top of page
Search

The Only Chicken Biryani Recipe You’ll Ever Need (One Pot Wonder)

Make restaurant-style Chicken Biryani at home in just one pot! This easy biryani recipe is perfect for beginners—no layering or complicated steps. Made with fragrant rice, juicy chicken, warming spices, and a rich nutty base, it's full of flavor without being too spicy. Ideal for weeknight dinners, family meals, or even special occasions. Try this fail-proof one pot chicken biryani recipe and enjoy authentic taste with minimal effort!



A scrumptious plate of chicken biriyani, garnished with crispy fried onions and lime wedges, ready to be served, accompanied by a fresh salad on a rustic wooden table.
A scrumptious plate of chicken biriyani, garnished with crispy fried onions and lime wedges, ready to be served, accompanied by a fresh salad on a rustic wooden table.

Serves: 5-6Time: ~1 hour (plus 30 min rice soak)


Ingredients

For the base:

  • Cooking oil – 4 tbsp

  • Onion – 1 cup, thinly sliced

  • Green cardamom – 7-8 pods

  • Cinnamon – 2-3 small sticks

  • Bay leaves – 2

For the aromatics:

  • Garlic paste – 1½ tbsp

  • Ginger paste – 1½ tbsp

  • Plain yogurt – 4 tbsp

  • Nut paste (almond, cashew, pistachio or peanuts) – 1½ tbsp

Spices:

  • Cumin powder – 1½ tsp

  • Garam masala – 1 tsp

  • White pepper – ½ tsp

  • Salt – total about 3 tsp, divided

  • Cardamom powder – ¼ tsp

Chicken:

  • Chicken – 1 kg, bone-in or boneless

Rice:

  • Kalijeera rice (or basmati) – 2 cups, soaked for 30 min

  • Hot water – 4 cups for kalijeera or chini gura (use 5 cups if using basmati)

Extras:

  • Green chilies – 17-20 (7-8 while cooking chicken, 10-12 while cooking rice)

  • Sugar – 1 tsp

  • Powdered milk – 2 tbsp

  • Kewra water – 1 tsp

  • Ghee – 2-3 tbsp total

  • Fried onions – 2-3 tbsp





Step-by-Step

  1. Start with the base:In a heavy-bottom pot, heat 4 tbsp oil. Add sliced onions, cardamom, cinnamon sticks, and bay leaves. Cook over medium heat until golden brown.

  2. Aromatics:Add garlic and ginger paste. Sauté for 30-40 seconds. Add a splash of water so the spices don’t burn. Lower the heat, then add yogurt. Stir well.

  3. Spices + Nut Paste:Add cumin, garam masala, white pepper, and 1½ tsp salt. Mix in the nut paste and cook everything together.

  4. Chicken Time:Add chicken pieces and mix well. Cover and cook on low for 5 minutes to let the juices come out. Then uncover and sauté on medium-high for another 5 minutes to brown it slightly.

  5. Add Chilies + Water:Toss in ½ cup hot water, 7-8 green chilies, and cardamom powder. Cover again and cook for 20 minutes on low heat.

  6. Add Rice:Now add the soaked rice. Pour in hot water (4 cups for kalijeera, 5 for basmati). Sprinkle in sugar, 10-12 green chilies, 1½ tsp salt (taste it—it should be a bit salty), powdered milk, kewra water, and 1 tbsp ghee.

  7. Boil + Simmer:Turn heat to high. Gently stir until the rice floats to the top. Sprinkle fried onions.

  8. Final Cook:Lower the heat to low, cover the pot tightly, and cook for 15 minutes. Once done, open the lid, fluff gently, add 1-2 tbsp ghee and some more fried onions.

  9. Rest & Serve:Cover and rest for another 5 minutes on very low heat. Done! Serve with salad or a cooling raita.



Notes

  • This version is not too spicy—perfect for kids or anyone who prefers mellow heat.

  • Nut paste adds creaminess, powdered milk boosts richness, and kewra gives that biryani perfume.

  • No layering, no dum—just one pot magic.

 
 
 
bottom of page