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Chicken Biryani

Biryani is synonymous with celebrations in the Muslim community. Specifically on Eid, Biryani is a must have on the festive menu. My case is no different. We indulge in this Chicken Biryani on Eid ul fitr, the festival marking the end of the holy month of Ramdan.
  Chicken drumsticks 8
  Butter/Ghee 2 Ounce (50 Gram)
  Almonds 1 Ounce, chopped (25 Gram)
  Cashew nuts 1 Ounce, chopped (25 Gram)
  Onion 1 Large, thinly sliced
  Bay leaves 4
  Green cardamoms 3 , use whole
  Biryani masala 3 Tablespoon (Or Spice Mix, Available At Asian Grocery Stores)
  Long-grain rice 14 Ounce (425 Gram)
  Saffron threads 1⁄2 Teaspoon
  Salt To Taste
To be ground into a smooth paste
  Garam masala 1 Teaspoon
  Onion 1 Large, chopped
  Garlic 2 Clove (10 gm), crushed
  Fresh root ginger piece 2 Inch, peeled
  Natural yogurt 5 Fluid Ounce (150 Milliliter)
  Salt 1 Teaspoon
  Fresh coriander 2 Tablespoon (For Garnish:)

1.Wash the chicken drumsticks and marinade it in the prepared paste for 30min.
2.Wash and soak the rice for 15min
3.In a thick bottomed utensil, heat ghee and fry almonds and cashew nuts till they turn light brown.
4.Remove the nuts using a slotted spoon,place on absorbent paper and keep aside for garnish.

5.In the same utensil add the sliced onions and fry till golden brown.
6.Remove half of the onion on absorbent paper and keep aside for garnish.
7.Add bay leaves,whole green cardamom, Biryani spice mixture and the chicken to the pan. Mix well and cook for 10min till the chicken acquires a brown color.
8.Drain the rice and mix it lightly in the chicken mixture.
9.Add water 900 ml / 1 1/2 pints warm water and some salt to the vessel.
10.Cover and cook the Chicken Biryani for about 20 to 30 minutes, such that the rice is tender and all the water absorbed.

11.Switch off the flame and uncover the utensil.
12.Take a little hot water in a cup, steep saffron in it for 2 minutes and pour over the biryani.
13.Lightly mix the biryani taking care not to break or mash the rice.

14.Plate the hot Chicken Biryani and garnish it with fried nuts and onions.
15.Sprinkle chopped fresh coriander and serve along with a raita (yogurt salad).

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
30 Minutes
Cook Time: 
40 Minutes
Ready In: 
70 Minutes
Along with Biryani I prepare host of other traditional dishes for Eid, thus, you will find this recipe to be quick and simple compared to other elaborate Chicken Biryani recipes. This recipe is recommended if you, like me, also have a huge list of dishes to whip up for Eid ul fitr. Do try and leave your comments.

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Average: 3.8 (26 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 699 Calories from Fat 193

% Daily Value*

Total Fat 22 g34%

Saturated Fat 8.3 g41.5%

Trans Fat 0.1 g

Cholesterol 118.2 mg39.4%

Sodium 885.4 mg36.9%

Total Carbohydrates 87 g29.1%

Dietary Fiber 3.6 g14.2%

Sugars 7.4 g

Protein 36 g72.8%

Vitamin A 20.8% Vitamin C 27.1%

Calcium 24.3% Iron 17.3%

*Based on a 2000 Calorie diet


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Chicken Biryani Recipe