Quick Chicken Biryani

A quick chicken biryani that is sure to appease your taste buds This is a Sanjeev Kapoor exclusive recipe.

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Quick Chicken Biryani

Main Ingredients Chicken, Basmati rice
Cuisine Indian
Course Rice
Prep Time 41-50 minutes
Cook time 41-50 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Quick Chicken Biryani

  • 750 grams Chicken cut into 2 inch pieces on the bone
  • 1 1/2 cups Basmati rice soaked for 30 minutes and drained
  • to taste Salt
  • 1 teaspoon Red chilli powder
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon Coriander powder
  • 3 teaspoon for sprinkling Tata Sampann Chicken Masala
  • 3/4 cup Yogurt
  • 1 1/2 tablespoons Ginger-garlic paste
  • 4 tablespo for garnish Fresh coriander leaves chopped
  • 2-3 Green chillies chopped
  • 20-25 + for garnish Fresh mint leaves
  • 5 tablespo for garnish Fried onions
  • 1 Black cardamom
  • 2-3 Green cardamoms
  • 1 Bay leaf
  • 1/2 inch Cinnamon
  • 1 1/2 tablespoons Ghee
  • 1 teaspoon Oil
  • 1 Medium tomato chopped
  • large pinch Saffron (kesar) soaked in 3 tablespoons warm milk
  • to serve Raita


  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.
  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.
  3. Add rice and cook till ¾ done. Drain the rice and transfer into another bowl.
  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.
  5. Sprinkle remaining fried onion and remaining coriander leaves. Tear remaining mint leaves and sprinkle on top.
  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.
  7. Transfer the biryani onto a serving dish, garnish with coriander leaves, mint leaves and fried onion and serve hot with raita.