Is it even possible to make a one-pot chicken biryani recipe? You may be asking yourself this question and I am here to tell you that it is ABSOLUTELY possible! I learned to make this biryani from my mom and have been making her recipe for over 20 years now, and all my friends and family love it.

I prepare this Biryani by using simple pantry ingredients so you don’t have to go out and buy any special masalas. The first step is to cook the chicken in the masala. The key to making a one-pot chicken biryani is to add all the masalas in the chicken (double quantity), as we will not be able to add anything after we add the rice to it. We then add the soaked rice to the cooked chicken and allow it to “DUM” on low flame.

I will be sharing all my tips and tricks along with step-by-step pictures to help you make a perfect one-pot chicken biryani. I will also be sharing my favorite products that I use for this recipe at the end of the recipe.

What is Biryani?
Biryani is an aromatic, flavorful, and delicious marriage of rice and meat or vegetables of your choice. It may sound like a simple dish to prepare, but if you know anything about Biryanis, you know that it is anything but simple. Biryani recipes vary from city to city in India. In fact, every family has their own secret recipe for Biryani.

Traditionally we make Biryani by par-boiling the rice and mixing it with the cooked chicken/meat. We allow to “DUM” it on low flame so that it can cook in its flavors. The end result is a perfect and mouth-watering combination of rice and meat.

I am not here to take away from the original and authentic style of preparing Biryani. I do want to offer an easier and shorter way of achieving the same taste as the traditional biryani by cutting the cooking time in half (or more). This is non-fussy easy recipe that you can even prepare on a weeknight!

What does it mean to “DUM” biryani?
The word “DUM” is synonymous with Biryani. It simply means to layer the Biryani ingredients and seal the lid so that the biryani can cook in its steam and enhance the flavors.

What kind of chicken do I use for one-pot chicken biryani?
I prefer to use skinless and boneless chicken thighs as they have the most flavor and are soft, but you can use boneless chicken if you prefer. Refer to my tips below on how to tenderize the boneless chicken. You can also use bone-in chicken.

Do I have to caramelize the onions?
Caramelized onions are a very important part of biryanis as they add tons of flavor to the dish and are usually used as a garnish. Having said that, they take the longest to prepare. As much as I love them, if I am in a rush, I will not use them in my recipe.

I garnish my Biryani with mint, cilantro, and I substitute crispy fried onions for the caramelized onions. These add tons of crunch and flavor to the dish. Refer to my tips below for caramelizing onions and for other secret ingredients to add aroma to your biryani.

Tips for making a Perfect One-Pot Chicken Biryani!

• Use chicken or vegetable stock instead of water for additional flavor
• To tenderize a boneless chicken follow these two steps. Flatten the chicken pieces using a mallet and then marinate it in 1/2 cup of yogurt and juice of 1 lemon overnight. Make sure to cut the chicken in small pieces. This will allow it to stay juicy and tender
• If you want to use caramelized onions, you can prepare them up to two days ahead of time and store them in the refrigerator. You can prepare them in 3 ways
• 1) Slice the onions and caramelize them in a heavy bottom pan using oil. You will have to keep on stirring them every few minutes so that they don’t burn
• 2) To save time, you can also deep fry them
• 3) You can also air-fry them at 400 degrees for 15-20 minutes
• Add a drop of rose water to your cooked biryani to add in a beautiful rose aroma
• If you don’t want your biryani to stick to the pan, use a heat diffuser