Chicken Biryani with Aniseed

Recipe by
Total Time:
60-90 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Hard

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  • Chicken - 1 kg
  • Basmati rice - 2 cups
  • Ghee as required
  • Onion - 4, big
  • Ginger - 1 big piece
  • Garlic - 8 pods
  • Green chilli - 8-9
  • Clove - 6
  • Cinnamon - 6
  • Cardamom - 4
  • Pepper - 12
  • Aniseed (saunf) - 1 tsp
  • Curd - 1 cup
  • Tomato - 2, medium
  • Coriander leaves - 1 bunch
  • Turmeric - 1/2 tsp
  • Salt to taste

How to Make Chicken Biryani with Aniseed

  • Half-cook the basmati rice with salt and a little ghee and drain the water. Let it cool.
  • Cut the chicken into big pieces and keep aside.
  • Grind the onions, ginger, garlic, green chillies, cinnamon, cloves, cardamom, pepper and aniseed to a smooth paste with very little water.
  • Heat lots of ghee and fry the ground masala on medium flame, stirring frequently until it turns dark brown, smells good and thickens.
  • Add the chopped tomatoes and fry on low flame until the water in the tomatoes separates and the tomatoes shrink.
  • Add the chicken pieces and simmer on low flame, stirring occasionally for 5 minutes.
  • When the masala gets well absorbed in the chicken, add curd, turmeric and salt and cook with the lid closed.
  • When chicken gets cooked, turn off the flame. If the gravy is watery, just simmer on low flame with the lid open for some time until it thickens.
  • Garnish with coriander leaves and close the container.
  • Pour the gravy in flat cooking pot, with the chicken pieces in the first layer and the rice and coriander leaves in the second layer.
  • Repeat the layers (two or three in total, depending on the quantity of rice and chicken) and close it airtight.
  • Heat a flat piece of tin or iron on the flame.
  • When it becomes very hot, place the cooking pot on top of it and any heavy object on top of the pot.
  • Reduce the flame to normal and leave it undisturbed for about 12-15 minutes.
  • When steam starts emanating through the circumference of the pot, turn off fire.
  • Serve hot with fresh curd salad containing lots of finely chopped big onions, carrots, green chillies, cucumber, tomato and curry leaves.