Chicken Biryani Recipe | How to Make Chicken Biryani

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chicken biryani recipe by food fusion


Pani (Water) ½ Cup
Haldee powder (Turmeric powder) ½ tsp
Namak (Salt) ½ tbs or to taste
Zeera (Cumin seeds) ½ tbs
Adrak lehsan paste (Ginger garlic paste) 2 tbs

Pyaz (Onion) sliced 2 medium
Chicken 700 gms
Rafhan corn oil ½ Cup
Hari elaichi (Green cardamom) 2-3
Badi elaichi (Black cardamom) 2

Sabut kali mirch (Black peppercorns) ½ tsp
Laung (Cloves) 5-6
Darchini (Cinnamon stick) 2-3
Tez paat (Bay leaves) 2
Dhania powder (Coriander powder) 1 & ½ tbs

Lal mirch powder (Red chili powder) 2 tsp or to taste
Garam masala powder ½ tbs
Kali mirch powder (Black pepper powder) 1 tsp
Tamatar (Tomatoes) chopped 2 medium
Dahi (Yogurt) whisked ½ Cup

Hara dhania (Fresh coriander) chopped ½ Cup
Podina (Mint leaves) chopped ½ Cup
Hari mirch (Green chilies) 3-4
Aloo bukhara (Dried plums) 8-9
Pyaz (Onion) fried

Chawal (Rice) basmati 700 gms (soaked & boiled until 3/4th done)
Biryani masala 1 tbs
Lemon slices
Kewra water 2 tbs
Zarda ka rang (Yellow food color) ½ tsp or as required
Pyaz (Onion) fried


In wok,add water,turmeric powder,salt,cumin seeds,ginegr garlic paste and mix well.

Add onion,chicken and mix well.

Cover and cook on low flame for 5-6 minutes then cook on high flame for 2-3 minutes & set aside.

In pot,add corn oil,green cardamom,black cardamom,black peppercorns,cloves,cinnamon sticks,bay leaves and mix.

Add coriander powder,red chili powder,garam masala powder,black pepper powder,mix well and cook for 2 minutes.

Add tomatoes and mix well.

Add yogurt and mix well.

Now add cooked chicken mixture,mix well and cook for 4-5 minutes.

Add fresh coriander,mint leaves,green chilies,mix well and cook on high flame until oil separates.

Add dried plums and mix well.

Take out half of the chicken mixture in a bowl and set aside.

Add fried onion,boiled rice,remining chicken gravy,fried onion,biryani masala,lemon slices and remaining boiled rice.

In kewra water,add yellow food color and mix well.

Add dissolve food color,fried onion,cover and steam cook on low flame for 10-12 minutes.

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chicken biryani recipe by ranveer brar


For Rice

1 kg Basmati Rice, washed and rinsed
4 Cloves
½ inch Cinnamon
2 Green Cardamom pods
Salt to taste
¼ cup Ghee, melted

For Marinade

1 kg chicken with bone, cleaned and washed
4 medium onions, sliced
2 tbsp barista/fried onion
1 tbsp saffron water
2 sprigs of mint leaves
½ cup curd, beaten
1 tsp coriander powder
1 tbsp degi chilli power
½ tsp green chilli paste
1 tbsp Ginger Garlic paste
3-4 green chillies, slit
Salt to taste

Other Ingredients

1 tbsp ghee
¼ cup water
½ cup milk
2 tbsp saffron water
1 tbsp ghee
Few mint leaves
1 tbsp barista
Salt to taste
2 tsp saffron water
½ tsp rose water
Drop of kewra water


For marinade

In a mixing bowl, add chicken and marinate with all the ingredients.

Let the chicken marinade preferably overnight or for minimum 3 hours.

For Rice

Let the rinsed rice rest for 20 minutes.

Heat water in pot, add ghee and salt.

Add in cloves, cinnamon and green cardamom. Add rice and let it come to a boil. Immediately lower the flame and cook on low flame for 80%.

For Biryani

In a heavy bottom pan, add ghee and marinated chicken. Cook for about 7-8 minutes.

In another pan, layer the biryani. Add rice, chicken and then top it off with rice. Add in the chicken gravy on top.

In the chicken’s pan, add water, milk, saffron water, ghee, mint leaves, barista, salt and coriander leaves. Add this jhol in the biryani.

Add some more saffron water, rose water and few drops of kewra water. Now keep it on dum for 15-20 minutes on low flame.

Serve hot with choice of raita.

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chicken biryani recipe by kunal kapoor



Chicken – 500 gms
Salt – to taste
Shahi jeera – 2 tsp
Cardamom – 4-5 no
Cinnamon – 1 small piece
Turmeric – 1 1/2 tsp
Chilly powder – 1tbsp & Mace (javitri) powder – a pinch
Garlic paste – 1 tbsp & Ginger paste – 1 tap
Green chilly – 2 nos & Browned onion – 3/4 cup
Mint leaves – 1 cup, Curd – 1 1/2 cup & Oil – 1/4 cup

For rice

Water – 3 lts
Salt – 3 tbsp
Cardamom – 3-4 nos
Green chilly – 1 no
Basmati rice (soaked) – 2 cups
Water from Blanched Rice – 1 cup
Saffron – a very small pinch
Dough – for sealing


Wash and soak the rice for 30 to 45 mins. Place the saffron in a bowl and add 3 tbsp of boiling water and let it sit till the saffron releases its colour.

