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Chicken Biryani

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A traditional Indian dish, biryani is made with lightly spiced rice and meat or vegetables. This recipe for chicken biryani is the perfect meal for busy midweek days.

Chicken Biryani is an Indian dish which is made with rice, spices and meat. The biryani is a popular dish in India and Pakistan. It is made with chicken, rice, spices, saffron, and vegetables. The dish is served with a side of pickled or fresh cucumber slices.

Originated in the Mughal Empire, an Islamic empire that ruled most of the Indian subcontinent from 1526 to 1857, the biryani was introduced by the Mughals and became a part of the cuisine of the Indian subcontinent.

The word “biryani” comes from the Persian word “birinj” (which means “fried”)

Biryani is an one pot meal that is popular in many cultures, and the dish is thought to have originated from the Indian subcontinent. The word “Biryani” means fried rice.

The most common biryani has layers of seasoned rice with meat or vegetables, and it is often served with raita and papadum on the side. It is cooked in a heavy bottom pot with a tight-fitting lid either on the stove top or in an oven. The pot has water added to it before the rice is added and cooked until the rice is tender. For a spicy kick, add red chili powder to the marinade for the chicken. You can use chicken breasts or chicken thighs for this dish. To cook the Hyderabadi biryani in a pressure cooker or regular pot, simply layer the marinated meat and uncooked rice, then pour hot water and cook to perfection.

A biryani is judged by 3 things.

  • Masala/ flavors – so use a good biryani masala (recipe below) or garam masala.
  • The quality of rice – use aged basmati rice or aged premium quality short grain rice like jeerakasala.
  • Serve chicken biryani in layers – top layer with rice and bottom layer with chicken.

Enjoy with raita or shorba.

Chicken Biryani
5 from 9 votes

Chicken Biryani

A traditional Indian dish, biryani is made with lightly spiced rice and meat or vegetables. This recipe for chicken biryani is the perfect meal for busy midweek days.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Indian
Servings: 2 people


  • 750 g Chicken chopped to bite sized pieces
  • 3 Onions finely sliced
  • 1 tbsp Cashewnut Paste
  • 4 Tomatoes large, pureed
  • 2 cup Basmati Rice soaked for 10 minutes
  • 1 tbsp Ghee 20g
  • 2 tsp Ginger Garlic Paste
  • 1 tbsp Poppy Seeds coarsely powdered
  • 10 Saffron Strands soaked in 2 tbsp milk
  • 6 tbsp Oil 60-65 ml
  • 1 cup Fried Onions – 1 cup to garnish
  • Salt as per taste

For the marinade:

  • 2 cup Curd beaten
  • 1 tbsp Coriander Leaves chopped
  • 2 tsp Red Chilli Powder
  • 2 tsp Garam Masala Powder
  • 1/2 tsp Turmeric Powder
  • 1 1/2 tsp Salt


  • Mix all the marinade ingredients and rub all over the chicken pieces.
  • Keep aside for 30 minutes. To get the best flavours, leave it to marinate overnight.
  • Heat oil in a pan over medium flame.
  • Add the ginger garlic paste and onions.
  • Saute well for 3 to 4 minutes or until onions turn light golden brown.
  • Add the cashewnut paste, tomato puree and poppy seeds.
  • Stir well and simmer for a minute or two.
  • Add the marinated chicken pieces and cover the pan with a lid.
  • Reduce flame to low and cook till the chicken is tender. Turn off flame once it is fully cooked.
  • Drain the rice and rinse well.
  • Pressure cook till 3/4ths done and remove. Alternatively, cook it in a deep vessel using the boiling method and drain excess water after it’s cooked.
  • Place a chapati or dosa tawa on a low flame.
  • Put a large, deep pan over this to cook the biryani dum-style.
  • Spread a layer of rice at the bottom of the pan followed by a layer of the chicken gravy.
  • Repeat until all the rice and chicken have been used up, finishing up with a layer of rice on top.
  • Sprinkle the saffron strands with the milk and ghee on top.
  • Cover the pan with a tight fitting lid* and cook for 30-45 minutes. Ensure there is no escaping of steam.
  • Remove when the rice is cooked and chicken pieces are tender.
  • Gently fluff up the rice using a fork.
  • Garnish with the fried onions.
  • Serve hot with onion raita.


