How to make Romani Biryani - Rice cooked with fried chicken and spices.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken (चिकन), Rice (चावल)

Cuisine : Fusion

Course : Rice

Romani Biryani Recipe Card

Romani 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 Romani Biryani checkout Yakhni Pulao, Chicken Pulao, Chicken Pulao, Chicken and Sausage Jambalaya . You can also find more Rice recipes like Bazabata , Arumainayagam Chittaranam , Baingan Pulao, Kaikari Biryani.

Prep Time : 1.30-2 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Mild

Ingredients for Romani Biryani Recipe

  • Chicken 500 grams

  • Rice 1 1/2 cups

  • Ginger 1 1/2 1 inch piece

  • Garlic 15 cloves

  • Onions 3 medium

  • Green capsicums 2 medium

  • Green chillies 3-4

  • Fresh coriander leaves a few sprigs

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Oil to deep fry

  • Ghee 2 tablespoons

  • Green cardamoms 5

  • Black peppercorns 1 teaspoon

  • Cinnamon 1 inch sticks

  • Bay leaf 1

  • Red chilli powder 1 teaspoon

  • Coriander powder 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Tomato puree 1 cup

  • Cream 1/2 cup


Step 1

Boil rice till almost done. Refresh in cold water, drain and keep aside. Peel, wash and grind ginger and garlic to a fine paste. Peel, wash and chop onions.

Step 2

Wash, halve, de-seed and cut capsicums into half inch sized cubes. Remove stems, wash and chop green chillies. Clean, wash and chop coriander leaves.

Step 3

Wash and cut chicken into one and a half sized pieces. Marinate in ginger-garlic paste, salt, turmeric powder for an hour preferably in a refrigerator.

Step 4

Heat sufficient oil in a kadai and deep-fry the chicken pieces for two to three minutes. Drain onto an absorbent paper and keep aside. Heat ghee in a deep pan, add green cardamoms, peppercorns, cinnamon, bay leaf and sauté. Remove them from the ghee.

Step 5

To the same ghee add chopped onions, capsicum cubes and cook for three to four minutes. Add chopped green chillies, red chilli powder, coriander powder, garam masala powder, salt, half the chopped coriander leaves and tomato puree. Cook for two to three minutes.

Step 6

Add fried chicken pieces and cook for some more time. Add cream. Add the boiled rice to the chicken mixture.

Step 7

Stir to mix well. Cover and cook till both chicken and rice are cooked. Transfer into a serving dish placing the chicken legs on the top. Garnish with the remaining chopped coriander leaves and serve.