Chicken Biriyani!!!!

Biryani is a rice-based dish made with spices, rice (usually basmati) and chicken, mutton, fish, eggs, or vegetables (one pot dish). Chicken Biriyani is one of the most popular dish in India & world wide. Most of us love to eat briyani & cook too!!!!!!. So here is the recipe, which is simple & easy to cook a restaurant style Chicken biriyani. Hope you all enjoy!!!!


Preparation Time : 15 minutes
Marination Time : 30 minutes
Soaking Time time : 30 minutes
Cooking Time : 30 minutes
Recipes Cuisine : South & North India

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Basmathi Rice – 2 cups (580 gms)
Oil – 2 tbsp
Ginger – garlic paste – 1tbsp
Bay leaves – 2
Biriyani masala – 2 tsp (recipe given in masala / gun powder category:
Onion – 1 medium
Green chili – 6 (small)
Fried onion – ½ cup (recipe given in miscellaneous category:
Cilantro & mint leaves – handful
Salt to taste


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Chicken (thighs) – 500gms (cut it into 2 pieces)
Curd – ½ cup
Turmeric powder – 1tsp
Red chili powder – 1 tsp
Salt – ¼ tsp


  • First clean the chicken & marinate with the ingredients given above and rest it for atleast half an hour.

  • Soak the basmathi rice for 30 minutes and keep aside.

  • Now keep the pan or pressure cooker, add 2 tbsp of oil to it & heat it on low flame, now add the bay leaves, biriyani masala and saute for a minute.

  • After that add thinly sliced onion & cook until its turns into pink colour, now add the ginger garlic paste and saute it until the raw flavour goes off.

  • Once the raw flavour goes away, add the marinated chicken and saute it for 5 minutes. Add another 1 cup (240 gms) curd / yogurt and mixed it thoroughly.

  • Now add water to the mixture (the ratio for 1 cup basmathi rice add 1 ½ cup water).

  • Once it gets boiled, add basmathi rice to it.

  • Mix it slowly with the ladle and cook it for 5 minutes on medium flame.

  • Once the three fourth of water gets evaporated, now keep it on very low flame and cover it with the tight lid for 15 more minutes.

  • Before closing the lid, add the fried onion, finely chopped cilantro & mint layer by layer.

  • Remove the lid and slowly mix the rice with flat ladle, once the rice get cooked nicely.

  • Serve it hot and enjoy it with onion raita & brinjal curry / thokku.


I served with Onion raita ( recipe given in raita category; ) & Brinjal thokku (recipe given in side dishes category;


  • Adding water is an important step in biriyani, because most of the people over cook their rice. To avoid this, consider the liquid amount adding to biriyani like curd, tomatoes & moisture from the chicken.

  • Choose good quality of basmathi / seeraga samba rice.

5 Comments Add yours

  1. kanimozhi rangaraj says:

    preethi u dnt use tomatoes or any masala powders na

    1. ya I didn’t use tomates!!
      please check out this link for biriyani masalas & Fried onions

  2. This is one of my favourite dishes! Gorgeous!

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