If you don’t have a tight fitting lid, place a flat plate to cover the vessel and keep a heavy stone on top of the lid. Ensure no steam escapes.

To make a good biryani, always use best quality ingredients. The choice of good quality basmati rice, whole spices, spice powders, chicken & ghee all contribute to the flavors of chicken biryani.

Biryani is a dish that is loved by many for its rich flavors and aromatic spices. To make a delicious chicken biryani, you will need a few essential ingredients. Firstly, chicken is the star of this dish, so make sure to have fresh chicken on hand.

Next, you will need basmati rice, which is long-grained and perfect for biryani. The rice adds a fluffy texture to the dish. Aromatic spices such as cumin, coriander, turmeric, and cardamom are crucial in creating the distinct flavor profile of biryani.

Biryani, is the classic food! Some segments would wholeheartedly agree with me. Hence, it is no surprise that the Biryani, especially the Chicken Biryani or Mutton Biryani, seems to be the most appropriate prescription for any occasion of our life.

Make sure to have plenty of onions on hand as they add a sweet and savory element to the biryani. Garlic and ginger are also important for adding depth and richness to the dish.

Yogurt is another essential ingredient, as it helps to tenderize the chicken and adds a tangy flavor to the biryani. Tomatoes are used to create a flavorful base for the dish, and fresh cilantro adds a bright and herbaceous note.

Once you have gathered all of the essential ingredients, it’s time to start cooking! Begin by marinating the chicken in a mixture of plain yogurt, spices, and chicken marinade in a large bowl (or a large pot). This will ensure that the chicken absorbs all the flavors and tenderizes properly. It’s important to marinate the chicken in a large bowl for at least two hours or overnight for the maximum flavor. This step is crucial to achieving delicious and flavorful Chicken Biryani.

The next step is to layer the partially cooked chicken with the fried onions, mint, and coriander. This will add sweetness, richness, and a ton of flavor and freshness to the dish.

For a printable version of the recipe with ingredient quantities and detailed instructions, please refer to the recipe card at the top of this post. To enhance the flavor even more, use chicken stock instead of plain water when cooking the rice over medium heat. This will infuse the rice with the delicious taste of chicken and take your Chicken Biryani to the next level.

No occasion, be it a grand wedding or a simple birthday bash, is complete without the quintessential Chicken Biryani. Such is the popularity of this restaurant style, simple, spicy and fragrant mixed rice, known as chicken rice, that it is served in many food outlets in buckets instead of small service bowls, making it one of the most popularly ordered restaurant dishes.

India being the culinary genius it is, it has developed many flavourful variants of Chicken Biriyani across regions. In our chicken biryani recipe here, we bring you the best biryani, a flavourful and aromatic dish, that is easy to follow and can be made by a novice cook as well for the first time.

If you like this dish, check out our Biryani section for easy and flavourful recipes. Biryani is a celebratory rice dish cherished in the Indian sub-continent. A traditional biryani consists of fluffy basmati rice layered over tender & succulent pieces of meat, accompanied with the mesmerizing aromas of spices, herbs & caramelized onions.

This Chicken Biryani recipe is prepared using basmati rice, chicken thighs, hung curd, onion, tomato, milk, saffron, and a melange of whole and ground spices for the best biryani experience.

For a vegetarian option, try a flavorful vegetable biryani with your choice of vegetables. Learn how to make the best chicken biryani in two different ways – homestyle and restaurant style – with our easy and flavorful recipe.



Chicken Biryani Recipe


Frequently Asked Questions

What are the essential ingredients for a chicken biryani recipe?

The essential ingredients needed to make chicken biryani include chicken, rice, aromatic spices such as cumin, coriander, turmeric, and cardamom, onions, garlic, ginger, yogurt, tomatoes, and fresh cilantro. These ingredients come together to create a flavorful and delicious chicken biryani dish.

Can I use boneless chicken instead of bone-in chicken for chicken biryani?

Absolutely! While traditionally, biryani is made with bone-in chicken; boneless chicken can be used as a substitute. However, bone-in chicken tends to be more flavorful and moist due to the bone and skin, so you may need to adjust the cooking time and method to ensure the boneless chicken stays moist and delicious.

One option is to marinate the boneless chicken in yoghurt and spices to infuse it with more flavor and then cook it separately from the rice before layering it in the chicken biryani. This way, you can still enjoy the tender and succulent pieces of whole chicken in your biryani, just like the usage example suggests.

If you prefer a healthier option, you can use vegetable oil instead of butter or ghee for cooking the boneless chicken. This will help reduce the saturated fat content while still maintaining the flavors of the biryani.

Can I substitute lamb or beef for the chicken in biryani?

Yes, lamb and beef can be substituted for chicken in biryani. Many variations of biryani feature lamb or beef as the main protein, such as Hyderabadi lamb or beef biryani. The cooking time and method may differ slightly depending on the meat used, so adjust accordingly.

Lamb or beef will likely require a longer cooking time to become tender. So, consider cooking it separately before layering it with the rice in the biryani. You can also adjust the spice levels to your liking and consider adding additional spices, such as cumin or coriander, for a deeper flavour.

How do I make the chicken biryani rice fluffy and separate?

To make the biryani rice fluffy and separate, it’s essential to use the correct type of rice and cook it properly for the best results. Basmati rice is the most commonly used rice for biryani due to its long, thin grains and distinct flavour. Rinse the rice thoroughly in cold water to remove excess starch before cooking.

Soak it in fresh water for 30 minutes to an hour to help the grains expand and cook more evenly. When cooking the rice, use a ratio of 1:1.5 or 1:2 (rice to water) and cook it in a covered pot over high heat for 3-4 minutes MAX until the water is absorbed and the rice is tender.

This high heat will help keep the rice fluffy and separate, and adding the whole spices and salt to the boiling water will enhance the flavor during the cooking process. Avoid stirring the rice too much while it cooks to prevent it from becoming sticky or mushy.

It is important to keep a close eye on the rice, as overcooking it can result in the whole biryani becoming mushy. Stand near the rice and keep checking it after adding it to boiling water, as it will only take 5 to 7 minutes for the rice to get cooked.

If the rice is not cooked to your desired level of fluffiness and separation, you can try increasing the cook time next time for the best results. The cook time may vary depending on the type and size of your stove or burner.

Can I make chicken biryani without a pressure or rice cooker?

Absolutely! While a pressure cooker or rice cooker can save time and effort, making biryani using a regular pot or Dutch oven is still possible. Follow the same steps as you would for a pressure or rice cooker recipe, but adjust the cooking time and heat accordingly.

When cooking the rice, use low heat and cook it covered until the water is absorbed and the rice is tender. It may take longer to cook the rice in a biryani pot or Dutch oven than in a pressure or rice cooker, but the result will still be delicious.

What are the best spices for authentic chicken biryani flavour?

A variety of spices can be used to achieve authentic biryani flavour. Still, some of the most common ones include cumin, coriander, turmeric, cardamom, cloves, and bay leaves.

Garam masala, a spice blend commonly used in Indian cuisine, is also an essential ingredient in biryani. It typically includes cinnamon, cloves, cardamom, black pepper, and biryani masala, among other spices.

Some recipes may also call for saffron or rose water to add fragrance and flavour. Be sure to use high-quality herbs for the best flavor, and adjust the amount of spices to your liking.

How do I prevent the chicken biryani from becoming too dry or soggy?

One way to prevent chicken biryani from becoming too dry or soggy is to ensure that the chicken is cooked just right and the rice is not overcooked. To do this, marinate the chicken in yogurt and spices for at least 30 minutes before cooking.

This will help tenderize the meat and infuse it with flavor. When cooking the rice, make sure to measure the water accurately and cook it just until it is tender. Keeping the pot covered while cooking will also help trap steam and keep the moisture in.

Finally, when layering the chicken and cooked rice, be careful not to pack it too tightly. One of the biggest challenges when making biryani is achieving the perfect texture – not too dry or too soggy.

Ensure enough liquid in the dish to prevent the biryani from becoming too dry, such as the marinade, vegetables, or cooking liquid for the rice.

Additionally, be sure to evaporate any excess moisture left in the pot by cooking further without the lid to prevent the biryani from becoming too soggy. Make sure not to skimp on the oil or ghee, too, as this helps to keep the biryani moist and flavorful.

Ensure the rice is cooked correctly and the moisture is absorbed to prevent the biryani from becoming too soggy. Avoid adding too much water or liquid to the dish; be careful not to overcook the rice. When layering the biryani, evenly distribute the chicken, vegetables, and rice to ensure the moisture is distributed evenly in a single layer. Serve chicken biryani with a side of tomato cucumber raita or onion raita and papad. Additionally, drizzle saffron milk and ghee all over the rice to enhance the flavors and add a beautiful golden color.

Can I prepare the chicken biryani in advance and reheat it before serving?

Yes, you can definitely prepare chicken biryani in advance and reheat it before serving. In fact, many people believe that the flavors of biryani actually improve when it’s allowed to sit for some time. To do this, simply cook the biryani as you normally would but stop just before adding the final garnishes like fried onions or fresh herbs. Allow the biryani to cool down completely, then refrigerate it in an airtight container.

When you’re ready to serve, gently reheat the biryani in a pan over low heat or in the microwave. To prevent biryani can be prepared in advance and reheated before serving. However, be careful not to overcook the dish when reheating, as this can cause it to become dry or mushy. To reheat biryani, place it in a covered pot or microwave-safe container and heat it over low heat until heated. You can also add some water or broth to the dish to add moisture and prevent it from drying out.

How do I store leftover chicken biryani, and how long does it stay fresh?

Leftover chicken biryani can be stored in an airtight container in the refrigerator for up to three days. To ensure freshness, allow the biryani to cool completely before storing it. When reheating, make sure to heat it thoroughly, until piping hot, to kill any bacteria that may have formed.

To extend the shelf life of leftover biryani, you can also freeze it. Place individual portions in freezer-safe containers or bags and store them in the freezer for up to three months. When ready to enjoy, thaw the biryani in the refrigerator overnight and reheat it following biryani can be stored in an airtight container in the refrigerator for 3-4 days. To reheat:

  1. Follow the same steps as reheating fresh biryani.
  2. Cool the biryani entirely before storing it, and avoid leaving it at room temperature for too long. If you have a large amount of leftover biryani, you can freeze it for up to 3 months.
  3. Thaw the biryani in the refrigerator overnight before reheating.

What are some traditional side dishes or accompaniments for chicken biryani?

Biryani is often served with raita, a yogurt-based condiment, to balance the flavors and provide a cooling effect. You can prepare raita by mixing yogurt with finely chopped cucumbers, tomatoes, onions, and a sprinkle of spices like cumin and chaat masala.

Another popular accompaniment for chicken biryani is a simple salad. A fresh salad made with sliced onions, tomatoes, cucumbers, and mint leaves tossed in lemon juice can add a refreshing crunch to your meal.

If you’re looking to add some spice to your biryani experience, you can is often served with raita, a yoghurt-based side dish that helps balance out the biryani’s spices and heat. Raita typically includes diced cucumbers, tomatoes, onions, cilantro, and herbs such as cumin and coriander. Other traditional side dishes include papadum, a crispy Indian flatbread, and chutney, a flavorful condiment from fruits, vegetables, and spices. Mango lassi, a sweet and creamy yoghurt drink, is also a popular beverage to serve with biryani.

Can I make biryani without using specialized Indian spices or ingredients?

While specialized Indian spices and ingredients such as garam masala and saffron are essential for authentic biryani flavor, making a delicious dish using everyday pantry staples is still possible. You can combine cumin, coriander, turmeric, and paprika to achieve a similar flavor profile. You can use bay leaves or cardamom pods, like green cardamom, to add fragrance and flavor. Instead of using saffron, add a pinch of turmeric and kewra water to the rice for color and aroma.

