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Bombay Chicken Biryani (Yakhni style)

Zara Hussain
10 minutes
Prep Time
35 minutes
Cook Time
8 People
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ABOUT Bombay Chicken Biryani (Yakhni style) RECIPE

This Biryani is not the Dum pukht style but yakhni style.

Recipe Tags

  • Non-veg
  • Medium
  • Eid
  • Maharashtra
  • Simmering
  • Main Dish

Ingredients Serving: 8

  1. Kohinoor basmati rice - 11/2 cups
  2. chicken 1 kg (medium sized pieces)
  3. onions - 3medium chopped
  4. tomatoes - 2 medium chopped
  5. green chillies 4-5 slit lengthwise
  6. Curd - 1 cup
  7. coriander- 1 cup chopped
  8. ginger garlic paste - 5 tbsps
  9. red chilli powder. 11/2 tbsps
  10. Turmeric 1/2 tsp
  11. Coriander powder - 1 tsp
  12. Cumin powder - 1 tsp
  13. for boiling the rice - 4.5 small cardamom, 5-6 cloves, 1-1/2 inch cinnamon, 1 tsp shahzeera, salt to taste, 6 cups water
  14. 4 tbsps - refined oil
  15. 6 tbsps - pure ghee
  16. a few strands of saffron soaked in 1/4 cup of milk
  17. 1/4 cup chopped rice and coriander for garnishing
  18. 4 boiled eggs


  1. Chop the onions and tomatoes and keep it aside. slit the chillies lengthwise. finely chop the coriander too. wash and clean the chicken thoroughly.
  2. in a wide mouthed vessel, heat the oil and the ghee. once heated, add in the chopped onions and fry till translucent.
  3. Next add in the tomatoes, green chillies, and all the masalas. sauté it till the raw smell of the masala goes off.
  4. next add in the chicken pieces and let it cook at medium heat, till the chicken is 1/4 cooked. this is called as the yakhni
  5. in another vessel, heat the water, add in the masala meant for boiling the rice
  6. once the water starts boiling, add in the rice and par boil it, till it is 1/3 done
  7. drain the water and keep it aside.
  8. now to the yakhni, layer the rice
  9. now heat some ghee in a pan, add in the chopped onions and fry it. once golden fried, spread it over the rice
  10. next sauté some chopped coriander and again spread it over the rice
  11. put the boiled eggs on top and sprinkle the saffron milk over the rice
  12. close the lid, put some weight on it and let it cook on high for 10 mins and then on sim for 30 mins.
  13. serve it piping hot with curd raita

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Shelly Sharma
Shelly Sharma   Jun-19-2018


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