Uploaded April 2025 | Updated September 2026, 3 weeks ago
This biryani is full of flavor, made in one pot, and perfect for busy days when you still want something wow. Let’s jump right in!
🛒 Ingredients
For the green masala paste:
2 tbsp cooking oil
1 cup thinly sliced onions
Whole spices: 5 green cardamom, 4 cloves, 3 small cinnamon sticks, 7–8 black peppercorns
1 bunch fresh coriander leaves
8–10 mint leaves
4 green chilies
For the chicken:
3 tbsp cooking oil
1 kg chicken (bone-in preferred)
1½ tsp salt (or to taste)
1½ tsp red chili powder
½ tsp turmeric
1½ tbsp garlic paste
1½ tbsp ginger paste
4 tbsp plain yogurt
2–3 tbsp fried onions (beresta)
½ blade of mace
1½ tsp garam masala
For rice:
4½ cups hot water
Salt to taste (water should taste slightly salty)
3 cups Kalijeera rice (or any short-grain fragrant rice), soaked for 30 minutes
To finish:
2 tbsp fried onions
1 tbsp ghee
Fresh coriander leaves
3 boiled eggs (optional but recommended)
👩🍳 Method
Make the green masala:
In a large Dutch oven or heavy pot, heat 2 tbsp oil. Add sliced onions and whole spices. Fry on medium heat until golden brown. Toss in coriander, mint, and green chilies. Sauté for a minute, then splash a little water to cool it down. Blend this into a smooth paste and keep it aside.
Cook the chicken:
In the same pot, heat 3 tbsp oil. Add chicken, salt, red chili, turmeric. Cook on low for 5 mins, stirring. Add garlic and ginger paste, mix well. Then add yogurt, fried onions, mace, and garam masala. Cook until oil starts to separate. Add ¼ cup water, cover, and let it simmer on low for 20 minutes, stirring occasionally.
Add the green masala:
After 20 mins, mix in the green paste you made earlier. Add 4½ cups hot water. Taste the water—it should be slightly salty.
Add rice and cook:
Once water starts boiling, stir in the soaked rice. Cook on high until the rice rises to the top. Lower the heat, cover, and cook for 10 minutes.
Final steam:
Open the lid—you'll see a little liquid on top. Gently mix the rice once, cover again, and cook on lowest heat for another 10 minutes.
Garnish & serve:
Once done, top with fried onions, a spoon of ghee, chopped coriander, and halved boiled eggs. Let it rest 10 mins before serving. Done!
Enjoy your one-pot magic—aromatic, comforting, and full of flavor!
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This biryani is full of flavor, made in one pot, and perfect for busy days when you still want something wow. Let’s jump right in!
🛒 Ingredients
For the green masala paste:
2 tbsp cooking oil
1 cup thinly sliced onions
Whole spices: 5 green cardamom, 4 cloves, 3 small cinnamon sticks, 7–8 black peppercorns
1 bunch fresh coriander leaves
8–10 mint leaves
4 green chilies
For the chicken:
3 tbsp cooking oil
1 kg chicken (bone-in preferred)
1½ tsp salt (or to taste)
1½ tsp red chili powder
½ tsp turmeric
1½ tbsp garlic paste
1½ tbsp ginger paste
4 tbsp plain yogurt
2–3 tbsp fried onions (beresta)
½ blade of mace
1½ tsp garam masala
For rice:
4½ cups hot water
Salt to taste (water should taste slightly salty)
3 cups Kalijeera rice (or any short-grain fragrant rice), soaked for 30 minutes
To finish:
2 tbsp fried onions
1 tbsp ghee
Fresh coriander leaves
3 boiled eggs (optional but recommended)
👩🍳 Method
Make the green masala:
In a large Dutch oven or heavy pot, heat 2 tbsp oil. Add sliced onions and whole spices. Fry on medium heat until golden brown. Toss in coriander, mint, and green chilies. Sauté for a minute, then splash a little water to cool it down. Blend this into a smooth paste and keep it aside.
Cook the chicken:
In the same pot, heat 3 tbsp oil. Add chicken, salt, red chili, turmeric. Cook on low for 5 mins, stirring. Add garlic and ginger paste, mix well. Then add yogurt, fried onions, mace, and garam masala. Cook until oil starts to separate. Add ¼ cup water, cover, and let it simmer on low for 20 minutes, stirring occasionally.
Add the green masala:
After 20 mins, mix in the green paste you made earlier. Add 4½ cups hot water. Taste the water—it should be slightly salty.
Add rice and cook:
Once water starts boiling, stir in the soaked rice. Cook on high until the rice rises to the top. Lower the heat, cover, and cook for 10 minutes.
Final steam:
Open the lid—you'll see a little liquid on top. Gently mix the rice once, cover again, and cook on lowest heat for another 10 minutes.
Garnish & serve:
Once done, top with fried onions, a spoon of ghee, chopped coriander, and halved boiled eggs. Let it rest 10 mins before serving. Done!
Enjoy your one-pot magic—aromatic, comforting, and full of flavor!
Become a member of our channel and get exclusive perks:
youtube.com/channel/UCcf99XTO-KPPAGs03HcNXdA/join
Subscribe to BR: bit.ly/BRYouTubesub
Subscribe to Banglar Rannaghor | bit.ly/BRYouTubesub
Our daily story - Instagram : bit.ly/Banglarrannaghor
Facebook | facebook.com/banglarrannaghor
Website: banglarrannaghor.com
