Spicy Chicken Biryani

Recipe by
Total Time:
2-4 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 1 kg - broiler chicken, cut into medium-sized pieces
  • 500 g - basmati rice, washed and soaked for about 30 minutes
  • 400 g - thick curd, beaten
  • 8-10 - green chillies
  • 1/4 cup - oil
  • 15 cloves - garlic
  • 8 - green cardamoms
  • 6 - onions
  • 6 - cloves
  • 2" piece - ginger
  • 1 tsp - cumin seeds
  • 2 - cinnamon sticks
  • 2 - black cardamoms
  • 2-3 - bay leaves
  • 2-3 drops - yellow colour
  • 2-3 drops - orange colour
  • 2 tsp - ghee
  • salt to taste
  • For garnishing: 2 - onions, finely sliced and deep fried
  • 100 g - cashewnuts, sliced and lightly deep fried

How to Make Spicy Chicken Biryani

  • Grind the onions, garlic, ginger, green chillies and cumin seeds to a paste.
  • Clean and wash the chicken pieces.
  • Marinate the chicken in the beaten curd with salt. Keep aside for at least two hours.
  • Heat oil in a heavy bottomed kadhai. Add the cloves, cinnamon, cardamoms and bay leaves.
  • Fry for a few seconds and add the ground paste.
  • Saute on low flame until the paste is well cooked and the oil separates.
  • Add the marinated chicken. Cover and cook with some water on low flame.
  • Gently mix at regular intervals. Cook until the chicken is tender.
  • In the meantime, par boil the rice with salt. Drain out the water completely.
  • Spread out the rice on a big plate and cool completely.
  • Divide the rice into three equal portions. Add yellow colour to one portion, orange to another and let the third be as it is.
  • Keep the orange and yellow portions of rice separate.
  • Arranging the biryani: Lightly heat ghee in a heavy bottomed degchi. Then proceed as follows.
  • First layer: Spread out some gravy of the chicken.
  • Second layer: Spread out half of the orange rice.
  • Third layer: Place half of the chicken with some gravy.
  • Fourth layer: Spread out a layer of yellow rice.
  • Fifth layer: Place the remaining chicken.
  • Sixth layer: Top it with the remaining orange rice and plain rice.
  • Garnish with fried onions and fried cashewnuts.
  • Place the degchi on a pre-heated tawa.
  • Simmer for about 20 minutes.
  • Serve hot with sliced onions, lemon wedges, mint chutney, pappads and pickles.