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Chicken biryani recipe | How to make chicken biryani

By swasthi , on December 15, 2019, 707 Comments, Jump to Recipe

Chicken biryani recipe with video & step-by-step photos. Biryani is one of the most amazing royal delicacies introduced to Indians by the Mughals. Since then it has been much popular and is considered to be a luxurious treat to enjoy on special occasions. Making a chicken biryani in authentic dum style does take some time and needs little expertise.

chicken biryani

Traditional chicken biryani is made by layering marinated chicken and then layered with parboiled rice, herbs,saffron milk & then ghee. I have shared that traditional hyderabadi biryani here.

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The recipe shared here in this post details a short cut method to make a simple one pot delicious chicken biryani in a pressure cooker or a pot.

So what I have shared in this post is not a dum style biriyani yet it will surprise you with a good aroma and taste.

This recipe yields a chicken biryani that isn’t too oily, spicy, hot or pungent as it looks to be in the pictures. However you can reduce the amount of red chili powder if you do not prefer the heat. This is best served with a Raita, Shorba, lassi and papads.

More Chicken biryani recipes
Hyderabadi biryani
Chicken dum biryani
Chettinad biryani

You can also find the older version of this chicken biryani recipe towards the end of this post as recipe 2.

Preparation for chicken biryani recipe

1. Make few slits on all the chicken pieces and add to a large bowl. Then add

  • 3 tablespoons plain yogurt (Indian curd)
  • 1¼ tablespoons ginger garlic paste
  • ½ to 1 tablespoon garam masala (or biriyani masala)
  • ½ teaspoon salt
  • ½ to 1 teaspoon red chili powder (reduce for kids)
  • ¼ teaspoon ground turmeric
  • 1 tablespoon lemon juice (optional)
adding spice powders to marinate

2. Mix everything well and marinate the chicken. Cover and set this aside for 1 hour. You can also rest it overnight in the fridge.

resting marinade to make chicken biryani

3. Meanwhile add 2 cups basmati rice to a large pot and rinse it at least thrice. Drain and soak in fresh water for 30 mins. Drain to a colander after 30 mins. Optional – Soak a pinch of saffron strands in 2 tablespoons hot milk.

soaking basmati rice

Cooking chicken

4. Heat ghee or oil in a heavy bottom pot or pressure cooker. Make sure you use a large one for this. Using whole spices is optional but recommended. Use whatever you have. I use

  • 1 bay leaf
  • 4 green cardamoms
  • 6 cloves
  • 1 inch cinnamon piece
  • 1 star anise
  • ¾ teaspoon shahi jeera (caraway seeds)
  • 1 strand mace
frying spices in pot to make chicken biryani

5. Add thinly sliced onions. On a medium heat, fry them stirring often until uniformly light brown.

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6. This is the correct color of the onions. Do not burn them as they leave a bitter taste. (check video)

golden fried onions

7. Add marinated chicken & saute until it becomes pale for 5 minutes.

adding marinade to make chicken biryani

8. Lower the flame completely. Cover and cook until the chicken is soft, tender and completely cooked.

cooking covered until meat is tender
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9. Check if the chicken is cooked by pricking with a fork or knife. It has to be just cooked and not overdone. Evaporate any excess moisture left in the pot by cooking further without the lid.

check if the chicken is cooked

10. Taste test and add more salt if needed. I added ¼ more salt here. Add

  • ¼ cup plain yogurt (Indian curd)
  • 1 teaspoon garam masala (or biryani masala)
  • ¼ to ½ teaspoon red chili powder (optional)
  • 1 slit green chili pepper (optional)
  • 2 tablespoons chopped mint leaves (pudina)
adding curd spices to make chicken biryani

How to make chicken biryani

11. Mix everything well. Spread it evenly in a single layer.

layering the marinade in pot to make chicken biryani

12. Layer drained rice all over the chicken. To a separate bowl, pour 3 cups water and add ¼ to ½ teaspoon salt. If cooking in a pot, start with 3 cups water at this stage.

