Chicken Biryani

Chicken Biryani

I love to cook chicken biryani especially for guests. I love to see their faces lit up when I open the top of the earthen pot and they are greeted with fluffy yellow rice and the wonderful waft of delicious spices.


  • 4 chicken thighs (remove skin and fat) – cut into large chunks
  • 1 tbsp rice bran oil
  • 10-15 mint leaves
  • 10-15 coriander leaves

Spice Mix:

  • Thumb size ginger (grated)
  • 4 garlic cloves (minced)
  • 1 Tbsp fried onion
  • 2 tsp salt (reduce salt, if desired)
  • 1 tsp turmeric
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 2 cardamon pods (split to release seeds)
  • 1 Tbsp sweet paprika
  • 1/2 tsp chilli powder
  • 1/2 tsp cinnamon
  • 1/2 cup yogurt

Par-boiled rice

  • 1 cup of basmati rice
  • 2 Tbsp salt
  • 2 cloves
  • 1/2 star anise
  • 1 cardamon pod
  • 1 litre of water


  • 1 Tbsp fried onion
  • 10-15 mint leaves
  • 10-15 coriander leaves
  • 1 tsp turmeric powder in 2 Tbsp of warm water
  • 1 Tbsp rice bran oil


  1. Marinate the chicken meat:
    • Cut chicken thigh into large chunks (leave the bone intact with some chicken meat attached)
    • Prepare the marinade by mixing all the marinade ingredients together.
    • Massage marinade into the chicken. Leave chicken to marinate for at least 1/2 hour.
  2. Par boil the basmati rice:
    • In a separare pot, boil some water with 2 tablespoons of salt.
    • Add cloves, star anise and cardamon pod.
    • When the water boils, add the basmati rice.
    • Cook the basmati rice for about 4 mins until just cooked but still firm in the middle.
    • Drain and set aside.
  3. Cook the biryani:
    • Heat 1 tbsp of oil in an earthen pot.
    • Add marinated chicken and cook until the sauce thickens.
    • Remove the pot from the heat.
    • Make sure the chicken cover the bottom of the earthen pot.
    • Add fried onion, mint leaves and coriander leaves on top of the cooked chicken in the earthen pot.
    • Add par boiled basmati rice.
    • Pat the rice down flat with a spatula.
    • Sprinkle turmeric water on top of the rice.
    • Drizzle a tablespoon of oil on top.
    • Cover and cook for 50 mins; first 5 mins on high, then turn heat down to low.
    • Stir the rice and chicken before removing to a serving plate. Sprinkle roasted almond flakes on top before serving.

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