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.