A stove top chicken biryani made using an all-in-one marinade and mix-in method. No layering required, just marinate everything, cook the chicken and potatoes, then mix in fluffy rice for a beautifully blended biryani that’s packed with traditional flavor.
Equipment
- 1 20cm high pot to cook the rice
- 1 30cm large pot to cook the chicken
- 1 large mixing bowl to marinate the chicken
- 1 sharp knife
- 1 Cutting board
- mixing spoons
Ingredients
For the Rice
- 300 g basmati rice
- 1 tbsp coarse salt (to taste)
- 3/4 tsp turmeric
- 1 cinnamon stick
For the Chicken
- 1/4 cup vegetable oil (sunflower)
- 1 whole chicken (cut into pieces)
- 1 tbsp vadouvan (optional)
- 4 tbsp mixed Kashmiri chilli powder
- 1 tbsp turmeric
- 1 1/2 tsp crushed ginger and garlic
- 4 fresh green chillies
- 1 sprig thyme
- 1 sprig curry leaves
- 1 tbsp coarse salt (to taste)
- 2 tbsp garam masala
- 1/2 cup (125g) plain yogurt
- 1 tomato
- 1 onion
- 20 g mint
- 20 g fresh corander (dhania)
- 5 potatoes (sliced in half)
- 150 g margarine
Instructions
- Parboil Your Rice: Start by rinsing the basmati rice until the water runs clear. This removes excess starch and prevents the rice from becoming sticky. Once rinsed, boil it with coarse salt, turmeric, and a cinnamon stick. Cook until the grains are about 80% done. They should still have a slight bite because they’ll finish cooking during the steam process later.
- Marinate Everything Together: In a large mixing bowl, add the chicken pieces, vadouvan, mixed Kashmiri chilli powder, turmeric, crushed ginger, crushed garlic, green chillies, thyme, curry leaves, coarse salt, garam masala, and yogurt. Add the sliced onions, sliced tomatoes, chopped mint, chopped dhania, and sliced potatoes. Mix thoroughly until everything is well coated. Marinate for at least 30 minutes, or longer for deeper flavor.
- Cook the Marinated Chicken: Heat oil in a large pot. Add the entire marinated mixture to the pot. Cook on medium heat, stirring occasionally. Add about 750ml of boiling water to help the potatoes cook and prevent burning. Simmer until the chicken is fully cooked and the potatoes are tender.
- Add Margarine: While the chicken mixture is cooking, add small pieces of margarine over the masala before the potatoes are fully cooked.
- Remove the Potatoes: Once the potatoes are soft, use a spoon to gently remove them from the pot. Set aside carefully so they stay whole.This prevents the potatoes from breaking when the rice is mixed in.
- Mix in the Rice: Once the chicken is fully cooked, add the parboiled rice directly into the pot.You can leave a small amount of rice aside to sprinkle on the top.Gently fold everything together, ensuring the rice is evenly coated with the chicken masala.
- Steam: Reduce the heat to low. Cover the pot with a lid to trap steam. Let it steam for another half an hour or more to infuse the flavors.
- Serve: Fluff gently with a spoon and serve warm with raita, salad, or pickles.
Notes
- Adjust the spice level: Add more or fewer fresh chillies and chilli powder to suit your taste.
- Use long-grain basmati rice: This keeps the biryani light and fluffy.
- Don’t overcook the rice: Parboil until about 80% cooked so the grains stay separate after steaming.
- Use bone-in chicken: It stays juicier and adds more flavour to the biryani.
- Add water gradually: Only add as needed to soften the potatoes and prevent the masala from burning.
- Remove potatoes before mixing: This keeps them whole and prevents them from breaking.
- Fold the rice gently: Mix carefully to keep the grains intact.
- Add a little rice on top: Reserving some rice for the top gives the biryani a nicer texture and appearance.
- Steam on low heat: Gentle heat prevents burning and helps the flavours develop.
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Rest before serving: Let the biryani sit for a few minutes so the flavours settle and the rice absorbs the masala.