One Pot Indian Chicken Biryani

Easy Indian Chicken Biryani made in just one pot or skillet. This delicious flavorful meal is perfect for a lovely evening in and is awesome as a meal prep recipe. While traditional biryani is made marinating the chicken in yogurt, I keep it dairy-free using coconut milk for those of us who are allergic or intolerant to dairy.

Easy One-Skillet Indian Chicken Biryani made with bone-in chicken pieces and basmati rice | TheRoastedRoot.net

Have you ever tried Biryani?

Biryani is a classic Indian dish, which includes aromatic basmati rice studded with raisins, pine nuts, and/or almonds. It typically includes some form of animal protein, such as lamb, chicken, beef, pork, or shrimp. Said animal protein is marinated in a spiced aromatic yogurt sauce prior to cooking the dish.

I make a few changes from the authentic approach to biryani (because it’s my blog site, and I’ll get creative if I want to 😉

To keep it dairy free for myself and those who are allergic or intolerant to dairy, I use coconut milk instead of yogurt. If you tolerate dairy, simply replace the coconut milk with yogurt!

As an additional change up to the traditional version, I make everything in one pot and it cooks together. This way there is minimal cleanup and the process of preparing the dish is goof-proof. If you’d like to check out a more authentic approach to biryani, I encourage you to do so!

While it may seem like a complex dish, making chicken biryani at home is a cinch! It requires a long list of ingredients, most of which are spices, but don’t let that fool you. There is nothing complicated about preparing the meal, and all you need is one large skillet.

In fact, I posted a One-Pot Chicken Biryani  recipe years ago, but have since modified it to be even easier wth fewer ingredients.

One-Skillet Indian Chicken Biryani - an easy recipe that is healthy and delicious | theRoastedRoot.net

The dish is often served with a yogurt raita sauce, which I absolutely adore! I don’t often make raita myself, because – again – it contains dairy. BUT just know you can absolutely whip some up for your own adventure.

The end result is a flavorful rice dish with a nice protein infusion, which you can either treat as a main dish or a side dish. It makes for a lovely evening in for those times you’re craving takeout. 

Let’s make Chicken Biryani!

How to Make Chicken Biryani:

Heat the oil in a large skillet (you’ll need a deep skillet with a lid that can hold liquid).

Place the bone-in chicken pieces on the hot skillet and cook for 4 to 6 minutes, until chicken has browned. Flip and cook on the other side another 3 to 4 minutes. Reduce the heat to medium-low and cover the skillet. Continue cooking the chicken for 3 minutes.

Remove chicken from skillet and set aside on a plate.

Add the onion and garlic to the skillet and saute, stirring occasionally, until onion is transparent, about 5 minutes. Add the remaining ingredients, including the browned chicken, and stir well. Increase heat and bring to a full boil. Cook for 3 minutes at a full boil. While the mixture is boiling, stir the contents of the skillet around to ensure the rice is evenly distributed so that it cooks evenly.

Reduce the heat to low, cover, and cook 10 minutes.

Turn off the heat and allow skillet to sit an additional 20 minutes, or until rice has absorbed all of the liquid. Stir well and serve with sliced almonds and fresh parsley or cilantro.

Can I use Chicken Breasts or Thighs?

You can absolutely replace the bone-in chicken pieces with chopped chicken breasts or thighs. If you go this route, you won’t need to cook the dish as long, as boneless pieces cook faster. Simply replace the bone-in chicken drums with 1 large boneless skinless chicken breast (chopped) or 1 pound chicken thighs (chopped). Brown the chopped chicken for a couple of minutes before following the rest of the recipe as normal.

Easy One-Skillet Indian Chicken Biryani made with bone-in chicken pieces and basmati rice | TheRoastedRoot.net

Recipe Adaptations:

  • If you don’t own a large skillet that comes with a lid, use a stock pot (or dutch oven) to prepare this recipe.
  • Omit the onion and garlic to make Low-FODMAP.
  • Replace chicken with boneless chicken breasts or thighs, lamb, or shrimp.
  • Serve it up with a homemade raita sauce from My Food Story.

 

More Indian Recipes:

I hope you love this chicken biryani as much as I do!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this Chicken Biryani, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Easy One-Skillet Indian Chicken Biryani made with bone-in chicken pieces and basmati rice | TheRoastedRoot.net

Indian Chicken Biryani

Course: Main Course
Cuisine: Indian
Keyword: baked chicken, chicken, indian, rice
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 4 servings
Author: Julia

Chicken Biryani with aromatic basmati rice, sliced almonds and golden raisins

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Ingredients

  • 2 Tbsp avocado oil
  • 2 to 3 pounds bone-in chicken pieces

    or 1.5 pounds boneless chicken thighs
  • 1/2 yellow onion chopped
  • 4 cloves garlic minced
  • 1 2/3 cups white basmati rice
  • 3.5 cups chicken bone broth
  • 1 tsp ground turmeric
  • 1 tsp dried cumin
  • 1 tsp ground ginger
  • 1 tsp dried thyme
  • 1 cinnamon stick
  • 1 tsp sea salt to taste
  • 1/3 cup golden raisins

Toppings:

  • 1/4 cup sliced almonds
  • 1/3 cup fresh parsley chopped

Instructions

  1. Heat the oil in a large skillet (you’ll need a deep skillet with a lid that can hold liquid).

  2. Place the bone-in chicken pieces on the hot skillet and cook for 4 to 6 minutes, until chicken has browned. Flip and cook on the other side another 3 to 4 minutes. Reduce the heat to medium-low and cover the skillet. Continue cooking the chicken for 3 minutes. Remove chicken from skillet and set aside on a plate.

  3. Add the onion and garlic to the skillet and saute, stirring occasionally, until onion is transparent, about 5 minutes. Add the remaining ingredients, including the browned chicken, and stir well. Increase heat and bring to a full boil. Cook for 3 minutes at a full boil. While the mixture is boiling, stir the contents of the skillet around to ensure the rice is evenly distributed so that it cooks evenly. Reduce the heat to low, cover, and cook 10 minutes.

  4. Turn off the heat and allow skillet to sit an additional 20 minutes, or until rice has absorbed all of the liquid. Stir well and serve with sliced almonds and fresh parsley or cilantro.

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Comments

  1. Jo

    Sorry, this recipe is more a version of fried rice, definitely not a Biryani! A Biryani has the ‘protein’ marinated with ‘warming’ spices and yoghurt while the rice used is the long grained Basmati rice. Slow cooked in its own juices the dish is rich and aromatic.

    Reply
  2. Lindsey

    The last time I had biryani was in India. I’m almost afraid to try a recipe since I don’t want to be disappointed, but this might just be the best looking one yet!

    Reply
  3. Kathleen

    This was fine but nothing special. We’ll plow through the leftovers for lunch over the next couple of days but I won’t make it again. It was just “meh”. I’ll give it 2 1/2 ⭐️ out of 5.

    Reply
  4. Kimberly Brown

    I appreciate that this is easy and quick to make. I cut the cumin to 1/4 tsp because for me, a little cumin is usually just enough! Then, I served it on a bed of spinach and topped it with cucumber raita. Turned out great! I really enjoyed it.

    Reply
  5. Carol

    This is not an authentic biriyani recipe, call it what you wish but not biryani. I’m sorry to disappoint you but this is nowhere near the actual stuff !!

    Reply
    1. Julia Post author

      Hi Carol – Yes, I should have been more clear in the post that this is not the authentic version, but rather the version I have developed to make in my own home. I added the appropriate verbiage to the post to indicate so. xoxo

      Reply

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