South Asian-inspired · rice dish
One-Pot Chicken Biryani
Spiced chicken thighs steam beneath fragrant basmati rice, fried onion, and herbs in one covered pot.
Cook
Make dinner
- 01
Mix chicken with yogurt, garam masala, and 3/4 teaspoon salt. Heat oil in a Dutch oven and brown the onion deeply, 10 minutes; reserve half.
- 02
Add the chicken and its marinade to the pot and cook for 5 minutes. Spread the rinsed rice evenly over the chicken.
- 03
Pour in broth, bring to a boil, cover, and cook over low heat for 18 minutes. Remove from the heat and rest covered for 10 minutes.
- 04
Fluff the rice, check that the chicken reaches 165°F, and top with reserved onion and herbs. Serve with extra yogurt.
Make it work
Useful swaps
- Use dairy-free plain yogurt if needed.
- Long-grain white rice works, though the aroma will be milder.
Why this is a good weeknight call
It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