Stir and taste the water. It must be slightly salty. Pour 2 cups of this across the sides of the cooker or pot. Pour rest of the water over the rice gently. (check video)

layering rice and pouring water to make chicken biryani

13. Level the rice gently on top. Add 2 tablespoons more mint leaves.Do not mix up everything, the taste of the biryani cooked in the shown method is good. Optionally you can sprinkle 2 tablespoons fried onions & saffron soaked milk.

adding fried onions mint
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14. Finally cover the pot or cooker.
If cooking in a pot, cook on a medium heat until the rice is done completely. If the rice is undercooked pour ¼ to ½ cup boiling water at this stage. How much to add depends on the quality of basmati rice. Cook covered until the biryani rice is perfectly done, grainy and fully cooked. Rest it covered for 15 mins.
If cooking in a cooker, cook for 1 whistle. Later remove the cooker from the hot burner to stop cooking further.

pressure cooking chicken biryani

15. When the pressure releases naturally, open the lid. Gently fluff up with a fork.

fluffing up cooked chicken biryani

Serve chicken biryani in layers – top layer with rice and bottom layer with chicken. Enjoy with raita or shorba.

chicken biryani recipe
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Troubleshooting

Towards the end if the rice is under cooked, you can sprinkle little hot water & cook covered further.

What you need for a good biryani?

To make a good biryani, always use best quality ingredients. The choice of good quality basmati rice, whole spices, spice powders, chicken & ghee all contribute to the flavors of chicken biryani.

1.Basmati rice: There are so many kinds of basmati rice available in the market. For best results choose premium quality basmati rice that is labelled as AGED. This kind of rice is more firm & fluffs up well in chicken biryani without turning mushy. Aged rice is also more fragrant.

Though this biryani is made in a pressure cooker or pot, the texture of rice grains will come out right without getting mushy if made with aged rice.

2.Biryani masala (spices): Good quality whole spices & spice powders elevate the flavor of chicken biryani. So choose a good quality ready made garam masala powder or biryani masala.

I am also sharing the ingredients for an instant biriyani masala powder. If you do not have a ready made or store bought masala, you can make it in just few minutes.

3.Chicken: We usually use up the cut whole chicken to make the chicken biryani. However I always find chicken breast pieces dry out if not marinated well with yogurt. If you prefer soft, tender & succulent pieces of chicken in your biryani, then just use chicken thighs & drumsticks.

Always use bone-in chicken as it helps the dish to turn out more flavorful.

4.Ghee : Traditionally chicken biryani was made using ghee. Since this recipe does not follow the traditional method, you can also make it using oil. But ghee adds a unique aroma to the dish.

How to make the best chicken biryani?

  • Marination: Marinating chicken with yogurt & spices is the first key step to make the best chicken biryani. Yogurt tenderizes the chicken & the spices enhance the flavors. Marinating and resting chicken makes it soft & succulent, so do not skip that. If you do not eat curd then can substitute it with coconut milk.
  • Preparing rice : Basmati rice has to be rinsed very well a few times in ample amount of water to get rid of the starch. This prevents the rice grains from turning mushy. Soaking the rice helps to cook the rice grains to fluffy & long. So do not skip rinsing & soaking the rice well before using.
  • Water : This recipe uses plain water to cook the chicken biryani. However it can be replaced with coconut milk or chicken stock. The quantity of water I have mentioned in the recipe card works well for me with Lalquilla old malai basmati rice. This ratio works pretty well with any aged basmati rice.
  • Please do adjust the amount of heat in the recipe. My recipes are usually low on heat for the Indian taste buds. Since I have young kids at home., these levels work well for us.

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chicken biryani recipe

Chicken biryani recipe | How to make chicken biryani

Aromatic, delicious and spicy one pot chicken biryani made with basmati rice, spices, chicken and herbs. This is a beginners recipe and can be made with ease. Serve chicken biryani with raita or salan (gravy).
Pin Recipe Print Recipe

For best results follow the step-by-step photos above the recipe card

Prep Time1 hour
Cook Time25 minutes
Total Time1 hour 25 minutes
Servings4 people
AuthorSwasthi

Ingredients (US cup = 240ml )

Marinade for chicken biryani

  • ½ kg chicken (1.l lbs)
  • 3 tablespoons plain yogurt (curd or dahi)
  • 1¼ tablespoons ginger garlic paste (1 inch ginger & 4 garlic cloves crushed)
  • ½ teaspoon salt
  • ¼ teaspoon turmeric
  • ½ to 1 teaspoon red chilli powder (or paprika) (use less spicy variety)
  • ½ to 1 tablespoon garam masala (or biryani masala) (Refer notes)
  • 1 tablespoon Lemon juice (optional)

Whole spices (skip if you don’t have any)

