Murgh Biryani

Chicken Biryani.

New Update
Main Ingredients Basmati Rice, Chicken Pieces
Cuisine Hyderabadi
Course Rice
Prep Time 26-30 minutes
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Murgh Biryani

  • 1 1/2 cups Basmati Rice soaked
  • 600 grams Chicken Pieces
  • to taste Salt
  • 2 teaspoons Turmeric powder
  • 3 teaspoons Red chilli powder
  • 1 cup Yogurt
  • a pinch Saffron (kesar)
  • 1/2 cup Milk
  • 3 tablespoons Oil
  • 3 Green cardamoms
  • 1 Black cardamom
  • 6 Cloves
  • 2 one-inch Cinnamon
  • 12 Black peppercorns
  • 1 Bay leaf
  • 3 medium Onions thinly sliced
  • 1 inch piece Ginger finely chopped
  • 7-8 cloves Garlic finely chopped
  • 1 tablespoon Coriander powder
  • 3 medium Tomatoes,chopped
  • 15-20 Fresh mint leaves torn
  • 3 tablespoons Fresh coriander leaves chopped
  • 3 teaspoons Garam masala powder
  • 1 inch piece Ginger thin strips
  • 1 cup Onions browned


  1. Marinate chicken with salt, half the turmeric powder, half the red chilli powder, half the yogurt and mix well.
  2. Keep it in the refrigerator for fifteen to twenty minutes. Mix saffron and milk.
  3. Heat oil in a pan and add black peppercorns, cloves, two green cardamoms, six black cardamom, one cinnamon stick and bay leaf and sauté till fragrant. Add onions and sauté till well browned.
  4. Boil water add remaining green cardamom, remaining cloves, remaining black peppercorns, remaining cinnamon and salt. Add the soaked rice and cook till half done. Drain and spread on a plate to cool. Add ginger, garlic, remaining red chilli powder, remaining turmeric powder and coriander power and sauté. Add tomatoes and continue to sauté. Add chicken and mix. Add remaining yogurt and stir.
  5. Add torn mint leaves and half the coriander leaves, half the garam masala powder and mix. Take a thick bottomed deep pan. Add a little oil. Spread a layer of half the chicken. Over this spread a layer of half the rice.
  6. Repeat these two layers once. Sprinkle remaining garam masala powder, ginger strips, remaining coriander leaves, browned onions, saffron milk and sprinkle a little salt. Cover with aluminium foil so that the steam does not escape. Cover with a lid tightly. Cook on low heat for twenty to twenty five minutes on dum. Serve hot with raita.

Nutrition Info

Calories 2721
Carbohydrates 315.8
Protein 199.3
Fat 73.4
Other Fiber Fiber- 22.9gm