To enhance the taste further, you can also include star anise, caraway seeds, and a cinnamon stick, which will add a unique and aromatic note to the biryani. Additionally, if you prefer some heat, you can add a slit green chili pepper for a spicy kick.

For a simple and delicious biryani recipe, mix together 2/3 cup yogurt, ¾ teaspoon salt, 1 to 1½ teaspoon red chili powder, 1 to 1½ teaspoon biryani masala, ¼ teaspoon turmeric, 2 slit green chilies, 1¼ tablespoons ginger garlic paste, ½ teaspoon cardamom powder, and a pinch of saffron. Layer this mixture with cooked rice and chicken in a pot, and add 10 cups of water. Cook for 25 minutes. For added flavor, sprinkle a teaspoon of salt on top before serving. You can also add thinly sliced large onion for added texture and flavor.



Avatar of Shikha
Shikha December 6, 2014 - 8:06 pm

The rice will be raw or half cooked??

Avatar of k.janaki lakshmi
k.janaki lakshmi September 24, 2014 - 5:54 pm

tasty vegetarian curries

Avatar of Dhanu
Dhanu January 2, 2014 - 7:18 pm

i didnt understand the 11th point Pressure cook till 3/4ths done and remove. Wudnt the cooker wil have water in it with the rice ?

Avatar of Praveen Kumar
Praveen Kumar January 2, 2014 - 8:43 pm

There will not be much of a water left. At step 13 and 14, you can sprinkle the leftover water on top if needed. The rice would have by now absorbed most of the water and will be wet.

Avatar of indugetscooking
indugetscooking October 23, 2013 - 9:25 am

Love chicen biryani so much that I can eat it any time of the day! Yumy looing biryani

JYOTIRLINA BISWAS October 17, 2013 - 11:49 am

Please,give me a tasty vegetarian food.

Avatar of Praveen Kumar
Praveen Kumar October 17, 2013 - 12:15 pm

Please check out Vegetarian section here – https://www.awesomecuisine.com/categories/vegetarian

Avatar of aliasgar
aliasgar October 7, 2013 - 3:18 am

good one

Avatar of Shema | LifeScoops
Shema | LifeScoops September 13, 2013 - 12:22 pm

This chicken biriyani looks divine…made me drool!

Avatar of Ritesh Budden
Ritesh Budden June 20, 2013 - 4:37 am

i love it! it’s really awsome

Avatar of Akash Vaidya
Akash Vaidya May 24, 2013 - 12:30 am

Excellent recipe. My wife made this at home and came out yummy.

Avatar of snehashish nath
snehashish nath May 21, 2013 - 12:27 am


Avatar of Hima
Hima April 13, 2013 - 4:22 pm

Very nice

Avatar of B,ARAVIND
B,ARAVIND April 13, 2013 - 12:49 am

a better and good experience

Avatar of Arun
Arun April 9, 2013 - 11:44 am

when do u put the paste made from step 9,

Avatar of Praveen Kumar
Praveen Kumar April 9, 2013 - 12:22 pm

Please note step 10, the marinated chicken is added to the paste and cooked.

Avatar of aman
aman November 1, 2012 - 4:41 am


Avatar of aman
aman November 1, 2012 - 4:39 am

fist class

Avatar of shalini
shalini October 17, 2012 - 3:58 pm

waah waaah taaaliyaaan…

Avatar of miss.anjali (kolkata)
miss.anjali (kolkata) May 28, 2012 - 9:58 am

so so so good dude

Avatar of miss.anjali (kolkata)
miss.anjali (kolkata) May 28, 2012 - 9:56 am

it was so good

Avatar of supriya
supriya March 22, 2012 - 12:38 am

easy and nice recipe

Avatar of Lily Grace D'Silva
Lily Grace D'Silva February 22, 2012 - 5:26 am

Very Good and simple but tasty Chicken Biryani. Thanks Dominic.


Avatar of kavi
kavi January 9, 2012 - 11:13 am


Avatar of SRI
SRI October 19, 2011 - 12:20 am


Avatar of Praveen Kumar
Praveen Kumar October 19, 2011 - 12:28 am

You can increase the quantity for 10 person.

