One Pot Chicken Briyani
Fluffy basmati rice flavoured with warm Indian spices, and cooked in chicken broth, and marinated chicken pieces. This tantalising one pot wonder will be a hit with spice lovers!
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g boneless & skinless chicken thighs (quartered)
- 200 ml coconut milk
- 1 tsp coriander powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tbsp 10g grated garlic
- 1 tbsp 10g grated ginger
- 1 tbsp 15ml lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups 400g basmati rice
- 3 tbsp 45ml ghee
- 1/2 cup 75g shallots, chopped
- 1 tbsp 10g ginger, grated
- 1 tbsp 10g garlic, grated
- 1/2 tsp turmeric powder
- 1 1/2 tsp coriander powder
- 2 tsp cumin seeds
- 1 tsp mustard seeds
- 3 cardamom pods (lightly crushed)
- 2 bay leaves
- 1/4 tsp salt
- 2 cinnamon sticks
- 1 1/2 cup 345ml chicken stock
- Pinch of saffron
- 1/4 cup 10g cilantro, chopped
- 1/4 cup 30g cashew nuts, roasted
Instructions
- 1
Combine all the ingredients of chicken marinade into a ziplock bag to marinate overnight.
- 2
Preheat oven to 190C.
- 3
Soak basmati rice for 30 minutes, and drain.
- 4
Steep saffron in chicken broth.
- 5
Melt ghee in French oven buffet/braiser over medium heat.
- 6
Add shallots, ginger, and garlic to saute for a minute.
- 7
Then add turmeric, coriander, mustard seeds, cumin seeds, cardamom, bay leaves, cinnamon sticks, and salt. Saute until fragrant, about 5 minutes.
- 8
Add chicken pieces and marinade into the pan, and cook for 2-3 minutes on each side.
- 9
Add basmati rice, toss to combine, and pour in chicken stock.
- 10
Bring to a simmer, turn off heat, cover, and transfer to oven to cook for 30 minutes.
- 11
Halfway through, give the rice a mix.
- 12
Garnish with cilantro and roasted cashew nuts.