One-Pot Chicken Biryani
User Reviews
5
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr
-
Total Time
1 hr 20 mins
-
Servings
6 Servings
-
Calories
644 kcal
-
Cuisine
Indian
One-Pot Chicken Biryani
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Easy Chicken Biryani made in one pot is so simple yet delicious, you'll want to make it every week!
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Ingredients
Chicken Marinade:
- 1 cup coconut milk full-fat, canned
- ¾ teaspoon Coriander
- 1 teaspoon paprika
- 1 teaspoon cumin ground
- 4 cloves garlic minced, large
- 1 tablespoon ground ginger peeled and grated
- 1 tablespoon lemon juice
- ½ teaspoon salt sea salt
- 2 pounds chicken I used thighs, 3 pieces, bone-in, skin-on
Cucumber Mint Sauce:
- 1 cup coconut cream
- 1 cucumber peeled, seeds removed and finely chopped, medium
- 10 leaves mint chopped
- Pinch salt sea salt
Aromatic Rice:
- 2 cups basmati rice
- 3 tablespoons coconut oil
- ½ onion finely chopped, medium
- 1 tablespoon ginger peeled and grated, fresh
- 4 cloves garlic minced
- ¼ teaspoon Turmeric ground
- 2 teaspoons ground coriander
- 1 teaspoon cumin ground
- 1/2 teaspoon salt to taste, sea salt
- Pinch red pepper flakes
- 2 cinnamon stick
- 2 cups chicken broth low-sodium
- 1/3 cup dried cranberries
- 1/4 cup parsley chopped, fresh
- 1/2 cup pecans roasted
- ½ cup basil chopped, fresh
Instructions
- Combine the ingredients for the chicken marinade in a bowl. Add the chicken pieces and stir to coat. Cover and place in the fridge to marinate overnight (or at least 30 minutes). Prepare the Cucumber Mint Sauce by combining the ingredients in a bowl. Stir and refrigerate overnight (or until ready to use).
- Preheat the oven to 375 degrees F. Pour rice into a deep bowl and cover with water. soak for 30 minutes, then drain.
- Melt coconut oil in a large Dutch oven or stockpot over medium heat. Add the onion, ginger, garlic, turmeric, coriander, cumin seeds, salt, red pepper flakes, and cinnamon sticks. Saute until fragrant, about 5 minutes.
- Add the chicken pieces and marinade to the pan. Cook the chicken for 3 minutes on each side, until skin is golden brown and crispy. Add the basmati rice and mix until everything is combined. Pour in the broth and bring to a gentle boil. Turn off heat, cover, and move pan to the oven to cook for 40 to 60 minutes (mine took 1 hour, but check the pot periodically for doneness).
- At the 15 minute mark, check the rice and mix it while scraping the bottom to make sure the rice does not stick to the pan.
- Add the dried cranberries, fresh parsley, and roasted pecans and stir well. Serve with fresh basil and cucumber mint sauce.
Nutrition Information
Show Details
Serving
1of 6
Calories
644kcal
(32%)
Carbohydrates
48g
(16%)
Protein
56g
(112%)
Fat
24g
(37%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 644 kcal
% Daily Value*
| Serving | 1of 6 | |
| Calories | 644kcal | 32% |
| Carbohydrates | 48g | 16% |
| Protein | 56g | 112% |
| Fat | 24g | 37% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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