Monday, 2 March 2015

Chicken Briyani Recipe | Non Veg Recipes

No weekend is complete without a briyani and some chicken accompaniments like Pepper Chicken, Chilli Chicken Masala, Chicken Fry or Tandoori Chicken. Even I don't cook, we would order and eat. This is an easy recipe which an beginner could try!!!
Other Briyani recipes which you might be interested are thalapakati chciken briyani and mughlai chicken briyani

chicken briyani

Recipe Category: Indian / Briyani
Preparation Time: 20 minutes Cooking Time: 40 minutes Serves: 6

Chicken - 1/4 kg
Oil - 1 tbsp
Ghee- 1 tbsp
Onion - 1, medium, finely chopped
Green Chillies- 2, slitted
Ginger Garlic Paste - 2 tbsp
Water - 1/2 cup
Milk - 2tbsp
Saffron - 1 tsp
Salt - as required

To Cook Rice:
Basmati Rice - 1 cup
Water  - 5 cups
Oil  - 1 tsp
Salt - to taste

Bay leaf - 1 full leaf
Star Anise - 1
Cloves - 5-6
Cinnamon - 1
Cardamom - 2
Dried Black Stone Flower / Kalpaasi / Dagad phool - 1 tsp

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Method of Preparation:

1. To cook rice: Boil enough water in a open pan, add oil and salt. Cook the rice 90 % done. Drain the rice using a strainer and refresh suing cold water. Spread the rice evenly on a big plate and keep aside to cool it completely. See Veg Fried Rice Step 1 for Pictures to cook basmati rice. Prepare the required ingredients. 
2. In a pressure cooker, add ghee and oil, add the spices. Add onions and green chillies. Once they turn translucent, add ginger garlic paste. Cook for a couple of minutes in low heat. 
3. Add tomatoes and coriander leaves. Cook for a couple of minutes. Add chicken. Saute till the masala's are well coated. 
4. Add water 1/2 cup to cook the chicken. Pressure cook for a whistle and simmer for 5 minutes. 
5. In a small bowl, add saffron strands and milk. Let it sit for 10 minutes. Or you can use food colour which can be mixed with water to use. For Dum: Keep a iron skillet or dosa tava in heat and place the pan in the top. First add the chicken masala to the pan, then the cooked rice and finally garnish with coriander and mint leaves. Now, add the saffron milk in a circular motion. Close the pan tightly with a lid. Let it cook for 20 minutes. Remove after 30 minutes. 
Before serving, gently mix in the masala's with rice and garnish without breaking the rice. 

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Sending this to Remmy's Kitchen!!!


  1. beautiful aromatic flavours:) Tasty and lipsmacking :)

  2. Agreed. How can weekend be pleasurably without such a good dish.

  3. love biryanis..this looks so yumm and flavorful

  4. there are so many variations that you would just be so confused what to try! looks so delicious dear...

  5. Delicious....and a beautiful combo of flavors..... :)


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