Biryani is a flavorful and aromatic rice dish that has become a beloved staple in Indian and South Asian cuisine. This dish, rich in history and tradition, features layers of fragrant basmati rice, marinated meat (often chicken, mutton, or beef), and a symphony of spices such as cardamom, cinnamon, cloves, and bay leaves. Each bite offers a delightful blend of textures and tastes, from the tender, juicy meat to the perfectly cooked, fluffy rice, enhanced by the warmth and depth of the spices. What makes biryani truly special is its versatility and the artful balance of flavors. Whether cooked for a festive occasion, a family gathering, or a casual dinner, biryani brings people together, celebrating culinary heritage and craftsmanship. The dish is often garnished with caramelized onions, fresh herbs, and sometimes nuts and dried fruits, adding layers of flavor and a touch of elegance. One Pot Quick Chicken Biryani is the perfect solution for those who crave the authentic taste of traditional biryani but need more time. Everything is cooked in a single pot, minimizing the number of dishes to clean and simplifying the cooking process. This recipe is designed to deliver the rich, complex flavors of traditional biryani in a fraction of the time, making it feasible for a weeknight dinner. Combining protein-rich chicken, nutritious basmati rice, and a blend of spices, this biryani offers a wholesome meal in one pot. Easily adaptable to include your favorite vegetables or to suit dietary preferences, making it a versatile addition to your meal rotation. Despite its quick preparation, this biryani doesn’t compromise on taste, delivering the same aromatic and flavorful experience that biryani lovers cherish.
Step-by-step: One-pot chicken biryani recipe
Marinate the Chicken: In a large bowl, mix yogurt, lemon juice, ginger garlic paste, turmeric powder, cumin powder, coriander powder, garam masala, chili powder, and salt. Add the chicken pieces, ensuring they are well-coated with the marinade. Cover and refrigerate for at least 30 minutes.
Roast the Nuts and Raisins: In a large pot, heat the oil and butter over medium heat. Add the cashews, almonds, and raisins. Roast until the nuts are golden brown and the raisins are plump. Remove from the pot and set aside. Saute the Onions and Whole Spices: In the same pot, add the sliced onions and saute until golden brown. Add the bay leaves, cloves, cardamom pods, cinnamon stick, and black peppercorns. Saute for a minute until fragrant.
Cook the Chicken: Add the marinated chicken to the pot and saute for 5-7 minutes until the chicken is no longer pink and the spices are well-cooked. Add Broth, Rice, and Cilantro: Pour in the chicken broth and bring to a boil. Drain the soaked rice and add it to the pot. Stir in the chopped cilantro. Simmer the Biryani: Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 20-25 minutes until the rice is fully cooked and the liquid is absorbed. Final Touches: Turn off the heat and let the biryani rest, covered, for 10 minutes. Fluff the rice gently with a fork. Garnish with the roasted nuts, raisins, and additional fresh cilantro. Serve: Serve hot with raita, salad, or your favorite side dishes.
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