Chicken Briyani

Recipe by
Total Time:
1-2 hours
Serves: 20
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

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  • 10 lbs - chicken breast
  • 15 cups - basmati rice
  • 1 lb - yogurt
  • 1 lb - sour cream
  • 10 - onions, big
  • 4 - lemons
  • 10 tsp - fresh ginger paste
  • 10 tsp - fresh garlic paste
  • 20 g - whole cinnamon, cloves, shai jeera and cardamom
  • 100 g - green chillies
  • 2 bunches - fresh coriander
  • 2 bunches - fresh mint
  • 1 litre - oil for frying the onions
  • milk and butter as required
  • saffron as needed
  • salt as per taste

How to Make Chicken Briyani

  • Slice the onions finely.
  • Fry until golden brown and keep aside.
  • Keep the oil to cook the chicken.
  • Cut the chicken breast into 2-inch pieces.
  • Marinate with lemon juice, salt, yogurt, ginger, garlic paste, half of the cinnamon, cloves, shai zeera, cardamom, saffron, green chilli paste, finely cut coriander and mint.
  • In a big pan, cook the chicken in oil until the liquid evaporates.
  • Wash the rice and leave it to soak in enough water for an hour.
  • Take a cooking vessel large enough to hold the rice.
  • Fill half of it with water to boil. Add salt and the remaining of cinnamon.
  • When the water starts boiling, drain the rice and add to the boiling water.
  • Continue to stir until half cooked.
  • Drain the half cooked rice into big strainer.
  • Take a full size pan and spread a layer of cooked rice. Add a layer of cooked chicken and add a layer of remaining rice.
  • Sprinkle some milk and a stick of butter.
  • Cover firmly with aluminium foil and bake for 40 minutes in an oven at 400 degrees C.