Chicken Biryani

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Difficulty: Medium

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  • 1 kg - basmati rice or any other good rice, washed and soaked for an hour
  • 2 kg - chicken, cut into fairly big pieces
  • 3 - bay leaves
  • 2 tsp - spice powder or garam masala
  • 1/2 kg - tomatoes, chopped
  • 3 - small sticks of cinnamon
  • 4 - cloves
  • 5 - cardamoms
  • 1 - nutmeg flower/star anise
  • 2 cups - oil or ghee
  • salt to taste
  • 6 - green chillies, ground
  • 3 tbsp - ginger-garlic paste
  • 2 tsp - chilli powder
  • 1/2 kg - onions, sliced finely
  • 1 tsp - turmeric powder
  • 1/2 cup - fresh mint leaves
  • 1 cup - curd/yogurt

How to Make Chicken Biryani

  • Wash the chicken and marinate with the spice powder, green chilli paste, curd/yogurt, half the ginger-garlic paste and turmeric powder for half an hour.
  • Heat oil or ghee in a large vessel and add the cloves, cinnamon, cardamom, nutmeg flower/star anise, remaining ginger-garlic paste and onions and saute for some time.
  • Add the chopped tomatoes, mint leaves and chilli powder and simmer until the oil separates from the mixture and the tomatoes are reduced to pulp.
  • Add the marinated chicken and salt and cook for 10 minutes until the chicken is done.
  • Remove the chicken pieces and keep aside.
  • Add sufficient water to the gravy in the vessel so as to get about 7 glasses of liquid.
  • Add the rice and cook until half done.
  • Add the cooked chicken and mix well.
  • Cover and cook on low heat until the liquid is absorbed and the biryani is almost dry.
  • Serve hot with curd chutney.
  • Recipe Courtesy: Anglo-Indian Recipes