One Pot Chicken Biryani
One Pot Chicken Biryani, anyone?
Firstly, who doesn’t like exotic, aromatic and spicy tasting Chicken Biryani? Most of us chicken out (pardon the pun 😉 ) thinking its hard work and it will never come out right for me… Well, try this recipe and you will be surprised.
Secondly, One pot recipe, isn’t that everyone’s desire? Less washing up, after the cooking. This is the part I am not fond of. Is anyone like to volunteer for this role?
Dark meat or the white meat?
You cook all the ingredients in one pot, which means all the goodness of the chicken, and the vegetable is contained within that one pot. I chose the thigh pieces of the chicken (the dark meat), over the breasts (white meat) for this dish because of the strong and rich flavour from the thighs and the bonus point is that dark meat has high oxygen carrying protein, therefore richer in nutrients, especially iron. You can read more on the goodness of chicken on the link ‘Best Food Facts’.
You can use breasts pieces for this dish if you prefer, it will cook quickly compared to the whole chicken thighs. So I would suggest adding the breasts pieces at the same time as the rice so the meat won’t overcook.
Instruction for the One Pot Chicken Biryani:
Preparing the Chicken:
Prepare the chicken by removing the skin first by grasping the skin tightly at the joint end and pulling it off in one piece. I don’t like the fatty bits so I cut them off as well, but it’s a personal preference.
Score the chicken pieces in the middle, which will allow the marinade to get absorbed into the flesh a lot quicker. We have such a short time to cook on a week night so I would definitely recommend doing this.
Now marinade the chicken with just salt, pepper and turmeric and leave it to a side, just so the meat has time to absorb some flavour into it.
Couple of tips on the ingredients and method of cooking:
I used basmati rice for this recipe but you can use long grain rice as well. Long grain will require more cooking time and water, so keep that in mind when cooking. Wash the rice in water about three time or until the water is clear to get rid of any toxins. Typically, I will cook the rice in a water that is about an inch higher than the top level of the rice (or you can follow the method of 1 1/2 cup water for 1 cup of rice) but you will need a bit more water for this recipe because the chicken and the vegetable will absorb the water too.
I used the pressure cooker this time to speed up the cooking, so if you are using a normal pan then you will need to allow more time for the thigh pieces and rice to cook.
Now the cooking begins:
I used a seasoning mix called ‘Malay Chicken Biryani’ from a brand Shan, for this recipe, which you can find in any supermarkets or Sri Lankan / Indian stores. It gives that additional authentic Biryani flavour.
In the pan with hot oil, cook the onion pieces, chilli flakes and curry leaves for about 5 minutes on a high heat and add the ¾ of the Shan biryani mix, chopped garlic and ginger (or garlic and ginger paste), green chillies and tomatoes and cook for further 2 minutes until the tomatoes softens.
Add the chicken pieces into the pan and mix the spices and chicken together. Reduce the heat to medium so the spice mixture won’t stick to the pan.
Cook for about 5 minutes until the juices from the chicken and tomatoes releases into the pan.
Now add the rice and water to the pan, mix and cover the pressure cooker with lid and let it cook in pressure for about 10-15 minutes. Because the heat is gently, the pressure wont build up too quickly, so don’t worry if the whistle or the pressure indicator is not going off.
After about 15 minutes, release the pressure from the pan and open the lid. Please don’t open the lid without releasing the pressure, its very dangerous and the high-pressure steam could do serious harm to you.
Stir the rice gently to check if the rice and chicken is nearly done, add peas or other vegetable you like into the pan and more hot water if needed, cover again with the lid and cook for further 5 – 10 minutes.
Once it’s cooked, taste the rice for seasoning. Add salt and pepper as required. Serve with a wedge of lemon.
Pin this recipe for One Pot Chicken Biryani, for inspiration at your next Dinner!
One Pot Chicken Briyani
- 750 g chicken
- 300 g Basmati rice
- 2 onions chopped into small pieces
- 2 garlic chopped into pieces (or 2 tsp. garlic paste)
- Small piece of ginger grated (or 2 tsp. of ginger paste)
- 2 tsp. chilli powder
- 2 tsp. of crushed red chilli flakes
- 2 green chilli chopped
- Handful of curry leaves
- 3 tbsp. cooking oil (you can add butter as well as an option)
- 1 packet Shan Malay Chicken Biryani mix
- Water to cook the rice in you can either add water so that its 1 inch above the top level of the rice or use the guide of 1 ¾ cups of water for every 1 cup rice. You will need a bit more on top for this recipe
- 1/2 tsp turmeric
Clean the chicken to remove the skin and any excess fat tissue
Marinade the chicken with turmeric, chilli powder, salt and pepper
Wash the rice in water for about 3 times, until the water is clear. Keep this to a side
In a pan, heat the oil and add crushed chilli flakes, onions and curry leaves and cook for about 5 minutes
Add, ginger, garlic, green chilli, Shan mix and tomato and cook for further 2 minutes until the tomatoes soften
Add marinated chicken to the pan and mix that with rest of the spice mixture and reduce the heat. Cook for 5 minutes until the juice from the chicken is starting to come out
Add the washed rice to the pan, along with water and mix them all together
Close the pressure cooker lid and cook for about 15 minutes on a gentle heat (ensure the pan is on a medium heat to avoid the contents burning). The timing might vary depending on the power of your pressure cooker, also if you are using the normal pan, then it will take probably about 5 minutes longer, but keep the pan covered as much as possible to cook the chicken thighs. If you are using the breasts pieces, the chicken will cook a lot faster.
Release the pressure from the cooker by releasing the steam, open the lid and check the rice to see if it’s nearly done
Add some frozen pees to the pan
If the rice is still hard and hardly any moisture left in the pan, then add more hot water and stir the content gently. Don’t over stir, as this will make the rice mushy
Close the lid and cook for further 5 - 10 minutes and check to see if the rice is cooked and fluffy
Serve with a wedge of lemon and chopped coriander sprinkled over the top
Tomato salsa will be a great salad or a side dish as it will offer the fresh and citrus flavours to cut through the spices. Click the link Tomato Salsa for the recipe.
Let me know your feedback and comments below. If you have tried this recipe at home, tag me @mamaflosdiary, on your instagram pictures. It will be great to see your version 🙂
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