Homemade Chicken Biryani

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 1/2 kg - basmati rice
  • 1/2 kg - chicken
  • 3 - big onions
  • 1 tsp ginger-garlic paste
  • 5 - green chillies
  • 1 tsp - red chilli powder
  • 2 - cashewnuts
  • 2 tbsp - curds
  • 1 cup- mint leaves
  • Orange colour
  • Salt to taste
  • 1 tsp - turmeric powder
  • 1 tsp - garam masala
  • 3 tbsp - oil
  • 3 tbsp - ghee
  • 1/2 tsp - shah jeera
  • 3-2 cloves
  • Cardamom and cinnamon as required

How to Make Homemade Chicken Biryani

  • Wash chicken, add lemon juice, turmeric, chilli powder, ginger-garlic paste, salt, 1 cup of sour curds and keep aside for 2 hours.
  • Cut 1 onion into thin rings and fry in the oil, take out and put them separately for garnishing.
  • Cut remaining 2 onions and fry them and add to the chicken marinade.
  • Fry cashewnuts and grind into a paste, adding 2 spoons of curds and add this to chicken marinade.
  • Take a heavy bottom dish - preferably a big pressure cooker - and add 2 spoons of oil/ghee.
  • Add the chicken and cook for 5 minutes till it loses its raw flavour.
  • Take another dish and heat oil. Add garam masala along with chillies.
  • When they crackle, add water and when it boils, add the rice with 1:1.5 ratio for Rice:Water.
  • Now add the mint leaves and salt when rice is almost cooked, drain the water.
  • Now spread the rice on the chicken and pour the remaining ghee along with lemon juice and sprinkle colour on top.
  • Take a spatula and make 2 or three digs from top until the spatula touches the bottom.
  • Sprinkle the brown onions and coriander and close the lid - without whistle.
  • Cook the biryani for half an hour. Finally shake the cooker and open the lid.