Masaledar Chicken Biryani

Recipe by
Total Time:
90-120 minutes
Serves: 8
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 4 cups - basmati rice
  • 1.5 kg - chicken
  • 8-10 - thinly sliced onions
  • 8-10 - green chillies, chopped
  • 6-7 cloves - garlic
  • a big piece of ginger
  • 1 tsp - turmeric powder
  • 1 tsp - chilli powder
  • 1 cup - curd
  • 4-5 - cardamom
  • 6-8 - cloves
  • 3-4 sticks - cinnamon
  • 4 tbsp - butter/ghee
  • 2 tbsp - poppy seeds (khus khus)
  • a handful of coriander leaves and mint leaves
  • 50 g - cashewnuts
  • 50 g - raisins
  • salt to taste

How to Make Masaledar Chicken Biryani

  • Wash and cut the chicken into small pieces. Drain the excess water.
  • Add turmeric powder, chilli powder, ginger-garlic paste, curd and salt.
  • Mix well and marinate for an hour.
  • Wash and clean the rice. Soak it in 7 cups of water.
  • Heat ghee or butter in a pressure cooker.
  • Add the onions and fry until it becomes brown and crispy.
  • Add the chopped green chillies and saute for another minute.
  • Add the marinated chicken and cook until all the water evaporates.
  • Now grind together the cinnamon, cardamom, cloves and poppy seeds.
  • Mix the powder into the chicken and saute for a few seconds.
  • Turn off the heat and add the chopped coriander and mint leaves. Mix well.
  • Now add the soaked rice into the chicken and put enough salt. Stir very well.
  • Close the lid of the pressure cooker without the whistle and cook until the steam starts coming out.
  • Now put the whistle on and turn the heat off. Let it remain for 20 minutes.
  • Open the lid and garnish the biryani with cashewnuts and raisins.