# One-Pot High-Protein Chicken Biryani (Oven Method)

A delicious low-calorie chicken biryani made in one pot using an oven method, emphasizing authentic flavors and efficient cooking.

- Servings: 4 servings
- Total time: 75 min
- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

- 1.33 lb boneless, skinless chicken thighs, diced
- 1 cup basmati rice, well washed
- 2 Tbsp ghee or vegetable oil
- 1 tsp ghee or vegetable oil
- 2 bay leaves
- 2 cinnamon sticks
- 4 cardamom pods
- 4 cloves
- 2 red onions, thinly sliced
- 2 tomatoes, chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1.5 tsp coriander
- 1 tsp turmeric
- 1 tsp cayenne
- 1 tsp garam masala
- 0.5 tsp cumin seeds (or ground)
- 0.5 tsp black pepper
- to taste salt
- 3 Tbsp coconut milk
- 1.25 cups chicken broth
- cilantro
- mint
- lime
- Greek yogurt

## Instructions

1. Rinse basmati rice well, then soak it in cold water for a minimum of 20 minutes.
2. Preheat the oven to 320°F (160°C).
3. Heat 1 tsp of oil and fry bay leaves, cinnamon sticks, cardamom pods, and cloves for 5 seconds; then set them aside.
4. Heat 2 Tbsp of oil and fry the thinly sliced red onions for 3 minutes.
5. Add ginger paste and garlic paste to the onions and cook for 1 minute.
6. Add chopped tomatoes and cook for 5 minutes.
7. Mix the coriander, turmeric, cayenne, garam masala, cumin seeds, black pepper, and salt with 1-2 Tbsp of water.
8. Toss the diced chicken thighs with the spice mixture for 1-2 minutes, without cooking them through.
9. Add the drained rice to the dish.
10. Pour in the coconut milk and chicken broth, then stir.
11. Tuck in the whole spices previously set aside.
12. Cover the dish and bake at 320°F (160°C) for 35-45 minutes.
13. Check at 35 minutes; if the rice isn’t cooked, add 2-4 tablespoons of water or broth, cover, and cook for another 5-10 minutes.
14. Let the biryani rest for 10 minutes after baking.
15. Fluff the biryani with a fork.
16. Garnish with cilantro, mint, and lime; serve with Greek yogurt.

## Equipment

- Always Pan by Our Place
- oven

## Tips

- Soak rice for at least 20 minutes for best results.
- Bloom whole spices in oil for 5 seconds to enhance aroma.
- Do not cook chicken through during the browning stage.
- Adjust oven time based on cookware type.
- If rice isn't cooked after 35 mins, add 2-4 tbsps of water or broth, cover and cook another 5-10mins.
- Allow the biryani to rest for 10 minutes after baking before fluffing and serving.

## Source

- Original video: https://www.instagram.com/reel/DXprQDasSn0/?igsh=MXJzbnZjbDAzNGlwaA==
- Recipe page: https://www.cliprecipe.com/recipe/22d35769-2e9a-46c7-992d-671d61ecd8c3
- Extracted: 2026-05-01

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt