Chicken Biriyani

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Chicken Biriyani


Cooking Time

Preparation Time :20 Min

Cook Time : 1 Hr 20 Min

Total Time : 1 Hr 40 Min


Serves : 5
  • Basmati rice 700 gm

  • chicken thighs 1 Kg

  • Mint Leaves 4 tsp

  • garam masala powder 1 tsp

  • salt as required 2 tsp

  • 2 pinches saffron

  • 2 tsp coriander powder

  • 1 tsp ginger paste

  • 1 tsp garlic paste

  • 3-4 green chilli

  • 3 tsp tomato puree

  • 250 gm tomato

  • 350 gm white onion

  • 2 tsp cumin seeds

  • cardamom 4

  • 7 tablespoon refined oil

  • 2 tsp milk

  • 1/2 teaspoon chilli powder

  • 1 tsp turmeric

  • 6 tsp yogurt


  • Take a large bowl and add yoghurt in it and add turmeric, chilli powder along with salt as per your taste in a small bowl.
  • Mix well using a spoon and then, add the chicken thighs in the mixture and rub with this mixture. Keep aside for about 20-30 minutes.
  • Soak saffron in the milk to make saffron milk and keep aside.
  • Pour refined oil in a deep-bottomed pan, keeping it on medium flame. Add cumin seeds and green cardamom in it and saute for about 2 minutes
  • Add the sliced onion and fry for 2-3 minutes straight.
  • when the onion starts to get brown in color, add tomatoes and tomato puree and fry for another 5 minutes.
  • Add the slit green chilies to the mixture along with ginger-garlic paste, frying the mixture yet again for a minute.
  • Add coriander powder and turn the flame to medium-low while stirring and cooking the masala.
  • Add the marinated chicken and mix for a while
  • Cook on low heat for 5-6 minutes
  • Make sure to keep stirring during the entire process
  • You can add little water, if you find the consistency too thick.
  • Turn off the flame and add half of the boiled rice in the pan and keep the rest aside until required.
  • Sprinkle milk soaked saffron along with garam masala, mint and coriander leaves.
  • Put the remaining rice over this layer and garnish with the same mentioned four ingredients.
  • Lastly, cover the lid, turn the flame to low medium and let the rice cook for about 5 minutes.
  • Once done, put it off and let the biryani stay covered for about another 10 minutes. Serve hot, along with raita or any chutney of your choice.