Chicken Biryani

I love Biryani and that’s not at all a surprise because Biryani usually is everyone’s favorite. It’s really impossible to find someone who doesn’t like Biryani. Even the vegetarians love eating Biryani rice. It’s difficult to find an Indian restaurant that doesn’t offer Biryani and it’s even more difficult to find a restaurant that makes Biryani really well.

In Dubai, the best tasting Biryani is to be found only at the one and only – Gazebo, However, Memsaab, Handi, Amal at Armani Hotel Dubai are strong contenders. If you want to experience an even tastier Biryani, you should have it at your friend’s place because normally the best Biryani’s are made at home. My Bombay Biryani recipe is that of a dear friend – Samreen. My husband is crazy about the Biryani that she makes and it is one of the most wanted dishes at our family picnics.

Total Time: 1 hour  70 minutes
Preparation Time: 30 minutes
Cooking Time: 1 hour 40 minutes
Serve: 6 to 8

For Rice


  • 1 kg long basmati rice
  • 2 cloves
  • 3 peppers
  • 2 cinnamon stick
  • 2-3 bay leaf
  • 3 teaspoon milk
  • a pinch saffron
  • salt to taste
  • few drops of lemons
  • 2 teaspoon oil


  1. Rinse the rice and soak for 30 minutes.
  2. Heat a big pot and add water to boil.
  3. Add salt, oil, few drops of lemon, bay leaf, black pepper, and cloves.
  4. Once water starts boiling, you can add soaked rice.
  5. Cook for 7 to 8 minutes.
  6. Cook the rice only to about 80% (Al Dante style) and then remove in the strainer and let it cool on the side.

For The Chicken Marinade

  • 750g chicken ( i used  boneless chicken breast )
  • 1 cup yogurt
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1 tablespoon cumin coriander powder
  • 1 1/2 tablespoon chili powder
  • 1 teaspoon turmeric
  • 1 tablespoon garam masala
  • salt to taste


  1. Wash and cut the chicken into medium sized cubes.
  2. In a big deep bowl, add yogurt, garlic-ginger paste, garam masala, cumin-coriander powder, chili powder, turmeric and salt and marinate for overnight (if you don’t have time than you can marinate for 2-4 hours.)

For The Biryani


  • 3 tomatoes, finely chopped
  • 2 potatoes, cut big rounds, semi-fried
  • 1 1/2 pack of Shaan Bombay biryani masala
  • salt to taste
  • 2 cups brown fried onion (barista)
  • 5-6 green chili slits
  • 1 cup chopped coriander
  • 1/2 cup oil
  • 1/2 cup ghee

For The Garnish

  • Few saffron strands
  • 2-3 tablespoon warm milk
  • 1 cup mint roughly chopped
  • 1/2 cup brown fried onion


  1. Take a big thick bottom pot, add oil and ghee and make it hot. Then add tomatoes and sauté for 5 minutes on a medium flame. Once tomatoes are cooked you can add Bombay biryani masala.
  2. Add marinated chicken and cook for 8-10 minutes.
  3. On side, in a frying pan, cook semi-fried potatoes and take them out in a separate vessel.
  4. In the marinated chicken, add semi-fried potatoes and cook for 8 to 10 minutes more. Then add green chili slits and chopped fresh coriander, half cup of mint and mix well.
  5. Layer the rice on top of the chicken masala and on top of the rice.
  6. In warm water, add saffron strands and mix well, add saffron milk on top of the rice to get a yellow color.
  7. Garnish with mint leaves and brown fried onions.
  8. Cover with Aluminium foil paper and lid and cook for 45 minutes on very slow heat.
  9. Serve hot with vegetable raita.

For Vegetable Raita


  • 500 gm fresh yogurt
  • 1/2 cup tomatoes, chopped
  • 1/2 cup onions, finely chopped
  • 3/4 cup cucumber, peeled and chopped
  • 1/2 cup carrots, finely chopped
  • 3 tablespoon freshly chopped coriander
  • 2 green chili cut in a slit
  • salt to taste


  1. In a deep bowl take yogurt and add all the vegetables, salt, and green chili and mix together thoroughly.