White Chicken Biryani

As the name suggests this biryani is white but highly flavourful.Delicious flavourful biryani perfect blend of mild spices you can learn White Chicken Biryani. Hope you will give this a try and let us know. This is a Sanjeev Kapoor exclusive recipe.

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White Chicken Biryani

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Main Ingredients Chicken on the bone, Basmati rice
Cuisine Indian
Course Rice
Prep Time 26-30 minutes
Cook time 51-60 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for White Chicken Biryani

  • 750 grams Chicken on the bone cut into pieces,
  • 1½ cups Basmati rice soaked,
  • 2 tablespoons Oil
  • 3 inch sticks Cinnamon
  • 6-8 Cloves
  • 1 Bay leaf
  • 15-18 Black peppercorns
  • 4-6 Green cardamoms
  • 2-3 Green chillies slit
  • 1 cup Onion paste boiled
  • 1 tablespoon Ginger paste
  • 1 tablespoon Garlic paste
  • ¼ cup Khoya/mawa grated
  • ½ cup Yogurt
  • ½ cup Cashewnuts paste
  • 3 tablespoons Butter
  • to taste Black pepper powder
  • to taste Salt
  • 1 teaspoon Garam masala powder
  • 3 tablespoons Fresh cream
  • ½ teaspoon Green cardamom powder
  • 3 teaspoons Ghee
  • 2 pinches Saffron (kesar)
  • 1-1½ teaspoons Lemon juice
  • 1 cup Fried onions
  • for garnishing Fresh mint leaves


  1. Heat oil in a non-stick pan. Add 2 inch cinnamon, 3-4 cloves, bay leaf, 5-6 peppercorns, 2-3 green cardamoms and sauté till fragrant.
  2. Add half the green chillies and sauté. Add onion paste, mix and sauté for 3-4 minutes.
  3. Add ginger paste and mix. Add garlic paste, mix and sauté for 2 minutes. Add khoya, mix and cook till the oil separates.
  4. Add yogurt, mix well and cook for one minute. Add cashewnut paste, mix well and cook for 2 minutes.
  5. Add 1 tablespoon butter and mix well. Add pepper powder, mix well and cook for a minute.
  6. Add chicken, mix well and cook on high heat for 2-3 minutes. Add ½ cup water and mix. Add salt, garam masala powder and mix well. Cook for a minute.
  7. Add remaining green chillies and mix well. Add 1 tablespoon cream and mix well.
  8. Coarsely crush 5-6 peppercorns and add. Switch off heat and add cardamom powder and mix well.
  9. Heat 2 teaspoons ghee in a deep non-stick pan. Add remaining cloves, remaining cinnamon, remaining cardamoms, remaining peppercorns and 1 pinch saffron and sauté till fragrant.
  10. Add rice, salt and 3 cups water, mix well, cover and cook till rice is ¾ done.
  11. Dissolve remaining saffron in a little water and set aside.
  12. Take remaining butter in a bowl. Add remaining cream and saffron water and mix well. Heat in a microwave till butter melts.
  13. Add lemon juice to chicken gravy and mix well.
  14. Heat remaining ghee in another deep non-stick pan. Spread a layer of chicken gravy and top with a layer of the rice. Repeat the step once more with the remaining chicken gravy and rice. Top with fried onions and drizzle prepared saffron-cream mixture on top and on the sides. Cover and cook on low heat for 5-10 minutes.
  15. Serve hot garnished with mint leaves.