White Chicken Biryani


Chicken – 700 gm

Green chilly – 10

Curd – 75ml

Cinnamon – 4

Fennel seeds – 1 and 1/2 teaspoon

Cardamom – 4

Cloves – 4

Ginger & Garlic paste – 4 tablespoon

Salt – As needed

Rice – 4 glass

Ghee – 2 tablespoon

Oil – 2 tablespoon

Bay leaf – 2

Khuskhus – 2 teaspoon

Mint leaves & coriander leaves – a handful

Hot water – 6 glass


  1. Make a paste of all the spices together like chilly, Khuskhus, 2 cloves, fennel seeds, 2 cinnamon, 2 cardamoms.
  2. Marinate the chicken in a mix of ginger garlic paste, curd, salt, and paste made from the spices. Set it aside and allow it to marinate for 2 to 3 hours.
  3. Start heating the vessel and add ghee & oil. Now, add bay leaf, remaining cardamom, cloves, cinnamon followed by mint leaves and coriander leaves. Saute well for a few minutes and do not overcook the leaves.
  4. Add the marinated chicken and saute it for 20 minutes.
  5. Now, add 6 glasses of water, some salt for the chicken alone, and close the lid. Allow the chicken to cook for 10 minutes.
  6. In the meanwhile, soak the rice for 7 to 10 minutes and drain all the water.
  7. Once the chicken is cooked, add the soaked rice and some salt. Allow it to cook for 10 to 15 minutes with an open lid.
  8. Now, use a ladle and mix them and close the lid and keep it for 5 more minutes to get the rice fully cooked.
  9. Open the lid put the chopped coriander leaves on the surface of the rice and one spoon of ghee.
  10. Ensure that the total salt needed is split into two parts and used, one for cooking chicken and the other for cooking the rice.
  11. You can serve this with some onion raita.