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Best Chicken Biryani

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Cooked chicken biryani


Washed chicken


Ingredients and preparation


Best chicken biryani ... ingredients and marination of chicken

1 Kg chicken & 1 Kg rice … Serves 5

Ingredients : Chicken 1 Kg ….. Turmeric, salt, brown fried onions, green chili paste, oil, melted clarified butter, shah jeera, biryani masala, ginger – garlic paste, lime juice, red chili powder, cardamom crushed with hands, green whole chilies, khoya, coriander, mint.

Method : In a large thick bottomed biryani vessel place chicken.

To chicken for marination, add….. all above spices and ingredients in sequence shown.

Mix well with hand.

To chicken add curd. ( ½ litre, for 1 Kg chicken). Mix well with hand.

Marinate for 20 minutes.

Marination of chicken


Marination of chicken

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Seasoning of marinated chicken and of biryani rice

Heat 2 liters water in a large vessel. To it add salt, shah jeera, lime juice, oil, coriander, mint, bay leaves, cinnamon, cloves, black pepper, cardamom, mace (jaipatri ).

Then add some of this boiled water to chicken and mix well. Put Leg pieces one side.

Then add to this water, 1 Kg rice which has been washed and soaked in water for 2 hours.

Taste rice water and chicken masala for salt and seasoning. Half cook the rice.

Seasoning of marinated chicken


Seasoning of biryani rice water


Preparing biryani chicken and biryani rice for finals

To marinated chicken add saffron milk, coriander, mint, biryani masala, brown fried onions.

Reduce flame of boiling water mix. Spread boiled half cooked rice on chicken evenly. Sprinkle brown fried onions, coriander, mint and shah jeera on rice.

Mix plenty of milk, water, melted clarified butter, oil, kewra essence in a vessel and pour this on rice. Then pour saffron milk, turmeric water, yellow food color and lime juice on rice.

Chicken biryani ready to be served


The final rewards ..... Chicken biryani is ready to be served

On a tawa put the biryani vessel and on high flame cook open vessel without lid for 15 minutes. Pour melted clarified butter and oil. Put lid and seal with double wet cloth so that steam will not escape. Put weight on lid. Cook for 15 minutes on high flame.

Turn Off flame. OPEN ONLY AFTER 10 minutes. Pour hot melted clarified butter and brown fried onions on biryani. In this cooked biryani, with a spatula, carefully turn and mix rice and chicken. Serve hot with buttermilk.

© 2022 Dr Kulsum Mehmood

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