Simple One-Pot Chicken and Rice Biryani

Name: Simple One-Pot Chicken and Rice Biryani
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 tablespoons (45 ml) ghee or vegetable oil; 2 whole (300 g) medium yellow onions, thinly sliced; 1½ tablespoons (22 g) fresh ginger and garlic, minced or ginger-garlic paste; 1 whole (15 g) serrano or green chili peppers, finely minced, seeds optional (optional); 1¼ pounds (560 g) boneless, skinless chicken thighs or breasts, cut into 1½-inch pieces, patted dry; ½ cup (120 ml) plain yogurt; ½ teaspoon (2½ g) ground turmeric; ¾ teaspoon (3¾ g) ground cumin; ¾ teaspoon (3¾ g) ground coriander; ½ teaspoon (2½ g) red chili powder or Kashmiri chili powder; ¼ teaspoon (1¼ g) ground cinnamon; ⅛ teaspoon (0.6 g) ground cardamom; 0.06 teaspoon (0.3 g) ground cloves; 2 whole (300 g) medium tomatoes, finely diced; 1½ cups (300 g) basmati rice, rinsed until water runs mostly clear, drained; 2½ cups (600 ml) chicken stock or water; to taste salt; ¼ cup (10 g) fresh cilantro, roughly chopped (optional); 3 tablespoons (8 g) fresh mint leaves, roughly chopped (optional)

From the MyKitchenBank Kitchen

A streamlined one-pot biryani that brings together fragrant basmati rice, tender chicken, and aromatic spices in a single vessel. This simplified version skips the traditional layering but keeps all the warmth and flavor—ready in about an hour with minimal fuss.

Prep: 15 min
Cook: 35 min
Wait: 10 min
Total: 1 hr
Makes: 4 servings (about 1½ cups each)

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Ingredients

4 servings

3 tablespoons (45 ml) ghee or vegetable oil
2 whole (300 g) medium yellow onions, thinly sliced
1½ tablespoons (22 g) fresh ginger and garlic, minced or ginger-garlic paste
1 whole (15 g) serrano or green chili peppers, finely minced, seeds optional (optional)
1¼ pounds (560 g) boneless, skinless chicken thighs or breasts, cut into 1½-inch pieces, patted dry
½ cup (120 ml) plain yogurt
½ teaspoon (2.5 g) ground turmeric
¾ teaspoon (3.8 g) ground cumin
¾ teaspoon (3.8 g) ground coriander
½ teaspoon (2.5 g) red chili powder or Kashmiri chili powder
¼ teaspoon (1.3 g) ground cinnamon
⅛ teaspoon (0.6 g) ground cardamom
¼ teaspoon (0.3 g) ground cloves
2 whole (300 g) medium tomatoes, finely diced
1½ cups (300 g) basmati rice, rinsed until water runs mostly clear, drained
2½ cups (600 ml) chicken stock or water
to taste salt
¼ cup (10 g) fresh cilantro, roughly chopped (optional)
3 tablespoons (8 g) fresh mint leaves, roughly chopped (optional)

Equipment (5)

Large heavy-bottomed pot with lid (5- to 6-quart capacity)
Measuring cups and spoons
Sharp knife
Cutting board
Wooden spoon or spatula

Steps

Before you start

Measure out the rice and rinse it under cold water until the water runs mostly clear (removes excess starch)
Cut the chicken into 1½-inch pieces and pat dry with paper towels
Mince the ginger and garlic together, or use 1½ teaspoons prepared ginger-garlic paste
Have all spices measured and ready before you start cooking

