Name: One-Pot Chicken Biryani
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 1 cup full-fat canned coconut milk; 1 teaspoon coriander; 1 teaspoon paprika; 1 teaspoon ground cumin; 4 cloves garlic (minced); 1 tablespoon ground ginger (peeled and grated); 1 tablespoon lemon juice; 1 teaspoon sea salt; 2 to 3 pounds bone-in skin-on chicken pieces ((I used thighs)); 1 cup coconut cream; 1 medium cucumber (peeled, seeds removed, and finely chopped); 10 leaves mint (chopped); 1 pinch sea salt; 2 cups basmati rice; 3 tablespoons coconut oil; 1 medium onion (finely chopped); 1 tablespoon fresh ginger (peeled and grated); 4 cloves garlic (minced); 1 teaspoon ground turmeric; 2 teaspoons ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon sea salt (to taste); 1 pinch red pepper flakes; 2 sticks cinnamon; 2 cups low-sodium chicken broth; 1/3 cup dried cranberries; 1/4 cup fresh parsley (chopped); 1/2 cup roasted pecans; 1/2 cup fresh basil (chopped)

If you’re looking for a comforting yet exotic dish that’s packed with flavor, look no further than One-Pot Chicken Biryani. This dish is not only a feast for the senses but also an ode to the rich culinary traditions of South Asia. With succulent chicken, fragrant basmati rice, and aromatic spices, this biryani is a meal that will impress your family and friends. The best part? It’s all made in one pot, which means less cleanup and more time to enjoy the deliciousness!

Why It Deserves a Spot

One-Pot Chicken Biryani is the perfect dish for any occasion, whether it’s a cozy family dinner or a festive gathering. The combination of spices, coconut milk, and tender chicken creates a symphony of flavors that dance on your palate. Plus, it’s incredibly versatile—feel free to modify it to suit your preferences or dietary needs. And did I mention how easy it is to prepare? With just a few simple steps, you’ll have a delightful meal ready to serve. Trust me, this recipe deserves a spot in your weekly rotation!

What You’ll Need

To create your own One-Pot Chicken Biryani, gather the following ingredients:

1 cup full-fat canned coconut milk
1 teaspoon coriander
1 teaspoon paprika
1 teaspoon ground cumin
4 large cloves garlic, minced
1 tablespoon ground ginger, peeled and grated
1 tablespoon lemon juice
1 teaspoon sea salt
2 to 3 pounds bone-in skin-on chicken pieces (I used thighs)
1 cup coconut cream
1 medium cucumber, peeled, seeds removed, and finely chopped
10 leaves mint, chopped
Pinch sea salt
2 cups basmati rice
3 tablespoons coconut oil
1 medium onion, finely chopped
1 tablespoon fresh ginger, peeled and grated
4 cloves garlic, minced
1 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon sea salt to taste
Pinch red pepper flakes
2 cinnamon sticks
2 cups low-sodium chicken broth
1/3 cup dried cranberries
1/4 cup fresh parsley, chopped
1/2 cup roasted pecans
1/2 cup fresh basil, chopped

What’s in the Gear List

To make this One-Pot Chicken Biryani, you’ll need:

A large pot or Dutch oven for cooking
A wooden spoon for stirring
A measuring cup for liquids and rice
A sharp knife and cutting board for chopping
A food processor (optional, for grating ginger and chopping herbs)

The Method for One-Pot Chicken Biryani

Step 1: Marinate the Chicken

In a bowl, combine the chicken with coconut milk, coriander, paprika, ground cumin, minced garlic, grated ginger, lemon juice, and sea salt. Mix well and let it marinate for at least 30 minutes, or overnight in the fridge for deeper flavor.

Step 2: Prepare the Rice

Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming gummy. Soak the rice in water for about 30 minutes, then drain.

Step 3: Sauté the Aromatics

In your large pot or Dutch oven, heat the coconut oil over medium heat. Add the finely chopped onion and cook until it becomes translucent. Stir in the fresh ginger, minced garlic, ground turmeric, ground coriander, ground cumin, sea salt, and red pepper flakes. Cook for 2-3 minutes until fragrant.

Step 4: Brown the Chicken

Add the marinated chicken pieces to the pot, along with the cinnamon sticks. Sear the chicken on all sides for about 5-7 minutes until it develops a golden-brown color.

Step 5: Cook the Biryani

Once the chicken is browned, add the soaked and drained basmati rice directly into the pot. Pour in the low-sodium chicken broth and stir gently to combine. Bring the mixture to a simmer, then cover the pot with a tight-fitting lid. Reduce the heat to low and let it cook for about 25-30 minutes, or until the rice is tender and the chicken is cooked through.

Step 6: Add the Finishing Touches

After the cooking time, remove the pot from the heat and let it sit, covered, for another 10 minutes. This allows the flavors to meld perfectly. Fluff the rice with a fork, and gently fold in the dried cranberries, chopped parsley, roasted pecans, and fresh basil.

Step 7: Serve and Enjoy!

Serve the One-Pot Chicken Biryani hot, garnished with cucumber, mint leaves, and an additional squeeze of lemon juice, if desired. This dish goes beautifully with a side of yogurt or a refreshing salad.

Variations for Dietary Needs

For a vegetarian option, substitute the chicken with chickpeas or your favorite vegetables.
For a nut-free version, replace roasted pecans with sunflower seeds or omit them altogether.
If you prefer a spicier biryani, increase the amount of red pepper flakes or add chopped green chilies.
For a dairy-free version, ensure that your yogurt or side dishes are also dairy-free.

Little Things that Matter

Make sure to marinate the chicken well; this step adds immense flavor.
Using a good quality basmati rice will elevate your biryani experience.
Feel free to experiment with spices; each region has its own twist on biryani!
The resting period after cooking is crucial for perfect texture—don’t skip it!

Best Ways to Store

Leftover One-Pot Chicken Biryani can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water to avoid dryness and heat it in the microwave or on the stove over low heat.

Reader Q&A

Can I use brown rice instead of basmati rice?

Yes, but keep in mind that brown rice has a longer cooking time. You will need to adjust the cooking time and liquid accordingly, as brown rice typically requires more water and takes about 40-50 minutes to cook.

Can I freeze One-Pot Chicken Biryani?

Absolutely! Freeze it in portions for up to 3 months. Thaw in the refrigerator overnight before reheating.

What can I serve with Chicken Biryani?

Common accompaniments include a simple cucumber salad, yogurt sauce, or a spicy chutney. You might also enjoy it with an aromatic Baked Chicken Tetrazzini for a fusion twist!

How do I make this dish less spicy?

To reduce the spice level, you can omit the red pepper flakes and use milder spices. Additionally, serving it with yogurt can help balance the heat.

Weekend Projects

Creamy Tomato Basil Chicken Pasta – A comforting pasta dish that’s ready in no time!
Explore other rice dishes like Baked Chicken Tetrazzini for a delightful alternative.

Hungry for More?

If you enjoyed this One-Pot Chicken Biryani recipe, you’re in for a treat! There are countless ways to explore global cuisine, and I can’t wait for you to try out new flavors and dishes. Cooking is a journey, and with each recipe, you’ll discover something new. So roll up your sleeves, gather your ingredients, and let’s get cooking!

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