Chicken Biryani: A Flavorful One-Pot Delight

This one’s always a crowd-pleaser. Chicken biryani cooked low and slow with my Bombay Bites seasoning is warm, fragrant, and full of flavor without the fuss. It’s all in one pot, and the spice blend does the heavy lifting. No juggling five different jars.

You marinate the chicken, cook it down with onion and tomato, then layer it up with rice and let it steam until it all comes together. What you end up with is tender chicken, fluffy rice, and bold Indian-inspired flavor in every bite.

Perfect for feeding a crew, packing into lunches, or just loading up a bowl and switching off for the night. Serve it with a spoon of yogurt or raita, and you’re sorted.

Serves: 4

Prep time: 20 mins

Cook time: 60 mins

Resting time: 10 mins

What You Need

For the Chicken Marinade:

• 600g chicken thigh fillets or pieces, cut into chunks

• ¾ cup plain yogurt

• 1½ tbsp Smokey Joe’s Bombay Bites seasoning

• 1 tbsp ginger-garlic paste (or freshly grated)

• Juice of ½ lemon

• Salt to taste

  
  

For the Rice:

• 2 cups basmati rice

• 1 tsp salt

• 2 cloves

• 2 cardamom pods

• 1 small cinnamon stick

• 2 star anise

• 1 bay leaf

  
  

For the Biryani Base:

• 2 tbsp ghee or oil

• 1 onion, thinly sliced

• 1 tomato, diced

• ½ cup chopped fresh coriander

• ½ cup chopped mint (optional)

• Pinch of saffron soaked in 2 tbsp warm milk (optional)

• ½ cup fried onions (to garnish)

  
  

What to Do

1. Marinate the Chicken

In a bowl, mix the chicken with yogurt, Bombay Bites seasoning, ginger-garlic paste, lemon juice, and salt. Let it sit for at least 1 hour — longer if you can.

2. Parboil the Rice

Rinse the basmati rice until the water runs clear. Boil it in plenty of water with the salt and whole spices until it’s about 70% cooked — still firm in the center. Drain and set aside.

3. Cook the Chicken Base

In a heavy pot or Dutch oven, heat the ghee or oil. Fry the sliced onions until golden brown. Add diced tomato and cook until soft. Stir in the marinated chicken and cook for 10–12 minutes until just cooked through and the sauce thickens slightly.

4. Layer the Biryani

Turn the heat to low. Layer the partially cooked rice over the chicken. Sprinkle with coriander, mint, saffron milk (if using), and a handful of fried onions.

5. Steam (Dum) the Biryani

Cover tightly with foil and a lid. Let it steam on very low heat for 20–25 minutes. Turn off the heat and rest for 10 minutes before opening.

6. Serve

Gently fluff with a fork, being careful not to break the rice. Top with extra fried onions. Serve hot with plain yogurt or raita on the side.

Chicken biryani is not just a meal; it’s an experience. The combination of spices and tender chicken pieces creates a dish that is both comforting and satisfying. Whether you are cooking for family or friends, this recipe will surely impress. Enjoy the delightful flavors and the joy of sharing a delicious meal together!