Prep Time:
30 Minutes
Cook Time:
1 Hour
Ready In:
1 Hour 30 Minutes
• 1 kg Chicken (pieces)
• 500 gm Basmati Rice (washed and soaked for 30 min)
• 4 tbsp Garam Masala (whole)
• 4 tsp Garam Masala Powder
• 50 gm Butter
• 4 tsp Garlic (chopped)
• 1 cup Onions (sliced)
• 4 tsp Ginger (chopped)
• 3 tsp Red Chili Powder
• 1 tbsp Coriander Powder
• 5 tbsp Oil
• 2 tsp Turmeric Powder
• 2 cup Curd (yogurt)
• 3/4 cup Tomato (chopped)
• 4 Bay Leaves

• Put all the ingredients of the marinade in a bowl and mix well.
• Add chicken pieces to it and leave for an hour.
• Now boil water, add 1/2 of the whole garam masala, bay leaf, and rice in it.
• Cook the rice until 3/4 th is done, drain and keep it aside.
• Heat oil in a thick bottomed pan and add remaining whole garam masala.
• Allow it to crackle, add sliced onions and cook it till light golden brown.
• Add 1 tsp of the remaining garam masala and all the remaining ingredients, including tomatoes, but excluding rice.
• Cook for 5 minutes, combine marinated chicken with it.
• Cook until chicken is tender.
• Place alternate layers of chicken and rice.
• Now sprinkle saffron, remaining garam masala powder and butter in between the layers and on the top.
• Carefully end it with the rice layer topped with saffron & rose water.
• Cover and seal it with an aluminum foil.
• Cook it further on low flame for 10-12 minutes.
• Chicken Biryani is ready to serve.


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