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Chicken Biryani

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600g Boneless Chicken
1.5 Cups Basmati Rice
3 tbsp Sunflower Oil
2 Bay Leaves
5-6 Cloves
1 tsp Cumin Seeds
3-4 Green Cardamoms
2 medium Onions
3 Green Chillies
1/4 tsp Turmeric Powder
1" stick of Cinnamon
2 medium Tomatoes
pinch Salt
3/4 tsp Ginger Paste
3/4 tsp Garlic Paste
1/2 tsp Red Chilli Powder
1 Cup Thick Yogurt
3 medium Onions
1/2 tsp Garam Masala Powder
1" piece Ginger
few leaves Fresh Mint
few leaves Fresh Coriander Leaves
1/2 cup Whole Milk
few drops of Rose Water
4 boiled and sliced Eggs

Chicken Biryani

  • Meat
  • Spicy

Chicken Biryani is simply one of the most delicious things you can eat

  • 40
  • Serves 4
  • Medium



This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as Ramadan, weddings or parties. It has a lengthy preparation, but the work is definitely worth it. However, it is a common dish to occasionally be made at home for dinner as well.



Cut chicken in one inch pieces. Boil rice and set aside. Heat oil in a Wok, add cinnamon, bay leaves, cloves, cumin seeds, green cardamoms and sauté for half a minute.


Add sliced onions and sauté. Add slit green chillies and chicken cubes and continue to sauté. Add turmeric powder and mix. Add tomatoes and salt and mix. Add ginger-garlic paste, red chilli powder and yogurt. Mix well.


Add half the fried brown onions. Add the boiled rice on top. Sprinkle garam masala powder, ginger strips, mint leaves and coriander leaves. Sprinkle milk, rose water and remaining browned onions.


Cover and cook on low heat for about ten minutes. Garnish with the egg slices and serve hot.


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