Chicken and Rice Biryani

    Chicken and Rice Biryani


    41 people made this

    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 

    • 3 cups uncooked basmati or long grain rice
    • 125g ghee or butter
    • 20 whole cloves
    • 9 whole cardamom pods
    • 5 bay leaves
    • 1 medium onion, peeled and chopped
    • 5 small green chillies
    • 2 cloves garlic, crushed and chopped
    • 1,2cm knob fresh ginger, grated
    • 375ml (1,1/2 cups) natural yoghurt
    • 1 teaspoon salt
    • 6 curry leaves (optional)
    • 1, 1.5kg whole chicken, cut into pieces
    • 1 litre water
    • 1 sprig coriander leaves with stems

    Preparation:20min  ›  Cook:55min  ›  Ready in:1hour15min 

    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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    Reviews (1)


    Very nice recipe. I skinned the chicken, replaced the butter with olive oil and used half amount (~60g). Used full cream yoghurt at room temperature to avoid curdling. Added a few extra indian spices such as cumin seeds, mustard seeds, turmeric, curry powder, etc. Added a few veggies such as carrots, snow peas, etc. - 30 Aug 2012

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