Chicken and Rice Biryani

Chicken and Rice Biryani


41 people made this

About this recipe: My husband's mother taught me this recipe, an authentic Hyderabadi-style biryani that is a trademark of home-cooking in south India. The chicken, spices and rice all cook in the same frying pan.


Serves: 8 

  • 60 ml ghee (clarified butter)
  • 20 whole cloves
  • 9 whole cardamom pods
  • 5 bay leaves
  • 110 g onion, chopped
  • 5 small green chile peppers
  • 35 g ginger garlic paste
  • 1362 g whole chicken, cut into pieces
  • 355 ml plain yogurt
  • 6 g salt
  • 6 fresh curry leaves (optional)
  • 575 g uncooked jasmine or white rice
  • 980 ml water
  • 1 sprig cilantro leaves with stems

Prep:20min  ›  Cook:55min  ›  Ready in:1hr15min 

  1. Soak rice for 30 minutes in enough water to cover, then drain.
  2. Meanwhile, heat ghee in a large frying pan or dutch oven over medium heat. Stir in cloves, cardamom and bay leaves. Then add onion and fry until softened, about 6 to 7 minutes.
  3. Stir in chilli, garlic and ginger and then stir in yoghurt, salt, and curry leaves if used.
  4. Add the chicken pieces to the pan. Cook for 20 to 25 minutes, stirring occasionally and turning the chicken pieces, until only about 1 cup of liquid remains.
  5. Mix in rice, water, and coriander. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes. Check rice after about 12 minutes; if it is dry, add 1/2 cup water, and continue cooking.

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