Holiday Chicken Biryani

Radzie's picture

Jul. 21, 2013

On holidays we usually look out for something tasty and exciting, and this is an easy recipe that can be doubled as a holiday treat too. I like it when grains are separated not sticky, mildly spiced with no flavor dominating and chicken pieces slightly roasted. So this biryani has it all and more!


Olive oil 1 Teaspoon
Sliced onions 65 Gram (1 1/2 small onions)
Semi skimmed milk 2 Tablespoon
Saffron 1 Pinch
Chili powder 1 Teaspoon
Biryani masala 1/2 Teaspoon
Chopped coriander leaves 1 Teaspoon
For chicken marinade
Chicken pieces 275 Gram
Crushed garlic 9 Gram (about 6
Grated ginger 1/2 Teaspoon
Cinnamon 1 Pinch
Turmeric 1/4 Teaspoon
Ground pepper 1 Pinch
Salt 1 Pinch
Natural yogurt 2 1/2 Tablespoon
For the rice
Cumin seeds 1/4 Teaspoon
Biryani masala 1/4 Teaspoon
Basmati rice 140 Gram (washed, drained)
Salt 1/4 Teaspoon
Lime juice 1/2 Teaspoon
Water 280 Milliliter
Ghee/Oil 1 Teaspoon (For greasing) (Optional)



1. In a bowl mix together all ingredients for marinating the chicken. Cover the bowl and refrigerate at least for an hour.

2. In a glass or bowl, add saffron to warm milk and keep aside.


For cooking rice (includes ingredients and proportions as given under “for the rice”)

3. Heat oil in a pan and add cumin seeds and biryani masala. Fry for 30 seconds and add rice. Stir fry the rice for a couple of minutes or until the grains turn opaque.

4. Pour water and add salt and lime juice and cook in medium heat until the rice is cooked and water is absorbed.

For chicken masala

5. Heat 1 tsp oil in the pan and add sliced onions. Stir fry it until the onions start browning.

6. To this add the marinated chicken along with the juice, if any. Add chili powder and if there isn’t any juice from marinated chicken, add 50 ml of water.

7. In medium heat let the chicken blend well with the onions and when it is cooked and the gravy thickens. Remove from heat.

Here is an additional step you can do, if you like and time permits. I often do this because I like chicken pieces to be slightly roasted. Once the chicken is almost cooked and gravy thickens, transfer the gravy along with onions to another bowl. Dry roast chicken pieces in the same pan, with no or less oil. Once chicken pieces are roasted, add back the gravy with onions, and remove from heat once everything blends well.


8. Grease a pressure cooker (I find this to be easy rather than the dum style) with some ghee or oil (you can do without this greasing too).

9. Divide the chicken masala, cooked rice, coriander and biryani masala into 2 equal portions. Spread one portion of chicken masala in the greased pressure cooker. Top with a layer of rice. Sprinkle half the chopped coriander and ¼ tsp biryani masala. Repeat the same with the next portion.

10.Once the layering is done, pour over the saffron-infused milk.

11. Cover the pressure cooker and heat in low for about some 5-10 minutes. Open only when ready to serve.


12. Serve with nice tangy lime pickle; I find this is the best combination to go with biryani.

Recipe Summary

Servings: 2

Nutrition Facts

Serving size

Calories 505Calories from Fat 81

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 572 mg23.83%

Total Carbohydrates 66 g22%

Dietary Fiber 2 g8%

Sugars 2 g

Protein 37 g74%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet