Fusion Platter

A blend of tasty food and culture

Chicken Biryani | How to make Chicken Biryani

Every die hard non vegetarian loves Biryani and every single person has attempted to cook the perfect one once in their lifetime. Many people are smitten by the tradtional Hyderabadi dum biryani from India while some would prefer to have anything that tastes closely to biryani. I’m a big fan of dum biryani and I usually prepare it without using any ready made mixes. The taste is bang on and nobody can tell if its ordered from outside or made at home. Do try out my chicken biryani recipe and let me know in the comments section how you found it. You could also try out my simple chicken curry recipe if it’s your first attempt at making one. I’m sure you would love that one too 🙂


For Biryani Masala

  1. 6 pods of green cardamom
  2. 10 cloves
  3. 1/2 tsp caraway seeds
  4. 10 peppercorns
  5. 2 inch cinnamon sitck
  6. 1 big black cardamom
  7. 2 bay leaves

Other ingredients

  1. 750 g chicken
  2. 1/2 a kg basmati rice soaked in water for 20 – 30 mins
  3. 750 g onion
  4. 250 g tomatoes
  5. 2 medium sized potatoes ( optional)
  6. 125 g fresh, sour curd/yoghurt
  7. 1.5 tbsp of fresh ginger garlic paste
  8. 2-3 green chillies
  9. 1 tsp turmeric powder
  10. 1 tsp red chilli powder
  11. oil to fry
  12. salt to taste
  13. few strands of kesar/saffron soaked in 4 tbsps of milk
  14. 2 tbsps of ghee/oil

For paraboiling the rice

  1. 1 bay leaf
  2. 2-3 pepper corns
  3. 3-4 pods of green cardamom
  4. 1/2 inch cinnamom stick
  5. 3-4 cloves
  6. 1.5 litre of water
  7. 2 tbsps of oil
Marinating the chicken: min 2 hrsTo fry onions : 30 – 40 minsParaboiling the rice : about 30 minsServes : 6-7
Chicken biryani

Procedure to make Chicken Biryani

  1. Making the biryani masala

    Grind together all the ingredients under biryani masala to a fine powder.

  2. Fried Onion or Birista are thin onion slices deep fried in oil till golden brown and crisp.

    Slice the onions and deep fry until brown and crisp. Drain and set aside on a kitchen absorbant towel.

  3. Marinating the chicken

    Clean, wash and pat dry the chicken. Now add the ginger garlic paste, salt, yoghurt/curd, red chilli powder, turmeric, the ground biryani masala to it and mix well.

  4. Paraboiling the rice

    Heat 2 tbsps of oil in a deep bottomed pan and fry the whole spices in it until aromatic, then add 1.5 litres of water to it and bring to boil. Now add in the rice and just cook until half done (al denté). You can do a check test by taking one grain of rice and see if it breaks with your fingernails. If it does, then remove from flame and drain through a sieve and set aside.

  5. Making the chicken biryani

    In a large cooking pot add some oil, the marianted chicken and fry for 3-4 mins. Once the chicken starts leaving oil, add in fried onions and tomatoes and cook until soft and mushy. (Optional – You could also add 1 cup of chopped mint and coriander to it.)

  6. Now spread the paraboiled rice evenly on top of the chicken and pour in the saffron and milk mixture from the top and cover with a lid and cook on low flame for about 30 minutes. (Just before serving add hot ghee from the top and let it rested covered for another 5-10 mins.)

  7. Your humble meal is ready to be feasted on.

Serve Chicken Biryani with a cool cucumber & onion yoghurt salad