Chicken Biryani Recipe- Simple Chicken Biryani
Variety Rice , ,

Chicken Biriyani

Chicken Biriyani :


Basmati Rice – 2 cups
Chicken Pieces – 3/4 kg
Yogurt (curd) – 1 cup (beaten)
Onion – 3 sliced
Tomato chopped – 1 medium or 1/2 cup Tomato Puree
Red Chilly Powder – 2 tsp
Turmeric Powder – 1 tsp
Roasted cumin powder – 1 tsp
Garam Masala Powder – 2 tsp
Green Cardamom – 6
Star anise – 3
Cinnamon Stick – 3 inch
Bay leaf – 4
Coriander Powder – 1 tsp
Warm Milk – 1/2 cup
Saffron – a pinch
Salt to taste
Ghee / Oil – 7 tbsp

Grind to Paste:

Ginger Paste – 1 tsp
Garlic Paste – 1/2 tsp
Coriander Leaves – 1/4 cup
Mint Leaves – 1/4 cup
Green Chillies – 3 -4

To garnish:

Green Coriander Leaves – 2 tbsp
Mint Leaves (Pudina) – 2 tblsp



  • First make a fine paste of all the ingredients under the Grind to paste using a tablespoon of water.
  • Mix tomato puree, yogurt, green paste made earlier, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
  • Marinate the chicken with this mixture and keep aside for 3-4 hours in refrigerator.
  • In a small bowl take the warm milk and soak the saffron in it and keep aside.



  • Heat oil/ghee in a pan. Add the whole spices and saute for 30 secs then add sliced onion. Fry the onions until golden brown.
  • Add the marinated chicken and cook for 10 minutes. Stir occasionally.
  • Now add the beaten curd and chopped tomato and cook further till the oil separates.
  • Check the salt at this stage and add the salt if needed.
  • Now add the rice and mix well with soft hand as not to break the rice grains.
  • Add 4 cups of water to the rice. Mix saffron in milk and add to it.
  • Cover the lid and cook on low flame till the rice is done.
  • Take it out on a rice platter.
  • Garnish with green coriander and mint leaves and serve hot. This chicken biryani goes well with mixed vegetable raita.

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