Who has time to invest 3-4 hours to make biryani? Does that mean you can either order it or pay an exorbitant price at a hotel? No, you can make one-pot chicken biryani at home. It’s not a hoax or clickbait to lure home chefs to click. This is an easy chicken biryani recipe that allows foodies to relish their favourite dish at home on any day of the week.
Making biryani is an art. It truly is. There are several components that make a perfect biryani batch – long-grain rice, marinated meat cooked to perfection, garnish of fried onions, and an aromatic base in which the meat is cooked. If you skip one step, the dish won’t turn out as well as you expect. A good home chef will tell you that nothing beats a homemade chicken biryani made with love, precision, and a lot of effort. Now, imagine replicating the recipe in a single pot.
It sounds bizarre because no chef, especially people who are particular about each step and detail, will ever take this shortcut. But what about people who cannot cut 4 hours in a day to follow the recipe to the dot? Take working mothers who are always running around the clock, catering to the tantrums of their children, family members, and bosses. They want recipes that scream flavours and can be prepared quickly.
One-pot chicken biryani is an easy recipe to follow without compromising on the taste. You wi
Read MoreHeat a large pot and pour water into it. Add the whole spices you need to cook rice and bring the concoction to a boil.
If you like the taste of whole spices, you can keep them in the water or remove them once it comes to a boil.
Gradually add the rinsed and soaked rice. Ideally, grains should be soaked for 15-20 minutes to achieve a better texture.
When the rice is 85-90% done, turn off the heat. Strain the rice and keep it aside. Keep a glass or two of this water and drain the remaining in the sink.
Heat the ghee in the same pan and fry the onions. Keep half of them aside on a napkin.
Sprinkle salt and add garlic, ginger, tomatoes, green chillies, yoghurt, rice water (as needed), and chicken thighs. Cook these ingredients until the tomatoes turn mushy.
Introduce all the powdered spices and stir the ingredients. Cook until the ghee floats on the surface.
Sprinkle garam masala and some mint and coriander leaves. Cook for 15 minutes with a lid on.
Remove the lid and sprinkle long-grain cooked rice over the aromatic base and chicken. Top it with the remaining fried onions, mint leaves, and coriander leaves.
Seal the lid, turn the flame to the lowest setting, and cook the biryani for another 20 minutes.
Traditionally, biryani used to be cooked in a clay pot, but you can also use a large stainless steel pot, a hard anodised kadhai, and an aluminium flat base non-stick pan.
There is no secret ingredient in biryani, but the secret to making a delicious batch lies in the proportion of ingredients, spices, cooking techniques, and attention to detail.
The primary flavours and aroma in biryani come from whole spices like cinnamon, clove, cardamom, cumin seeds, coriander seeds, and biryani masala. These spices turn bland rice, meat, and vegetables into an irresistible combo.
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