Chicken Biryani


2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
7 tbsp Oil


• Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.

• Marinate the chicken with this mixture and keep aside for 3-4 hours.

• Heat oil in a pan. Fry the onions until golden brown.

• Add the marinated chicken and cook for 10 minutes.

• Add 4 cups of water to the rice. Mix saffron in milk and add to it.

• Add cardamom powder. Add the chicken pieces.

• Pressure cook the rice. Mix gently.

• Garnish with green coriander leaves and serve hot.

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