Boneless Chicken Biriyani

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Jul. 03, 2016

Biriyani is a legendary recipe from India, Pakistan and the neighboring countries Half cooked Basmati rice is cooked with the steam from a Chicken or meat gravy and the results are delicious. Biriyani is typically made by cooking a Chicken or Meat base gravy and layering it with half cooked rice. It is then steamed and cooked.


Ginger paste 1 Teaspoon
Boneless chicken 2 Pound , cut into bite size pieces
Garlic paste 1 Teaspoon
Yogurt 2 Tablespoon
Biriyani masala 2 Teaspoon
Salt To Taste
Oil 1/2 Cup (8 tbs)
Sliced red onion 4 Cup (64 tbs)
Nuts 1/4 Cup (4 tbs)
Green chili 2 Tablespoon , sliced
Diced tomatoes 2 Cup (32 tbs)
Red chili powder 1 Teaspoon (Optional)
Sliced potato 1 , fried
Boiled eggs 8 , sliced in half
Warm milk 1/2 Cup (8 tbs)
Saffron 1 Pinch
Basmati rice 3 Cup (48 tbs) , soaked for 30 minutes drained and rinsed
Bay leaves To Taste
Cardamom To Taste
Cinnamon To Taste
Cloves To Taste
Star anise To Taste
Ghee 6 Tablespoon
Food color 1 Dash (yellow food color used)
Coriander leaves 2 Tablespoon
Mint leaves 2 Tablespoon



1.  Marinate the Chicken in ginger and garlic paste, yogurt, Biriyani masala and salt for at least a 1/2 hr In a large oven proof pot(this can be used to assemble the Biriyani later).



2.  Heat 1/2 cup Oil and saute the Onions When the Onions are golden brown, remove half and keep aside Add the nuts to the other half and let it get a bit more brown, take this out and keep aside as well

3.  Add the first half of the onions back into the pot and add the green chillies followed by the Chicken Sear the Chicken all the way through and add 2 tsps of Biriyani Masala Add the Tomatoes and some salt to taste, cover and cook till tomatoes are mushy

4.  Add 1 tsp Chilly powder(optional) and 1 tbsp Ghee Add the potatoes, cook a bit more and keep aside Remove half the gravy and keep it aside In a seperate pot, add 2 tbsps of Ghee and saute the whole spices

5.  Add water, a bit more than 6 cups of water Add salt to taste Add the Basmati and cook till half done, about 10 mins, drain and keep aside In warm milk, soak the saffron strands In the pot with 1/2 the gravy at the bottom, add half the cooked rice, followed by half the Saffron milk Add the other half of the gravy followed by the rest of the rice and the last half of the Saffron Milk Add the reserved fried Onions with nuts Arrange the boiled eggs on top and fill in the spaces with some food color

6.  Tightly seal the pot with foil and a heavy lid and cook in a 350 degree oven for about 1/2 hr To serve, remove the eggs, mix the rice with a fork to avoid breaking the grains and fold in some fresh Coriander and Mint leaves.



7.  Serve hot.

Recipe Summary

Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 778Calories from Fat 365

 % Daily Value*

Total Fat 41 g63.1%

Saturated Fat 13 g65%

Trans Fat 0 g


Sodium 279 mg11.63%

Total Carbohydrates 70 g23.3%

Dietary Fiber 4 g16%

Sugars 6 g

Protein 33 g66%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet