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Chicken Biryani By Chef Pankaj Bhadouria

Chicken Biryani

Chicken Biryani is a much-loved dish all over India. Chef Pankaj Bhadouria brings this classic chicken biryani to your kitchen.
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Cooking Time

30 Min

Meal Type


Preparation Time

10-20 Min



Rate This Recipe1


  • For Biryani Masala

    • 1 star anise

    • 2 tsp cumin seeds

    • 16 cloves

    • 2 tsp black pepper

    • 1 nutmeg

    • 10 black cardamom

    • 20 green cardamom

    • 2 mace flowers

    • 5-6 stone flowers

    • 2 tsp coriander powder

    • 1 tsp red chilli powder

    • 1 tsp yellow chilli powder

    • 1 cup fried onions

    • 2 tsp caraway seeds

    • 1 tsp sweet fragrant essential oil

    • salt to taste1

  • For Biryani

    • 1 cup curd

    • 2 tbsp ginger paste

    • 2 tbsp garlic paste

    • salt to taste

    • 5 tsp biryani masala

    • 1 kg chicken

    • 500 gms soaked basmati rice

    • water as required

    • 2 tbsp ghee

    • 1 tsp caraway seeds

    • 1 bay leaf

    • 1 inch cinnamon stick

    • 2 green cardamom

    • salt to taste

    • 2 tbsp ghee

    • fresh mint leaves

    • mint leaves

    • fried onions

    • 1 tbsp pandanus water

    • 1 tbsp rose water

    • 1-2 tbsp saffron water

    • 2 tbsp ghee

    • water as required

    • charcoal as required

    • fried onions for garnish

    • mint leaves for garnish


  1. 1

    In a mixer jar, grind star anise, cumin seeds, cloves, black pepper, nutmeg, black cardamom, green cardamom, mace flowers, stone flowers, coriander powder, red chilli powder, yellow chilli powder, fried onions, caraway seeds, sweet fragrant essential oil and salt to make the biryani masala.
  2. 2

    Sieve the masala in a bowl and set it aside.
  3. 3

    In a bowl add 1 cup curd, 2 tbsp ginger paste, 2 tbsp garlic paste, salt, biryani masala, chicken and mix well. Set the marinated chicken aside for 2 hours.
  4. 4

    Wash the basmati rice and soak it for 30 minutes.
  5. 5

    Heat ghee in a kadhai and add caraway seeds, bay leaves, cardamom stick, green cardamom and saute. Add the marinated chicken and cook.
  6. 6

    Boil 6 cups of water in a pot. In a muslin cloth, add bay leaf, cinnamon stick, green cardamom and tie a knot to make a potli. Add salt and soaked rice to the boiling water. Let the rice cook until 75% done. Strain the rice and set it aside.
  7. 7

    Take a lagan for assembling biryani. Add 2 tbsp ghee, followed by a layer of rice.
  8. 8

    Top it with a layer of chicken and gravy and fresh mint leaves. Top it with another layer of rice.
  9. 9

    Spread mint leaves, fried onions, pandanus water, rose water, saffron water, ghee on the top layer.
  10. 10

    Apply a dough on the lid for the dum process and cover nicely from all sides. Cook the biryani on dum for 5 minutes on a fast flame and 25 minutes on a low flame.
  11. 11

    Light up charcoal and open the lid, place the coal in a utensil inside the lagan.
  12. 12

    Switch off the flame and let the biryani rest for 30-40 minutes. Garnish with fried onions, mint leaves and serve.


Chicken Biryani is every non-vegetarian eater’s delight. Every chef adds a unique flavour to it. The secret to a tasty biryani is the masala that’s added to it.

Chef Pankaj marinates the chicken in curd, ginger garlic paste and biryani masala made by her. She cooks the soaked rice al dente, and half cooks the chicken in ghee and whole spices. The rice and chicken are layered alternately in a heavy-bottomed pan and cooked for 10 minutes.

Every morsel of this Chicken Biryani is scrumptious and delightful.

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