This one-pot chicken biryani is a quick version of the classic Indian biryani. A savory rice dish made with elegant basmati rice or seeraga samba rice, and Indian spices in a yogurt-based marinade, that keeps this chicken tender and juicy.

I prepared Chicken Biriyani using seeraga samba rice. Seeraga samba rice, a short grain and a fragrant variety of rice which resembles cumin seeds. These rice grains are very distinct from other variety of rice and also taste very unique. Seeraga samba rice absorbs all spices and flavors of meat gives the amazing taste and aroma.

Seeraga Samba rice is a good source of selenium which helps to reduce the risk of developing colon cancers and intestinal cancers.
It contains phytonutrients to prevent breast cancer and strengthens the cardiovascular system.

ABOUT THIS ONE-POT CHICKEN BIRYANI

The easiest of all biryanis is a one-pot biryani, where you cook everything in one pot from start to finish. This is a meal on its own. You have your meat and your rice.
one-pot version which means you can make it any day of the week.
Personally, I like to have my biryani with a side of onion raita which is a yogurt salad made with onion, plain yogurt, green chilli, salt and coriander leaves

Step 1: Ingredients

For Marination...

1 Kg Chicken
1/2 cup Yogurt plain
1 tbsp Red chilli powder
1 tsp Turmeric powder
2 tbsp Coriander powder
1/2 tbsp Garam masala powder
Salt (as required)
1 tbsp Coriander leaves chopped
1tbsp Mint leaves chopped
1 tbsp Lemon juice

Whole Spices for seasoning...

2 Cinnamon stick
2 Bay leaves
6 Green cardamoms
5 Cloves
2 pieces Marat moggu
2 Star Anise
3 piece Kalpaasi

For Grinding Biriyani masala...

100 Gram Ginger
100 Gram Garlic
4 Green chilli
1/2 cup Coriander leaves
1/2 cup Mint leaves
1 tbsp Fennel seeds

For Biriyani...

1 Kg Seeraga Samba Rice or Basmathi Rice(5 cups)
2 tbsp Ghee
4 tbsp Cooking oil
4 Onions
3 Tomatoes
4 Green chilli
1/2 cup Yogurt plain
1/2 cup Coriander leaves chopped
1/2 cup Mint leaves chopped
1 tbsp Red chilli powder
1 tsp Turmeric powder
2 tbsp Coriander powder
1/2 tbsp Garam masala powder
Salt (as required)
10cups Water

Step 2: Biriyani Masala Paste

In a mixer jar add ginger, garlic, mint leaves, coriander leaves and fennel seeds.

Grind into a fine paste.

Step 3: Chicken Marination

Wash chicken until clear and drain water completely.

Take cleaned chicken pieces in a bowl.

And add curd, turmeric powder, red chilli powder, coriander powder, garam masala powder, salt, mint leaves, coriander leaves and 1tbsp lemon juice.

Mix well so that the spices coat well with chicken. Keep aside for 30 minutes.

Step 4: Prepare Chicken Masala for Biriyani

Heat a heavy bottomed vessel or you can also use a pressure cooker.

Add 2 tbsp ghee and 4 tbsp oil and heat it.

Now add bay leaf, star anise, cinnamon, cardamom, cloves, kalpaasi, marat moggu and saute for few seconds.

Add thinly sliced onions and fry till light brown.

Add green chilli & chopped tomatoes and fry till it turns soft. You can add a pinch salt to fasten the process.

Then add chopped coriander leaves & mint leaves and mix well.

Now add biriyani masala paste and saute well till oil get separately.

Step 5: Cook the Chicken

Add marinated chicken and fry with onion and tomato paste. Cook for 5 minutes on a high flame.

Add curd, coriander powder, red chilli powder, tumeric powder, garam masala powder and Mix everything well.

Add half cup water and mix well.Close the vessel with a lid and cook chicken on a medium flame for 8-10 minutes. Let the masala and chicken blend well.

Step 6: Cook Rice With Chicken Masala

Add 10 cup water and salt. Bring it to boil.

Now wash the rice thrice and drain the water completely.

Add it slowly into the vessel. Mix gently and bring it to boil.

Check for salt and spice powders, add if required.

Cover the vessel tightly with a lid and cook on a medium flame for 5 minutes.

Open the lid and gently mix once. Now the water absorb as lightly and rice gets fluffy. Ready to setting the dum for biriyani.

Step 7: Setting Dum for Chicken Biriyani

Heat the Dosai tawa. Then place the biriyani vessel into the dosai tawa. Cover the vessel vith the lid.

Take lage vessel full of boiling water and pace it into top of the biriyani vessel.

Now cover the lid tightly. The flavors are getting inside and cook the biriyani with their own flavors and more aromatic.

Cook for 8-10 minutes on a low-medium flame or till the rice is fully done.

You can place a mortar pestle or any weight on the lid so that the vessel is tightly closed.

If using a pressure cooker, you can cook for a whistle on medium flame and then turn the flame to low and cook for another 5 minutes (for a whistle).

Once biryani is done, switch off the flame. Open the lid and drizzle ghee on the top. Immediately cover the vessel and rest it for 15-20 minutes.

If using a pressure cooker add the ghee after the pressure releases. After the resting time, gently fluff chicken and rice.