Avatar of Violeta Paculan
Violeta Paculan August 2, 2011 - 5:26 am

Excellent Recipe,

i love chicken biryani especially the smell it taste fabulous really delicious. I copied the recipe so that i will learn by myself to prepare so i can share to my loveones.

thanks a lot.

Avatar of Akshara
Akshara July 6, 2011 - 8:20 am

lemme try

Avatar of Akshara
Akshara July 6, 2011 - 8:20 am

lemme try

Avatar of prem
prem May 31, 2011 - 1:34 am

nice recipe………but the language is difficult………..

Avatar of Uma
Uma April 24, 2011 - 11:53 pm

Very excellent

Avatar of swethaishu
swethaishu April 12, 2011 - 3:30 am

Hi this dish is very yummy iam going to try this asap.

Avatar of Tushar Kanti Dey
Tushar Kanti Dey April 10, 2011 - 10:34 am

This is a good recipe, it will be more delicious if some ghee is mixed with rice before putting into the pressure cooker

Avatar of nazreena
nazreena March 19, 2011 - 9:26 am

marniate the chicken about five tablespoon onion paste and ginger garlic paste five tablespoons and curd eight tablesppoons and cashew and almond paste eight tablespoons pepper powder fivetablespoons .

Avatar of shabbu
shabbu March 8, 2011 - 7:50 am

It was good….

Avatar of arun
arun February 22, 2011 - 2:39 am

shortcut way… what about if it has to prepared in a large quantity?? lets say for 10 to 20 peoples???? where i could get that much big pressure cooker…. plz suggest.

Avatar of Sheeba Aloysius
Sheeba Aloysius February 18, 2011 - 12:41 am

Biryani should not be made in cooker , the taste will not be good

Avatar of Mrs. Preeti Tiwari
Mrs. Preeti Tiwari February 5, 2011 - 11:55 am

A mouth watering easily cooked chickenyani for biryani lovers enjoy it

Avatar of michaelvk
michaelvk January 28, 2011 - 3:57 am

What I feel is 5 glasses of water is too much for 2 cups of rice.Wont the rice become too sticky.

Avatar of chandrasen
chandrasen January 25, 2011 - 11:04 am


Avatar of Ayesha
Ayesha January 21, 2011 - 11:38 pm

it tastes wonderful!!!!!!!!!

Avatar of jagadeeswari
jagadeeswari December 31, 2010 - 8:23 am

no comment

Avatar of swathi
swathi December 30, 2010 - 8:54 am

very nice

Avatar of debarati
debarati December 21, 2010 - 1:28 pm

Very good

Avatar of soujanya
soujanya December 9, 2010 - 4:57 pm


Avatar of ANSHU
ANSHU November 11, 2010 - 11:42 pm

cool and best for beginners!!!!!!!!!!!!

Avatar of satyam
satyam October 16, 2010 - 8:45 am


Avatar of satyam
satyam October 16, 2010 - 8:44 am

very beautifull recepie

Avatar of praveen
praveen October 6, 2010 - 1:05 am

i very nice to taste……i love chicken biryani

Avatar of Neha
Neha September 27, 2010 - 12:09 pm

now i used to eat it more than my favourite dishes.

Avatar of geetha
geetha September 14, 2010 - 8:16 am

fine few words should be expland in proper waay ,,becoz tey dnt underst wat dos tat means … simple fine,….

Avatar of Sandeep Sinha
Sandeep Sinha August 30, 2010 - 12:23 pm

You cant have a flavourful biryani in a pressure cooker….

Avatar of pradip roy
pradip roy August 20, 2010 - 11:09 am


Avatar of nusrat
nusrat August 14, 2010 - 2:50 am


Avatar of CHEF SUMAN
CHEF SUMAN August 9, 2010 - 11:00 pm

the tastiness of a particular food is in the person’s hand cooks not in the recipes………… so please don’t blame the recipe

Avatar of CHEF SUMAN
CHEF SUMAN August 9, 2010 - 1:37 pm


Avatar of CHEF SUMAN
CHEF SUMAN August 9, 2010 - 1:35 pm


Avatar of Issack Rajan
Issack Rajan July 31, 2010 - 5:19 pm

Wah so tasty chicken Biryani Recipe. I will give it a try to know its reall taste.