1
Toast the spices
- Heat 1½ teaspoons cumin seeds, ½ teaspoon black peppercorns, 3 whole cloves, and 1 cinnamon stick (1 inch) in a dry skillet over medium heat for 1–2 minutes, stirring often, until fragrant.
- Transfer to a small bowl and set aside.
- These whole spices will infuse the rice.
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Ready when: Spices are fragrant and cumin seeds begin to darken slightly
Tip: Toast spices in a dry pan first to intensify their flavor before adding oil
2
Sauté onions and aromatics
- Heat the ghee in your large pot over medium heat.
- Add the sliced onions and cook, stirring occasionally, for 6–8 minutes until soft and light golden.
- Add the minced ginger-garlic and green chili (if using), and stir constantly for 1 minute until fragrant.
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Ready when: Onions are soft and light golden; ginger-garlic is fragrant
Tip: Keep heat at medium to avoid burning the aromatics, which would turn bitter
3
Cook the chicken
- Increase heat to medium-high.
- Add the chicken pieces and stir frequently for 5–6 minutes, breaking up any clumps, until the exterior is no longer pink (the chicken does not need to be fully cooked through yet).
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Ready when: Chicken exterior is opaque and no longer raw-looking
Tip: Pat the chicken dry before adding so it browns rather than steams
4
Combine yogurt and spices
- Reduce heat to medium.
- Add the yogurt, turmeric, cumin, coriander, red chili powder, cinnamon, cardamom, and cloves.
- Stir well for 1–2 minutes, coating all the chicken evenly with the spice-yogurt mixture.
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Ready when: Spices and yogurt are evenly distributed and fragrant
Tip: Stir the yogurt mixture constantly to prevent spices from burning on the pot bottom
5
Add tomatoes
- Add the diced tomatoes and stir well.
- Cook uncovered for 3–4 minutes, stirring occasionally, until the tomatoes break down slightly and the mixture becomes darker and more concentrated.
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Ready when: Tomatoes are soft and have released their juices; mixture looks concentrated
Tip: This step builds deeper flavor; don't rush it
6
Add rice and stock
- Stir in the rinsed and drained basmati rice, breaking up any clumps, and coat it well with the spiced chicken mixture for about 1 minute.
- Pour in the stock slowly, stirring gently.
- Add the toasted whole spices (cumin seeds, peppercorns, cloves, cinnamon stick) and salt to taste.
- Bring to a boil, then immediately reduce heat to low.
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Ready when: Mixture reaches a full boil at the surface
Tip: Toast whole spices add authentic biryani aroma; don't skip this step
7
Cover and simmer
- Cover the pot with a tight-fitting lid and reduce heat to low.
- Simmer without opening the lid for 18–20 minutes, until the rice is tender and all liquid is absorbed.
- You should hear only a gentle hiss—if it's bubbling vigorously, your heat is too high.
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Ready when: Rice is tender; no liquid pools when you tilt the pot; a light crust may form on the bottom
Tip: Resist the urge to lift the lid—escaping steam slows cooking. If rice seems dry before 18 minutes, add 2–3 tablespoons water and re-cover immediately
8
Rest and fluff
- Remove from heat and let the pot stand, covered, for 10 minutes.
- This allows the rice to settle and the flavors to meld.
- Uncover, remove the whole spices (cinnamon stick, cloves, peppercorns, cumin seeds) if desired, and gently fluff the rice and chicken with a fork, breaking up any clumps.
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Ready when: Rice is fluffy and grains are separate; no steam escapes when lid is removed
Tip: Resting prevents the rice from staying mushy or compressed
9
Finish and serve
- Transfer to a serving dish or bowl.
- Scatter the fresh cilantro and mint over the top.
- Serve hot, with lime wedges, sliced onions, and yogurt on the side if desired.
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Tip: Fresh herbs brighten the dish and add a cooling contrast to the warm spices

Good to know

Tips

Rinsing basmati rice removes surface starch, keeping grains separate and fluffy rather than sticky.
Toasting whole spices in a dry skillet before adding to the pot amplifies their aroma and brings authentic flavor to the biryani.
If your pot is not heavy-bottomed or lids don't seal well, place a piece of foil under the lid to trap steam and prevent rice from drying out.
Do not open the lid while rice simmers—each time you do, you release steam and delay cooking. If the rice seems dry at 18 minutes, carefully add 2–3 tablespoons water, re-cover immediately, and return to low heat for 2 more minutes.

Make ahead

Marinate the chicken in yogurt and spices for up to 4 hours in the refrigerator before cooking, which deepens flavor. Add 2–3 minutes extra to the simmering time if using chilled chicken.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a covered pot over low heat with 2–3 tablespoons water, stirring often, until warmed through (5–7 minutes). Freeze in a freezer-safe container for up to 2 months; thaw in the refrigerator overnight and reheat as above.

Substitutions

boneless, skinless chicken thighs or breasts → Boneless mutton or lamb pieces. Increase simmering time to 25–30 minutes for meat more dense than chicken; check that the internal temperature reaches 160°F (71°C)
plain yogurt → Sour cream or plain Greek yogurt. Use the same amount; adds tanginess and helps tenderize the chicken
basmati rice → Jasmine rice or long-grain white rice. Biryani is traditionally basmati, but jasmine works if basmati is unavailable; adjust liquid slightly if needed
ghee or vegetable oil → Vegetable oil or coconut oil. Ghee adds authentic richness, but neutral oil works in a pinch