Chicken Biryani

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For Marinating

  1. Chicken – 750 gm. (cleaned and cut into medium size pieces and siltted)
  2. Yoghurt – 2 Tbs
  3. Green chilly – 1
  4. Red chilly powder – ½ tsp
  5. Turmeric powder – ¼ tsp
  6. Black pepper powder – 1 tsp
  7. Salt – as required
  8. Coriander leaves chopped – 3 tbs
  9. Mint leaves – 1tb
  10. Ginger garlic paste – 2 tsp
  11. Garam masala – 1tsp


  1. Onion (medium Size) – 6 nos
  2. Tomato (big and ripe) – 4 nos
  3. Crushed ginger – 2 Tbs
  4. Crushed garlic – 4 Tbs
  5. Crushed green chilly – 8 – 10 nos
  6. Biryani masala _ Make fresh powder with cumin seeds/ cloves/black pepper/cardamom/nutmeg/bay leaves/big cumin (perum jeera)) – 4 -5 Tbs
  7. Salt – as required
  8. Oil – As required
  9. Chopped coriander leaves – 1-2 handful
  10. Chopped mint leaves – 2 tbs


  1. Long grain basmati rice – 2 cups (1 kg)
  2. Boiled water – 3 cups
  3. Cumin seeds – 1 tsp
  4. Bay leaves – 5 /6 nos
  5. Cardamom/Clove – 3 nos each
  6. Salt – as required
  7. Clarified butter – 3 tbs
  8. Oil – 1 tbs
  9. Lime juice – 2 tbs


  1. Fried Onion
  2. Fried Cashews and Raisins
  3. Chopped coriander leaves


Make a fine paste with items 1 – 10 and marinate the chicken. Keep it aside for few hours. It is better if we can keep overnight. Heat the pan and shallow fry the marinated chicken pieces. Don’t keep it on the fire for than 12 – 15 minutes. Keep the fried chicken pieces for draining the oil.

Add little more oil to the pan and when it is warm add chopped onions and sauté well. Once it is brown in colour, add crushed ginger, garlic and green chilies and stir well. Then add chopped tomatoes and allow to cook. Once the oil is clarified add chopped coriander and mint leaves and the fried chicken pieces. Stir well and add the biryani masala and close the lid and cook it for 20 -25 minutes. If there is any left over from the marination , you can add the same to the masala. By the time the masala is ready, we can make the rice.

You need to soak the rice for 10 – 20 minutes (while we do the masala, keep the rice for soaking). Strain the soaked rice. Keep the biryani vessel on the fire. Once it is warm add oil, then butter, and spices. Roast it for few seconds and add the soaked rice. Stir it well for 5 – 8 minutes. The rice color will become bright white colour and will be crispy by this time. The n add the boiled water (measurement is 1.5 cups of water for 1 cup rice. Always use the same cup for measuring water and rice). Allow to boil. Then add enough salt and simmer the fire. After 10 minutes, open the lid and stir it well (very carefully, rice should not break) and add the lime juice and close it. Keep it for another 15 – 20 minutes on very slow fire. The rice is done now.

Take a big nonstick vessel and brush with butter. Then spread the cooked rice. Sprinkle a pinch of pepper powder, garam masala, chopped coriander and mint leaves. Add the cooked chicken masala over the the rice. Make alternate layers till the rice and masala finished. The top layer should be rice.

Over the top layer again sprinkle the masalas and the spices and also few drops of pineapple essence or ripe pineapple pieces. Cover it with a foil paper and then close the lid tightly. Keep it on the lowest flame for 15 – 20 minutes. Now the Biryani is ready. Decorate with fried onions, nuts raisins, chopped coriander leaves

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