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Spicy Chicken Biriyani Recipe

Spicy Chicken Biriyani is a popular Indian Main
Author :
On :
Thursday, 21 April, 2016
Category :
Non-Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
Pressure Cook Recipe
Difficulty :
Servings :
Serves 4
Rated 5 based on 100 votes


  • Basmati Rice - 1.5 cups
  • Chicken - 1 Kg
  • Onions - 2 medium sized (finely sliced)
  • Tomatoes - 3 medium sized (finely sliced)
  • Ginger-garlic paste - 2 tbsp
  • Green chillies - 3-4
  • Mint leaves - 2 tbsp (Roughly chopped)
  • Coriander leaves - 2 tbsp (Roughly chopped)
  • Ghee - 6 tbsp
  • Whole Garam masala:
  • 2 one inch sticks of Cinnamon
  • 3 - green Cardamom
  • 3 - Black Cardamom
  • 3 - Bay Leaves
  • 3 - Cloves
  • Saffron Strands - 4-5
  • Warm Milk - 3 tbsp
  • Turmeric powder - 1/2 tsp
  • Red Chilli and coriander powder - 1 tsp
  • Yogurt - 1.5 cups
  • Salt as per taste
  • Water - 4 cups
  • How to Make Spicy Chicken Biriyani:

    1. Clean chicken. Cut into half inch sized pieces.
    2. Clean, wash and soak rice in the water.
    3. Soak saffron in warm milk and keep aside.
    4. Marinate chicken pieces with turmeric, salt, yogurt, 1 tbsp of ginger-garlic paste for 4 hours in a cool place.
    5. Now cook the rice in salted boiling water along with whole garam masala.
    6. rice should be half cooked. Retain the strained water. Keep the rice warm.
    7. Heat ghee in a pan or pressure cooker. Add sliced onions and green chillies, cook until golden brown, make sure to stir continuously.
    8. Add remaining ginger-garlic paste and mix well.
    9. Now add the marinated chicken pieces and cook on a high flame, stirring continuously for 7-8 mins.
    10. Now add coriander and red chilli powder mix thoroughly.
    11. Stir in 3 cups of water, bring it to boil, reduce heat and cook covered till chicken pieces are almost cooked.
    12. Add tomatoes, 1/2 tsp garam masala powder, half the chopped mint and coriander leaves.
    13. Cook for 15 mins on a medium heat, stirring occasionally.
    14. In case you are cooking in the pressure cooker, it normally takes 2 whistles.
    15. Ensure that cooked chicken does not have a runny gravy. If it is so, cook on a high flame to reduce the water content.
    16. Take a pressure cooker. Mix the warm rice and chicken masala. Check the salt.
    17. Sprinkle the remaining mint-coriander leaves, saffron milk and 2 tbsp of ghee.
    18. In the end, sprinkle a glass of the retained water, cover it with a moist cloth and seal it with a lid.
    19. Cook it for 15-20 mins.
    20. Serve hot with onion raitha.


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