Chicken Biriyani - Easy Recipe

Sunday is incomplete with out Biryani....!! And here is a easy recipe for chicken biryani. Its a great combo with pepper chicken and raita. In this recipe, I combined and grind all the ingredients. So we can prepare this biryani quickly.

  • I used 1:1.5 ratio for rice:water, depending of the brand and quality of basmati rice. Sometime it needs 1:1 ratio or 1:2 ratio.
  • I did not soak the basmati rice. If you soak the rice, reduce quantity of water.
Chicken Biryani

Preparation Time: 15 min
Cooking Time: 25 min
Serves: 2

  • Basmati Rice - 1 cup
  • Cinnamon, cloves, bayleaf, cardamom, star anise - As required (I used these as powder = 1 pinch)
  • Garam Masala - 1/2 tsp
  • Coriander Powder - 1 tsp
  • Ghee - 1 tbsp (optional)
  • Oil - 1 tbsp
  • Salt to taste

To grind:
  • Onion - 1 small sized 
  • Tomato - 1/4 medium sized
  • Garlic - 3 pieces
  • Ginger - small piece
  • Cilantro - 1/4 cup
  • Mint - 5-10 leaves
  • Green Chili - 2 or 3 (to your level of spicy)

To marinate:
  • Chicken - 200 gm - Cleaned and cut into small pieces
  • Turmeric powder - 1 pinch
  • Chili powder - 1 tsp
  • Coriander powder - 1 tsp
  • Garam Masala - 1/4 tsp
  • Curd - 1 tbsp
  • Salt to taste

Note: The amount of spices that I have specified is mild. Those who need more spicy Biryani can add little more.

  1. In a mixing bowl, add all the ingredients given in "to marinate" section and mix them well. Set aside for 20 min to marinate. You can also refrigerate for marination.
  2. Now grind all the ingredients given in "to grind" section in a blender into a smooth paste without adding water.
  3. Heat a pressure cooker/pan with ghee and oil. Then add Cinnamon, cloves, bayleaf, cardamom, star anise powder or as pieces. I used them as powder as i do not like them to see while eating ;-). Pour the grind paste into the pressure pan. Reduce the flame and saute for few minutes. If you are preparing for large group, you need not reduce the flame. Saute until it gets thickened and oil starts separating.
  4. Put the marinated chicken into the pan, increase the flame and saute them until chicken pieces turns white. To this add coriander cumin powder, garam masala and mix well. Now pour 1 and 1/2 cups of water. Adjust salt.
  5. As the water begins to boil, add the cleaned basmati rice into the pressure pan. Allow the rice to get half-cooked. 
  6. As it gets thickened into a semi-solid state, close pressure pan lid. Pressure cook for 1 whistle and quickly switch off the stove. Do not over-cook otherwise it will become mushy. Let pressure release naturally. Fluff with a fork.