04/27/2026
One-Pot High-Protein Chicken Biryani (Oven Method) reaction video | Deadpan Diya #17
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Diyaās One-Hour Chicken Biryani - Serves 4
Ingredients
- 1 ā
lb (600 g) boneless, skinless chicken thighs, diced
- 1 cup (200 g) basmati rice, well washed
- 2 Tbsp + 1 tsp (35 ml) ghee or vegetable oil
- 2 bay leaves, 2 cinnamon sticks, 4 cardamom pods, 4 cloves
- 2 red onions, thinly sliced; 2 tomatoes, chopped
- 1 tsp (5 g) ginger paste; 1 tsp (5 g) garlic paste
- 1 Ā½ tsp (4 g) coriander, 1 tsp (3 g) turmeric, 1 tsp (2 g) cayenne, 1 tsp (3 g) garam masala
- Ā½ tsp (1 g) cumin seeds (or ground), Ā½ tsp (1 g) black pepper, salt to taste
- 3 Tbsp (45 ml) coconut milk, 1 Ā¼ cups (270 ml) chicken broth
- Top with: cilantro, mint, lime, Greek yogurt
Cookware note
Lightweight aluminum,Always Pan 2.0: recipe works as written
Stainless steel: increase oven time to 45-50 mins
Cast iron/Dutch oven: Bring to a gentle simmer on the stove before oven, or increase oven temperature to 355ā375 Ā°F (180ā190 Ā°C)
Ceramic/stoneware dish: Cover with foil, leave a small gap for steam to escape
Method
Soak rice: Rinse well, then soak in cold water for min. 20 mins, preheat oven 320Ā°F (160Ā°C)
Bloom spices: Heat 1 tsp oil; fry bay leaves, cinnamon, cardamom, cloves 5 sec; set aside
Chicken masala ā 10 min: Heat 2 Tbsp oil; fry onions 3 min. Add ginger & garlic 1 min, tomatoes 5 min. Mix spices with 1ā2 Tbsp water; toss with chicken 1ā2 min (donāt cook through).
Assemble: Add drained rice to dish. Pour coconut milk + broth; stir. Tuck in whole spices
Bake ā Cover; bake 320Ā°F (160Ā°C) 35-45 min (ovens differ! adjust based on cookware note). Check at 35 mins, if rice isnāt cooked add 2-4 tbsps of water or broth, cover and cook another 5-10mins
Rest ā 10 min: Let sit 10 min; fluff with fork
Serve: Garnish with cilantro, mint, lime; serve with yogurt
thanks for the challenge gymtrav
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