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Chicken Biryani
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5 from 2 votes

Chicken Biryani

Cuisine Indian
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4 people
Author Raksha Kamat


  • 1/2 kg Chicken chopped into pieces
  • 1 and 1/2 cups Basmati rice
  • 3 bay leaves
  • 4 cloves
  • 1/2 inch cinnamon
  • 4 black peppercorns

For biryani masala:

  • 2 medium sized onion finely chopped
  • 1 medium sized Tomato julienned
  • 2 medium sized tomatoes finely chopped
  • 10 Garlic Pods finely chopped
  • 1 tablespoon ginger-garlic paste
  • 2 cardamoms crushed
  • 6 black peppercorns
  • 2 inch cinnamon piece
  • 1 star annise
  • 1/2 mace/javitri
  • 1 teaspoon cumin seeds / jeera
  • 1 teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • 2 teaspoon garam masala/biryani masala
  • 1 cup mint leaves chopped
  • 10 cashewnuts
  • 1 cup Coriander Leaves finely chopped
  • 1/4 cup milk
  • 5-6 strands of saffron
  • 4 tablespoon oil or as needed
  • To taste Salt

For marinating chicken:

  • 1 tablespoon red chilli powder
  • 1 tablespoon turmeric powder
  • 2 tablespoon curd / yogurt
  • 1 tablespoon garam masala/biryani masala
  • 2 tablespoon oil
  • A pinch Salt


Do the prep-work

  • Wash and soak rice for 20 minutes.
  • Marinate the chicken by applying the ingredients from the marination list.
  • Add saffron to warm milk and soak it for 30 minutes.
  • Heat a kadai and add oil. Deep fry the onion julienne till brown and crisp and keep it aside.
  • Deep fry the cashewnuts and keep it aside.

Keep rice ready

  • Par boil the rice by adding 2 bay leaves, 4 black pepper pods, 1-inch cinnamon and 4 cloves.
  • After boiling, drain water and spread on colander. Alternatively you can boil rice by adding the spices in a rice cooker.

Let us make spicy biryani masala:

  • In a small kadai, add little oil and roast spices like cumin seeds, mace, cardamom, black peppercorns, start anise and 1 inch cinnamon.
  • After cooling, grind this and keep aside.

Now lets prepare the biryani:

  • To a kadai, add oil. Add the spices like bay leaves, black peppercorns, cinnamon, cloves, cardamom and mix. Let the oil get infused with the spices.
  • Now add chopped onion and fry till onion turns pinkish. Add chopped garlic and fry.
  • Add tomatoes and fry till they turn mushy.
  • Now add ginger garlic paste and mix.
  • Add ground masala which we had kept aside and mix well.
  • Add chopped mint and chopped coriander leaves and mix well.
  • Add deep fried cashewnuts.
  • Add turmeric powder, red chilli powder and garam masala and toss.
  • Add salt to taste and mix.
  • Add marinated chicken and mix well.
  • Simmer for 20 minutes or till chicken gets cooked and switch off the gas.

Lets mix the chicken masala and rice:

  • Take a deep bottomed pan. Add a layer of rice.
  • Top this with prepared biryani masala. Again spread rice. Top this with biryani masala.
  • Continue doing this alternatively till all the rice and biryani masala paste is over.
  • Top this with deep fried onion julienne.
  • Close the lid of the utensil and heat the biryani over low flame for 5 to 10 minutes.


Garnish with coriander leaves.
Serve it hot with raita.
Chicken Biryani