• Prepare Time: 30 minutes.
  • Cook Time: 1 hour.
  • Ready Time: 2 hours 30 minutes.

In this biryani recipe, I have used the chicken, marinated it with some aromatic spices and herbs. The following step is cooking of the rice and adding the marinated chicken to it and giving dum.


For marinating chicken: 

  • 750 gms chicken cleaned and washed well 
  • salt - to taste 
  • 1 tsp red bean stew powder 
  • 1/4 tsp turmeric powder 
  • 1 tsp full ginger garlic glue 
  • 1/2 tsp garam masala powder of cloves, cardamom, cinnamon, dark pepper 
  • 1/2 tsp dark pepper powder kali mirchi powder 
  • 1/2 group coriander takes off 
  • 10-12 mint clears out 
  • 6 green chilies vertically opening 
  • 1 glass broiled onions 5-6 medium size onions rotisserie 
  • 1 glass beaten yogurt 
  • 1/2 tsp green cardamom powder 
  • 1 tbsp lemon separated juice 
  • 1 tbsp oil 

For giving dum:

  • 600 gms basmati rice 
  • salt - to taste 
  • entire garam masala 4 little cinnamon sticks, 4 cloves, 3 cardamoms, 6-7 dark pepper corns 
  • 1 tsp shahi zeera/caraway seeds 
  • 1 tsp oil 

For decorating/flavoring while at the same time giving dum:

  • 1/2 tsp green cardamom powder 
  • 2 tbsp singed onions 
  • 1 tbsp lemon juice 
  • 8-10 mint takes off 
  • 2 tbsp newly slashed coriander takes off 
  • 1 tbsp onion seasoned oil stayed subsequent to broiling onions 
  • 1 tsp ghee 
  • 3-4 saffron strands blended with 2 tbsp of drain 


Marinating chicken: 

Right off the bat, in a bowl, including the chicken pieces, include salt, red bean stew powder, turmeric powder, ginger garlic glue, garam masala powder, dark peppercorn powder, coriander leaves, mint leaves, opening green chillies, broiled onions. Blend this entire blend well. Include beaten yogurt, green cardamom powder, lemon remove, oil. Blend the entire marinade well so that the masala is covered well to each chicken piece. In the wake of blending admirably, marinate the chicken for thirty minutes. 

Cooking the rice:

Wash the basmati rice and absorb the rice water for around 20-30 minutes. 

  • Grasp a handi, include water into it, include salt according to taste, include entire garam masala (cinnamon sticks, cloves, cardamoms, dark pepper corns). 
  • Include shahi zeera and heat the water to the point of boiling. 
  • Include the splashed rice into the bubbling water. 
  • Cook the rice until the point that it is 70% done or for around 5-7 minutes. 
  • Turn off the fire and strain the rice. 

Giving dum:

Grasp a handi, include little oil everywhere throughout the base. Include the marinated chicken at the base and spread the marinade equitably. Over the chicken, include the rice that has been stressed and spread it equitably. At long last topping the biryani with green cardamom powder, some fricasseed onions, coriander leaves, mint leaves, lemon remove, some oil, ghee, saffron enhanced drain. Cover the handi with a top. Place a tawa on the stove. Place the handi on the tawa. Dum the biryani on high fire for 15 minutes. Dum the biryani on low fire for 30-35 minutes. Turn off the fire. Biryani is finished. 

Serve the Chicken Biryani.