Chicken Biryani

Chicken Biryani

Course Entree
Cuisine Indian
Prep Time 10 minutes
Cook Time 40 minutes
Servings 5 -6
Author Anushree Shetty


  • 2 cups of rice presoaked for 30 minutes, if possible

 For the marinade

  • 2 pounds chicken thighs cut into 2-inch cubes
  • 2 teaspoon chili powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon ginger paste or 1-inch ginger finely grated
  • 2 tablespoon garlic paste or 4-5 garlic cloves minced
  • 1 cup plain thick yogurt
  • Salt to taste

Gravy ingredients


Make marinade:

  • Mix all the ingredients listed in the marinade section except chicken to a smooth paste.
  • Coat the chicken with the prepared marinade and refrigerate it for an hour or overnight if possible.

Make rice:

  • Take 2 cups of rice and add 3 cups of water. Cook the rice in the microwave for 15 minutes. Kept it aside to cool. Mix 1/2 cup of rice with the saffron dissolved in milk for some orange colored rice (optional)


  • Heat the oil in a wok/kadhai on medium heat and then add the cut onions, ginger and garlic paste with a little salt.
  • Fry the onions till they soften (takes around 15 – 20 minutes).
  • Add green chilies, cardamom, cinnamon, cloves, bay leaves, and peppercorns. Fry for 10 seconds and then add finely cut tomatoes. Fry the tomatoes till they soften up and oil starts to separate out.
  • Add the marinated chicken and cook till the chicken is done. The end result should be a thick gravy NOT runny. Add coriander leaves and mix well.


  • Remove half of the gravy and set aside.
  • Add half of the cooked rice to the kadhai/wok followed by the gravy that was set aside and the remaining rice.
  • Cover the kadhai/wok and let it simmer for 5 minutes. Garnish it with the saffron rice and onions.
  • Serve hot with raita.