Quick and convenient: one-pot chicken biryani recipe – perfect for busy weeknights

Indulge in the tantalizing flavors of an authentic chicken biryani, effortlessly crafted in a single pot. This foolproof recipe combines the rich spices of India with tender chicken, aromatic rice, and a medley of vegetables, promising a culinary experience that will leave you craving for more.

Ingredients

For the Chicken:

• 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 teaspoon ginger-garlic paste
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 tablespoon yogurt
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Rice:

• 2 cups basmati rice
• 2 cups water
• 1 teaspoon salt

For the Vegetables:

• 1 medium onion, sliced
• 1 medium tomato, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 carrot, chopped
• 1 cup frozen peas

For the Spices:

• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon coriander seeds
• 2 bay leaves
• 4 cloves
• 5 green cardamom pods
• 1 cinnamon stick
• 1 star anise

Instructions

1. Marinate the Chicken: In a bowl, combine the chicken, ginger-garlic paste, garam masala, turmeric, chili powder, yogurt, salt, and pepper. Mix well and set aside for at least 30 minutes.

2. Prepare the Rice: Rinse the basmati rice thoroughly and soak it in water for 30 minutes.

3. Sauté the Spices: In a large pot or Dutch oven over medium heat, add the cumin, mustard, and coriander seeds. Toast until fragrant, about 2 minutes. Add the bay leaves, cloves, cardamom, cinnamon, and star anise and cook for another minute.

4. Brown the Chicken: Add the marinated chicken to the pot and cook until browned on all sides, about 5 minutes.

5. Add the Vegetables: Add the onion, tomato, bell peppers, carrot, and peas to the pot and cook until softened, about 5 minutes.

6. Drain the Rice: Drain the soaked rice and add it to the pot. Stir to combine with the chicken and vegetables.

7. Add the Water and Spices: Add the water, salt, and remaining spices to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

8. Fluff and Serve: After 15 minutes, remove the pot from the heat and let it rest for 5 minutes. Fluff the rice with a fork and serve hot.

Tips

• For a richer flavor, use chicken thighs instead of breasts.
• If you don’t have ginger-garlic paste, use 1 teaspoon of grated ginger and 1 teaspoon of minced garlic.
• Adjust the spice levels to your preference by adding more or less chili powder.
• Serve the biryani with your favorite raita or chutney.

Variations

• Vegetable Biryani: Omit the chicken and add extra vegetables, such as potatoes, cauliflower, or broccoli.
• Shrimp Biryani: Replace the chicken with shrimp and cook according to the same instructions.
• Lamb Biryani: Use lamb cubes instead of chicken and increase the cooking time slightly.

Accompaniments

• Raita
• Chutney
• Papadum
• Salad

Wrapping Up: A Culinary Masterpiece at Your Fingertips

This one-pot chicken biryani recipe is a culinary masterpiece that will impress your family and friends. With its vibrant spices, tender chicken, and aromatic rice, it’s the perfect dish for any occasion. So gather your ingredients, fire up your pot, and let the symphony of flavors begin!

Common Questions and Answers

Q1: How long can I store leftover biryani?
A1: Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days.

Q2: Can I use brown rice instead of basmati rice?
A2: Yes, you can use brown rice, but it will require a longer cooking time. Soak the brown rice for 1 hour before cooking and simmer for 20-25 minutes, or until tender.

Q3: What is the best way to reheat biryani?
A3: The best way to reheat biryani is to microwave it on medium power for 2-3 minutes, or until heated through. You can also reheat it in a skillet over low heat, stirring occasionally.