# Chicken Biryani

A delicious one-pot chicken biryani, prepared using a convenient method that offers authentic flavors.

- Servings: 4 servings
- Total time: 65 min
- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

- 1 cup basmati rice
- 2 Tbsp 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 ground up cumin seeds (or powder)
- 0.5 tsp black pepper
- to taste salt
- 1.33 lb boneless, skinless chicken thighs, diced
- 3 Tbsp light coconut milk
- 1.25 cups chicken broth
- cilantro
- mint
- lime
- Greek yogurt

## Instructions

1. Rinse and soak basmati rice for 20 minutes.
2. Preheat the oven to 320°F (160°C).
3. Heat 1 tsp of ghee or vegetable oil in the Always Pan.
4. Add bay leaves, cinnamon sticks, cardamom pods, and cloves to the pan and fry for 5 seconds to bloom the spices.
5. Set the bloomed whole spices aside.
6. Heat 2 Tbsp of ghee or vegetable oil in the pan.
7. Fry the thinly sliced red onions for 3 minutes until softened and caramelized.
8. Add ginger paste and garlic paste to the onions and cook for 1 minute.
9. Add chopped tomatoes to the pan and cook for 5 minutes.
10. In a separate bowl, mix coriander, turmeric, cayenne, garam masala, ground cumin, and black pepper with 1-2 Tbsp of water to form a paste.
11. Add the spice paste to the pan with the vegetables.
12. Toss the diced chicken thighs into the pan with the masala and sear for 1-2 minutes, without cooking through.
13. Remove the chicken and masala from the pan.
14. Add the drained soaked rice to the pan/baking dish.
15. Add the chicken masala back into the pan/baking dish with the rice.
16. Pour in the coconut milk and chicken broth.
17. Stir gently to combine the ingredients.
18. Tuck the whole spices (bay leaves, cinnamon sticks, cardamom pods, cloves) back into the mixture.
19. Cover the pan and bake in the preheated oven at 320°F (160°C) for 35 minutes.
20. Let the biryani rest for 10 minutes after baking.
21. Fluff the biryani with a fork before serving.
22. Garnish with fresh cilantro, mint, and lime wedges.
23. Serve with Greek yogurt on the side.

## Equipment

- Always Pan
- cutting board
- wooden spoon
- oven

## Tips

- Soak rice for 20 minutes before cooking.
- Bloom whole spices in oil for 5 seconds to enhance flavor.
- Sear chicken for just a minute to avoid overcooking before baking.
- Biryani is about layers and aroma, including blooming spices, caramelized onions, and flavorful meat, not just dumping ingredients in a pan.
- Using a multi-use pan that can go from stovetop to oven saves dishes and is convenient for small spaces.

## Source

- Original video: https://www.tiktok.com/t/ZTMf7MQT5/
- Recipe page: https://www.cliprecipe.com/recipe/23e2f47e-02e5-4276-9a97-11c44adceed4
- Extracted: 2025-10-15

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