Avatar of raj
raj July 10, 2010 - 8:49 am

so bad it’s not taste

Avatar of shaheen
shaheen July 2, 2010 - 1:59 am

wow its so easy method to prepare a chicken biryani……..

Avatar of tausif
tausif June 30, 2010 - 7:48 am

i have made at home by seeing this recipe

Avatar of sridhar
sridhar June 14, 2010 - 8:48 am

its good and nice recipe for home made biryani

Avatar of Asha
Asha June 1, 2010 - 6:17 am

Of very good standard

Avatar of kpragalathan
kpragalathan May 21, 2010 - 5:14 am

SUPERB But i did,’t try

Avatar of VEERU
VEERU May 1, 2010 - 5:54 am


Avatar of shweta
shweta March 26, 2010 - 7:22 am


Avatar of chandan
chandan March 2, 2010 - 9:11 am

nice hay try kro…..

Avatar of krishna roy
krishna roy February 5, 2010 - 4:29 am


Avatar of adsglobe
adsglobe February 27, 2010 - 3:59 am


Avatar of Anthonyamma
Anthonyamma February 4, 2010 - 6:52 am

very tasty

Avatar of victoria
victoria January 23, 2010 - 9:23 am


Avatar of pranav roy
pranav roy December 30, 2009 - 11:02 am

yes,the method is easy, and the biryani will have a good taste….

Avatar of Issack Rajan
Issack Rajan December 25, 2009 - 12:40 am

These recipe is very tasty and good. My wife made it well.

Avatar of sunitha suresh
sunitha suresh December 20, 2009 - 1:23 pm

wow excellent taste!!

Avatar of praseeth
praseeth November 29, 2009 - 6:09 am

this is very good for prople who do not have that patience to cook a dum biriyani..try it!!.. its very good for biriyani substitute..

Avatar of katrina
katrina November 26, 2009 - 3:50 am

giid i have to try it

Avatar of suho chav
suho chav November 25, 2009 - 9:56 am

r u really cook? i think, this is new invention of chicken biryani.

Avatar of Shivani
Shivani November 20, 2009 - 1:16 am


Avatar of rudzita
rudzita November 9, 2009 - 10:50 pm

i think i will cook this recipe tonite for my pakistani husband . wish me luck.

Avatar of DEEPAK
DEEPAK November 4, 2009 - 7:58 am

Thanks for such a wonderful & very easy chicken biryani recepy.just double the ingredients for8 to 10 peoples.

Avatar of Arathi
Arathi October 26, 2009 - 5:35 am

I never feel that chicken biryani would be too easy which canbe prepared in a cooker..Not an ideal hyd biryani..

Avatar of Divya
Divya November 17, 2009 - 10:28 pm

this recipe is also good. i tried it myself.

Avatar of Raj
Raj September 30, 2009 - 5:44 am

I don’t think this is how Biryani is made…This is simple Chicken n Rice…Poor Recipe…

Avatar of meenu sankar reddy
meenu sankar reddy September 18, 2009 - 8:41 am


Avatar of shruthi
shruthi September 1, 2009 - 1:43 pm

it tasted good!!

Avatar of varalakshmi.T.R.
varalakshmi.T.R. August 27, 2009 - 4:50 am

It is very tasty. in my house all.are liking very much.

Avatar of varalakshmi.T.R.
varalakshmi.T.R. August 27, 2009 - 4:50 am

It is very tasty. in my house all.are liking very much.

Avatar of Suhani
Suhani July 30, 2009 - 7:32 am

Simple and the best recipe…….. i’ll surely try once i get married…… thanks

Avatar of rekha
rekha July 28, 2009 - 2:26 am

good i really like this recipe because it is very easy to prepared this recipe.

