Home » Non. Veg Recipe » Nawabi Chicken Biriyani


1. Chicken – without bones – 1 kilo
2. Basmati Rice – 600 gram
3. Onion Chopped – 4 nos
4. Ginger paste – 20 gram
5. Garlic paste = 15 gram
6. Chilly powder – 8 gram
7. Cinnamon – 2 inch in length
8. Pepper – 10 gram
9. Corn – 4 gram
10. Coriander leaves – 1 string
11. Mint leaves (Pudina) – 1 string
12. Green Chillies – 6 nos
13. Cardamom – 5 nos
14. Cloves – 6 nos
15. Curd – 250 gram
16. Lemon Juice – 3 table spoon
17. Milk – 100 Milli
18. Saffron – 2 grams
19. Oil – 100 Milli
20. Ghee – 50 milli
21. Salt – As required

Method of preparation

Wash the Rice and soak it for 30 – 40 minutes. Take a pan and heat oil Add the chopped onions and fry it till becomes golden color. Chop the coriander leaves and Pudina leaves and make a paste and keep separate. Grind the green chilly to make a paste. In a small cup, take warm milk and soak the Saffron, so that the color comes out. Grind Corn, cardamom, cloves, cinnamon, and pepper into fine powder.

Take a bowl and pour the beaten curd, add chilly powder, required salt, ginger paste, garlic paste, green chilly paste, paste of Pudina leaves and coriander leaves, the grinded powder of all spices, fried onions and mix well to make a paste. Chop the cleaned chicken into small pieces, Marinate the chicken pieces with the prepared paste and keep it for 2 hours.

Take 5 liters of water add little salt and boil it. On getting boiled add the soaked rice and cook .
In the mean time take a separate deep pan which is suitable to make biriyani and put the marinated chicken into it. Remove the water from the boiled rice and drain it. Spread the boiled rice above the chicken the sprinkle saffron and then ghee on top. Then close the pan with tight lid and cook it initially with normal flame but later change to low flame. Then change the Biriyani into a serving bowl can decorate with pudina leaves and can serve.

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