Make mouthwatering chicken biryani at home easily

Make mouthwatering chicken biryani at home easily
Photo: Shutterstock/Santhosh Varghese

Everyone loves a good biryani. It can easily put you in a festival mood. It can give you a much needed mood-lift after a tiring day. It can help make your menu look extravagant. It comes to no one's surprise when biryani became the go-to lunch at households while hosting guests. Now, making the perfectly flavoured, thoroughly cooked biryani is a true challenge. Let us help you out there. Here is an easy recipe (as easy as a biryani could get) to help you make mouthwatering chicken biryani at home.


For marination:
500 gm chicken
5-6 tbsp yoghurt
Salt as required
½ tsp turmeric powder
1 tsp chilli powder
1 tsp coriander powder
½ tsp garam masala
1 ½ tsp biryani masala (optional)
For rice:
1 cup basmati rice (rinsed)
2 pieces of cinnamon
3 star anise
3 cardamom pods
3 bay leaves
Salt as required
For the gravy:
3 tbsp ghee
2 onions (chopped)
Salt as required
5 green chillies
2 ginger pieces
8-10 garlic cloves
1 medium tomato (chopped)
1 cup water
Palm full of mint leaves (chopped)
Palm full of coriander leaves (chopped)
Fried nuts, raisins and onions
Chopped mint leaves and coriander leaves (garnish)


Make a paste out of yoghurt, salt, turmeric powder, chilli powder, coriander powder, garam masala and biryani masala

Coat the chicken with it

Allow it to marinate overnight or for at least 30 minutes

Soak the basmati rice for at least 30 minutes

Add salt, cinnamon, star anise, cardamom, cloves, bay leaves and soaked basmati rice in hot water

Boil for 8-10 minutes

Drain the rice and keep aside

Heat ghee in a pan

Fry the cashews, raisins and onions separates

Add some more ghee

Saute onions with salt until they turn light brown in colour

Take green chilies, ginger, garlic and some water in a small mixer jar

Grind into smooth paste

Add this into the sauteed onions

Saute until the raw smell of these are gone

Add tomato and saute for a bit

Into it add the marinated chicken and water, mix well

Cook for 20-25 minutes on low flame

Add chopped mint and coriander leaves

Mix well and turn off the flame

Transfer half of the chicken including the gravy into a pan or biryani pot

Add some rice too

Add a layer of fried cashews, raisins, onions, coriander and mint leaves

Repeat the layers

Heat a tawa on low flame

Place the biryani pot over the hot tawa

Sprinkle some ghee on top

Cover it with a lid

Cook on dum for 20-25 minutes

Enjoy the biryani with raita and pickle.

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