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Mar 21, 2011

Chicken Biryani / Spicy Chicken Biryani

Chicken Biryani is our Family Favorite n used to make monthly once or once in two months. As biryanis are easy n flavorful one pot meal i prefer to cook it often. My kids also love biryani/Pulao and will not trouble me. Our Weekend's Lunch will not complete without this exotic one pot meal, either Vegetable Biryani/Tomato Biryani or Chicken Biryani are our first choice for a Weekend special lunch.
This Chicken Biryani recipe is my Mom's version using ground spices, very flavorful and delicious biryani. Try this aromatic & delicious Chicken Biryani and let me know h it turned out to u. The recipe as follows...

  1. Chicken     1 Lb or 1/2 kg
  2. Basmati Rice/Seeraga Samba rice     2 cup
  3. Onion   1 big (sliced)
  4. Tomato    2 medium (chopped)
  5. Green chilli      2-3 (slit open)
  6. Frozen Peas     1/2 cup(optional)
  7. Mint Leaves     1/2 cup chopped
  8. Coriander leaves     1/4 cup finely chopped.
  9. Chilli Powder   1 tsp
  10. Curd    1 tbsp
  11. Salt    ad needed
  12. Oil     3 tbsp
  13. Ghee    1-2 tbsp
  14. Black cumin seeds/Shahi Jeera   1/4 tsp
  15. Cardamom    3 no.s
  16. Bay leaf  1 no.

  1. To Grind
  2. Cinnamon -2"stick   2 no.s
  3. Clove    5-6 no.s
  4. Dry Red chillies     4 no.s
  5. Ginger   2" large piece
  6. Garlic     10 cloves
  7. Cashew nuts   4 no.s
  8. Fennel seeds     1/2 tsp
  • Soak Basmati rice for 30 minutes.
  • Clean and Wash chicken and marinate with turmeric powder and keep aside.
  • Grind all the ingredients under"to grind" to a smooth paste with very little water and keep aside
  • Heat oil and ghee in a pressure cooker,add shahi jeera,cardamom and bay leaf and fry well.
  • Then add onion,green chilli and mint leaves saute for a minute then add the ground masala paste,sprinkle some salt  and fry until the raw smell leaves.
  • After that add chopped tomatoes and saute until soft.
  • Then add chicken pieces ,turmeric powder,chilli powder,curd and mix everything well.
  • Keep frying the chicken for 4-5 minutes and add frozen peas and mix well.
  • Now add enough water, (to cook rice) salt and mix well and allow the water to boil.
  • Meanwhile fry the soaked and drained rice with a tsp of ghee or oil for 2-3 minutes and keep aside.(this step is optional)
  • When the chicken gravy boils add the stir fried rice and coriander leaves and stir well .
  • Close the cooker with lid and cook in medium high flame and when the pressure raises put the cooker weight 
  • And now turn the heat to low and cook for 5-7 minutes and turn of the stove.
  • Leave the cooker until the pressure cools down completely ,then open the cooker and mix everything gently.
  • Now the chicken Biryani ready and transfer the biryani to a Hot box or any casserole .

Frying the rice gives nice aroma and helps to get separated grains with less oil.
Add 1/2 tsp cumin seeds/jeera seeds  to ur raitha..its give nice flavor and particularly for non veg biryani its gud to take raitha with jeera.


  1. Is it 1/2 lb or 1/2 kg chicken? I presume it is 1/2 kg. Kindly clarify. Britain looks great, want to try as early as possible :-D

    1. Yes, its 1/2 kg..sorry will update in the recipe also.

  2. Hi dear
    I tried this briyani and it turned out awesome... Can I use the same method for mutton also.? Will it give the same results?thank u

    1. Thanks again for your prompt feedback! Yeah you can try the same recipe for Making Mutton Biryani..Only thing, you after adding water to the sauteed mutton instead of boiling allow to pressure cook for 4-5 whistles ..and then add rice n cook...

  3. Ur recipies r all awesome... this briyani looks yummy..frying soaked rice before adding to cook is totally new for me. I think it'll come nicely without sticking to the bottom. I'll try out n drop my comment.. thank u:):)


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