Avatar of priya dharshini
priya dharshini July 8, 2009 - 10:10 am

its tasty

Avatar of chaitanya reddy
chaitanya reddy July 8, 2009 - 10:05 am

it is tasty

Avatar of chaitanya reddy
chaitanya reddy July 8, 2009 - 10:04 am

very tasty

Avatar of chaitanya reddy
chaitanya reddy July 8, 2009 - 10:03 am

Its an great and delicious chicken biryani which i have never ate

Avatar of Anand
Anand July 7, 2009 - 8:59 am

I can`t get it…… Its not easy for freshers….

Avatar of mayur
mayur June 28, 2009 - 5:29 am

very nice

Avatar of swetha
swetha June 24, 2009 - 12:13 am

too gud, very easy

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beenar May 27, 2009 - 6:51 am

very eaisy

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lishi May 26, 2009 - 10:21 am

not good n original taste of india is missing

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Indian Recipe Video's May 22, 2009 - 7:46 am

What a gorgeous Recipe! So rich, decadent and delicious!. Real yummy!

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davinder April 25, 2009 - 3:04 am

it is really very good recipe . by reading only mouth is full of water.

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swati dadlani April 17, 2009 - 10:11 am

What I feel is 5 glasses of water is too much for 2 cups of rice.Wont the rice become too sticky.

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Nicky April 11, 2009 - 2:57 pm

Recipe is good.

Avatar of Abhishek
Abhishek April 11, 2009 - 11:20 am

Not good for health.I lost my 400 rs after eating .
This recepie is made for Rich people not for poor like me.so please remove this reccepe from site..

Kindly reimburs my money

Avatar of Abhishek
Abhishek April 11, 2009 - 11:15 am

very poor receipe not for poor people

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snehal April 7, 2009 - 12:09 am

Not good.

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snehal April 7, 2009 - 12:08 am

very bad. no layers of rice.

Avatar of TandooriBoy
TandooriBoy April 5, 2009 - 3:56 am

Good work. Now only to look for an oven (Oh Damn! electricity is gone 😉 )

Avatar of shiv
shiv March 8, 2009 - 4:57 pm

I liked it very much, my better half cooked for me.

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Lalit Kumar February 23, 2009 - 10:38 am

I like only non-veg. items.

Avatar of leela
leela January 17, 2009 - 3:51 am

very good

Avatar of aarti
aarti December 8, 2008 - 5:14 am

what kind of flavour difference it has…….it has no kesar and no layers of chawal………sorry

Avatar of malliswari
malliswari November 19, 2008 - 11:10 am


Avatar of malliswari
malliswari November 19, 2008 - 11:09 am


Avatar of Meena
Meena October 9, 2008 - 12:05 pm


Avatar of meenu
meenu September 30, 2008 - 1:35 am

how tasty

Avatar of anjali
anjali September 16, 2008 - 2:22 am

hi i read the recipe that is excellent

Avatar of meenu
meenu September 30, 2008 - 1:38 am

super! super! super!

Avatar of abhishek
abhishek April 20, 2008 - 3:55 am

this is a good recipe

Avatar of Piyush
Piyush April 19, 2008 - 9:36 am

with due respect, you need to know the difference between biryani and chicken chawal.

Avatar of rohit sharma
rohit sharma March 21, 2008 - 3:56 pm

i really liked it this one

Avatar of Meena
Meena October 9, 2008 - 12:04 pm

I tasted it was very good.

L.DIANA ANUPAMA February 21, 2008 - 12:17 pm

it wudnt taste so well

Avatar of Amla
Amla December 8, 2009 - 10:21 am

This is a very good basic recipe. This is how its made in most homes where it is eaten on a daily basis. Only, its not baked in an oven, but the layers are arranged in a deep, preferably aluminium vessel, closed with a lid and sealed with wheat dough to prevent steam escaping. Cook for ten minutes. Its done. I had called in a professional cook to demonstrate a basic Biryani recipe to me once and this is exactly how she did it. You may add saffron soaked in a little milk, about half a glass and pour it on top when done and leave to absorb.

5 from 9 votes (9 ratings without comment)

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