Chicken Biriyani

Spiced Rice and Chicken Combo...

Category : Chicken
Rating :
Total Votes : 2
Contributed By: Jency
Serving :
Cooking Time :
Cusine Type : North Indian


For the chicken curry:-

Chicken - 1Kg
Onion (sliced) - 5 (medium ones) or 2 (Big ones)
Tomato(Finely chopped)- 2
Curd - 1/2 cup

Ginger-Garlic paste - 1 1/2 Tbsp.
Green chillies - 2 to 3

Chili powder - 1 TbSP.
Coriander powder - 2 Tbsp.
Turmeric powder - 1/4 Tsp.
Garam masala - 1 Tbsp.

Coconut (Scraped) - 1/2 cup
Khus-khus - 2 Tsp.
Cashewnuts - 10

Salt - To taste
Coriander leaves - For Garnish

For the Rice:-

Basmati Rice - 4 cups
Cinnamon - 2 to 3 sticks
cloves - 4 to 5
Cardamom - 4 to 5
Bayleaves - 2 to 3
Water - 8 cups
salt - 1/2 Tsp.

For Garnishing the biriyani:

Onion (sliced)- 1 (medium one)
Raisins - 10 to 15
Cashewnuts - 10 to 12


Preparation for chicken curry:-

- Marinate the chicken pieces( medium size) with garam masala n salt for an hour.

- Make a paste of ginger-garlic n the green chillies in the mixer.Similarly make a paste out of the spices(chilli, coriander and turmeric)

- Take about 2 Tbsp oil in a pan.Fry the coconut until golden brown.Add Khuskus n then add the cashewnuts.Fry a little more. Allow this mixture to cool and make a paste out of it.

- Heat 2 Tsp ghee and 2 Tbsp oil in a pan.Saute the sliced onions in it until it's golden brown.Then add the ginger-garlic n chilli paste.Add the chilli-coriander-turmeric paste. Add Coconut-khuskhus paste.

- Now add the tomatoes.Let it cook for 5 mins.Add the Curd.keep stirring until the oil separates.

- Add the marinated chicken.Add water as required. Let it cook on medium flame.

- Garnish with coriander leaves.

Preparation for Rice:-

-Boil the water in a vessel.

-Heat 2 Tsp Ghee n 2 Tbsp Oil in a separate vessel.Fry the cinnamon sticks,cardamom, cloves and bayleaves in it.

-Add the cleaned and drained rice n fry it until the rice appears opaque.

-Then add the boiling water.add salt.

-Cook the rice on medium flame with no left over water.

Preparing the Garnish:-

- Fry the onions until it's brown.keep it separately

- Fry raisins as well as the cashewnuts.

Final Dressing:-

- Take a dry vessel. Grease the vessel with ghee or butter. Sprinkle a layer of the fried onions.Then a layer of rice.Then a layer of chicken along with the gravy.sprinkle a few cashewnuts n raisins over it. Repeat all these layers. Finally bake this at 350 deg c for approx. 10 mins.

- Serve it hot with a side of Raitha, pickles n papad.

Posted by Shabbir Khanbhai at 07:56:59 pm on November 24, 2007.
All seems to be a good recipe except the last bit were you suggested to bake at 350degree c. Is it not ferenhit.
Posted by Admin at 03:15:40 am on November 26, 2007.
I think it is ferenhit.
Posted by kelp0op at 10:10:25 pm on January 31, 2012.
Superb..My family loved it..

Tips of the day
For retaining the color of cauliflower while cooking, put some sugar or lemon juice or lemon skin while boling it.