Chicken Biryani


  1. Chicken (preferably Boneless or Legs)
  2. Basmati Rice
  3. 1/2 Onion
  4. 1/2 Tomato
  5. Lemon
  6. Ginger Garlic Paste
  7. Fresh Coriander
  8. Cooking Oil
  9. Pure Ghee
  10. Spices: Salt, Turmeric, Red Chilli Powder, Black Pepper, Cumin (Jira) Powder, Coriander (Dhania) Powder, Garam Masala, Cloves, Cardamom (Elaichi), Cinnamon Sticks (Dalchini)
  11. Optional: Saffron (Kesar) and Cashews if available

Cooking Instructions:

  1. Marinate chicken with salt, turmeric, red chilli powder, black pepper, lemon juice, ginger garlic paste and fresh coriander
  2. Cook chicken in pressure cooker with sufficient water
  3. In a mixer, make paste with onions, tomato, fresh coriander, 2-3 sticks of cloves and cardamom
  4. In rice cooker, add basmati rice and water
  5. Add spices to rice: salt, turmeric, red chilli powder, black pepper, cumin powder, coriander powder, garam masala, 1-2 cinnamon stick
  6. Add 2 spoons of onion, tomato paste made in [3]
  7. Add ginger garlic paste
  8. Add lemon juice and fresh coriander
  9. Add 1 spoon of cooking oil and 2 spoons of pure ghee or butter
  10. If available, add saffron and fried cashews for additional taste
  11. When rice is partially cooked, add cooked chicken pieces and 1/2 bowl of chicken broth (water used to cook chicken)
  12. Serve hot

Cooking Preparations:

  1. Marinated Chicken

2. Onion, Tomato, Coriander Paste (with Cloves, Cardamom for Extra Flavor)

4. Chicken Broth

5. Making Biryani in Rice Cooker

Final Dish: