Chicken, Fried rice

Chicken biryani: My version

Chicken biryani
Chicken biryani


2 pounds chicken with bones (If possible)

4 tbsp curd

1/4 tsp turmeric

1 and 1/2 tbsp chilli powder

1/2 tsp coriander powder

Salt to taste

2 tbsp biryani masala

2 tsp ginger garlic paste

1 tsp shah jeera

3 cardamon

3 cloves

1 inch cinnamon stick

hand full of dry peas soaked overnight and boiled in salt water (optional)

3 cups rice

2 tbsp oil

1 handful of fried onion ( I used store bought)

Few drops of red color mixed in water

6 tbsp of mint leaves

6 tbsp of coriander leaves

3 green chillies slit length wise


  • Marinate the chicken in yogurt, turmeric, chilli powder, coriander powder, biryani masala, ginger garlic paste and salt for 30 mts.
  • Wash the rice and soak it for 30 mts.
  • Take a big  vessel, fill it with water and boil it.
  • Add cardamon, cloves, cinnamon, shah jeera, oil and salt to the water.
  • After it comes to boil, add the soaked rice.
  • Let it cook for 10 mts exactly. Add peas to the water at this point.
  • Drain the rice and keep it aside.
  • In the big vessel pour the marinated chicken, spread it so that it will cover the base of the vessel completely.
  • On top of chicken spread coriander leaves, mint leaves and green chillies,
  • Add rice to it.
  • Put color on top only in few places so that rice will look pretty.
  • Keep the lid on and keep the heat less than medium.
  • It will take app 20-30 mts for it to cook on low heat.
  • After about 15 mts keep the heat at minimum and complete your cooking.
  • While serving top with fried onion and wedge of lemon.

This goes to srivalli’s rice mela:

♥ Aparna


4 thoughts on “Chicken biryani: My version”

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