Chicken Biryani

Servings: 4 to 5 Persons 

400 gram chicken
For marinating-
2tbspn yogurt + 1tbspn Soya sauce+ 1” ginger,4-5 garlic cloves,2 green chillies-grind into fine paste
cut chicken into 2” pieces. Marinate chickan for 2 hrs.
For Making Rice- 
1 ½ cups of basmati rice
3 cups of water
whole Spices( 3-4 cloves, 2 green cardamom,3-4 peppercorns,1 bay leaf,1" cinnamon stick)
For making chicken gravy - 1 ½ cups of finely chopped onion
1 medium tomato
1 ½ tspn red chilly powder
1 bay leaf
Paste no. 1- ½ cup corinder leaves + poppy seeds
Powder no. 2- 1 tspn coriander seeds+ 1 tspn black cumin seeds (shah jira)+ 3-4 cloves+ 5-6 black peppercorns +1” cinnamon stick
For deep frying- 1 cup sliced onion, 8-10 cashew nuts,10-12 raisins
Salt for taste
Kewra / pandan Essence (optional)
1 pinch Saffron + 4 tbspn warm milk (optional)

1. Wash and soak rice at least for 5-10minutes.Heat oil in nonstick cookware. Make tadka of whole spices and then add rice. Stir for 3-4 minutes till rice grains separate. Add hot water exactly double the amount of rice. (here 3 cups). Add salt and close the cookware with tight lid. Let the rice cook completely.
2. Remove the lid and let the rice become completely cool. Fluff rice with a fork to get a fluffy rice with separate grains.
3. Heat oil in a wok and deep fry cashew nuts ,raisins till golden brown. Then deep fry sliced onion brown in colour. Don’t fry onions till it turns dark brown. Use the remaining oil for making chicken gravy.
4. Soak poppy seeds in hot water for 10 minutes.
5. Grind all the ingredients for paste no. 1
6. Grind all the ingredients to powder. (You can use ready made garam masala powder and coriander powder)
7. Heat remaining oil in wok. Add bay leaf and finely chopped onion. Stir till golden brown.
8. Sauté Paste no.1 and then powder no.2. Stir till you feel nice aroma.
9. Add turmeric powder, red chilly powder salt and chopped tomato. Stir till you see oil coming out from mixture.
10. Add marinated chicken pieces and stir well. Add 1 ¼ cup of water and cover wok with a lid. Let the chicken cook properly. Turn off the heat.
11. Soak saffron in warm milk for 10minutes.Spread some ghee inside clean cookware with you hand. Make a thick layer of rice( approximately 1” thick), on top of that pour some chicken gravy and few pieces. Put some fried onion and cashew nuts-raisins. Again make a layer of rice. Like this make alternate layers of rice and chicken. Last layer should be of rice. Garnish it with fried onion, cashew nuts and raisins.
12. Make 2 to 3 holes in biryani and pour saffron milk with spoon. Also pour few drops of kewra essence.
13. Close all holes with rice. Cover with lid and steam cook for 5 minutes on low heat.
14. Put serving spoon horizontally in biryani and Serve with any salad or kolhapuri pandhra or tambda rassa (Tarri) 


  1. please send this recipes to me thanks

  2. Hi Megal, You can always view this recipe on my blog and There is a print option at the bottom of the page. You can also take a print out of this recipe.


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