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How To Cook Chicken Biryani

Updated on September 27, 2011

Biryani Chicken

Ready to serve
Ready to serve
Put all the ingredients of the marinade in a bowl and mix well together with the chicken.
Put all the ingredients of the marinade in a bowl and mix well together with the chicken.
Leave it for an hour
Leave it for an hour

Chicken Biryani

Hello everyone! I want to share the chicken biryani my husband favorite dish. I learned this recipe from our family friend in Kuwait.

Preparation in cooking:


1 kg Chicken (cut into pieces)

500 gm Basmati Rice (washed and soaked for 30 minutes)

Whole Garam Masala (1/2 stick cinnamon, 2 bay leaves, 1 teaspoon black pepper, 1/2 teaspoon cloves, 1/2 teaspoon cardamons, 1 teaspoon coriander, 1 teaspoon cumin

4 teaspoon garam masala powder

50 gm butter

4 teaspoon Garlic (chopped)

1 cup Onions (sliced)

4 teaspoon ginger (chopped)

3 teaspoon Red Chili Powder

1 tablespoon Coriander Powder

5 tablespoon Oil

2 teaspoon Turmeric Powder

2 cups Curd (yogurt)

3/4 cup Tomato (chopped)

4 Bay Leaves

For the marinade:

1 1/2 teaspoon Red Chili Powder

2 teaspoon Finger (chopped)

2 teaspoon Garlic (chopped)

1 teaspoon Garam Masala Powder

1 teaspoon Turmeric Powder

1 cup Yoghurt

salt to taste

For garnishing:

1/2 gm Saffron (dissolved in 1/2 cup milk)

2 tablespoon Rose Water


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


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