Published On: Thu, Jun 22nd, 2017

Chicken Biryani












  • Basmati Rice – 2 cups
  • Water – 3 cups
  • Chicken -1/2 kg
  • Onion-2 thinly sliced
  • Tomato-1thinly sliced
  • Green chilli – 4 slitted
  • Ginger Garlic Paste – 3 tbsp
  • Coriander Leaves-1/2 cup
  • Mint leaves- 1/2 cup
  • Yogurt -1 cup
  • Chilli powder – 3 tsp
  • Garam Masala powder – 1 tbsp
  • Turmeric Powder – 1 tsp
  • Coriander Powder – 1 tbsp
  • Cumin Powder- 1 tsp
  • Cashew-2 tbsp
  • Raisans-2 tbsp
  • Oil – 3 tbsp
  • Ghee – 3 tbsp
  • Salt to taste

For Seasoning:

  • Cumin seeds- 1 tsp
  • Cinnamon- 1 small stick
  • Cloves – 4
  • Cardamom- 4 crushed


  • Wash and Soak the basmati rice for around 30 min. Then drain it and set aside.
  • In a pressure cooker heat oil and ghee, fry some cashews and raisins in that till golden colour and set aside.
  • Crackle all the seasoning ingredients and pandan leaves.
  • Add the onion, green chilli and fry till brown.
  • Add ginger garlic paste and saut√© for a min.
  • Add in tomatoes, spice powders, coriander leaves and mint leaves. Mix well.
  • Add in yogurt and mix. Now throw in the chicken pieces and saute it for 10 mins till the chicken is well coated in the masala.
  • Add in the soaked Basmati rice and combine well. Pour water and season with some salt and mix well.
  • Cover the pressure cooker and cook it for 1 whistle, now turn off the heat and let the steam go all by itself. Once cooked, open the pressure cooker and fluff it with a fork.
  • Garnish with fried cashew and raisins and sprinkle some coriander leaves.


Photo Courtesy : Google/ images are subject to copyright

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Chicken Biryani