Chicken Biryani

Yield: 3 Servings


  • ½ cup and 1 and ½ tablespoon basmati rice
  • 1/4 teaspoon mint leaves
  • salt As required
  • 1 and 1/4 tablespoon refined oil
  • 1 and 3/4 green cardamom
  • 1 and 1/4 clove
  • 1 and 1/4 onion
  • ½ teaspoon turmeric
  • ½ tablespoon garlic paste
  • ½ cup and 1 and ½ tablespoon hung curd
  • 1 and 1/4 tablespoon coriander leaves
  • water As required
  • ½ tablespoon ghee
  • 360 grams chicken
  • ½ tablespoon garam masala powder
  • ½ teaspoon saffron
  • ½ tablespoon bay leaf
  • ½ black cardamom
  • ½ teaspoon cumin seeds
  • 2 and ½ green chillies
  • ½ tablespoon ginger paste
  • ½ teaspoon red chilli powder
  • 1/4 tablespoon ginger
  • 1 and 1/4 drops kewraf
  • ½ tablespoon rose water


Step 1 Prepare saffron and kewra water
To make this delightful biryani, soak saffron in water to prepare saffron water. Next, mix kewra drops in water and mix well to make kewra water.

Step 2 Saute onions and tomatoes for 2-3 minutes
In the meanwhile, heat refined oil in a deep bottomed pan. Once the oil is hot enough. Add cumin seeds, bay leaf, green cardamom, black cardamom, cloves in it, and saute for about a minute. Then, add chopped onion in it and saute until pink. Now, add chicken into it with slit green chillies, turmeric, salt to taste, ginger garlic paste, red chilli powder, and green chilli paste. Mix well all the spices and cook for 2-3 minutes. Then, add hung curd into it

Step 3 Cook on low heat for 5-6 minutes
Turn the flame to medium again and add garam masala in it along with ginger julienned, coriander and mint leaves. Add kewra water, rose water and saffron water in it. Cook till the chicken is tender.

Step 4 Serve hot with your favourite chutney or raita
Then add 1 cup cooked rice and spread evenly. Then add saffron water and pour ghee over it. Cook for 15-20 minutes with closed lid and garnish with 1 tbsp fried onions and coriander leaves. Serve hot.