Chicken Biryani

Created on 15 April 2020- Mini Mathew

French fries also known as just fries in various parts of the world. I guess the right word for french fries in India is Finger chips. Potato chips and potato fires overlap in terms of cooking and taste. 

French fries is basically potatoes cut into long strips and deep fried and served with salt sometimes with pepper and chilli. Few places French fries are served with mayonnaise

French Fries are now so common that they are served as starters and side dishes and we love them with our favourite KFC or burger

Same French fries you can make at home with ease and get the same crispy fries and enjoy. lets get started...


We will need the below items ready and kept aside

1 Kg Basmati Rice

1 Kg Chicken cut into medium size pieces

% onion pieces cut very thin and nice and fired till golden colour

5 more onion for the chicken preparation

2 large ginger and 12 cloves of garlic and about 8 green chillies

4 tablespoons of curd

1 handful of pundina (mint) leaves and 2 handfuls for coriander leaves

Biryani masala, 1 lemon, cashew nuts (optional), Oil, Ghee, salt to taste

Coriander powder - 2 table spoon, 2 table spoon red chilli powder,

2 tea spoon turmeric, 6 elachi, 2 bay leaves, 6 cloves, 2 cinnamons

4 table spoon of milk and pepper powder - 1 teaspoon

6 Table spoons of ghee and oil for frying the onions and for chicken


Step 1

Soak rice for 30 minutes and then drain the water and keep it aside

Step 2

For marination of chicken take a large bowl add Chilli powder (1 table spoon), Turmeric (1/2 tea spoon), Pepper powder (1 tea spoon), garam masala (2 tea spoon),  curd (2 table spoon) and salt to taste

Mix everything nicely and add chicken and keep in the refrigerator for at least 30 minutes to marinate

Step 3

While the chicken gets marinated, fry the thin sliced onion till golden brown colour and keep them aside

Fry the cashew nuts in ghee and keep them aside

Chop the coriander and mint leaves and keep them aside

Mix ginger, garlic and green chillies and form a paste

Keep 3 table spoon of ghee, biryani masala ready for use

Step 4

For chicken gravy

Pour some oil in a kadai and add onions, sort it till a transparent shade comes in, 

Add 1/2 teaspoon of turmeric powder and add salt to taste

Add you ginger garlic and chilli paste and saute till cooked a little.

Step 5

Add 2 table spoon of coriander powder and 1 table spoon of chilli powder

Saute and add chicken and cook the chicken for about 15 minutes with closed lid

Add salt to taste, do not add water while cooking the chicken 

Chicken would like below, once ready keep it aside

Step 6

For biryani rice

Take a large vessel boil a good amount of water, add little oil and bay leaves, elachi, cinnamons and cloves,

Add salt to the quantity that the whole water becomes salty enough

Allow the water to fully boil

Add the soaked rice and cook for about 8-10 minutes

Ensure that the rice is not completely cooked

Once cooked drain the water and store rice in 3 different vessels 

Keep a note of the vessel which was filled first, we will need to follow the sequence while mixing for the biryani

This is how your set up should look like before we go on mix the biryani for dum 

Dum is a term used where the half cooked food items are mixed and cooked with air tight lid to give a proper and smoky mix


Step 7

Mixing for Dum

Take a large vessel for Dum with thick bottom and heavy lid

Add 2 table spoon of ghee, then add 1/3 of the cooked chicken with gravy, then add 2 table spoon of curd and mix them, add rice from the first portion of rice which came out of the boiling water first, 

Spice up with 1 teaspoon of biryani masala, fried onions, add cashew nuts, and spread the leaves, 1 table spoon of ghee

For colour we are using natural colour by adding 1 teaspoon on turmeric mixed with milk