One Pot Chicken Biryani – Delishar

I’ve always wanted to make chicken biryani. So when I was flipping through a gluten-free cookbook and saw it, I sprung into action. Rummaged through my pantry and found all the ingredients I need! Lucky me!

I use Pacific foods organic free-range chicken broth which is gluten-free and perfect for this recipe. You can use any chicken broth if you are not planning to make a gf version. 

It’s really simple to make if you have all the dry ingredients that are. Although, you can easily purchase all the spices from supermarkets or wet markets. Since it is a one pot, cleaning up is a breeze. Use a ziplock bag to marinate the chicken the night before for maximum flavour. If you love warm spices and deep flavours, you will enjoy this recipe. 

One Pot Chicken Briyani


Chicken Marinade

  • 500 g boneless & skinless chicken thighs quartered
  • 200 ml coconut milk
  • 1 tsp coriander powder
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tbsp 10g grated garlic
  • 1 tbsp 10g grated ginger
  • 1 tbsp 15ml lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper


  • 2 cups 400g basmati rice
  • 3 tbsp 45ml ghee
  • 1/2 cup 75g shallots, chopped
  • 1 tbsp 10g ginger, grated
  • 1 tbsp 10g garlic, grated
  • 1/2 tsp turmeric powder
  • 1 1/2 tsp coriander powder
  • 2 tsp cumin seeds
  • 1 tsp mustard seeds
  • 3 cardamom pods lightly crushed
  • 2 bay leaves
  • 1/4 tsp salt
  • 2 cinnamon sticks
  • 1 1/2 cup 345ml chicken stock
  • Pinch of saffron


  • 1/4 cup 10g cilantro, chopped
  • 1/4 cup 30g cashew nuts, roasted
  • Combine all the ingredients of chicken marinade into a ziplock bag to marinate overnight.

  • Preheat oven to 190C.

  • Soak basmati rice for 30 minutes, and drain.

  • Steep saffron in chicken broth.

  • Melt ghee in French oven buffet/braiser over medium heat.

  • Add shallots, ginger, and garlic to saute for a minute.

  • Then add turmeric, coriander, mustard seeds, cumin seeds, cardamom, bay leaves, cinnamon sticks, and salt. Saute until fragrant, about 5 minutes.

  • Add chicken pieces and marinade into the pan, and cook for 2-3 minutes on each side.

  • Add basmati rice, toss to combine, and pour in chicken stock.

  • Bring to a simmer, turn off heat, cover, and transfer to oven to cook for 30 minutes.

  • Halfway through, give the rice a mix.

  • Garnish with cilantro and roasted cashew nuts.

Adapted from One Pot Paleo

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