One Pot Indian Chicken Biryani

Easy Indian Chicken Biryani made in just one pot or skillet. This delicious flavorful meal is perfect for a lovely evening in and is awesome as a meal prep recipe.

Easy One-Skillet Indian Chicken Biryani made with bone-in chicken pieces and basmati rice | TheRoastedRoot.net

Have you ever tried Biryani?

Biryani is a classic Indian dish, which includes aromatic basmati rice studded with raisins, pine nuts, and/or almonds. It typically includes some form of animal protein, such as lamb, chicken, beef, pork, or shrimp.

When I go out for Indian food, I always order a biryani dish – it’s always so difficult to decide between the lamb, chicken or shrimp for me! 

While it may seem like a complex dish, making chicken biryani at home is a cinch! It requires a long list of ingredients, most of which are spices, but don’t let that fool you. There is nothing complicated about preparing the meal, and all you need is one large skillet.

In fact, I posted a One-Pot Chicken Biryani  recipe years ago, but have since modified it to be even easier wth fewer ingredients.

One-Skillet Indian Chicken Biryani - an easy recipe that is healthy and delicious | theRoastedRoot.net

The dish is often served with a yogurt raita sauce, which I absolutely adore! I don’t often make raita myself, because it contains dairy and I typically limit my intake to certain types of dairy. BUT just know you can absolutely whip some up for your own adventure.

The end result is a flavorful rice dish with a nice protein infusion, which you can either treat as a main dish or a side dish. It makes for a lovely evening in for those times you’re craving takeout. 

Let’s make Chicken Biryani!

How to Make Chicken Biryani:

Heat the oil in a large skillet (you’ll need a deep skillet with a lid that can hold liquid).

Place the bone-in chicken pieces on the hot skillet and cook for 4 to 6 minutes, until chicken has browned. Flip and cook on the other side another 3 to 4 minutes. Reduce the heat to medium-low and cover the skillet. Continue cooking the chicken for 3 minutes.

Remove chicken from skillet and set aside on a plate.

Add the onion and garlic to the skillet and saute, stirring occasionally, until onion is transparent, about 5 minutes. Add the remaining ingredients, including the browned chicken, and stir well. Increase heat and bring to a full boil. Cook for 3 minutes at a full boil. While the mixture is boiling, stir the contents of the skillet around to ensure the rice is evenly distributed so that it cooks evenly.

Reduce the heat to low, cover, and cook 10 minutes.

Turn off the heat and allow skillet to sit an additional 20 minutes, or until rice has absorbed all of the liquid. Stir well and serve with sliced almonds and fresh parsley or cilantro.

Can I use Chicken Breasts or Thighs?

You can absolutely replace the bone-in chicken pieces with chopped chicken breasts or thighs. If you go this route, you won’t need to cook the dish as long, as boneless pieces cook faster. Simply replace the bone-in chicken drums with 1 large boneless skinless chicken breast (chopped) or 1 pound chicken thighs (chopped). Brown the chopped chicken for a couple of minutes before following the rest of the recipe as normal.

Easy One-Skillet Indian Chicken Biryani made with bone-in chicken pieces and basmati rice | TheRoastedRoot.net

Recipe Adaptations:

  • If you don’t own a large skillet that comes with a lid, use a stock pot (or dutch oven) to prepare this recipe.
  • Omit the onion and garlic to make Low-FODMAP.
  • Replace chicken with boneless chicken breasts or thighs, lamb, or shrimp.
  • Serve it up with a homemade raita sauce from My Food Story.

More Indian Recipes:

  • Indian Eggplant Curry 
  • Easy Lamb Curry 
  • Crock Pot Chicken Tikka Masala 
  • Indian Chickpea Stew

I hope you love this chicken biryani as much as I do!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this Chicken Biryani, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Easy One-Skillet Indian Chicken Biryani made with bone-in chicken pieces and basmati rice | TheRoastedRoot.net

Indian Chicken Biryani

Chicken Biryani with aromatic basmati rice, sliced almonds and golden raisins

Print

  • 2
    Tbsp
    avocado oil
  • 2
    to 3 pounds
    bone-in chicken pieces
    or 1.5 pounds boneless chicken thighs
  • 1/2
    yellow onion
    chopped
  • 4
    cloves
    garlic
    minced
  • 1 2/3
    cups
    white basmati rice
  • 3.5
    cups
    chicken bone broth
  • 1
    tsp
    ground turmeric
  • 1
    tsp
    dried cumin
  • 1
    tsp
    ground ginger
  • 1
    tsp
    dried thyme
  • 1
    cinnamon stick
  • 1
    tsp
    sea salt
    to taste
  • 1/3
    cup
    golden raisins

Toppings:

  • 1/4
    cup
    sliced almonds
  • 1/3
    cup
    fresh parsley
    chopped
  1. Heat the oil in a large skillet (you’ll need a deep skillet with a lid that can hold liquid).

  2. Place the bone-in chicken pieces on the hot skillet and cook for 4 to 6 minutes, until chicken has browned. Flip and cook on the other side another 3 to 4 minutes. Reduce the heat to medium-low and cover the skillet. Continue cooking the chicken for 3 minutes. Remove chicken from skillet and set aside on a plate.

  3. Add the onion and garlic to the skillet and saute, stirring occasionally, until onion is transparent, about 5 minutes. Add the remaining ingredients, including the browned chicken, and stir well. Increase heat and bring to a full boil. Cook for 3 minutes at a full boil. While the mixture is boiling, stir the contents of the skillet around to ensure the rice is evenly distributed so that it cooks evenly. Reduce the heat to low, cover, and cook 10 minutes.

  4. Turn off the heat and allow skillet to sit an additional 20 minutes, or until rice has absorbed all of the liquid. Stir well and serve with sliced almonds and fresh parsley or cilantro.

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One Pot Indian Chicken Biryani