Chicken Biryani


Biryani, also known as biriyani, biriani, birani or briyani, is a South Asian mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is popular throughout the Indian subcontinent and among the diaspora from the region.


  • Chicken – One & half kgs
  • Basmati Rice – One and half kgs
  • Oil – 600 gms
  • Ginger Garlic Paste – 300 gms
  • Chilli Powder – 50 gms
  • Green Chillies – 15 pieces (medium sized)
  • Tomato – 500 gms (Ripe NattuThakkali)
  • Mint – 1 small bunch
  • Coriander – 2 small bunches
  • Cloves – 8 pieces
  • Cinnamon – 1 medium sized stick
  • Cardamon – 5 pieces
  • Onion – 250 gms
  • Lemon – 2 nos.
  • Curd – 1 ltr.
  • Salt – as per taste


  • Cut onion lengthwise. Divide into halves.
  • Cut tomato into 4 pieces.
  • Extract lemon juice and keep aside.
  • Strip pudina leaves. Wash, cut and keep aside.
  • Strip coriander leaves. Wash, cut and keep aside. Optional to include tender coriander stems.
  • Wash chicken, drain water completely and keep aside.


  • Place the bigger vessel on the stove. Allow the bottom of the vessel to be heated well.
  • Add oil.
  • Put cloves, cinnamon stick, and cardamon pieces. Wait for few seconds and as it splits add half the quantity of onions.
  • Add full quantity of ginger, garlic paste.
  • Simmer and allow the onions, ginger and garlic paste to cook. This should take less than 10 minutes.
  • Add chicken. Sprinkle 2 teaspoons of salt and mix well. Add the remaining onions pieces.
  • Close the vessel with an aluminum lid. Continue to cook in low flame. Using a ladle, stir the contents of the vessel.
  • Allow it to cook for 15 minutes.
  • Remove the lid. Add chili powder, green chilies, tomatoes, coriander, pudina, lemon juice and curd.
  • Stir well, close the lid and allow the contents to cook well. Continue to cook on low flame.
  • Occasionally stir the contents slowly. After about 20 minutes you may notice the oil separate.
  • Wash the basmati rice and let it remain soaked in water for not more than 10 minutes
  • At this juncture place the other vessel on the stove. Add water, 4 times the quantity of rice.
  • Allow the water to boil, add salt to taste. Remember you have added salt for the chicken gravy.
  • As the water starts to boil, transfer soaked rice. Close with a perfect lid. Cook on low flame.
  • When the rice is half cooked, without delaying quickly drain out water. Do not throw the drained water.
  • Immediately, transfer half cooked rice (sprinkle kesar powder over rice if required) to the chicken gravy.
  • Slowly mix the contents. Ensure rice doesn’t get smashed.
  • Put a dosa tava on the stove and place the vessel.
  • Take a neat newspaper and place it on top of the vessel and then keep the lid.
  • On top of the lid, place the drained water. The vessel is now airtight.
  • Simmer for about 5 – 10 minutes. Wait for few minutes and open lid.
  • The aroma of biryani would confirm that the cooking is completed.
  • Serve hot with onion raitha or brinjal tamarind gravy

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