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5.0 from 3 votes

One-Pot Chicken Biryani

Easy Chicken Biryani made in one pot is so simple yet delicious, you'll want to make it every week!

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 6 Servings
Calories: 644 kcal
Cuisine: Indian

Ingredients

Chicken Marinade:
  • 1 cup full-fat canned coconut milk
  • ¾ teaspoon Coriander
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 4 cloves large garlic minced
  • 1 tablespoon ground ginger peeled and grated
  • 1 tablespoon lemon juice
  • ½ teaspoon sea salt
  • 2 pounds to 3 bone-in skin-on chicken pieces I used thighs
Cucumber Mint Sauce:
  • 1 cup coconut cream
  • 1 medium cucumber peeled, seeds removed and finely chopped
  • 10 leaves mint chopped
  • Pinch sea salt
Aromatic Rice:
  • 2 cups basmati rice
  • 3 tablespoons coconut oil
  • ½ medium onion finely chopped
  • 1 tablespoon fresh ginger peeled and grated
  • 4 cloves garlic minced
  • ¼ teaspoon ground turmeric
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sea salt to taste
  • Pinch red pepper flakes
  • 2 cinnamon sticks
  • 2 cups low-sodium chicken broth
  • 1/3 cup dried cranberries
  • 1/4 cup fresh parsley chopped
  • 1/2 cup roasted pecans
  • ½ cup fresh basil chopped

Instructions

    Cup of Yum
  1. 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).
  2. Preheat the oven to 375 degrees F. Pour rice into a deep bowl and cover with water. soak for 30 minutes, then drain.
  3. 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.
  4. 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).
  5. 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.
  6. Add the dried cranberries, fresh parsley, and roasted pecans and stir well. Serve with fresh basil and cucumber mint sauce.

Nutrition Information

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

% 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.