Chicken Biryani

Chicken Biryani


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A delicious mix of chicken and basmati rice, chicken biryani brings rich Indian spices and lots of flavor to the table! Each and every layer of the dish is an amazing culinary experience.

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Time needed

10 min preparation + 40 min cooking

Serving Size / Yield

4 servings


  • For the Rice:
  • 8 oz. chicken breast (boneless and skinless)
  • 1-1/2 C. long grained rice
  • 2 T. fresh yogurt (curd, dahi)
  • 1 onion, chopped small
  • 1 onion sliced
  • 2 tomatoes, chopped finely
  • 1 T. garlic, chopped
  • 1/2 tsp. ginger paste
  • 2 green chillies, chopped
  • 1 tsp. red chilli powder
  • 1/4 tsp. turmeric powder
  • 1 tsp. coriander powder
  • 1/2 tsp. garam masala powder
  • pinch of saffron
  • 2 T. milk
  • 1 tsp. butter
  • vegetable oil
  • 2 T. ghee (clarified butter)
  • fresh cilantro, chopped
  • mint leaves, chopped
  • 1 tsp. fresh lemon juice
  • salt
  • For the Whole Garam Masala:
  • 1 bay leaf
  • 1 dried red chilli
  • 3 cloves
  • 4 black peppercorns
  • 1/2 tsp. carom seeds (whole shah jeera)
  • 2 green cardamoms, crushed
  • 1/2 black cardamom, crushed

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Wash and clean the rice in normal running water and then boil them with little bit of salt. Drain and set aside. Wash and clean the chicken breast and chop into medium size pieces. Add salt, lemon juice, and red chilli powder to chicken. Combine yogurt, salt, turmeric powder, ginger, and garlic. Mix well and add the chicken. Mix the chicken pieces thoroughly in the mixture and keep aside for 5 to 6 hours. Soak the saffron in the milk and set aside. Heat sufficient oil in a pan and fry the sliced onion until browned. Drain on a paper towel and set aside. Melt the ghee in a pan, and add whole garam masala. Sauté for few seconds until it gains an aroma. Add chopped onion and green chillies. Fry the onion until it turns light golden brown. Add tomatoes and adjust with the salt. Mix well and cook for 4 to 5 minutes on low flame. Add the chicken, coriander powder, and garam masala powder. Also add 1/2 C. of water. Cover the pan, simmer the flame and cook until chicken tenders. When the chicken is done, take out half of the cooked chicken from the pan and start making the layers. Leave half of the cooked chicken in the pan, spread a layer of rice, some brown onions, half saffron, cilantro, butter, mint leaves, and lemon juice. Now place the remaining chicken and again make the layers of the remaining rice, brown onions, saffron, butter, mint leaves, cilantro and lemon juice. Cover and seal the pan tightly with the aluminum foil. Leave to cook on low flame for 5 to 6 more minutes. Serve hot.

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