Chicken biryani



  • Basmati rice 3 cup
  • Water 5 cup
  • Cinnamon stick 2 pices
  • Cardomom 6 no
  • Ghee 3 tsp
  • Cloves 6 no
  • Lemon 1 no
  • Salt
  • Corrander leaves
  • Mint leaves


  • Chicken thigh 600 grm
  • Turmeric powder 1/4 tsp
  • Chilly powder 1 tsp
  • Corriander power 1/2 tsp
  • Lemon 1 no
  • Gram masala 1/4 tsp
  • Pepper powder 1/2 tsp
  • Salt as required


  • Slice onion 5 no
  • Tomato 2 no
  • Ginger garlic paste 1 tsp
  • Green chilli 3 no
  • Gram masala 1 tsp
  • Curd 4 tsp
  • Water as required
  • Corriander
  • Coconut oi
  • Salt as required


  • Cashew nuts
  • Onins 2 no for deep fried onion
  • Rasins
  • Mint leaves
  • Corriander leaves


Prepation of chicken

  • Clean the chicken and marinate with chilly powder, turmeric powder, corriander power,gram masala , salt and lime juice.keep aside for 30 mins
  • Heat the pan and seared the chicken the pices in oil till it turned into golden brown and half cooked.keep it aside.

Prepartion of masala

  • Grind the tomato and corriander to fine paste.
  • Slice onion add to a heated pan and saute till it become golden brown
  • Add ginger garlic paste , green chilies and cook for some time.
  • Add tomato paste mixture to pan and cook till oil come up top level.
  • Add gram masala and cook for a minute
  • Add curd to the masala and mix well.
  • Add pan seared chicken and make it coat with masala.
  • Add required water ( 1/4cup)and cook the chicken.
  • Once chicken is done ,remove from heat and keep it aside.


  • Heat ghee / oil in a small pan and deep fry onion till it gets golden colour.
  • Cashew nuts , rasins fry in ghee separately and keep it aside.


  • Wash and soak basmati rice in water about 20 mins
  • Add ghee , cinnamon stick ,cloves , cardamom in a heated pan and saute few seconds.
  • Add 5 cup boiled water and keep it boiling.once it start boiling add rice to the water.
  • Add corriander leaves,salt and lime juice to pan.
  • Once it rice cooked 70 percentage , add the chicken masala in the center and spread some fried onions on top of the rice
  • Cover the pan with a lid and cook in low fire about 15 mins
  • Once it ready remove lid and spread the rice and chicken pices in sering vessel.
  • Garnish biriyani with fried onion,rasins ,cashewnut,mint and corriander leaves.

About the author
Basically I'm a chef, started carrier in hotel industry . I have passion for food and cooking from childhood onwards.. that.habit make me to be a chef. I like to experimentry something new every now and then and what what better way trying new recipes.Iam also passionate that everyone should know how to cook well .same time pass that love and passion to the people.

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