How to make Chicken Biryani

This recipe is contributed by Member SINI CHERIAN.

Main Ingredients : Chicken on the bone (हड्डी समेत चिकन), Sela (ukda) basmati rice

Cuisine : Hyderabadi

Course : Main Course Chicken

Chicken Biryani Recipe Card

Chicken Biryani

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Chicken Biryani checkout Picnic Chicken, Sangameshwari Chicken, Barbeque Chicken, Malvani Chicken Sagoti . You can also find more Main Course Chicken recipes like Country Style Chicken Stew, Chicken Mappas, Greek Chicken with Herby Vegetable Couscous, Smoked Chicken.

Prep Time : 51-60 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chicken Biryani Recipe

  • Chicken on the bone cut into 1½ inch pieces 500 grams

  • Sela (ukda) basmati rice soaked 1 1/2 cups

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Green chilli paste 1 teaspoon

  • Coriander (dhania) powder 1 tablespoon

  • Roasted cumin (bhuna jeera) powder 1 tablespoon

  • Garam masala powder 1 teaspoon

  • Green cardamom (chhoti elaichi) powder 1 teaspoon

  • Salt to taste

  • Yogurt (dahi) 1 cup

  • Oil 3 tablespoons

  • Bay leaf 1

  • Cloves 4

  • Green cardamoms (chhoti elaichi) 2

  • Black cardamom (badi elaichi) 1

  • Chicken stock 5 cups

  • A few saffron threads (kesar)

  • Milk 1 tablespoon

  • Caraway seeds (shahi jeera) 1 teaspoon

  • Ginger 1 inch piece, cut into thin strips

  • Onions sliced and deep fried 2 medium

  • Fresh mint leaves (pudina) chopped 1/2 cup

  • Fresh coriander leaves (hara dhania) chopped 2 tablespoons

  • Kewra water 1 teaspoon

  • Rose water 1 teaspoon


Step 1

Marinate the chicken in a mixture of ginger paste, garlic paste, green chilli paste, coriander powder, cumin powder, garam masala powder, cardamom powder, salt and yogurt for about half an hour.

Step 2

Heat one tablespoon oil in a pan. Add the bay leaf, cloves, green cardamoms and black cardamom and sauté for half a minute. Add the rice and sauté for a minute. Add the chicken stock and bring to a boil. Lower the heat and cook for eight to ten minutes or till the rice is three fourth done. Drain and set aside.

Step 3

Soak saffron in the milk.

Step 4

Heat the remaining oil in a thick-bottomed pan. Add the caraway seeds and sauté till fragrant. Add the marinated chicken and sauté for three to four minutes or till it is half cooked.

Step 5

Remove the pan from the heat. Spread the rice over the chicken. Sprinkle saffron flavoured milk, ginger strips, fried onions, chopped fresh mint and coriander, kewra water and rose water over the rice. Cover and cook on dum for fifteen to twenty minutes over low heat.

Step 6

Serve hot with a raita of your choice.