One Pot Chicken Biryani With Fresh Green Spices

This chicken  biryani is  a  one pot  rice  casserole  that is   is  brimming with fresh flavors.  It is  quick  and   can  be  easily made in a  thick pot  with lid, like a  dutch oven,  or  a  pressure  cooker. My choice of  protein for  this  dish is  chicken  as the flavors  blend  really well. This  is a  mildly spiced  dish that  is  perfect  for  family meals.

The  meat and spices  are  layered  in the  bottom  and  given a  few  minutes of  head  start  in cooking . The layer of rice  is  added  on top and  slow  cooked.  Biryanis  prepared  this  way are  called  “kacchi”  or  referring  to  the  lack of  precooking  the   meat. Since  we  are  using  small pieces  of  boneless  chicken  it  get  cooked  in the   same  time   as  the  rice.     A  thick  bottomed  pot  with a  lid  like a  dutch oven, is  perfect  for  this  dish. Use a  pressure  cooker  to save  on   time  even more.

Biryani spices   vary from cook to cook  and  no one   seems  to  agree on  one  spice  mix.  I always use  bay leaves ,  cinnamon sticks , cloves , cardamon (both black and  green) and  fennel. Other popular spices to  use are star anise, mace  and poppy seeds.  A  variety of  nuts  and  fruits  are   used  as  flavor  enhancers  as  well.    This   is  a  quick  kid  friendly biryani  recipe  with mild  flavors.

The   whole  spices  are  fried  in   hot  oil for a  couple  minutes  until the  spicy aromas  fill the  air.  To  this  add  the  sliced  onions   and  stir  fry  till  the  onions  turn  golden.  The  golden , caramelized  onions  has  the  most  flavor, but  if  time  is  at  premium at  least   wait  till the   raw  smell  of  the   onions  to  disappear.

Add the  green  paste  to  the  onions  and   cook  for a  few minutes.  Wait for  the raw  smell of  the   ginger  and  garlic  should  disappear   and  the  color  of  the  paste to change a  little.  To this paste add  the marinated  chicken.  Stir  the  chicken  so that  the  paste  coats  all  sides  of  the  chicken. Cook  undisturbed  for a   minute.

Spread the  rice  evenly on top of  the  chicken.  Add  the   water  and  place  the  lid on.  If  you were  using a  pressure  cooker, place the lid  on and  follow the  instructions  for   cooking  rice.  If  using  a  a  thick bottomed  pan , as  in the picture,  wait  for  the  steam   to  come   out  and  lower  the  heat   to minimum.  Cook  for  10 to 15  minutes. Turn off the  heat , but  do not  open the  lid  for  another  10 minutes.

Fry the   cashew nuts  and  raisins in  2  tablespoon of  oil.  Open  the  lid  and  sprinkle  half  the  nuts  and  raisins  on top .  Gently fluff  and  mix   the   rice .  This is  the  time  to  taste  for   and  adjust  salt  if  needed.

Serve  with raita ,  papad ,  pickles  or  your  favorite   spicy curry .

Here is a  the recipe for  flavorful  Green  Chicken  Biryani .

Green Chicken Biryani

By Syama

A  fresh and  flavorful one pot  chicken and  rice  dish. 

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Indian

Servings 4 Servings

Ingredients

  

1x2x3x

• 2 C Basmati Rice
• 1 Onion Medium
• 2 - 3 Bay leaf
• 4 Cloves
• 1 4 Inch Cinnamon Stick
• 4 Green Cardamom
• 1 Black Cardamom
• 1/2 Tsp Fennel
• 1/2 Tsp Cumin Seeds
• 2 Tbsp Oil
• 1 1/2 C Water

For Chicken

• 1 lb Chicken Boneless
• 1 Pinch Turmeric
• 1/2 Tsp Salt
• 2 Tbsp Yogurt/Coconut Cream

For Green Paste

• 1 Bunch Cilantro/Coriander Leaves
• 1 Bunch Mint
• 4 Cloves Garlic
• 1 Inch Fresh Ginger
• 2 Green Chilies To Taste
• 2 Tbsp Cashew nuts
• 1 Tsp Salt To taste

To Garnish

• 2 Tbsp Cashew Nuts
• 2 Tbsp Raisins

Instructions

 

Prep the Chicken

• Clean and cut the chicken into bite size pieces. Mix the yogurt or coconut cream with a pinch of salt and turmeric and rub all over the chicken pieces. Set aside.

Clean the rice

• Wash the rice in plenty of water and set aside to drain in a colander .

Make the Green Paste

• Clean and pat dry the leaves. Remove the woody stems and chop into large chunks. Cut the tomato cross wise and squeeze out the seeds . Chop it into quarters. Peel the the ginger and garlic. Place all the ingredients for the paste into a blender and pulse until a smooth paste is formed. If needed add 1 to 2 tablespoons of water to ease the process. Set the paste aside.

Make Biryani

• Slice the onion into thin strips. Heat 2 tablespoons of oil in a thick bottomed pan. When the oil is hot add the whole spices. Once the spices give off aroma add the sliced onions. Stir often and cook until the onions are golden brown. Add the green paste and stir fry for a minute. Add the chicken to this mix . Stir and cook for a minute. Spread the rice evenly on top. Slowly pour in the 1 and 1/2 cups of water.
• If using pressure cooker place the lid and cook according to the instructions or till one whistle. Let it cool before opening .
• If using a dutch oven or other thick bottomed pan, cover with a lid and cook on medium till steam starts to escape through the lid. Reduce the heat to the lowest and cook for 10 to 15 minutes. Turn off and wait for at least 10 minutes before opening the lid.
• Heat 2 tbsp of oil in a small pan and fry the cashew nuts and raisins.
• Open the pot sprinkle half the raisins and cashew nuts on top and gently mix the rice . Transfer to a serving platter and garnish with the remaining nuts and raisins.
• Serve with tomato or mix vegetable raita and papad.

Important: Nutrition Values are estimates. Actuals vary based on ingredients and serving size.

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