Chicken Biryani recipe image

Chicken Biryani

  • 400 g chicken thighs
  • 1 bay leaf
  • 1 ½ tsp fennel seeds, roasted
  • 1 star anise
  • 6 green cardamom, slightly bashed and roasted
  • 1 black cardamom, bashed and roasted
  • 1 tsp crushed black peppercorns
  • 2 pieces of cassia bark
  • 3 cloves
  • 2 tsp coriander seeds, crushed and roasted
  • 2 tsp black cumin seeds
  • 2-3 strands of mace
  • ½ tsp grated nutmeg
  • 2 medium sized stone flowers
  • 3 tbsp natural yogurt
  • 2 tbsp lemon juice
  • 1 tbsp fresh ginger paste
  • 1 tbsp fresh garlic paste
  • 2 green chillies, sliced lengthways
  • 400 g TRS Basmati Rice
  • 6 cups of cold water
  • 1 tbsp of vegetable oil
  • 200 g chapatti flour
  • Himalayan rock salt to taste
  • 4 tbsp vegetable oil
  • 2 medium sized tomatoes, chopped
  • Large pinch of saffron threads
  • 5 tbsp of milk
  • 1 oz unsalted melted butter
  • 3 medium sized onions, sliced
  • Small bunches of coriander and mint, chopped


  • 1

    Blend all the spices and add to a large bowl containing the chicken thighs. Add the yogurt and lemon juice, ginger, garlic and chillies. Stir well and refrigerate for at least 8 hours; even better if left overnight.

  • 2

    Remove the chicken from the fridge and bring up to room temperature.

  • 3

    Wash the rice and soak for thirty minutes.

  • 4

    Take six cups of cold water in a large saucepan and bring to the boil. Add 1 tbsp of vegetable oil to the water.

  • 5

    Drain the soaked rice and add to the boiling water. Once the rice comes back to the boil, cook for two minutes.

  • 6

    Remove and drain in a colander and set to one side.

  • 7

    Take the chapatti flour and with some lukewarm water, create a soft dough. Roll into a sausage shape which will fit around the circumference of the pan.

  • 8

    Add Himalayan rock salt to the bowl and stir well.

  • 9

    Take a sauté pan with a lid. Put the vegetable oil in the pan and allow the oil to warm.

  • 10

    Add the chicken and tomatoes and switch to high heat. Cook for 10 minutes stirring occasionally.

  • 11

    Remove from the heat and set to one side.

  • 12

    Roast the saffron threads on low heat until they are dry. Add the milk to the saffron and simmer for thirty seconds. Add the butter, remove from heart and set to one side.

  • 13

    Take the partially boiled rice and spread the rice evenly on the chicken.

  • 14

    Cover it carefully securing the lid and cook on low flame for 25 minutes.

  • 15

    Fry the onions on a medium flame until golden brown. Remove the onions from the pan and place on absorbent kitchen paper.

  • 16

    To build your biriyani, take the saucepan with the chicken and remove half of the chicken. Top the remaining chicken in the pan with rice with half the fried onions, chopped coriander and mint. Repeat the process adding the chicken you removed from the pan. Add another layer of rice.

  • 17

    Pour your saffron milk in wide lines across the rice.

  • 18

    Put the lid on firmly and seal with your chapatti dough.

  • 19

    Simmer for another 45 minutes.

  • 20

    Remove from the heat and top with the remaining fired onions, coriander and mint.

  • 21

    Serve with Indian salad and plain yogurt.

  • 22

    Recipe Courtesy: Anjula Devi (

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