How to make Quick Chicken Biryani -

A quick chicken biryani that is sure to appease your taste buds

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

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

Cuisine : Indian

Course : Rice

For more recipes related to Quick Chicken Biryani checkout Yakhni Pulao, Chicken Pulao, Chicken Fried Rice, Chicken Pulao . You can also find more Rice recipes like Chicken Khichdi Chicken Saffron Rice Bajre ke Masaledar Pulao Fodnicha Bhaat

Quick Chicken Biryani

Quick Chicken Biryani Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 41-50 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Quick Chicken Biryani Recipe

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

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

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Coriander powder 1 teaspoon

  • Tata Sampann Chicken Masala 3 teaspoon for sprinkling

  • Yogurt 3/4 cup

  • Ginger-garlic paste 1 1/2 tablespoons

  • Fresh coriander leaves chopped 4 tablespo for garnish

  • Green chillies chopped 2-3

  • Fresh mint leaves 20-25 + for garnish

  • Fried onions 5 tablespo for garnish

  • Black cardamom 1

  • Green cardamoms 2-3

  • Bay leaf 1

  • Cinnamon 1/2 inch

  • Ghee 1 1/2 tablespoons

  • Oil 1 teaspoon

  • Medium tomato chopped 1

  • Saffron (kesar) soaked in 3 tablespoons warm milk large pinch

  • Raita to serve


Step 1

Take chicken in a bowl, add salt, red chilli powder, turmeric powder, coriander powder, 2 tsps chicken masala, yogurt, ginger-garlic paste, 2 tbsps coriander leaves, green chillies, 15 mint leaves and 3 tbsps fried onions and mix so that all the chicken pieces are well coated. Set aside to marinate for 10-15 minutes.

Step 2

Meanwhile to make the rice, heat plenty of water in a deep non-stick pan, add 1 black cardamom, break open and add green cardamoms, bay leaf, cinnamon and salt and let the water to come to a boil.

Step 3

Add rice and cook till ¾ done. Drain the rice and transfer into another bowl.

Step 4

Heat ½ tbsp ghee and oil in a deep thick bottom non-stick pan, add the marinated chicken and spread leaving a little space in the middle. Sprinkle tomato and add 1 tsp chicken masala. Spread the ¾ cooked rice evenly.

Step 5

Sprinkle remaining fried onion and remaining coriander leaves. Tear remaining mint leaves and sprinkle on top.

Step 6

Drizzle the saffron milk and remaining ghee. Sprinkle a little salt and a little chicken masala. Cover and cook for 25-30 minutes on medium heat. Take the pan off the heat.

Step 7

Transfer the biryani onto a serving dish, garnish with coriander leaves, mint leaves and fried onion and serve hot with raita.

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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.