Chicken Biryani – South Indian Style
For Rice
For Green Paste
For Chicken Marinade
Other Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Wash and Soak Rice
Wash 2 cups of Basmati rice thoroughly under running water until the water runs clear. Then, soak the washed rice in water for .
Prepare Green Paste
In a grinder, combine 3-4 green chillies, 1/2 cup of coriander leaves, and 1/4 cup of mint leaves. Grind them into a smooth paste.
Marinate Chicken
In a large bowl, add 750g of cubed chicken. Add 1.5 tsp salt, 1 tbsp ginger-garlic paste, 1/2 cup curd, 1/2 cup fried onion, 1 sprig of curry leaves, 1 tsp chilli powder, 1 tsp garam masala, and the entire green paste prepared in the previous step. Mix all ingredients thoroughly to coat the chicken evenly. Let it for at least .
Cook Chicken Curry
Heat 3-4 tbsp of cooking oil in a large pot. Add the chicken to the hot oil. Cover the pot with a lid and cook until the chicken is 80% cooked through.
Prepare Water for Rice
In a separate pot, boil water. Add 1 tsp salt, 1 tsp cumin seeds, and 3-4 cardamom pods to the boiling water. Cover and let it infuse.
Remove Excess Oil from Curry
Once the chicken curry is 80% cooked, carefully remove any extra oil floating on top from the curry and set it aside in a small bowl. This oil will be used for layering the biryani.
Cook Rice Partially
Add the soaked rice (from Step 1) to the boiling water prepared in Step 5. Cook the rice until it is 70% done. It should still be firm but not raw.
Drain Rice
Once the rice is 70% cooked, drain it immediately using a colander and keep it aside.
Layer for Dum Cooking (First Layer)
In the same pot where the chicken curry was cooked, ensure the chicken curry is spread evenly at the bottom. Add a few green chillies and some fresh mint leaves over the chicken curry.
Layer for Dum Cooking (Second Layer)
Carefully add a layer of the 70% cooked and drained rice on top of the chicken curry and mint leaves.
Add Flavor and Color
Drizzle the reserved extra oil (from Step 6) over the rice layer. Add more fresh mint leaves. Sprinkle a pinch of yellow food colour and a pinch of red food colour over different spots of the rice. Finally, add 2 tsp of kewra water.
Dum Cook Biryani
Cover the pot tightly with aluminum foil, ensuring no can escape. Then, place the lid on top. Cook the biryani on a low flame for to allow it to cook through and for the flavors to meld (dum cooking).
Serve Biryani
Once dum cooking is complete, carefully remove the foil and lid. Gently fluff the biryani with a fork. Serve the hot chicken biryani with raita.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 6 swaps
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
Your Notes
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