USEFUL TIPS AND TOOLS
I like using a non-stick skillet for my rice dishes so the rice does not stick to the pan.I also prefer to use a softer silicone spatula when flipping rice, so I can avoid breaking the rice grains.
And it’s always a good idea to use a clean separate cutting board for vegetables and meats.
I think a good chef knife works best for cutting vegetables. Though large it gives you a better grip on the veggies. And yet, any kitchen knife works just as well as long as you are comfortable with it.
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