One-pot chicken biryani
Cookware & equipmentInstructions describe the base batch. Ingredient quantities adjust to your selected servings; cooking times and pan sizes may need adjustment.
- Step 1
Follow the recipe
Refrigerate chicken with yogurt, ginger garlic paste, spice and salt 30 minutes; rinse and soak rice 20 minutes.
- Step 2
Follow the recipe
Brown onions in ghee in a wide heavy pot; add chicken and its marinade and cook covered 20 minutes.
- Step 3
Follow the recipe
Stir in drained raw rice, mint and measured water, accounting for retained sauce and the rice package ratio.
- Step 4
Follow the recipe
Cover tightly and cook low 20–25 minutes until chicken reaches 165°F and rice is tender; rest 10 minutes. This one-pot absorption version adapts the traditional layering method.
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Cookware for this recipe
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Medium saucepan with a lid
Use an existing lidded saucepan.
Amazon option: Cuisinart Chef's Classic 3-Quart Saucepan with Cover
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Heat-safe spoon or spatula
Use a utensil compatible with your cookware.
Amazon option: OXO Good Grips Silicone Spoon, Peppercorn
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Instant-read food thermometer
Use a working food thermometer already owned; visual color is not an equivalent check.
Amazon option: TempPro TempSwift TP19H Instant-Read Meat Thermometer
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Measuring cups and spoons
Use your existing kitchen measures; do not swap weight and volume.
Amazon option: TILUCK Stainless Steel Measuring Cups and Spoons, 10-Piece Set
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Digital kitchen scale
Use a working kitchen scale you already own. Volume measures and weights are not interchangeable.
Amazon option: Etekcity Digital Kitchen Scale, 11 lb
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Recipe notes & food safety
Editorial draft — cooking, timing and origin review pending. Kitchen testing: not tested. Origin review is pending; no historical attribution is claimed.
Cooking times are estimates; kitchen testing is pending. Review labels, allergies and household needs. Keep raw ingredients separate and follow the recipe's temperature guidance. Serving illustrations are AI-generated.