Chicken Biryani and Accompanying Salad


Rice 2-3 cups

Whole Spices: Cloves (5-6), Cinnamon Stick (2″ stick), Bay leaves (2), Black cardamom (1), Star Anise (1), Ginger (1-2″ pieces – sliced)

Turmeric powder (1/4 tsp)

Red chilli powder (1 tsp)

Salt to taste

Tomatoes chopped (2 medium sized)

Yogurt ( 1 cup)

Chicken cubed/ small fleshy portions (600-800 gms)

Onions (2-3 meduim sized onions – sliced and caramelize)

Garam Masala Powder (1 tsp)

Milk Mixture:

1/2 cup milk

1tsp Rose water

2-3 strands kesar

Pudina (Mint Leaves)- 1 cup

Coriander leaves – 3/4 cup

Boil rice separately and drain excess water.


  1. Heat oil in a wok.
  2. Add the whole spices garam masala.
  3. Add the turmeric and red chilli powder. Saute for a minute.
  4. Add the chopped tomatoes.
  5. Place the heat on low flame and add in the yogurt and stir continuously so that the yogurt stays intact.
  6. Add in the chicken and cook till done.
  7. Sprinkle the caramelizedd onions on the chicken.
  8. Spread the boiled rice across the chicken.
  9. Sprinkle garam masala powder on the rice.
  10. And pour the milk mixture  across the rice.
  11. Spread the pudina and the coriander leaves across the rice.
  12. Close the wok and cook for about 5 minutes


When serving mix the entire content and then serve.


  • Yogurt – 2 cups
  • Water as needed
  • Tomatoes (1 or 2)
  • Sugar to taste
  • Salt to taste


  • Red chilli powder and dhania powder to garnish
  • Pudina leaves to garnish



Mix all the ingredients together. And garnish!


Bon Apetit!! 🙂 


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