How to cook Chicken Briyani – 18 easy steps

how to cook chicken briyani

How to cook Chicken Briyani - 18 easy steps

how to cook chicken briyani how to cook chicken briyani
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Cuisine: Indian, South African
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories: 617kcal
Author: Ms Kelly
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  • ½ KG of Chicken
  • 1 cup of yogurt
  • ½ teaspoon of turmeric powder
  • ½ tablespoon of red chili pepper
  • Salt to taste
  • 1 tablespoon of coriander powder
  • Ginger garlic paste you can get this by crushing or grating ginger and garlic together. Then, mix with water
  • Chopped green chili
  • I large onion sliced
  • 2 tablespoon chopped mint leaves
  • Chopped 2 tablespoons of fresh coriander
  • 1 cup fried onion
  • 3 tablespoons of lemon juice
  • 2 ½ liters of water
  • 1 cinnamon stick
  • Cloves 4-5
  • 1 tablespoon black peppercorns
  • 1 leaf of star anis
  • 2 leaves of green cardamom
  • 2 bay leaves
  • 2 tablespoons of vinegar
  • 500 g of rice
  • 5-6 tablespoons of cooking oil
  • 1 tablespoon of cumin seeds


  • 1. Wash and soak the rice for 30 minutes
  • 2. Put the chicken in a big bowl.
  • 3. Add the yogurt, turmeric powder, red chili powder, salt, coriander powder, ginger-garlic paste, chopped green chili, sliced onion, chopped mint leaves, chopped fresh coriander, and fried onions to the chicken. Mix them all together properly.
  • 4. Pour the lemon juice to the chicken and mix thoroughly. Cover and marinate for 30 minutes.
  • 5. Pour water into a pot. Then, add the cinnamon stick, cloves, black peppercorns, star anise, green cardamom, bay leaves, salt, and vinegar to the water.
  • 6. Bring it to boil.
  • 7. Add the soaked rice to the water and stir.
  • 8. Boil until it is ¾ done. i.e 8-10 minutes. (It should be able to break when pressed firmly with fingers. Leave slightly undercooked).
  • 9. Strain through a sieve and set aside.
  • 10. Add cooking oil to a pot and let it heat up. Add the cumin seeds to it and stir.
  • 11. Pour the marinated chicken to the oil and mix well for 2-5 minutes. Cover the pot and cook on low flame for 10-12 minutes. Then cook on high flame until the oil separates from the chicken.
  • 12. Remove some chicken from the pot for layering.
  • 13. Add some of the boiled rice to the remaining chicken in the pot. Then, pour the reserved korma on top of the rice.
  • 14. Add fresh coriander, mint leaves, and fried onions to it. Pour the remaining rice into the pot.
  • 15. Mix ½ tablespoon of yellow food and 2-3 tablespoons of water together and pour on top of the rice.
  • 16. Cover the pot and steam cook on low flame for 8-10 minutes.
  • 17. Turn fairly well and bring the pot down.
  • 18. Serve hot.


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Serving: 4g | Calories: 617kcal | Carbohydrates: 83g | Protein: 49g | Fat: 12g | Sugar: 19g
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.


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