  • 1 bay leaf (tej patta)
  • 4 green cardamoms (choti elaichi)
  • 6 cloves (lavang)
  • 1 inch cinnamon (dalchini)
  • 1 star anise (chakri phool )
  • ¾ teaspoon shahi jeera (caraway seeds) (substitute with cumin)
  • 1 strand mace (javitri)

Other ingredients for chicken biryani

  • 2 cups basmati rice (aged rice only)
  • 2 tablespoon ghee or Oil
  • 1 large onion sliced thinly
  • ¼ to ½ cup mint leaves chopped fine (about 15 leaves)
  • 1 green chili (slit or chopped)
  • ¼ cup plain yogurt (Indian curd)
  • ¼ to ½ teaspoon red chili powder (optional, for heat)
  • 1 teaspoon garam masala (or biryani masala)
  • 3 cups water (or coconut milk) (refer notes more if needed )
  • ¾ teaspoon salt (to stir in water)
  • 2 tablespoon fried onions (optional)
  • 1 pinch saffron (optional)(soaked in 2 tbsps hot milk)
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Instructions

Preparation for chicken biryani

  • To a bowl, add yogurt, ginger garlic paste, ½ tsp salt, garam masala, turmeric, lemon juice & red chili powder.
  • Mix up well and taste the marinade. Add more salt and spice if needed.
  • Make slits on the chicken pieces. Add it to the marinade &mix well. Cover and set aside for 1 hour to overnight. 
  • Rinse basmati rice thrice and soak for 30 mins. Drain to a colander after 30 mins.

How to make chicken biryani

  • Heat ghee or oil in a pot or pressure cooker.
  • Add whole spices – bay leaf, cardamoms, cloves, cinnamon, star anise, shahi jeera & mace. Skip them if you do not have.
  • When the spices begin to sizzle, add onions & fry them evenly stirring often until uniformly light brown but not burnt.
  • Add chicken & saute until pale for 5 mins on a medium heat. 
  • Cover & cook on a low flame until the chicken is soft cooked or tender. Saute to evaporate any excess moisture in the pot.
  • Taste test and add more salt if needed. I add about ¼ teaspoon salt. Add ¼ cup yogurt (curd), 2 tablespoons chopped mint leaves, 1 slit green chili, ½ to 1 teaspoon red chili powder & 1 teaspoon garam masala.

Layering for chicken biryani

  • Mix everything well and layer chicken evenly at the bottom. (check video)
  • Spread drained rice in a layer over the chicken.
  • To a separate bowl, pour 3 cups water. If cooking in a pot use 3 ½ cups water.
  • Add ½ to ¾ tsp salt and mix. Taste the water. It must be slightly salty.
  • Pour 2 cups of this water across the sides of the cooker or pot. Gently pour the rest on top of the rice. (check video)
  • Level the rice if needed. Sprinkle 2 tablespoons mint leaves. Optionally add 2 tablespoons fried onions & saffron soaked milk if using.
  • Pot method – If cooking in a pot, cover and cook on a low flame until the chicken biryani is done to your liking. If the rice is still under cooked or hard, pour ¼ to ½ cup boiling water and cook further. When done it has to be fully cooked, yet remain grainy.
  • Cooker method – Set the flame to medium high. Cover & place the whistle. Cook for 1 whistle. Move the cooker away from the burner to stop cooking further. 
  • Rest until the pressure settles. Fluff up the chicken biryani with a fork. 
  • Serve from top to the bottom layer. Each serving gets biryani rice from top and chicken from the bottom layer.
  • Enjoy chicken biryani with raita and sliced veggies, papad and shorba (biryani gravy).
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Notes

Notes on chicken biryani recipe

  1. Water: The amount of water to use depends on the brand of basmati rice. Not all basmati rice need the same amount of water. So for pot method, start with 3 cups water. Towards the end if the rice is undercooked, pour ¼ to ½ cup boiling water and cook further. You will need to experiment a bit with the right amount here.
  2. Tomatoes: An authentic biryani never uses tomatoes, so I have not used in the recipe. It does not add any taste infact alters the flavor. If you still want to use you an follow the second recipe I have posted below.
  3. To make biryani masala or garam masala – Powder together very small piece of nutmeg, 5 cardamoms, ½ tsp pepper, 5 cloves, 1 to 2 inch cinnamon, ½ tsp fennel seeds, ½ tsp stone flower.
  4. Yogurt or curd: Do not use sour curd. If the curd is slightly sour then skip using lemon juice.
  5. Rice: I have used lalquilla basmati rice, old malai. Any other basmati rice may need less or more water. Make sure to use as needed.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Chicken biryani recipe | How to make chicken biryani
Amount Per Serving
Calories 753 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 10g63%
Cholesterol 114mg38%
Sodium 1062mg46%
Potassium 550mg16%
Carbohydrates 86g29%
Fiber 4g17%
Sugar 2g2%
Protein 34g68%
Vitamin A 695IU14%
Vitamin C 10.1mg12%
Calcium 132mg13%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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Recipe 2

This is the older version of the same chicken biryani many readers have been following since 2012. Upon getting several requests I have updated it here.

