Monday, November 22, 2010

Chicken Biriyani

I have suddenly been bitten by the blogging bug. These days flipping through food blogs have become one of my favorite pass times, whether I make something out of it or not is a different question. The recipes should look really impressive and kinda easy to make, for me to come to that - "Try-it-out" mode. It's been quiet a long time that I am thinking about making Biriyani.It is something I ate with enjoyment, I had never dreamed that one day I would make these! As usual I asked my mom about the recipe. I religiously note down each and every step. I read through the whole thing and I must admit that I was a bit apprehensive about whether I can make it or not. Finally I rolled my sleeves in the afternoon and got down to start the preparation. So here is a virtual feast for all my friends out there with a chicken Biriyani.

Recipe Source : My Mom


1. Rice - 1kg
2. Chicken - 1.5 Kg
3. Garlic - 1 Handful
4. Ginger - 7 Big Pieces
5. Green Chilly - 10 
6. Tomatoes - 3
7. Curd - 1 cup
8. Turmeric Powder - 1 teaspoon
9. Nuts - 1 Cup
10. Raisins -  1 Cup
11. Ghee - 1 Cup
12. Onions - 1 Cup
13. Coconut - 1 cup
14. Cardamom - 5 Each
15. Cinnamon -5 each
16. Cloves - 5 each
17. khus Khus - 2 Tablespoon
18. Jeera - 1/2 tsp
19. Lime Juice - 4 Tablespoon
20. Salt - To Taste



Grind nuts and raisins. Boil the rice. Add cardamom, cinnamon, lime juice and paste of nuts and raisins to the cooked rice.


Grind garlic, ginger, green chilly, tomatoes and apply on the chicken by adding curd, salt and turmeric powder. Cook the chicken in this paste and make the gravy very thick. 

Garnishing Layer:

Fry the onions first and when it turns light brown color add coconut and khus khus.

Put half portion of rice, ghee, and garnishing layer in the baking dish. Add chicken on top of it and put the balance rice. Add little ghee and 1/4th cup milk. Bake for 15 minutes at 180 deg c.  


  1. Wow.......Sneha....way to go!! And there is a very famous saying: "A way to a man's heart is through his stomach" you are really going for it, eh? Make many more dishes and post them.... and we can also try them!!

  2. Thanks Renu Chechi!!! The saying is absolutely correct.I am following it completely!!!

  3. I do agree with all your beautiful creations...but when it comes to chicken biriyani (My Personal Fav) have to be very much specific....all that matter for biriyani is the rice....which of course malabaris are very much specialised.
    The rice used for making Biriyani is known as "gandhakashala".....if the biriyani is made other than is not considered as biriyani...

    By SHAN

  4. Thanks Shan for letting me know about this. I have never heard about this. Is it easily available in kerala??

  5. Jus check in the main markets / whole sale retail rice merchants, you will definitely get "gandhakashala" rice. This is a variety mainly available in Waynad region and for normal meals they use a variety called "jeerakashala". Gandhakashala rice is also a best match for rice payasam.