One-Pot Chicken Biryani with Basmati Rice
Murgh Biryani
"
This biryani reminds me of quiet Sundays in Delhi, helping my mother in the kitchen. Her version was slower, and more layered—but the flavors here bring me right back. I hope it does the same for you, in your own way.
"
Prep time:25 mins
Cook time:50 mins
Total time:1 hr 15 mins
Protein
32g
Carbs
48g
Fat
22g
Calories
520 kcal
Servings:
4
Gluten Free
Ingredients
basmati rice2 cups
(long grain, rinsed and soaked for 30 mins)
chicken thighs1.50 lbs
(boneless, cut into large chunks)
onions2 large
(thinly sliced)
tomatoes2 medium
(finely chopped)
garlic4 cloves
(grated or minced)
fresh ginger1.50 tbsp
(grated)
plain whole milk yogurt0.50 cup
ghee3 tbsp
(or neutral oil)
fresh cilantro0.25 cup
(chopped)
mint leaves0.25 cup
(chopped, optional but recommended)
saltto taste
Directions
Marinate the Chicken
- In a large bowl, whisk together the yogurt, half of the garam masala, turmeric, chili powder, and a generous pinch of salt.
- Add the chicken pieces along with the grated garlic and ginger. Mix until the chicken is fully coated.
- Cover and refrigerate for at least 30 minutes. For best flavor and tenderness, marinate overnight.
Chef's tip: Marinate the chicken overnight for deeper flavor and tenderness.
Cook the Chicken Masala
- Heat 2 tbsp ghee in a large, heavy-bottomed pot or Dutch oven over medium heat.
- Add bay leaves, cardamoms, cloves, and the cinnamon stick. Stir and toast the whole spices for about 30 seconds until fragrant.
- Add the sliced onions and cook for 10–12 minutes, stirring often, until deeply golden brown. Reserve a small handful of onions for garnish if you'd like.
- Add the chopped tomatoes and cook for 5–7 minutes, until they soften and the oil begins to separate around the edges.
- Add the marinated chicken along with all the marinade. Stir well to coat the chicken in the masala.
- Cook uncovered for 8–10 minutes, stirring occasionally, until the chicken browns and the sauce thickens.
- Sprinkle in the remaining garam masala, cumin, and coriander powder. Stir well and cook for 2 more minutes. Remove from heat and set aside.
Chef's tip: Don't skip the fried onions—they add sweetness and aroma that completes the dish.
Cook the Rice
- In a separate large pot, bring about 8 cups of salted water to a boil.
- Drain the soaked rice and add it to the boiling water.
- Cook the rice for 5–6 minutes, until it's about 70% done—the grains should still be slightly firm in the center.
- Immediately drain the rice using a colander and set aside.
Layer and Steam the Biryani
- Return the chicken masala pot to the stove. Spread half the cooked rice evenly over the chicken mixture.
- Sprinkle half of the chopped cilantro and mint leaves over the rice.
- Layer the remaining rice on top, followed by the remaining herbs and reserved fried onions (if using).
- If using saffron milk, drizzle it gently over the top layer of rice for added aroma and color.
- Cover the pot tightly with a lid. If your lid isn't snug, cover first with foil and then place the lid over it.
- Cook over very low heat for 20 minutes to steam the biryani.
- Turn off the heat and let it rest, still covered, for 10 minutes before serving.
- Gently fluff the biryani with a large spoon to mix the layers just before serving.
Chef's tip: Use a heavy-bottomed pan or Dutch oven to prevent burning during the final steaming stage.
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