Chicken Biryani/Biriyani | How to make Chicken Biryani/Biriyaniby Sukhmani BediCreated on २३ जुल. २०१५

  • Chicken Biryani/Biriyani, How to make Chicken Biryani/Biriyani
Chicken Biryani/Biriyaniby Sukhmani Bedi
  • Chicken Biryani/Biriyani | How to make Chicken Biryani/Biriyani (253 likes)

  • By Sukhmani Bedi
    Created on २३ जुल. २०१५

About Chicken Biryani/Biriyani

A tasty and authentic recipe which is a favorite among all age groups and enjoyed on festivities, usually made up with spicy meat and rice.

  • Prep Time0mins
  • Cook Time2Hours
  • Serves6People
Chicken Biryani/Biriyani


  • 1.5 Kgs Chicken cut into large pieces
  • garlic 50 grams
  • ginger 100 grams
  • red chillies 4
  • cumin seeds 3 tsp
  • cardamom 6 (green)
  • black cardamom 4
  • nutmeg 1/2
  • ghee 300 grams
  • water 4 cups
  • salt to taste
  • rice 1 kg
  • rose water 1 tsp
  • biryani masala powder 2 tsp
  • 2 small onions thinly sliced (approx. 50 grams)


  1. Wash and clean the chicken thoroughly. Grind together garlic, ginger, whole red chillies, green cardamoms and black cardamoms and nutmeg in a grinder.
  2. In a large bowl, marinate the chicken pieces with yoghurt and ground spices mixed for 3 hours
  3. Heat ghee in a large bottom pan and saute the onion slices until they become golden brown in colour.
  4. Add the marinated chicken with the marinade juice and stir fry. Add water and salt and simmer over medium flame until the meat becomes tender and also keeping in mind that it doesn’t stick at the bottom of the pan.
  5. In another pan, bring plenty of water to boil and cook the rice. Add salt. When the rice is half done, Drain and strain the rice.
  6. In another deep bottomed pan, Arrange the meat pieces in a single layer leaving no space in between the pieces. Pour over a half cup ghee, sprinkle red chilli powder, biryani masala.
  7. Spread the rice evenly over this layer and a bit of rice water. Pour over the rose water evenly
  8. Seal the lid of the pan with dough and let it cook over low flame for 30mins.
  9. When the Biryani is done, open the lid and stir the meat and rice together.
  10. Serve hot, with raita or kebabs.
My Tip: Serve with curd
  • Saswati Guchhait2 months ago

    It is awesome.. :ok_hand:

  • Saswati Guchhait2 months ago


  • Sukhmani Bedi2 months ago

    Please let me know how it turns out :)

  • Saswati Guchhait2 months ago

    Going to try the menu today.. Let's hope it works fine.

  • Karthik Km3 months ago


  • Sukhmani Bedi6 months ago

    Hi water quantity is about 500 ml. It is ok to use raw cinnamon and lavangam but it may not be as fragrant. Use 5 cloves and 2 sticks of cinnamon

  • Manoharan Angamuthu6 months ago

    Can you mention water measurement in ml or litre? Also instead of biriyani masala, can we add raw cinnamon and lavangam? If so, what will be the measurements of them?

  • Niyaz Laiq8 months ago

    I Tres it came out really well

  • sana Tungekar8 months ago

    it s a nice and simple recipie

  • Sukhmani Bedia year ago

    thanks sai :)

  • Sai Priyaa year ago

    Looks so yumm

  • Sukhmani Bedia year ago

    Thanks Chandrani :)

  • Chandrani Mukherjeea year ago

    so delicious :ok_hand:

  • Sukhmani Bedia year ago

    Thanks dear Kajal :)

  • Kajal Singha year ago

    tasty :)

  • nassu mussua year ago


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  • nassu mussua year ago

    Thnx dear

  • Sukhmani Bedia year ago

    Thanks :)

  • Niyaz Laiqa year ago

    Looks delicious!