Roasted chicken biryani

Main Dish
2 servings
15 min
20 min
Very Easy


Number of serving: 2
Roasted chicken - 1 nos

Grind to smooth paste to get the masala paste:

Tomatoes - 2 nos

Mint - 1/4 cup

Coriander leaves - 1/4 cup

Green chillies - 3 nos

Other ingredients:

Basmati rice - 5 cups

Onions - 3 nos

Ginger - garlic paste - 2 tablespoons

Chilly powder - 3 tablespoons

Coriander powder - 1 tablespoon

Garam masala powder - 1 tablespoon

Black pepper powder - 1/2 teaspoon

Turmeric powder - 1/4 teaspoon

Cloves - 6 nos

Cardamom - 4 nos

Cinnamon - 1 stick

Bay leaves - 2 nos

Mace - 2 nos

Aniseed - 1/2 teaspoon

Dried plums with pits - 2 nos

Screw pines or Kewra/ketaki flower (optional) just for flavour

Chicken stock cube- 1 nos

Food colors (optional) or saffron strands - 1 pinch

Salt for taste

Ghee - 1 cup


  • Soak basmati rice for 30 min then cook it in hot boiling water along with salt until its almost done (not fully cooked), strain water using a colander and keep the rice aside.
  • In a wok, Add 1/2 cup ghee, when hot add all the whole spices like cloves, cardamom, Cinnamon, bay leaves, mace, aniseed, kewra and stir till the aroma is released.
  • Now add finely sliced onions and fry till golden brown. Add ginger-garlic paste and fry for a minutes. Add turmeric powder, and chilly powder and stir for 1/2 minutes.
  • Now add coriander powder, pepper powder, garam masala powder, dried plums with pits and ground masala and cook till oil separates.
  • Now add Roasted chicken pieces, enough salt and stir well. Just see that the final masala is dry and the ghee is floating on top. Now this is done.
  • Take a baking try, grease it with ghee and spread a layer of rice, top it with a layer of masala, then again a layer of rice, then masala, then finally cover with rice and pour the remaining ghee all over it.
  • Pour some colored water if you wish your biryani to be colorful. Cover with aluminium foil and bake at 200 degrees Celsius/400 degree Fahrenheit for 15 min and its done.
  • Garnish with fried onions, cashews, saffron etc. Serve hot along with raitha.


Roasted chicken biryani, photo 1
Roasted chicken biryani, photo 2
Roasted chicken biryani, photo 3


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