One Pot Chicken Biryani

Name: One Pot Chicken Biryani
Yield: 6 servings
Cuisine: British
Ingredients: 1/2 kg Chicken with bones; 1 &1/2 Tbsp Ginger garlic paste; 1 Tbsp Red chili powder or to taste; 1/2 tsp Turmeric powder; 1 Tbsp Coriander powder; 1 tsp Garam masala powder; 1 & 1/2 tsp Salt or to taste; 1 small fried Onion; 1/2 cup Yogurt whisked; 2 lemon juice; 4-5 cloves; 1 inch cinnamon stick; 4-5 Tbsp oil; 2 Tbsp Ghee; Mint leaves handful; 2-3 Tbsp fried Onion; 2 cups basmati rice soaked & half boiled (70% done) with salt; 1/2 tsp Yellow food colour mix in 2 Tbsp of Water

Lubna’s Kitchen @lubnaskitchen

United Kingdom

This one-pot chicken biryani is a quick version of the classic biryani. A savory rice dish made with elegant basmati rice, spices, and caramelized onions in a yogurt-based marinade, that keeps this chicken tender and juicy.

#Chicken #Biryani #OnePotRecipe #spicy #Delicious #ChickenBiryani #Quick #easy #OnePotCooking

Lubna’s Kitchen @lubnaskitchen

United Kingdom

#Chicken #Biryani #OnePotRecipe #spicy #Delicious #ChickenBiryani #Quick #easy #OnePotCooking

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Ingredients

6 servings

🌻 For Chicken Marination:
1/2 kgChicken with bones
1&1/2 Tbsp Ginger garlic paste
1 TbspRed chili powder or to taste
1/2 tspTurmeric powder
1 TbspCoriander powder
1 tspGaram masala powder
1 & 1/2 tspSalt or to taste
1small fried Onion
1/2 cupYogurt whisked
2lemon juice
4-5cloves
1 inchcinnamon stick
4-5 Tbspoil
🌻For Layering:
2 TbspGhee
Mint leaves handful
2-3 Tbspfried Onion
2 cupsbasmati rice soaked & half boiled (70% done) with salt
1/2 tspYellow food colour mix in 2 Tbsp of Water
🌻For Serving: Green chutney Salad

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Steps

1

In bowl,add chicken,ginger garlic paste and apply evenly.
Add red chili powder,turmeric powder,coriander powder,garam masala powder,salt,fried onion, cloves, cinnamon stick, lemon juice and oil mix well.
2

Add yogurt and mix & apply evenly,cover and let it marinate for at least 4 hours or overnight in refrigerator.
Put the pan on stove,spread marinated chicken then layered mint leaves,fried onion,boiled rice and pour ghee over the rice, yellow food colour mixture.
Then spread fried onion and mint leaves.
3
4

Cover pan with foil tin well all sides then put the lid back & cook on high flame for 5 -6 minutes to build up steam then set the flame to very low and cook for 30 -40 minutes.
After 30-40 minutes turn the heat off remove the pan from stove and leave for 5 minutes then remove the lid and foil tin mix gently with spatula.
Serve hot with salad and green chutney.
Enjoy !!
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