Ingredients (1 cup = 240ml)
Whole spices to Temper
1 bay leaf / tej patta
3 green cardamoms / choti elaichi
4 to 6 cloves / lavang
1 Cinnamon stick / dalchini, Small
1 Star anise / chakri phool
½ tsp shahi jeera / caraway seeds

Marination
1 ½ tbsp curd / yogurt
1 tsp ginger garlic paste
Salt as needed
¼ tsp turmeric / haldi
¼ tsp red chilli powder / lal mirch powder
½ to ¾ tsp biryani masala or garam masala powder

Other ingredients

½ kg chicken
2 cups basmati rice / chawal , aged
3 ¼ cups water or thin coconut milk(if using normal rice use little more water)
2 tbsp Oil
Salt as needed
1 tomato medium , (about half cup)
1 ½ tbsp curd / yogurt / dahi
12 mint leaves / pudina finely chopped
12 stems coriander leaves finely chopped
1 ½ tsp ginger garlic paste
2 green chilies / hari mirch sliced or chopped
1 onion large , sliced thinly
¼ tsp red chili powder

To powder

(or use 2 tsps readymade biryani masala or garam masala )
1 nutmeg / jaiphal piece , Very small
4 green cardamoms / choti elaichi
¼ to ½ tsp Pepper corn / kali mirch
5 cloves / lavang
1 cinnamon stick / dalchini, Small
½ tsp fennel seeds / saunf
½ tsp stone flower / dagad phool/ kalapasi (optional)

Preparation for the recipe

  1. Soak rice for at least 20 to 30 minutes. If using normal rice (not basmati) soak it for 30 minutes.
  2. Marinate chicken using ingredients under marination. Set this aside.

Making chicken biryani

  1. Add oil to a pot or pressure cooker and heat it. Next add the dry spices and saute till they begin to sizzle.
  2. Add onions and fry till they turn golden. Fry ginger garlic paste till the raw smell goes off.
  3. Next add chicken and fry till the color slightly changes to pale.
  4. Add chopped tomatoes, yogurt, red chili powder, corinader leaves and mint.
  5. Cook till the mixture turns thick and dry. By now the chicken should be almost cooked soft.
  6. Add the rest of the masala powder and fry till you get a nice smell.
  7. Mix together water or thin coconut milk and salt in a separate bowl. Check the salt , it must be slightly salty. Since salt is already added to marination, use little only. Pour this to a the chicken pot, bring it to a boil.

Adding rice

  1. Drain off the rice completely and add it to the pot or cooker.
  2. Cook till the water very little is left. Cover the pot or pressure cooker with a lid. Turn on the flame to very low. If using basmati rice, cook it for about 3 to 5 minutes, do not let it whistle. Or If using normal rice that is slightly on the harder side to cook allow it to whistle once. If cooking in pot, cook until the rice is done. Next if rice is under cooked, you can also sprinkle little water and cook further.
  3. Let the pressure go down. Fluff up the rice with a fork. Or transfer it immediately to a wide utensil to prevent turning mushy.
  4. If desired you can drizzle one spoon of ghee, coriander leaves and roasted boiled eggs.
  5. Serve pressure cooker chicken biryani with onion raita or biryani shorba or sherva.

Notes

Do not use thick coconut milk, it will look curdled in the biryani. You can dilute thick coconut milk and use it.

Chicken biryani recipe | How to make chicken biryani
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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Reader Interactions

Comments

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  2. Sueja Randhawa says

    July 8, 2020

    5 stars
    To make this biryani more protein and less carb, I used 5 lbs of chicken and 5 times the marinade, 4 cups of rice, and 3 times the recipe everywhere else. Since chicken has a lot of water, I used only 4 cups of water and cooked it in the instant pot. It turned out amazing and the rice was perfectly done, not too soggy, very soft and not sticky. Just enough for our large family plus leftovers for another dinner.

