Chicken Biryani

Biryani can be prepared with fish, chicken, vegetables and many more ingredients. I have prepared my Biryani today with Chicken. The procedure to make this Biryani of mine is very simple and everybody in your family would definitely love this recipe as it is not too spicy.  You can adjust the quantity of the spices according to your taste. I have learnt this Biryani recipe from my mother and today she was very happy when I served her this Biryani. Garnishing with fried onions, gives this recipe a very impressive look. I am sure by now all of you are eagerly waiting for the recipe of this mouth smacking dish, so just scroll down and read the entire recipe of my Chicken Biryani.  

Time for Preparation : 1 hour
Time for Cooking : 30 minutes
Serves 8 People

Ingredients for Chicken Biryani

1 kg Basmati Rice
1 kg Chicken (cut into big pieces)
1 kg Potatoes
3 Onions
50 grams Ginger
50 grams Garlic
2 Tbsp Coriander Seeds
2 Tbsp Cumin Seeds
12 Cardamoms
12 Cloves
6 Cinnamon
2 Bay Leaves
1 tbsp Black Pepper Powder
1 tsp Red Chili Powder
½ tsp Turmeric Powder
1 cup Yogurt
5 tbsp Vanaspati Dalda (melted)
4 tbsp Mustard Oil
½ cup Rose Water
1 cup Milk
1 tsp Saffron Food Color
Salt to taste

How to make Chicken Biryani

First we will wash the basmati rice and then soak it in water for near about an hour.

Slice all the onions and keep it aside. You can also divide the sliced onions into two portions as for one to cook with the chicken and the other portion to garnish the recipe.

Keep the cardamom, cloves and cinnamon handy.

Now we will take the ginger, garlic, and the coriander seeds and cumin seeds and grind them all together to a paste.

We will now take the Potatoes and peel them and boil them in water by adding sufficient salt and a pinch of saffron edible color. Make sure that you do that over boil it as this will make the potatoes to soft.

Once the potatoes are boiled, you can also see it has become saffron in color, so remove it from the boiling water and keep the potatoes aside and drain away the water.

It is now time to cook the rice that we have already soaked for some time. So take sufficient water in a deep vessel and add few cloves to it and bring the water to boil.

Once the water is boiled add the soaked rice into the boiling water and cook till the rice is half cooked. Keep on monitoring the rice as over cooking at this stage might create difficulties preparing this recipe.

After the rice is pre-cooked drain the water and place the rice on a big surface and keep it under the fan to make it completely dry.

Now heat 4 tbsp mustard oil in a big deep vessel.

Add the Onions now along with the bay leaves, you can fry all the onions together and remove some after frying or else you can fry both the sets of onion separately. I have fried them together and once the onions turned brown in color I have removed some.

The onions that we have removed from the oil after frying them to brown color we will keep it aside as this is required to garnish our Biryani.

Now add the spice paste that we have prepared with ginger, garlic, coriander and cumin also add the turmeric powder, red chili powder and salt.

Add the yogurt now and stir and cook the spices till the raw smell of the spices goes away.

Now add the chicken pieces into the spices slowly and cook. The chicken pieces should be well coated with the spices.

Cook the chicken by constantly stirring, make sure you do not put any water as the water will come out from the chicken.

Once the water dries up there will be gravy in the chicken and now it is ready, if the chicken is still hard, do not worry as it will get cooked when we will give dum to the Biryani.

Now take the rose water and divide it into two portions. In one portion add the saffron color.

In the other portion of the rose water we will add the salt and stir till the salt gets completely dissolve in the rose water.

Now take a big Handi or a deep bottom vessel and grease it properly with little oil.

Now place the cooked chicken into this handi. Spread it nicely in the handi.

Keep the gravy of the chicken curry separately.

Now add the boiled potatoes in the handi above the chicken.

Add the chicken gravy now all over the boiled potatoes and cooked chicken.

Now add the pre-cooked rice over the chicken and potatoes. Add the whole cinnamon, cardamom, cloves and the pepper powder now.

Take the saffron color that is dissolved in the rose water and sprinkle it over the rice. Add the salted rose water too.

Now with the help of a spoon add the vanaspati dalda, you can also use refine oil if you do not have dalda at home.

Pour the milk now all over the rice.

Cover and seal the handi by adding flour dough on the edge of the handi or by keeping a heavy weight on top of the handi. Make sure that the handi is completely air tight. Cook for 30 minutes on a medium flame.

Flavoursome and delightful Chicken Biryani is now ready. Garnish it with the fried onions and serve it to your loved ones.


  1. Thank you very much Susan. I appreciate your work :)

  2. Soumen ji it's my pleasure. I am sure you will try this out and you will love this recipe.

  3. This is looking so amazing and i can say that by looking at the pictures. Simply marvelous...

  4. Thanks Dilip ji for stopping by, do try this recipe out some day and I am sure you will love it.



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