Spicy Chicken Biriyani

Recipe by
Total Time:
7 hours
Nutrition facts:

240 calories calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Hard

Take a look at more Main Recipes. You may also want to try Healthy Sea salt baked hilsa , Best ILISH MACHER BIRIYANI , Easy Keto Fish in Plantain Leaves

Rate This Recipe


How to Make Spicy Chicken Biriyani

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