Chicken biryani

Biryani is such a versatile dish which can be cooked with numerous combinations of rice, meat, potatoes and a whole lot of spices. It originated in Perisa (modern Iran) but is now available in almost all south-asian countries with their own native versions.


  1. Chicken 1 kg
  2. Potatoes 4 cut into large pieces
  3. Tomatoes 6, quartered
  4. Green chili paste 2tsp
  5. Onions 4 medium, finely sliced
  6. Mint and coriander leaves 1cup, finely chopped
  7. Green chilies 6 whole
  8. Ginger-garlic paste 1, 1/2 tbsp
  9. Dried plums 1 cup, soaked in hot water.
  10. Red chillies 1 tbsp, powdered
  11. Coriander 2 tbsp, powdered
  12. Salt to taste
  13. Yogurt 1cup
  14. Oil 1cup
  15. Lemon juice 2

Ingredients for rice:

  1. Sela rice 1 kg, soaked for 4-5 hours
  2. Salt 2-3 tbsp or to taste
  3. Cloves 6
  4. Whole black pepper 8
  5. Cinnamon 1/2 inch piece
  6. Black cardamom 2
  7. Black cumin 1/2 tsp
  8. Yellow food colour  a pinch
  9. Milk 1/2cup
  10. Kewara 1/2 tsp
  11. Oil 2tbsp
  • Combine  chicken with yogurt, ginger-garlic paste,green chili paste, red chili powder lemon juice and salt.
  • Mix well and set aside for half an hour.
  • Heat oil in a pan and fry onions till golden brown.
  • Spread half of it on the absorbent paper.
  • To the remaining half in the pan add the marinated chicken and tomatoes.
  • Cook on low flame, do not add water.
  • When the liquid dries , add potatoes, plums and 1glass water.
  • Cook for 10 to 15 minutes or till the potatoes are tender.
  • Boil the rice with cardamoms, black pepper, cloves and salt.
  • When the rice is half done drain in a strainer.
  • Put a little oil in the base of pan and make a layer of half the rice.
  • Then put a layer of the prepared curry, green chilies, coriander and mint leaves.
  • Cover with a second layer of rice.
  • Pour in warm milk,kewara and sprinkle food color and fried onions on top of it.
  • Cover tightly and steam on very low flame for 15 minutes.
  • Serve hot with raita.

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