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Ingredients
  • subheading: Marinade for chicken biryani:
  • ½ kg (1.1 lbs) chicken (skinless bone-in or boneless, large pieces such as thighs, drumsticks, legs or mix of all)
  • 3 tablespoons plain yogurt (curd or dahi)
  • 1¼ tablespoons ginger garlic paste (1 inch ginger & 4 garlic cloves crushed)
  • ½ to ¾ teaspoon salt (adjust to tase)
  • ¼ teaspoon turmeric
  • ½ to 1 teaspoon red chilli powder (or paprika) (use less spicy variety)
  • ½ to 1 tablespoon garam masala (or biryani masala) (Refer notes)
  • 1 tablespoon Lemon juice (optional)
  • subheading: Whole spices (skip if you don’t have any):
  • 1 bay leaf (tej patta)
  • 4 green cardamoms (choti elaichi)
  • 6 cloves (lavang)
  • 1 inch cinnamon (dalchini)
  • 1 star anise (chakri phool )
  • ¾ teaspoon shahi jeera (caraway seeds) (substitute with cumin)
  • 1 strand mace (javitri, omit if you don't like)
  • subheading: Other ingredients for chicken biryani:
  • 2 cups basmati rice (aged rice only)
  • 2 tablespoon ghee or Oil
  • 1 large onion sliced thinly
  • ¼ to ½ cup mint leaves chopped fine (about 15 leaves)
  • 1 green chili (slit or chopped)
  • ¼ cup plain yogurt (Indian curd)
  • ¼ to ½ teaspoon red chili powder (optional, for heat)
  • 1 teaspoon garam masala (or biryani masala)
  • 3 cups water (3½ cups for pot) (refer notes, more if needed )
  • ¾ teaspoon salt (to stir in water)
  • 2 tablespoon fried onions (optional)
  • 1 pinch saffron (optional)(soaked in 2 tbsps hot milk)
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