Wednesday, December 1, 2010

Chicken Biryani

This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions.It has a lengthy preparation, but the work is definitely worth it.

Chicken Biryani

* Prep. Time : 30 minutes
* Cook Time : 90 minutes
* Serves : 8

  • 3/4 cup oil
  • 3 large onions, sliced
  • 250 gm tomatoes, roughly chopped
  • 1 cup yogurt
  • 2 tbsp ginger & garlic paste
  • 1 kg chicken, cut into medium sized pieces
  • 3 green cardamoms
  • 1 large black cardamom
  • 5 cloves
  • 8 whole black pepper
  • 2 inch piece of cinnamon stick
  • 1 tbsp cumin seeds
  • 2 tbsp red chillies powder
  • 2 tbsp coriander powder
  • 1 1/2 tbsp salt
  • 10-12 dried plums
Rice :
  • 1 kg rice
  • 1 large cardamom
  • 2 inch piece of cinnamon stick
  • 3 cloves
  • 5 whole black pepper
  • salt, to taste
  • water, as required
  • 2 tomatoes,cut in round slices
  • 1/2 cup mint leaves
  • 2-3 tbsp ginger, julienne cut
  • 4-5 whole green chillies
  • 1/4 cup milk
  • Orange food color
  • 1 tsp kewra water

  • Heat 1/2 cup oil in a pan.Add onions and fry until brown.Remove from oil.
  • Blend tomatoes,yogurt and browned onion to a fine paste in a blender .
  • Add ginger garlic paste and chicken pieces to the oil.
  • Cook on medium to high heat and fry the chicken until it changes its color.
  • Add green cardamoms,large cardamom,cloves,black pepper,cinnamon stick and cumin seeds.
  • Pour the blended mixture and mix well.
  • Add red chillies powder,coriander powder and salt.Add dried plums.
  • Cook on medium heat until chicken is done and only a thick gravy is left.Set aside.

  • Soak rice for 30 minutes in enough water to cover; then drain.
  • Boil water, add cardamom, cinnamon stick, cloves, black pepper and salt and boil rice till 2/3 rd done.
  • Drain the water off in a colander.Leave in the colander for a few minute, for all the water to drain out.
  • Add half of the remaining 1/4 cup oil in the pan to coat the base.
  • Spread 1/3 of the rice in a layer at the base of the pan.Now layer with 1/2 of the chicken with gravy.
  • Next, layer with half of remaining rice.Place tomato slices,mint leaves,ginger and green chillies on top.
  • Now spread remaining chicken as a layer.
  • Finish with the remaining rice layered on top.
  • Pour remaining oil and orange color dissolved in milk and kewra water(This gives you a few dark orange colored rice grains interspersed in the rest of the rice. It looks very nice when served).
  • Cook on a very low flame, with the lid tightly closed. This will take 20-30 minutes.
  • Serve hot with fresh salad and Yogurt raita.

Thank you for stopping by! Enjoy!!! 


  1. Ambreen,Thanks for Sharing this Authentic Recipe...I always marinate the chicken with the yoghurt mixture yo made here and ginger garlic paste for atleast and hour before cooking...also while making layers I put on chicken layers first and then rice...correct me if I am wrong...thanks Ambreen

  2. Thank you Lipsy for your kind words. I'm not an expert, but I think that if the chicken gravy is thick, spread a layer of rice first. But if the gravy is slightly thin, place it at the bottom of the pan and cover it up with rice. Hope this helps :)

  3. OMG Ambreen!!!!!!!!
    I made this last night for my husband and in-laws, and it was AMAZING!
    Lol, I told my husband, "I'm following my internet-bestie's recipe for biryani tonight"
    and he said, "oh, Ambreen right?" LOL
    See, you're famous around our home! :)

    1. Oh dear, you always put a smile on my face with such sweet comments. Thank you so much for your positive feedback :)

    2. Anddddd I made a blog post about it! I LOVE your recipes! They are always a hit!

    3. Thank you so much dear, would love to see your post :)


Thank you for visiting and brightening my day with your sweet comments. I try my best to respond to your comments ASAP, though it might take some time to get back to you.

Ambreen (Simply Sweet n Savory)

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