A delectable and flavourful chicken biryani recipe, perfect for dinner parties and get-togethers.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Basmati rice (बासमती चावल), Chicken (चिकन)

Cuisine : Indian

Course : Main Course Chicken

You can also find more Main Course Chicken recipes like Chicken Haleem Achari Murgh - SK Khazana Koyla Butter Chicken Thai Rice Bowl




Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 41-50 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Mild

Ingredients for CHICKEN BIRYANI Recipe

  • Basmati rice ,soaked for 30 minutes and drained 1 1/2 cups

  • Chicken cut into 2 inch pieces on the bone 750 grams

  • Bay leaves 2

  • Cloves 5-6

  • Black peppercorns 8-10

  • Black cardamoms 2

  • Green cardamoms 6-7

  • Salt to taste

  • Ghee 2 tablespoons

  • Cinnamon 1 inch stick

  • Caraway seeds (shahi jeera) 1 teaspoon

  • Green chillies ,slit 2-3

  • Onions ,sliced 2 medium

  • Ginger-garlic paste 1 tablespoon

  • Biryani masala 1 tablespoon

  • Coriander powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Fried onions 1/2 cup

  • Yogurt 1/2 cup

  • coriander leaves , chopped 3 tablespoons

  • Mint leaves , chopped 3 tablespoons

  • Screw pine (kewda) water 2 teaspoons

  • Fresh cream-butter mixture 3-4 tablespoons

  • Saffron water for drizzling

  • Whole wheat flour (atta) dough as required

  • Fresh mint sprigs to garnish


Step 1

Heat 5 cups water in a deep non-stick pan. Add bay leaves, 5-6 cloves, 5-6 peppercorns, black cardamom and 3-4 green cardamoms and bring the water to boil.

Step 2

Add salt and mix. Add rice, mix and cook till rice is ¾ done. Strain in a colander.

Step 3

Heat 2 tablespoons ghee in another deep non-stick pan. Add remaining green cardamoms, peppercorns, cloves, caraway seeds and cinnamon and sauté till fragrant.

Step 4

Add green chillies and sauté. Add sliced onions and sauté till translucent. Add ginger-garlic paste and sauté for 1 minute.

Step 5

Add chicken pieces, biryani masala and salt, mix, cover and cook for 4-5 minutes.

Step 6

Add coriander powder, turmeric powder and chilli powder, mix and cook for 1 minute.

Step 7

Add ¾ of fried onions, yogurt, 2 tablespoons coriander leaves and 2 tablespoons mint leaves, mix, cover and cook till chicken is ½ done.

Step 8

Add screwpine water, mix and cook till chicken is ¾ done. Adjust salt and mix.

Step 9

Spread cooked rice on top of chicken mixture, drizzle cream-butter mixture, saffron water.

Step 10

Spread remaining coriander leaves, remaining mint leaves and remaining fried onions on top, cover the lid sealed with wheat dough and cook on low heat for 10-15 minutes.

Step 11

Serve hot garnished with mint sprigs.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.