Just one bowl, one pot, and full-on biryani flavor! Learn how to make this super simple chicken biryani using everyday ingredients. We’re talking juicy chicken, fluffy basmati rice, big chunks of potato and tomato, all slow-cooked to perfection. Perfect for beginners or anyone craving a quick desi biryani fix at home!
For Marination:
1 kg chicken
2½ tsp salt
1 tbsp garlic paste
1 tbsp ginger paste
2 tsp coriander powder
2 tsp cumin powder
1½ tsp red chili powder
1 tsp turmeric
2 tsp garam masala
4 tbsp ghee
½ cup plain yogurt
Veggies to Mix In:
1 large potato, cut into thick slices
2 onions, cut into wedges
1 large tomato, cut into wedges
Saffron Mix:
2 tsp rose water
½ tsp saffron
1½ tbsp hot water
Rice:
3 cups basmati rice, soaked for 30 min
Salt (enough to make the water really salty)
4 green cardamoms
1 medium cinnamon stick
4 cloves
1 black cardamom
For Layering:
2 tbsp ghee (for base)
1 small cinnamon stick
3 green cardamoms
7-8 green chilies
1 tbsp ghee (on top)
Fresh coriander, chopped (for garnish)
Instructions:
Marinate the Chicken:In a large bowl, mix chicken with all the spices, yogurt, and ghee. Add the potato slices, onion wedges, and tomato wedges to the bowl. Mix everything really well. Set aside to marinate while you prep the rice.
Make Saffron Water:In a small bowl, mix rose water, saffron, and hot water. Set aside.
Cook the Rice:In a large deksi or pot, bring enough water to boil for the soaked rice. Salt it generously (like seawater salty). Add whole spices (cardamom, cinnamon, cloves, black cardamom). Add the soaked rice and cook for 6–7 minutes until just tender. Strain and set aside.
Layer It Up:In the same pot, spread 2 tbsp ghee. Fish out half of the marinated potato/onion mix and spread it on the bottom. Layer chicken pieces over that. Add the rest of the veggies and tomatoes. Toss in 1 small cinnamon stick, 3 cardamoms, and green chilies. Drizzle in half of the saffron water.
Add Rice & Finish Layers:Spread the strained rice evenly on top. Pour in the rest of the saffron water and top with 1 tbsp ghee.
Seal & Cook:Cover the pot with a clean kitchen towel and a tight-fitting lid. Tie the ends of the towel over the lid and place a heavy object on top to seal in the steam.
Cook over medium-high heat for 12–13 minutes, rotating the pot occasionally.
Lower the heat to very low and cook for another 1 hour 25 minutes.
Rest & Serve:Let it rest for 10–15 minutes before opening. Place a large dish over the pot and flip it upside down for a dramatic biriyani reveal. Garnish with chopped coriander.
Bonus Tip: Got a crispy bottom layer? Don’t toss it—those golden bits are the best part.
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