Chicken Biryani


Boneless chicken 600 grams Basmati rice 1 1/2 cups Oil to deep fry 3 tablespoons Cinnamon 1 inch stick Bay leaves 2 Cloves 5-6 Cumin seeds 1 teaspoon Green cardamoms 3-4 Onions sliced 2 medium Green chillies slit 3 Turmeric powder 1/4 teaspoon Tomatoes chopped 2 medium Salt to taste Ginger paste 3/4 teaspoon Garlic paste 3/4 teaspoon Red chilli powder 1/2 teaspoon Thick yogurt 1 cup Onions sliced and fried brown 3 medium Garam masala powder 1/2 teaspoon Ginger cut into thin strips 1 inch piece Fresh mint leaves torn a few Fresh coriander leaves torn a few Milk 1/2 cup Rose water a few drops Eggs boiled and sliced 4


Step 1

Cut chicken in one inch pieces. Boil rice and set aside. Heat oil in a non-stick pan, add cinnamon, bay leaves, cloves, cumin seeds, green cardamoms and sauté for half a minute.

Step 2

Add sliced onions and sauté. Add slit green chillies and chicken cubes and continue to sauté. Add turmeric powder and mix. Add tomatoes and salt and mix. Add ginger-garlic paste, red chilli powder and yogurt. Mix well.

Step 3

Add half the fried brown onions. Add the boiled rice on top. Sprinkle garam masala powder, ginger strips, mint leaves and coriander leaves. Sprinkle milk, rose water and remaining browned onions.

Step 4


Cover and cook on low heat for about ten minutes. Garnish with the egg slices and serve hot.

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Recipe by Manju Aunty
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