Wash and pat dry the chicken and add it to a bowl. Add all the remaining ingredients under marination and mix them well.

Separately add water to a deep vessel or handi and bring to a boil. Add salt, cardamom, green chilly and let it boil for 5 minutes.

Drain the water form the rice and add it to the boiling water and stir lightly for 2 mins & turn off the gas. Strain the rice through a sieve and retain the water from the rice.

Scoop half rice and spread at the bottom of a deep vessel. Carefully place the marinated chicken on top.

Now cover the chicken with the remaining rice.

Add 2 cups of water from the strained rice.

Drizzle the saffron water on top.

Now using any dough, apply it on to the edges of the vessel and cover the it with the lid. Press the lid gently so that the dough seals the lid to the vessel.

Now place this vessel on high heat for 2-3 minutes and then lower the heat and cook for another 10-12 mins

Turn off the heat and let it sit for 10 minutes before you open and serve it hot.

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Ingredients for marinating Chicken

1 lb Chicken
1 tbsp Ginger Garlic paste
1/4 tsp Turmeric powder
1/4 tsp Salt
1 tsp Vinegar

Ingredients for cooking Chicken

3 tbsp Oil
1 tsp Cumin Seeds
2 Bay Leafs
2 Black Cardamom
5 Black Peppercorn
5 Cloves
1 Javetri
2 Cinnamon Sticks
1 cup diced Onion
3/4 cup diced Tomatoes
1 1/2 tsp Coriander powder
1 tsp Chilli powder
1 slit Green Chilli
1 tsp Biryani Masala
1/4 tsp Turmeric powder
1/2 cup Yogurt
1/2 cup chopped Coriander Leaves
1/4 cup chopped Mint Leaves
1/4 cup + 2 tbsp Water
1 tsp Salt

Ingredients for boiling rice

1 cup long grain Basmati Rice
7 cups water
1 tbsp Salt
2 Black Cardamom
2 Cinnamon Stick
5 Black Peppercorn
5 Cloves
1 Javetri
2 Bay Leaves

Ingredients for Biryani Layers

1 tsp Biryani Masala
10 Saffron strands
1/4 cup fried Onion
3 tbsp Ghee
1/4 cup chopped Coriander Leaves
2 tbsp chopped Mint Leaves
1 tbsp Water


Marinating Chicken

Take chicken in mixing bowl and to that add ginger garlic paste, salt, turmeric powder, vinegar.

Mix everything together very well.

Cover and set that aside for an hour.

Cooking Chicken

Heat oil in a heavy skillet.

After the oil is hot, to that add cumin seeds, and all whole spices, stir that in.

As soon as the spices start to sizzle, add in onions in that and mix.

Cook onion till it gets a light golden color.

Add coriander powder, turmeric powder and cook for 2 minutes.

Add tomatoes, red chilli powder, slit chilli, mix and cook until tomatoes soften up.

Then add yogurt, biryani masala, salt, coriander leaves, mint leaves and mix well.

Add marinated chicken, water, mix well.

Cover and cook for 20 minutes, stirring it in between.

Cooking Rice

Wash and soak basmati rice in water for 30 minutes.

Boil water by adding all whole spices and salt in.

Then add soaked rice in boiling water and cook for 5 minutes.

You want to cook rice till its 90% cooked.

After the rice is partially cooked drain off all excess water from rice.

Layering Biryani

Take saffron in some water and microwave for 1 minute.

Then stir it in hot water to extract the good orange color of saffron.

After chicken gets tender, lower down the heat and add 2 tbsp of water in that.

Add ghee over the rice.

Then put a layer of cooked basmati rice on the top of the cooked chicken.

Then sprinkle saffron water over the rice layer.

Add a splash of tbsp of water as well.

The sprinkles biryani masala and fried onion.

And finally, finish it off with coriander and mint leaves.

Cooking Process

After Biryani is layered very well, put the lid on.

Increase the gas to high heat and cook the biryani until you hear a nice sizzling sound from the pan.

After biryani starts to sizzle, lower the heat to medium, and cook over medium heat for 5 minutes.

Then lower the heat to the lowest possible setting and cook for 20 more minutes.

Serve hot with Raita and salad on the side!

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1 kg Chicken, cut into 12 pices
1/2 kg Yogurt
1/2 tsp Cumin Seeds Roasted & Crushed
2 tbsp Chili powder
1/2 tsp Orange food color

1 tsp Turmeric
1-1/2 tsp Salt
750 gm Rice boiled till 1 kani done and 3 kani raw with 2 tbsp salt
3 medium Tomatoes, sliced
4 medium Potatoes, cut into thick slices

1/2 cup Oil or Ghee
6 Cloves
6 Black pepper
2 Black cardamom
1/2 1/2 Coriander leaves, finely chopped

1/2 1/2 Mint leaves, finely chopped
8 Green chilies, finely chopped

Cooking Method

Place chicken in a large mixing bowl. Add yogurt, chili powder, turmeric powder, cumin seed, food color and salt. Mix well. Cover and marinate for at least 2 hours.

In a heavy bottom skillet, layer sliced potatoes, and marinated chicken, sprinkle whole spices. Cook for at least 30 minutes on low flame or until chicken is almost done.

Layred with tomato slices, mint leaves, chopped coriander and green chilies.

Now layered with boiled rice(1 kani), drizzle oil on top of rice.

Cover the pot and cook on medium flame for 20 minutes. Then put on dum for another 20 mins, mix and dish it out. Delicious Teh wali Biryani is ready to serve.

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