White Chicken Biriyani - Special Easy Recipe

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Sep. 17, 2021

Chicken is marinated with spices, ginger and garlic paste, yogurt, some fried onions. This is then simmered in its own marinade and finished off with Kewra water and a paste made from Pumpkin seeds Cashew nuts and more yogurt. Its then, layered with fragrant rice and topped with crispy onions and steam cooked.


Sliced onions 4 Cup (64 tbs)
For chicken and marinade:
Whole chicken 1 1/2 Kilogram
Lime 1/2 , juiced
Crushed white peppercorns 1 Teaspoon
Cumin powder 1 Teaspoon
Coriander powder 1 Teaspoon
Ginger garlic paste 3 Tablespoon
Salt To Taste
Yogurt 1 Cup (16 tbs)
Fried onions 1/2 Cup (8 tbs)
For gravy:
Oil 1 Cup (16 tbs)
Cinnamon stick 2 Inch
Star anise 4
Shah Jeera 1 Teaspoon
Black peppercorns 1 Teaspoon
Green cardamoms 5
Diced onions 1 Cup (16 tbs)
Green chillies 3
Kewra water 1 Teaspoon
Melon seeds 1/2 Cup (8 tbs)
Cashew nuts 1/2 Cup (8 tbs)
Yogurt 1 Cup (16 tbs)
Coriander leaves 2 Tablespoon
Mint leaves 2 Tablespoon
For rice:
Basmati rice 2 Cup (32 tbs)
Water 4 Cup (64 tbs)
Salt To Taste
Fried onions 1/2 Cup (8 tbs)
Mint leaves 1/4 Cup (4 tbs)



1. Soak the rice for 30 mins, rinse a few times and drain.

2. Fry the onions in batches till golden brown.

3. Marinate the Chicken with lime juice, white pepper, cumin, coriander, ginger and garlic paste, salt, yogurt and fried onions preferably overnight if possible.


4. To make the gravy use the same oil the onions were fried in, add the onion and chilli and add the chicken and all the remaining marinade and Kewra water in and cook for 10 – 15 mins covered.

5. Uncover and keep stirring.

6. Make a paste by grinding the melon seeds and cashew nuts together with some water and add it in.

7. Add the yogurt and keep aside.

8. Boil the water and add in the salt, fried onions and mint leaves for flavour.

9. Add the rice and cook it till it’s 60 percent done, remove and drain.

10. In an oven proof dish add the gravy at the bottom and layer with the rice and top with the rest of the fried onions.

11. Cook in a preheated oven at 350 degrees for 20 – 30 mins.


12. Add extra coriander and mint leaves before serving.


Recipe Summary

Difficulty Level: Easy
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 6