Indian Chicken Biryani

Recipe by
Total Time:
2.5 hours
Nutrition facts:

240 calories calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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How to Make Indian Chicken Biryani

  • Cut onions lengthwise.
  • Divide into halves.
  • Cut tomatoes into 4 pieces.
  • Extract lemon juice and keep aside.
  • Strip mint leaves. Wash, cut and keep aside.
  • Strip coriander leaves.
  • Wash, cut and keep aside.
  • Wash chicken, drain water completely and keep aside.
  • Heat oil in a wide pan.
  • Add cloves, cinnamon, and cardamom.
  • Saute for a few seconds.
  • Add half the quantity of onions.
  • Saute for a minute.
  • Add ginger-garlic paste.
  • Simmer and allow the onions, ginger and garlic paste to cook.
  • This should take less than 10 minutes.
  • Add chicken.
  • Sprinkle 2 tsps of salt and mix well.
  • Add the remaining onions pieces.
  • Cook on a low flame with the lid on for 15 mins.
  • Remove the lid.
  • Add chilli powder, green chillies, tomatoes, coriander, mint, lemon juice and curd.
  • Stir well, close the lid and cook on low flame for 20 mins.
  • Wash the basmati rice and soak in water for 10 minutes and drain.
  • In another pan, add water, 4 times the quantity of rice.
  • Bring to a boil.
  • Add salt to taste.
  • Add the basmati rice.
  • Cook on low flame with the lid on.
  • When rice is half cooked, drain the water and set aside.
  • Now add the half-cooked rice to the chicken gravy.
  • Slowly mix the contents.
  • Ensure rice doesn't get mashed.
  • Put a dosa tava on the stove and place the vessel.
  • Take a newspaper and place it on top of the vessel and then keep the lid.
  • On top of the lid, place the drained water.
  • The vessel is now airtight.
  • Simmer for about 5-10 mins till biryani is done.
  • Serve hot with onion raitha or brinjal tamarind gravy.