One Pot Assyrian Chicken Biryani
Every Thanksgiving, no matter who’s house we gather at, someone asks, “Did anyone make Biryani?” And we all hold our breath for a moment until we know it will be on the table. The warm spices, tender meat, hearty vegetables, it’s beautiful jewel tones… it practically screams Autumn.
There are so many different variations on making Biryani. It can be vegetarian, with chicken, lamb, beef, even a mix of meats like beef and chicken. Choice of fillings and spices vary too. The main idea of Biryani is at the root of the word. ‘Birian,’ which is the Persian word for fried implies that many components are fried before adding them to the rice mixture. Other than that, creativity and cultural tradition dictates the final outcome of your biryani.
I like things to taste damn good but I also prefer them to be as uncomplicated as possible. That’s why I came up with a method for using one pot, and one cooking method to get everything in the Biryani done as quickly as possible without compromising the taste. The result is satisfying and insanely delicious.
Follow along! It may seem scary but it’s not hard, I promise. This recipe is a hit on Youtube and all my friends and family love it. Yes, you read that right! There is a video for you to watch the process and make sure you are getting it right!
SCROLL TO THE BOTTOM FOR THE YOUTUBE VIDEO AND FULL RECIPE!
Prep, Prep, Prep
Making sure all your ingredients are measured out, vegetables chopped and spices portioned out will help getting this recipe moving along and cooking. You don’t want to be racing around the kitchen trying to catch up with a hot pot. It will not wait for you! To avoid burning your ingredients and to keep a steady flow, do yourself the favor of being organized and keeping your working area clean. You know what this is, don’t you? MISE EN PLACE! My favorite cooking term, of course.
Here are some tips and items to make sure to keep close by to make the process a breeze:
a paper towel lined plate to hold the cooked/fried potatoes
a rimmed plate to hold the chicken once it’s seared
a slotted spoon
olive oil, salt and pepper nearby
the oven preheating
the rice soaking
the chicken patted dry and lightly seasoned
Organized Cooking
The next major step after prepping is to cook. Make sure to have a large, oven-safe pot or braising pan that is big enough to hold all the ingredients. When the finished dish is put together, it needs to be large enough to hold 5-6 chicken thighs, the rice and all the ingredients. My favorite type of pot to use for this dish is the 8 quart, oval Dutch Oven by Le Creuset. It’s wide, it sears eveything perfectly, fits all the pieces of the puzzle in one pot and it can go straight into the oven after being on the stovetop.
The other important factor in this process is to cook with your senses. Make sure you are seasoning properly, taste as you go and adjust liquids and temperatures as you need to. Everyone’s ovens are different and cooking times will vary. The key thing here is that if something seems like it has too much or one thing in it or not enough, recognize it and adjust. I promise, your intuition is the best ingredient in a dish!
The main steps of this recipe:
Sear the Meat - this is a step that is often overlooked in Middle Eastern cooking. Don’t skip it! Searing meat locks in the flavor and gives the cut a juicy and tender result!
Fry up the potatoes and saute the vegetables - Let the potatoes cook all the way through and get golden before removing them.
Saute the onion and carrot. Toast the rice and season it
Add the chicken back in with liquid and finish cooking - This is the most important note! YOU ONLY NEED ENOUGH LIQUID TO BARELY COVER THE BOTTOM THIRD OF THE CHICKEN - FORGET ANYTHING ELSE YOU KNOW ABOUT COOKING RICE IN THIS MOMENT
Searing the chicken is a step you do not want to skip
Fry these babies until they are nice and golden
The spices seem like a lot because they are! It’s what makes the dish so fragrant and delcious
Braise with just the right amount of liquid
Baked to Perfection
The last and final major step to this meal is finishing off the cooking in the oven. Braising the meat and steaming the rice all happen at once, which leaves you free to chop up and toast your garnishes. Not only that, the rice steams up so beautifully and the chicken ends up so tender it’s practically falling off the bone.
In this process, you’ll bake until the chicken is cooked through, remove the chicken, fluff the rice and steam it just a bit more and then you can plate!
Okay, I need to clarify a few things; I know this recipe seems complicated but it is so unbelievably worth it. It’s one of those dishes that wows a crowd visually and then, they taste it and wonder how the heck you pulled it off. Also. if you are Assyrian and reading this, you know how important it is to know how to cook this dish! Your mom is expecting you to learn. I’m chuckling a little but it’s true! Biryani is such a staple recipe and it’s so great as a learning recipe because so many cooking methods and techniques are used and they just flow naturally when making this. You’ll learn how to properly sear, saute, fry, braise and bake! No need to thank me know. Just leave me a comment and share your photos! And, if you have trouble? I’m here for you! at the very bottom, I’ll leave a few tips and tricks for troubleshooting, vegetarian options, and more.
