Chicken Biryani

Biryani is a famous main course dish especially in the Asian side of the world. Everyone has their own style of making it. I am sharing mine :).

Chicken Biryani

  • Servings: 4-5
  • Difficulty: easy

Spice Level: social-media-bird-icon_1953031social-media-bird-icon_1953031social-media-bird-icon_1953031

Rating: social-media-bird-icon_1953031social-media-bird-icon_1953031social-media-bird-icon_1953031social-media-bird-icon_1953031social-media-bird-icon_1953031

Cuisine: Asian

Course: Main Course


social-media-bird-icon_1953031 Ratings out of 5


  • 500g Chicken
  • half packet shan Masala
  • 2 onions
  • 2 tomato
  • 4 potato (if small 6)
  • All Spices
    • 7/8 black pepper balls
    • 7/8 cloves
    • 4/5 green cardamom
    • 2 big cardamom
    • 1 bay leaf
    •  2 star anise
    • 1 cinnamon stick
    • 1tbsp cumin
  • half tsp Tumeric
  • 2tbsp Green chilli
  • 1tbsp Red chilli powder
  • Salt as taste
  • Ginger Garlic paste
  • Dry Fruit Hub (Alu Bukhara-picture below)
  • 250g yogurt
  • coriander leaves
  • 2.5 cup rice
  • yellow color
  • little milk

Dry Fruit Hub- Alu Bukhara


  • Marinate the chicken with 250g of Shan Masala.


  • Put oil and cook onion until light brown.
  • Add tomatoes and Potatoes until half cooked.
  • Add the marinated chicken, all species, ginger garlic paste, green chilli, red chilli, turmeric, salt, alu bukhara and 250g more of shan masala and let it cook in low flame until chicken is half cooked.
  • Add Yogurt and coriander leaves and mix.
  • Add Boiled rice on top.
  • Put little yellow color in a bowl and add milk. Put it on top of the rice and cover.

Biryani Yellow Color

  • let it cook for 15-20 minutes in low flame
  • Tarka: Fried onion
  • Garnish: coriander leaves and green chilli
  • Enjoy 🙂


For 1 chicken, use 1 whole packet of Shan masala. Double the quantity of Onions, tomato and potato.

I would love to hear your feedback. Enjoy

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