Chicken Biriyani

Prep Time 40 minutes
Cook Time 1 hour
Course Main Course
Cuisine Indian


  • 3 pounds of chicken (bone-in or boneless), * (cut into small pieces)
  • 1/2 cup of vinegar mixed with 1 tbsp of salt to wash the chicken
  • Oil, as needed
  • 1 tbsp salt

Step 1:

  • 1 large onion, cubed
  • 10 cloves of garlic
  • 2 inch piece of ginger
  • 2 medium green chillies
  • 1 large tomato
  • 1/2 cup coriander leaves
  • Salt to taste

Step 2:

  • 1 teaspoon chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon turmeric
  • 2 tablespoons coriander powder
  • 1⁄2 teaspoon cardamom seeds
  • 8-10 cloves
  • 1 cinnamon stick
  • 3 pieces of aniseed
  • 1 mace flower, whole
  • 1 tablespoon fennel seed **
  • 1/2 cup of water

Steps 3-5:

  • 2 cups of Basmati rice (soaked in water for 20 to 30 minutes)
  • 1 tablespoon of butter
  • 4 whole cardamom
  • 1/2 teaspoon lemon juice
  • 1 tablespoon of chicken base **
  • 3 bay leaves
  • 5 cloves
  • 1/2 cinnamon stick
  • 1 piece of aniseed
  • 6 cups of water

Steps 11-13:

  • 3 tablespoons of oil
  • 1/2 large onion, sliced

Step 19:

    Optional for Presentation:

    • 3 eggs, boiled, peeled, and halved
    • 10-12 cashews, fried
    • 1/4 cup raisins, fried
    • 1 tablespoon coriander leaves, chopped
    • 3 tablespoons of oil


    • Grind tomato, 1 cubed onion, garlic, ginger, green chili, 1/2 cup of coriander leaves, and make a fine paste - set aside.
    • Make a paste of all the dry spices mixed with 1/2 cup of water (add more water, if needed) - set aside.
    • Boil 6 cups of water with 1/2 teaspoon of lemon juice, 4 whole cardamoms, 5 cloves, 1/2 stick of cinnamon, 1 aniseed, 3 bay leaves, and 1 tablespoon of chicken base.***
    • Wash and drain the Basmati rice.
    • In a pan with 1 tablespoon of butter, stir in the Basmati rice and keep stirring for about 5 minutes.****
    • Add the infused water to the Basmati rice through a sieve in order to remove the cardamom, cloves, aniseed, bay leaves, and the cinnamon stick.
    • Stir well and cook on medium heat for about 10 to 15 minutes.
    • Check to see if the rice is cooked and turn off the heat when ready.
    • Wash the chicken in 1/2 cup of vinegar and 1 tablespoon of salt.
    • Rinse well and drain.
    • In another pot, add 3 tablespoons of oil and sauté 1/2 large sliced onion.
    • When the onions are slightly browned, add the paste from step 1. Cook well for 5 to 7 minutes.
    • Add the paste from step 2 and cook well for another 5 minutes. (Add another tablespoon of oil, if needed.)
    • Add chicken to the pot and mix well.
    • Add 1 tsp of salt, cover with lid on medium heat. It may take 15-20 minutes to cook. Stir occasionally.
    • When the chicken is ready, turn off the heat and prepare to combine chicken and the rice.
    • In a roaster pan (13”x10”x2” or similar), pan ladle the cooked chicken into the pan and spread evenly.
    • Layer the cooked rice on the chicken. Repeat layers of chicken and rice, if needed. Rice should be the top layer.
    • Sprinkle the fried onions, fried cashews, fried raisins, coriander, and eggs cut in half on top of rice.*****
    • Cover with a lid or aluminum foil and put in the oven at 350° for 10 minutes.
    • Chicken Biryani is ready to be served.



    This dish goes well with Nan, Chapatti, Rice, Kanji, etc.
    *Can use a whole chicken, boneless thighs, or boneless chicken breasts.
    ***Water amount can vary with the amount of rice.
    ****If you wish, you can skip step 5 of heating the rice with butter.
    *****You can decorate the Biryani with boiled eggs, or fried cashews and raisins. All the spices and oil can be adjusted to your taste.
    Each recap video has a link to an Extended Edition where you can cook along with Ammini Aunty.


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