Скачать или смотреть Mouthwatering One Pot Chicken Biriyani Recipe

Make restaurant-style Chicken Biryani at home in just one pot! This easy biryani recipe is perfect for beginners. No layering or complicated steps. Made with fragrant rice, juicy chicken, warming spices, and a rich nutty base, it's full of flavor without being too spicy. Ideal for weeknight dinners, family meals, or even special occasions. Try this fail-proof one pot chicken biryani recipe and enjoy authentic taste with minimal effort!

Serves: 5-6
Time: ~1 hour (plus 30 min rice soak)

Ingredients
For the base:

Cooking oil – 4 tbsp

Onion – 1 cup, thinly sliced

Green cardamom – 7-8 pods

Cinnamon – 2-3 small sticks

Bay leaves – 2

For the aromatics:

Garlic paste – 1½ tbsp

Ginger paste – 1½ tbsp

Plain yogurt – 4 tbsp

Nut paste (almond, cashew, pistachio or peanuts) – 1½ tbsp

Spices:

Cumin powder – 1½ tsp

Garam masala – 1 tsp

White pepper – ½ tsp

Salt – total about 3 tsp, divided

Cardamom powder – ¼ tsp

Chicken:

Chicken – 1 kg, bone-in or boneless

Rice:

Kalijeera rice (or basmati) – 2 cups, soaked for 30 min

Hot water – 4 cups for kalijeera or chini gura (use 5 cups if using basmati)

Extras:

Green chilies – 17-20 (7-8 while cooking chicken, 10-12 while cooking rice)

Sugar – 1 tsp

Powdered milk – 2 tbsp

Kewra water – 1 tsp

Ghee – 2-3 tbsp total

Fried onions – 2-3 tbsp

Step-by-Step
Start with the base:
In a heavy-bottom pot, heat 4 tbsp oil. Add sliced onions, cardamom, cinnamon sticks, and bay leaves. Cook over medium heat until golden brown.

Aromatics:
Add garlic and ginger paste. Sauté for 30-40 seconds. Add a splash of water so the spices don’t burn. Lower the heat, then add yogurt. Stir well.

Spices + Nut Paste:
Add cumin, garam masala, white pepper, and 1½ tsp salt. Mix in the nut paste and cook everything together.

Chicken Time:
Add chicken pieces and mix well. Cover and cook on low for 5 minutes to let the juices come out. Then uncover and sauté on medium-high for another 5 minutes to brown it slightly.

Add Chilies + Water:
Toss in ½ cup hot water, 7-8 green chilies, and cardamom powder. Cover again and cook for 20 minutes on low heat.

Add Rice:
Now add the soaked rice. Pour in hot water (4 cups for kalijeera, 5 for basmati). Sprinkle in sugar, 10-12 green chilies, 1½ tsp salt (taste it—it should be a bit salty), powdered milk, kewra water, and 1 tbsp ghee.

Boil + Simmer:
Turn heat to high. Gently stir until the rice floats to the top. Sprinkle fried onions.

Final Cook:
Lower the heat to low, cover the pot tightly, and cook for 15 minutes. Once done, open the lid, fluff gently, add 1-2 tbsp ghee and some more fried onions.

Rest & Serve:
Cover and rest for another 5 minutes on very low heat. Done! Serve with salad or a cooling raita.

Notes
This version is not too spicy—perfect for kids or anyone who prefers mellow heat.

Nut paste adds creaminess, powdered milk boosts richness, and kewra gives that biryani perfume.

No layering, no dum—just one pot magic.

Perfect for a lazy weekend biryani fix without fussing over too many steps. Enjoy! Let me know if you want a video script for this too.


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