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
Substitute a batter of maida mixed with water and a pinch of baking powder to coat cutlets instead of eggs.