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Delicious one-pot Chicken Biryani for dinner

Nothing can beat the magic of Indian spices, gently blended with fresh chicken pieces and then slow-cooked with fragrant rice. Try this delicious One-Pot Chicken Biryani.

One-Pot Chicken Biryani

One-Pot Chicken Biryani

TOTAL TIME: 1h

PREP TIME: 20 minutes

CALORIES: 560

SERVES: 5

INGREDIENTS

  • 600 gm boiled basmati rice
  • 4 tablespoon minced mint leaves
  • salt as required
  • 2 teaspoon coriander powder
  • 1 tablespoon garlic paste
  • 2 tablespoon tomato puree
  • 400 gm thinly sliced white onion
  • 8 green cardamom
  • 1 tablespoon milk
  • 1 kilograms chicken thighs
  • 1 teaspoon garam masala powder
  • 2 pinches saffron
  • 1 tablespoon ginger paste
  • 4 sliced & slit green chilli
  • 320 gm chopped tomato
  • 2 teaspoon cumin seeds
  • 6 tablespoon refined oil

For Marination

  • 1/2 teaspoon chilli powder
  • 6 tablespoon plain greek yogurt
  • 1 teaspoon powdered turmeric

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METHOD

  • First, in order to marinate the chicken, take a large bowl, put Greek yogurt, turmeric, chili powder along with salt as per your taste in a small bowl. Mix it well using a spoon and then, add the chicken thighs in the mixture and rub with this mixture. Keep aside for about 20-30 minutes, so that the yogurt mixture is properly absorbed by the chicken. Also, soak saffron in the milk to make saffron milk and keep aside.
  • In the meanwhile, pour refined oil in a deep-bottomed pan, keeping it on medium flame. Add cumin seeds and green cardamom in it and saute for about 2 minutes. Once done, immediately add the sliced onion and fry for 2-3 minutes straight. Make sure you don’t burn it, so when the onion starts to get brown in color, add tomatoes and tomato puree and fry for another 5 minutes.
  • Next, add the slit green chilies to the mixture along with ginger-garlic paste, frying the mixture yet again for a minute. Then, add coriander powder and turn the flame to medium-low while stirring and cooking the masala. Quickly, add the marinated chicken and mix for a while so that the ingredients absorb the juices properly.
  • Turn the flame to medium again and heat-through for about 5-6 minutes only to turn it over to low heat. Cover with a lid and let simmer for 5 minutes. Make sure to keep stirring during the entire process, else the chicken might stick to the bottom, eventually ending up burnt. You can add little water if you find the consistency too thick.
  • Once done, turn off the flame and add half of the boiled rice in the pan and keep the rest aside until required. Sprinkle milk soaked saffron along with garam masala, mint and coriander leaves. Put the remaining rice over this layer and garnish with the same mentioned four ingredients.

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