Chicken Biryani Recipe


For the marinade:

Chicken pieces - 750 gms
Ginger & Garlic paste - 2 tsp
Yoghurt - 1 cup
Lemon Juice - 1 tbsp
Red chilli powder - 2 tsp
Turmeric powder - 1 tsp
Green chilli paste - 1 tsp
Garam masala powder - 2 tsp
Salt to tase
Chopped Tomato puree - 1 cup
Cumin powder - 1 tsp
Cardamom powder - 1/2 tsp

Coriander powder - 1 tsp

Green coriander leaves - 1/4 cup, chopped
Mint Leaves - 1/4 cup, chopped

For the rice:

Basmati rice - 2 cups

Bay Leaves - 2
Cloves - 5
Cinnamon - 2 (1 inch pieces) 
Cardamom pods - 5
Caraway Seeds - 1 tbsp
Salt - As required

Green Chillies - 1 to 2 (Slit)
Saffron - a pinch
Milk - 4 to 5 tbsp
Green coriander leaves - 1tbsp
Mint Leaves - 1 tbsp
Water - As required
Oil - 3 tbsp
Ghee - 3 tbsp
Salt as required
Red Onions - 3 large, sliced


 1. Mix the ingredients of the marinade in a large bowl. Add the chicken and make sure that the chicken well coated. Cover and refrigerate for about 3 - 4 hours (or for best results - overnight)

2. Place a large saucepan of cold water over high heat. Add the bay leaves, salt, cloves, cinnamon, cardamom & caraway seeds. 

3. Put the rice in the saucepan and cook it until it is about 75 to 80% cooked and then drain and set aside.

4. Heat half of the ghee and oil in a large, non - stick wok. Add the onions and cook them, stirring them at intervals until they turn brown.

5. Place saffron in a bowl with warm milk and set it aside to infuse. 

6. Once the onions are done, take out half of the onions and drain them on a paper towel and set aside.

7. Add the remaining ghee and oil and add the slit green chillies and chicken pieces and continue to sautĂ©.

8. Then add a little bit of water to the chicken and cover it tightly, stirring it at regular intervals, until it is almost cooked.

9. Finally, take a big pot and start making layers - first a layer of rice and then a layer of chicken. Continue doing so until the last layer of rice covers the top. 

10. Sprinkle the mint leaves, coriander leaves, the remaining browned onions and the saffron milk on the top.

11. Cover again and cook on low heat for about 10 minutes. Serve hot. 


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