Jan 9, 2011

Chicken Biriyani

"Biriyani is a delicious Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays.
It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the
ideal variety to use.
Ghee is used in place of vegetable oil to yield a more authentic taste."

Biriyani is usually made with goat meat or chicken. For vegetarians vegetable biriyani is the alternative.
What ever is the form, biriyani tends to provide an ultimate experience to the Indian food lovers.


Basmati rice  :1 Kg
Chicken pieces: 1 Kg
Potato :250 gms
Yogurt (curd): 1 cup
Thinly sliced onion : 4 small pieces
Onion paste : 6 pieces
Ginger paste :4 tsp.
Garlic paste: 4 tsp.
Green chilli paste : 1 tsp.
Tomato puree :1/2 cup
Red chilli powder : 2 tsp.
Turmeric Powder: 1 tsp.
Garam Masala Powder: 2 tsp.
Milk : 1/2 cup
Saffron  a pinch
Salt to taste
Sugar : 1 tsp  
Vegetable oil:  5 tbsp.
Ghee : 4 tbsp.
Musturd oil : 4 tbsp.
Cawra jol : 2 tsp
Mitha Attor : 2 drops
Biriyani Masala : 3 tbsp
Black Pepper : 1 tsp.
Cloves, cardamom,cinnamon : 2 Pieces
Bay leaves : 2 pieces
  1. Mix yogurt, ginger-garlic paste, green chilli paste and salt. Then Stir well.
  2. Marinate the chicken with this mixture and keep aside for 3-4 hours.
  3. Heat oil in a pan. Fry the onions until golden brown.
  4. Then boil potato and fry golden brown.
  5. In the same oil add the marinated chicken saute it for 10 mins and set aside.
  6. Take a kadai, add musturd oil and bayleave then add onion paste and fry it until it turns golden brown. When it done add ginger-garlic paste and saute it.
  7. Then add turmeric powder, red chilli powder, 1 tsp. yoghurt, salt and sugar.
  8. Now add marinated saute chicken and cook it for 10 mins. When it is almost done add 2 cup hot water in it.
  9. After drying it off Gas and set aside.
  10. Soak the biriyani rice in water for half an hour. Drain the water. Take a vessel, heat little salt and 1/2 tsp. vegetable oil and heat the rice in a low.
  11. Flame for 10 minutes. Keep it aside.
  12. Finally take an another vessel put vegetable oil and ghee. When it is hot, add black pepper seeds, bay leaves, Cloves, cardamom, cinnamon, when seeds change
  13. Their colour and you get aroma, add half amount of rice, chicken, potato, sugar, salt, biriyani masala, milk mixing with saffron, mitha attor and cawra jol.
  14. Mix it well.
  15. In the same way, add last half quantity of above said ingredients and stir it well.
  16. Serve hot with mutton kasha and raita.
Mutton Kasa


Mutton (Khashir mangsho): 1 kg
Potato (Aalu): 2 large sizes cut into quarters
Sour curd (Tauk doi): 3 tablespoons
Onion (Peyaj): 6 large size
Ginger-garlic paste (Aada-rasun bata): 3 tsp.
Turmeric powder : 2 tblsp.
Kashmiri Red chilli powder : 2 tblsp.
Mustard oil (Sarser tel): 3tblsp.
Ghee : 3 tblsp.
Sugar : 1 tsp.
Bay leave : 2pieces
Cloves,cinnamon,cardamom : every 2 pieces
Garam masala powder : 2 tsp.
Salt to taste


Wash the mutton pieces well, and drain out the excess water
Take the mutton in a large bowl, put in the sour curd,salt and marianete  it for 4-5 hours.
Take a pressure cooker add marinated mutton and 3 cups hot water and wait for 6 whistle. Open the pressure cooker and keep aside.
Heat 3 tablespoon of oil in a wok and half fry the potatoes, keep aside
Pour in the rest of the oil in the same wok,add Bay leave,Cloves,cinnamon, cardamom, when seeds get aroma. Then add chopped onions when it turns golden brown

then add ginger-garlic paste ans saute it.
Now add turmeric powder red chilli powder, curd, salt and sugar and saute it. Then add boiled mutton and mix it.
When oil saperates the masala add one cup mutton stock and let it cook covered with lid.
When mutton is 2/3 done, add garam masala powder.Let it cook for another 5 mins.
There should be no water left.It's a dry grevy based dish.
Lastly garnish with beresta (fried  onion)

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