    Reply
    • swasthi says

      July 10, 2020

      Glad to know it turned out good.
      Thanks for sharing the details on Instant pot. Will surely help others.

      Reply
  3. Mithran says

    July 7, 2020

    It would be great if you could add measures/quantity of the ingredients, especially when it comes to the quantity of rice, this would help us get the quantity right

    Trying this out right now & crossing my fingers that it comes out well

    Reply
    • swasthi says

      July 7, 2020

      Hi Mithran,
      Can you please be clear? Do you mean including quantities along with the step by step photos? Because I already mentioned them in the recipe card below.

      Reply
  4. Stacey says

    June 30, 2020

    Do you leave the whole spices (cloves, star anise, etc) in the entire time it is cooking? Then just pick them out as you’re eating? I’m looking forward to making this and want to make sure I don’t skip any steps!

    Reply
    • swasthi says

      June 30, 2020

      Hi Stacey
      Yes leave them until the entire cooking is done. Discard while serving. Hope you enjoy it.

      Reply
    • Dr Ashwini says

      July 14, 2020

      5 stars
      Hello Ma’am,
      I am a great fan of ur recepies,and my entire family just freaks on the food I cook following ur instructions. Thankyou

      Reply
      • swasthi says

        July 16, 2020

        Hello Dr.Ashwini
        You are welcome! So glad to hear that! Thank you so much for leaving a comment.

        Reply
  5. Grace says

    June 22, 2020

    What adjustments do I need if using plain white rice? And how would you cook this using rice cooker?

    Reply
    • swasthi says

      June 22, 2020

      Hi Grace,
      I have not tried this recipe in a rice cooker. Do you mean you want to make biryani with precooked rice? If so then check this hyderabadi biryani

      Reply
  6. OS says

    June 15, 2020

    5 stars
    Very easy to follow recipe. Turned out perfect!

    Reply
  7. Satish Perumal says

    June 12, 2020

    5 stars
    Hello Ma’am,

    I am a stand-up comedian and I hardly spend time at home but because of the virus I am completely home bound. I started helping my mom out in the kitchen and slowly started cooking as well. Last Sunday I tried your chicken biryani recipe. I was so anxious and nervous, never have I felt like that while performing in front of absolute strangers but this time it was different. The clock struck 1.30 PM and the cooker whistle blew, I had my stomach in my mouth. With bated breath my mom opened the cooker lid and the biryani looked sun kissed, a glow that I will never forget. Looks apart, now coming to the taste. My dad is a picky eater and always complaints but when he tried it, he was dumbstruck and praised me for the preparation. In my excitement I went and shared the biryani with my brother and sister -in-law. My SIL is a veteran cook, they both tasted it and were awestruck. I am truly grateful and thankful to you for the recipe. This Sunday, trying your Mutton Biryani. Thank you ?

    Satish Perumal

    Reply
    • swasthi says

      June 13, 2020

      Hello Satish, glad to know you. You are a quick and great learner. i hope you will enjoy other recipes too. Thank you.

      Reply
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  9. Mrs Sawant says

    June 10, 2020

    5 stars
    Hi,
    I tried the biryani recipe for the first time n believe me it was yummy my kids n hubby loved it, I also tried ur Shorba recipe….
    Thank u so much
    Would love to follow ur recipes in future ??

    Reply
  10. Nicola Johnston says

    June 8, 2020

    5 stars
    Your recipies are amazing my husband has not ordered from a take away from I found ur site I am going to try to make my own bread for r meal tonight the aroma round my house when I cook ur food is mouth watering it is a smell that just makes u feel happy and u smile thank u I must say I preference ur tradition recipies to the updatnicolaed version xx

    Reply
  11. Anil says

    May 31, 2020

    Excellent recipe…tried today…its turned out to be the best I’ve made till date..thank you

    Reply
    • swasthi says

      May 31, 2020

      Glad to know!
      Thank you

      Reply
  12. Tony says

    May 29, 2020

    Hi, thank you so much for this wonderful recipe. I’ve been using it to cook Biryani many times now, and I’m happy with the results ? Just a question, how do I add saffron to the recipe? Thank you.

    Reply
    • swasthi says

      May 31, 2020

      Hi Tony
      You are welcome! Glad to know the recipe worked well. You can soak the saffron in 2 tbsps of milk for sometime. Pour it towards the end, just before you cover the pot. Thank you

      Reply
  13. Aishwarya says

    May 28, 2020

    5 stars
    First time I tried biryani with Basmati Rice.Turned out just perfect.Do you have a recipe with Biryani Rice or Jeera samba ?

