Simple Chicken Biriyani

I loveee briyanis and I enjoy making them but only when I am in the right mood to make them. I’ve noticed if someone makes me mad while I am cooking especially by crowding the kitchen while I am cooking the dish won’t turn out as I expect. So whenever I am making biryani, since it is kind of a longer process I make sure that everyone is out of my way and I am left alone.

This is a very simple briyani dish and came out very well. Please give it a try…


For rice:
Basmati Rice: 3.5 cups, washed and soaked for 30 minutes
Cloves: 5
Cardamom: 3, slightly crushed
Cinnamon: 1” stick
Bay Leaves: 2
Mint: about 10 leaves
Turmeric Powder: ¼ tsp
Ghee: 1 tsp

For Masala:
Chicken: 3 lbs, (I used chicken legs for this dish)
Onion: 2 big, thinly sliced
Ginger-Garlic Paste: 2 tsp
Green Chili: 2, minced
Turmeric Powder: ½ tsp
Coriander Powder: 3.5 Tbsp
Chili Powder: 2.5 tsp
Garam Masala: 1 tsp
Shahi Jeera: 1 tsp
Fennel Seeds: 1 tsp
Cloves: 5
Cardamom: 3
Cinnamon: 1” stick
Mint leaves: ½ cup, minced
Cilantro: ½ cup
Ghee: 2 Tbsp
Vinegar: 2 tsp
Cashews: Handful
Raisins: Handful

Marinate Chicken:
Lemon Juice: 2 Tbsp
Turmeric Powder: ½ tsp
Chili Powder: 1 tsp
Coriander Powder: 1.5 tsp
Yogurt: ½ cup
Ginger-Garlic Paste: 1 tsp

To make Rice:
In a thick bottom pan heat ghee and add cloves, cardamom, cinnamon sticks, bay leaves, turmeric powder, and salt and sauté for about a minute or two
Add soaked rice with enough water and mint leaves and cook till rice is almost cooked but still has a bite to it
Drain the rice and set aside

To make Masala:
Marinate chicken using the ingredients under Marinate Chicken for 45 minutes
Heat 1 tsp of ghee in a pan and fry cashews and raisins and set aside
Add 1 Tbsp of ghee in the same pan and add marinated chicken pieces and cook till its brown on the outside, about 2-3 minutes per side. Transfer that to another dish and let it set for few minutes
In the mean time add rest of the ghee to the pan and add fennel seeds, shahi jeera, cloves, cinnamon, cardamom for 2 minutes
Add onion, ginger-garlic paste and green chilies to this and let it sauté for about 5 minutes
Add turmeric powder, chili powder, coriander powder, garam masala and salt to this, sauté till the raw smell goes away
Now add the chicken back to the pan along with vinegar and mix well
Add ¼ cup of water, cover and cook in medium heat for about 15 minutes
Open the lid add mint and cilantro to the pan, mix well and cook it uncovered for another 10 minutes in medium heat
Now layer the rice, and chicken, to an oven safe dish with lid, add cashews and raisins on top, drizzle some ghee on top, and cover tight with the lid
Preheat the oven and transfer the dish to the oven and cook for about 15 minutes (425 degree F)
Serve the dish with pickle, raita, and pappadam!!!


  1. Delicious and tempting biryani...makes me hungry..

  2. Delish and super inviting Biryani Dear.Luv it with raita.Yumm and Super Good

  3. u hav a nice collection of recipes here ...following uuu


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