Mom’s Cook Book

<span lang ="en">Chicken Biriyani</span>

Chicken Biriyani

Radha K Krishnan
Biriyani is a main course dish and very filling and tasty.
Course Main Course
Cuisine Indian
Non Vegeterian Chicken & Poultry Meat
Servings People People
Prep Time 120 Minutes
Cook Time 1 Hour
Passive Time 6 Hours



For Marination
  1. Marinate the chicken pieces with Red Chilly powder, coriander powder, chicken masala powder, ginger garlic paste, ;turmeric powder salt and curd overnight or for 6 hours
To Cook Rice
  1. Wash and soak Basmathi Rice for half an hour, drain the water.
  2. Heat Ghee in a pan and roast the rice for about 5 - 10 minutes on a low flame and keep aside.
  3. Boil 5 cups water in a deep vessel with cloves, cinnamom, cardamom, bay leaves, salt.
  4. Add rice and cook on slow fire for 8-10 minutes or till half cooked.
  5. Transfer to a sieve and drain excess water. Keep aside.
To Cook Chicken
  1. In a pan add ghee and add cloves, cardamom, cinnamom, bay leaves, star anise and saute. (You can add 1 or 2 teaspoons of oil if required)
  2. Add onions and saute till it becomes translucent.
  3. Add Red chilly powder, coriander powder, garam masala powder,chicken masala powder, turmeric powder and saute for 2 minutes.
  4. Add the chopped tomato and cook till it becomes mushy.
  5. Add the marinated chicken and mix well.
  6. Cook covered with a lid on medium, flame for 10 minutes stirring it in between.
  7. Reduce the flame to low and continue cooking the
  8. chicken for another 30 -35 minutes or till the chicken is fully cooked.
  1. Fry the cashews, raisins and onions in ghee.
  2. I use the same ghee (around 2 tbsp) for cooking chicken.
Fried onion
  1. 1 onion (Fry it in hot oil stirring occasionally, until browned) Coriander leaves – 1 bunch finely chopped and fried till crispy
  2. Mint leaves- 1/2 bunch Finely chopped. Cashews , Raisins – About 1/2 cup each, fried in oil.
  1. Now to Make Biriyani take a heavy bottom vessel and add 2 table spoon ghee. Smear the bottom of the vessel fully.
  2. Add half of the cooked chicken in the first layer with the gravy.
  3. On top of chicken add a layer of cooked rice. Top it with half of fried onion, cashew nuts, raisins and sprinkle 1 teaspoon salt.
  4. Add the other half cooked chicken, pouring all the gravy.
  5. On top of this add the remaining rice.
  6. Garnish with the remaining fried onions, cashew nuts raisins and sprinkle about half teaspoon salt.
  7. Cover with a tight lid and Cook on low fire for about 25-30 minutes.
  8. Remove from flame. Put a flat based iron tawa on the flame and heat it.
  9. Keep the biriyani vessel on top of this tawa and on low flame cook for 10 more minutes.Switch off the flame and let it rest for another 15 minutes.
  10. Open the lid and serve hot with raitha.
  11. Note. Biriyani takes 30 minutes for preparing and at least 6 hours to marinate and one hour to cook.