    Reply
    • swasthi says

      May 31, 2020

      Glad to know Aishwarya
      You can check this ambur biryani and malabar biryani

      Reply
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  15. Sharmi Halder says

    May 28, 2020

    very nice

    Reply
    • swasthi says

      May 31, 2020

      Thank you

      Reply
  16. Shaz m says

    May 27, 2020

    5 stars
    I tried this recipe today. As it was my first time ever making a biryani I was nervous and doubtful with everything I did. I followed your recipe accordingly with minor adjustments. I didn’t have any mint leaves or mace so couldn’t add those 2 ingredients, however it turned out so beautiful and delicious. Thank you for sharing this recipe. ?

    Reply
    • swasthi says

      May 27, 2020

      Welcome Shaz
      Glad to know your biryani turned out good. Thank you!
      🙂

      Reply
  17. Sumeyya says

    May 24, 2020

    Hi,

    I tried this recipe today and unfortunately it didn’t go well for me 🙁

    The rice went mushy, and didn’t really absorb much of the flavour. The rice was almost white or a pale yellow when it was done. Not like it should be. I used the measurements exactly but the flavour didn’t come out very good 🙁

    I used the first recipe but skipped all of the whole spices as I didn’t have any.

    I’m a bit of a cooking newbie so would appreciate any advice. I used good quality Basmati rice however I only soaked it for 15 minutes not 30.

    Thank you!

    Reply
    • swasthi says

      May 26, 2020

      Hi Sumeyya
      1. Rice became mushy because it is not aged. When you choose basmati rice look for the aged rice. It is usually written as AGED on the pack. Only aged basmati rice is suitable for making biryani.
      2. The flavor comes from the garam masala or biryani masala used. Please choose a good one if using a store bought powder. I also have a link to my garam masala recipe in my recipe card. Apart from that I have also mentioned one in the notes. For a flavorful biryani, pls use good aromatic masala.
      I suggest you try the recipe again with aged basmati rice and good spice powder. Hope this helps. You can come back to me for any further help.
      🙂

      Reply
  18. bhawna bhatia says

    May 24, 2020

    5 stars
    Somewhere very far..someone is learning cooking from you. I m very fond of ur easy cooking methods. Learned varity of chicken..trying chicken biryani today for first time. Whenever i cook My son and husband says-is it from swasthi page?? And answer is always —yessss…. thank you so much…lots of love…god bless you ??

    Reply
    • swasthi says

      May 26, 2020

      Hello Bhawna
      Glad to know you all. So happy to read your note. Thank you so much for the Love & wishes!
      🙂

      Reply
  19. Ramesh says

    May 23, 2020

    5 stars
    awesome. i couldn’t believe i was able to make a tasty biriyani! the steps are clear and kudos for helping a naive cook like me prepare a good dish..

    Reply
    • swasthi says

      May 26, 2020

      Hello Ramesh,
      Happy to know your biryani turned out awesome. Thank you!

      Reply
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  21. RT says

    May 22, 2020

    How would this alter the taste if I skip the chicken altogether?

    Reply
    • swasthi says

      May 22, 2020

      I have a similar recipe without chicken. You can check it here – biryani rice

      Reply
  22. akhila vipin says

    May 17, 2020

    I always follow ur recipes its trustable and yummy thanku mam for such yummy recipes

    Reply
    • swasthi says

      May 22, 2020

      Glad to know Akhila

      Reply
  23. Serene Abu Daiyeh says

    May 17, 2020

    5 stars
    Dear Swasthi,
    I tried your recipe and it was the best one I have ever tried!!! Great one and I will always follow it… I am making it again this week 🙂
    I will follow ur page. Do u have instagram?

    Reply
    • swasthi says

      May 22, 2020

      Hello Serene
      Glad to know your biryani turned out goo. Thank you so much. Yes you can find me on Instagram here.

      Reply
  24. Daisy Selvakumari says

    May 16, 2020

    Hi .. I cooked briyani for the first time using your receipe. Wow it turns out well. Thnks

    Reply
    • swasthi says

      May 22, 2020

      Welcome Daisy
      Glad to know!

      Reply
  25. Purity says

    May 16, 2020

    Hi am yet to try this recipe. Is there a problem with using Green Bay leaves ( that is, not dry)?

    Reply
    • swasthi says

      May 16, 2020

      Hi,
      I think it should be fine

      Reply
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