Chicken Biryani

By on December 19, 2011

 Chicken Biryani


½ kg chicken, cut into pieces
2 cups basmati rice
4 cups water
5 tablespoons curd
½ lemon’s juice, freshly squeezed
Cilantro leaves for garnishing
1 tablespoon chili powder
1 tablespoon coriander powder
½ tablespoon cumin powder
1 tablespoon turmeric powder
1 tablespoon garam masala
4 whole cloves
Salt, according to taste
Oil for frying
3 cinnamon sticks
1 bay leaf
3 onions, sliced thin
4 to 5 green chili, sliced
2 tablespoons ginger paste
2 tablespoons garlic paste
2 tomatoes, chopped


1. First we need to marinate the chicken. For this mix the curd, chili powder, coriander powder, cumin powder, turmeric powder, garam masala, and salt in a bowl.
2. Add the chicken pieces to this well mixed curd paste and keep aside for at-least 30 minutes. 60 minutes is recommended, if possible.
3. In a pan heat the oil, sauté the cloves, cinnamon and bay leaf. Add onions, green chilies, ginger paste, garlic paste and the tomatoes. Fry until it’s cooked.
4. Now add the marinated chicken to this and sauté well.
5. Add washed rice over this and fry for around 5 minutes. Then add the water, lemon juice and salt as required. Stir well and cook until the rice is done (with a closed lid).
6. Remove and garnish with fresh cilantro leaves. Serve hot with raitha.