Chicken Biryani

Biryani can be aptly given the name ‘Indian art on table’. It’s a complete dish in itself and the Punjabis relish it. Nothing can substitute it nor anything to beat a Biryani.

Chicken 500 gm
Rice (sela) 600 gm
Cooking oil 100 gm
Elaichi, Dalchini 5 gm each
Curd 150 gm
Onion Fried Brown 25 gm
Garam Masala 15 gm
Pepper to taste
Strands of Saffron a few
Ginger Garlic Paste 70 gm
Whole Garam Masala 10 gm
Chilli Powder 10 gm
Lemon 10 ml



  1. Heat cooking oil in a pan; add half of the whole gram masala for a minute.
  2. Add onion and stir-fry till golden brown in colour.
  3. Add ginger, stir for a while and add the chicken. Fry well.
  4. Add curd and sauté well for two minutes.
  5. Add 500-ml water and boil, then cook till the chicken is almost done.
  6. Add lemon juice and adjust the seasoning.
  7. Boil water in a pan, add the remaining whole garam masala, salt and rice, cook till the rice is ¾th done, draw out excess water.
  8. Now place the handi (utensil) with chicken on low heat so that the chicken is hot, sprinkle half quantity of brown onion, coriander leaves and saffron & spread half of the rice over the chicken.
  9. Repeat the layers & the biryani is ready.