Chicken biryani

November 16, 2009

This recipe is for a very gharelu (homely) chicken biryani – meant only for the family or friends who are family 🙂 !

Ingredients: (for 2 adults)

  1. Chicken              – 1/2 kg (boneless or otherwise)
  2. Basmati Rice         – 1 cup
  3. Curd            – 1 or 1.5 cup
  4. Tej patta (bay leaves)    – 2 or 3 nos.
  5. Badi Ilaichi (cardamom)    – 2 nos.
  6. Dalchini (Cinnamon)     – 2 or 3 sticks
  7. Kali mirch (Pepper)           – 4 – 5
  8. Biryani Shahi Garam Masala    – 1 tea spoon
  9. Dried red chilli (saboot) or green chillies   – 2 no.
  10. Ginger             – 1/2 inch ginger
  11. Garlic             – 2 or 3 nos.
  12. Onions            – 1 or 2 medium size
  13. Potatoes            – 1 medium size
  14. Ghee/Butter            – 1 tea spoon
  15. Sugar            – 1 or 2 tea spoon
  16. Salt            – 2 tea spoon (or according to taste)
  17. Turmeric            – 1/2 tea spoon
  18. Cooking oil         – 2 or 3 table spoon (whichever cooking oil you use at home – groundnut/soya bean/sunflower oil)


1) Marinate the chicken for 20min.  Basically mix chicken, dahi, salt and pinch of turmeric and keep it aside for 20min.
2) Cook the rice just so much that it does not stick and stays firm.  It should not be completely cooked as otherwise it will start sticking to the pan when it is mixed with chicken and cooked further.  Drain all the water and cool down the rice.
3) Crush or grind the ginger, garlic, onion and keep the mixture or paste aside
4) Peel the potato and cut it into two pieces

Cooking procedure:

  1. Heat 2-3 table spoon cooking oil in a pan
  2. When the oil is heated, add the crushed ginger, garlic, onion to the oil and turn it till it turns red/brown.
  3. Add tej patta, slightly crushed badi ilaichi, dal chini, kali mirch and green/red chilli and turn them in the oil.
  4. Add chicken and turn it and mix it properly and keep turning for a while on slow flame.
  5. Add water and bring it to a boil.
  6. When the water evaporates add salt, sugar, a pinch or quarter tea spoon turmeric and biryani shahi garam masala and make the chicken completely dry.  The chicken should be completely cooked by now.
  7. Add rice and mix well.
  8. Add a tea spoon of ghee or butter, lower the flame, cover the pot and let the rice cook in steam – this cooking takes only 2-3 minutes.  If the rice starts sticking before you are done just switch off the gas and keep the lid closed.  The rice will cook in the steam.
  9. Your Biryani is ready!  You can garnish it with chopped coriander leaves and/or fried onions.

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