Subscribe to Our Newsletter

©2020 ChefPassport S.à.r.l


Chicken Biryani

Presented by:  


The Chicken Biryani is the rice based dish with spicy and hot chicken gravy combination. It is the main course dish in Pakistani À la carte. The combination of different spices and herbs give it an aromatic sense of flavor.


  • 1 kg Chicken pieces

  • 2 tbsp Ginger Paste

  • 2 tbsp Garlic paste

  • 250 gm Onion sliced.

  • 1 kg Rice soaked

  • 2 tbsp Coriander powder

  • 1/2 tsp Nutmeg powder

  • 1/2 tsp Mace powder

  • 1/2 tsp Star anise powder

  • 100 gm Dried plum soak

  • 250 ml Oil

  • 250 ml Beaten curd

  • 2 tbsp Red chill powder

  • 1 tsp Turmeric powder

  • 1/2 tbsp Whole spices powder

  • Salt to taste

  • 250 gm Tomatoes

  • 100 gm Tomatoes slice

  • 500 gm Potatoes

  • 8 Green chilies

  • 1/4 tsp Kewra Essence

  • 1 tsp Yellow color

  • 2 Lemon sliced

  • 2 tbsp Lemon juice

  • 100 gm Fried onion

  • 15 gm Whole spices (cloves,cumin seeds, black pepper, black cardamon, green cardamon, cinnamon stick


1. Wash the chicken,marinate it with of 4 tbsp curd, 1 tsp ginger,garlic paste lemon juice and salt for 1/2 hour.

2. Wash the rice and soak in water for 1/2 hour.

3. Heat oil in a pot and add sliced onion, and fry till golden brown when done take it out and keep aside.

4. In the same oil add ginger and garlic paste, red chill powder, turmeric powder, coriander powder and salt fry for few minutes til the oil separate

5. Now add the marinated chicken into pod and cook till half tendered.

6. Grind the fried onions, add to the chicken with remaining curd, mace, nutmeg and star anise, whole spices powder, cook for few minutes and keep aside.

7. Boiled potatoes till half done, apply yellow color to the potatoes and fry in the oil till golden brown.

8. Now boil the soaked rice in the water add whole spices and 1 tbsp salt till half done drain off the water.


Procedure For Layering

1. Take a big pot, spread half rice in a pot surface, then take a chicken gravy and fried potatoes spread it on rice.
2. Add remaining half rice on chicken gravy.

3. Now sprinkle lemon slices, soaked dried plum, green chilies, Mint leaves,tomatoes slices.

4. Dilute yellow color in kehwara essence and spread on rice top layer.

5. Take a 100 gm of onion sliced ,and fry in deep oil till it turns in Golden color separate from oil and pour over the rice and keep the led air tight closed.
6. Keep the pod on a low flame for minutes.


Total Time:



Preparation time: 



Cooking time:



Serving people: 


Share recipe on