Chicken Biryani Recipe

Lip-smacking recipe that you must try!


1½ cups Basmati rice, soaked for 30 minutes and drained

750 grams chicken, cut into 2 inch pieces on the bone

2 bay leaves

5-6 cloves

8-10 black peppercorns

2 black cardamom

6-7 green cardamoms

Salt to taste

2 tablespoons ghee

1 inch cinnamon

1 teaspoon caraway seeds (shahi jeera)

2-3 green chillies, slit

2 medium onions, sliced

1 tablespoon ginger-garlic paste

1 tablespoon biryani masala

1 teaspoon coriander powder

½ teaspoon turmeric powder

1 teaspoon red chilli powder

½ cup fried onions

½ cup yogurt

3 tablespoons chopped fresh coriander leaves

3 tablespoons chopped fresh mint leaves

2 teaspoons screwpine (kewra) water

3-4 tablespoons fresh cream-butter mixture

Saffron water for drizzling

Whole wheat flour dough as required

Fresh mint sprigs for garnishing


1. Heat 5 cups water in a deep non-stick pan. Add bay leaves, 5-6 cloves, 5-6 peppercorns, black cardamom and 3-4 green cardamoms and bring the water to boil.

2. Add salt and mix. Add rice, mix and cook till rice is ¾ done. Strain in a colander.

3. Heat 2 tablespoons ghee in another deep non-stick pan. Add remaining green cardamoms, peppercorns, cloves, caraway seeds and cinnamon and sauté till fragrant.

4. Add green chillies and sauté. Add sliced onions and sauté till translucent. Add ginger-garlic paste and sauté for 1 minute.

5. Add chicken pieces, biryani masala and salt, mix, cover and cook for 4-5 minutes.

6. Add coriander powder, turmeric powder and chilli powder, mix and cook for 1 minute.

7. Add ¾ of fried onions, yogurt, 2 tablespoons coriander leaves and 2 tablespoons mint leaves, mix, cover and cook till chicken is ½ done.

8. Add screwpine water, mix and cook till chicken is ¾ done. Adjust salt and mix.

9. Spread cooked rice on top of chicken mixture, drizzle cream-butter mixture, saffron water.

10. Spread remaining coriander leaves, remaining mint leaves and remaining fried onions on top, cover the lid sealed with wheat dough and cook on low heat for 10-15 minutes.

11. Serve hot garnished with mint sprigs.

(Recipe by Chef Sanjeev Kapoor)

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