One Pot Assyrian Chicken Biryani
Serves 5-6 Prep time – 40 min Cook Time – 45 to 60 min
Print/Save Recipe
Spices:
Salt or to taste
Pepper to taste
2tbs 7 Spice/Baharat
1tbs Garam Masala depending on taste
1 Tsp Turmeric
1 Tsp Cayenne
(*7 Spice or Baharat and Garam Masala can be found in your local Mid East grocer or where ever specialty/global products are found such as World Market, Amazon, Whole Foods, Etc.)
Ingredients:
2-3 Tbs Olive oil
5-6 Bone-in Skin-on Chicken Thighs (organic is best) – patted dry
2 Cups Basmati Rice, rinsed until clear and set to soak for 30 min (direct source is best)
1 Medium Onion - Diced
2 cloves garlic - crushed
1.5 - 2 Cups Fingerling Potatoes -diced medium
2 Cups Organic Chicken Broth (unsalted)
3/4 to 1 Cup water
3/4 Cup diced or cut carrots
3/4 Cup frozen Peas
Garnish:
Toasted sliced almonds or pine nuts
Lightly toasted dried Cranberries, Raisins, Sultanas or barberries
Chopped Cilantro
Chopped Parsley
Method:
Preheat oven to 350F/177C
Step 1: generously season chicken with salt, pepper and lightly season with all the biryani spices. In a heavy braising pot heat 1tbsoil on medium-high heat until hot but not smoking. Sear Chicken in batches, skin side down for 4-6 min or until medium golden. Flip chicken and sear another 2-3 min. Remove chicken and place in a shallow bowl, reserving the juices.
Step 2: Add 1tbs oil if necessary. Fry potatoes until golden and cooked through. Remove onto a paper towel lined plate and lightly season with salt. Discard excess oil, reserving about 1 Tbs of oil and add a fresh tbs of olive oil. Add onions and carrots, cooking 2-3 min until onions are translucent and carrots are beginning to soften. Add garlic and cook 1-2 min until it is fragrant. Add rice and toast 3-5 min. Add salt to taste, all the spices, and mix until rice is thoroughly incorporated in with the spices, the spices become fragrant and the rice has a deep golden-brown caramel color.
Step 3: Add broth and bring to a rapid simmer. Add chicken back in, nestling gently onto the top of the rice. Add water - IMPORTANT - add just enough water to cover the bottom third of the chicken (about 1/3 to 3/4 of a Cup). Cover with lid or wrap with foil and Bake 35-40 min until chicken is cooked through and reaches an internal temperature of 165F
Step 4: Carefully remove the pot from oven, uncover and remove chicken. Gently fluff/mix rice with a large fork to incorporate all the flavors and spices. Add potatoes and peas. Lightly season with salt. Gently mix again. Bake uncovered for an additional 10-15 min or until rice has completely absorbed liquid and it is fluffy and light. Let the rice rest about 10-15 min before plating.
Serve garnished with sliced almonds and cranberries, chopped parsley and cilantro.
VEGETARIAN/VEGAN OPTION:
Use 2 and 1/4 cups vegetable broth and skip the water. Bake for 30 min, remove, add veggies, mix and bake, uncovered, an additional 10 min or until all liquid is absorbed and rice is fully cooked
(OPTIONAL Vegetarian Protein - Top/garnish with hard boiled egg or tofu for vegan option)
Fast Food Version:
Bake Diced potatoes according to directions
In a large non-stick skillet, cook onion, carrots and garlic, add pre-packaged cooked rice. Fry in a pan, add salt and spices and cook until spices are fragrant. Add potatoes and peas. Garnish with Nuts and Raisins/Cranberries and top with sliced hard boiled eggs, Parsley and Cilantro.
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Trouble Shooting Guide
If you’ve added too much liquid and the rice is too visibly wet after removing the chicken, keep baking the rice longer than the recipe calls for until done. Don’t worry if it seems too wet after cooking. As long as there is no visible liquid, chances are you’ve cooked it correctly. Give the rice a chance to rest.
If the dish is too salty, add more frozen vegetables to soak up the excess sodium
If you haven’t added enough biryani spices when the rice was toasting, add some more to the liquid mixture before adding the chicken back in and baking. Just give it a stir to incorporate.
Have questions? Leave a comment or send me an email!
