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Muslim biryani recipe | How to make muslim chicken biriyani

By swasthi , on May 21, 2019, 57 Comments, Jump to Recipe

Muslim biryani recipe made in South Indian style – a generalized recipe that one can use to prepare a delicious, flavorful and simple meat biryani. This biryani is made during andhra and tamil muslim weddings and family get together. Fairly easy to make even for a crowd due to its simplicity.

muslim chicken biryani recipe

You can also check these other recipes of pakki mutton biryani recipe and hyderabadi mutton dum biryani on the blog. The recipe shared in this post is good for beginners and for those who do not have much time to go through an elaborate process of making dum biryani.

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To make this easy biryani recipe, you don’t need any readymade biryani masala powder, since I am also sharing how to make an instant biryani masala powder which can be made in just 2 minutes. This biryani can be made in a pressure cooker or an oven. Both tips mentioned at the end of the post in notes.

To prepare this muslim biryani, I have used chicken, you can substitute it to make mutton or egg biryani too. This recipe is very different from the pakki dum biryani and hyderabadi chicken dum biryani that is from the Mughal cuisine.Though the ingredients that go towards the making these dishes are same, the taste is entirely different since the cooking methods are different.

More Biryani recipes,
Chicken biryani in cooker
Awadhi biryani
Ambur biryani
Malabar biryani

Preparation for muslim biryani

1. Slice onions and chop tomatoes, set them aside separately. Soak rice in water for atleast 20 minutes.

2. Marinate chicken or mutton with little lemon juice or curd, salt and turmeric. Set this aside to tenderize. If your mutton is not tender you can use meat tenderizer or set aside for about 1 hour to overnight.

3. Add pepper corn, cinnamon stick, cloves, nutmeg, fennel seeds, stone flower and cardamoms to a blender and make a fine powder. Keep this aside in a plate.

spices to make masala powder for muslim chicken biryani recipe

4. To the same jar, add onions, ginger, garlic, mint and coriander leaves, make a fine paste.

making wet masala paste for chicken biryani recipe

How to make muslim biryani

5. Heat a heavy bottom utensil, add bay leaf, cinnamon, cloves, star anise, mace, black and green cardamons, shahi jeera.

6. When they begin to splutter, add the mint and coriander paste. Fry till the paste begins to smell nice. It takes around 2 to 3 minutes

frying spices mint for making muslim chicken biryani recipe

7. Add tomatoes, salt and turmeric. Fry or cover and cook till the tomatoes turn fully mushy.

8. Add chicken or mutton and fry on low flame for 3 to 5 minutes.

adding meat/ mutton for muslim chicken biryani recipe

9. Add masala powder from step 3, and red chili powder. Fry for about 3 minutes on a low flame without burning.

10. Add curd and stir well.

addition of masala powder curd for chicken biryani recipe
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11. Cover and cook for about 5 minutes for the chicken. If using mutton cook till soft and tender, it doesn’t get cooked well with rice later. you can even pressure cook mutton for 1 to 2 whistles at this stage. The oil begins to separate and the gravy thickens. We do not want watery gravy.

pressure cooking rice for muslim chicken or mutton biryani recipe

Cooking muslim biryani

12. Pour 3 ¼ cups water and add salt, we have already marinated the chicken with salt and used salt to cook tomatoes, so use less salt.

13. Bring the water to a rapid boil. While the water boils, drain off the rice to a colander. Make sure there is no water left in rice

addition of rice in boiling water for muslim chicken biryani recipe

14. Cook till the rice is almost cooked with very less water left and the rice must be 75 percent cooked. If you feel the rice is undercooked, sprinkle some hot water over the rice and stir. However you must not exceed using 3 ½ cups water on the whole.

15. Add kewra or rose water. Stir gently and cover the lid and put on dum for about 5 to 7 minutes.

addition of kewra rose water for muslim chicken mutton biryani
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16. For the dum process, if you have an induction stove, you could switch it to the minimum. If on gas stove, heat an old dosa tawa, place the biryani utensil on the tawa and dum it for about 5 to 7 minutes. Consider the time when the tawa becomes hot. Do not open for atleast 10 to 15 minutes after you switch off the stove. When still hot, fluff up the rice with a fork.You can even dum this in oven for about 15 to 25 minutes at 180 c preheated oven.

muslim biryani

Muslim chicken biryani is served with onion raita or shorba.

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Muslim biryani recipe

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Muslim biryani

South Indian wedding style muslim biryani recipe, can be used to make mutton or chicken biryani. Serve it with salan, brinjal curry or just raita.
Pin Recipe Print Recipe

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

Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings4
AuthorSwasthi

Ingredients (US cup = 240ml )

To powder

  • 1 nutmeg Very small piece/ jaiphal
  • 4 green cardamoms / elaichi
  • ¼ to ½ tsp Pepper corn / kali mirch
  • 5 cloves / laung
  • 1 cinnamon stick Small / dalchini
  • ½ tsp fennel seeds / saunf
  • ½ tsp stone flower / kalapasi/ dagad phool

To make a fine paste

  • 12 to 15 mint leaves / pudina
  • 12 to 15 stems coriander leaves , small / daniya patta
  • 1 ½ inches ginger / adrak
  • 3 pods garlic large , or 6 to 8 small/ lehsun
  • 2 to 3 green chilies / hari mirch
  • 1 onion large , chopped

To Temper

  • 1 bay leaf / tej patta
  • 1 black cardamom small / badi elaichi
  • 4 green cardamoms / choti elaichi
  • 4 cloves / laung
  • 1 Cinnamon stick / dalchini
  • 1 Star anise / chakra phool
  • 2 strands mace / javitri
  • ¼ to ½ tsp shahi jeera

Other ingredients

  • ½ kg chicken or tender mutton
  • 2 cups basmathi rice , aged
  • 3 ¼ to 3 ½ cups water
  • 3 tbsp Oil
  • Salt as needed
  • ¼ tsp turmeric
  • ¼ tsp red chili powder
  • 1 tomato medium
  • 1/2 cup curd / yogurt / dahi
  • 1 tsp rose water or kewra
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Instructions

Preparation for muslim biryani

  • Soak rice for at least 20 mins.
  • Wash chicken or mutton under running water, drain off the water completely and marinate with little curd or lemon juice, salt and turmeric. Rub the meat with the marination for about 5 minutes keep this aside.
  • Chop tomatoes, slice onions, keep them aside for later use.
  • Pluck the mint and coriander leaves and wash in lot of water, set them to drain.
  • Powder all the ingredients mentioned under “To powder” in a blender. Transfer this to a plate and keep it for later use.
  • Make a paste of the green chilies, onions, mint, coriander leaves, ginger and garlic.

Cooking muslim biryani

  • Heat a heavy bottom pan, add spices mentioned under “To temper”. Let them crackle.
  • Add the onion mint paste to the pan and fry for about 2 to 3 minutes
  • Add tomatoes, turmeric and salt. Cook or fry till the tomatoes turn soft. If needed you can cover the pot and make the tomatoes soft.
  • Add chicken or mutton and fry on a low heat for 3 to 4 minutes.
  • Add powdered masala and red chili powder and fry till it becomes fragrant
  • Pour curd and mix. Cook until the meat turns tender, if mutton you can pressure cook for 1 to 2 whistles till it turns tender and soft. Cook till the oil begins to separate and the gravy thickens.

Water to cook muslim biryani

  • Pour 3 ¼ cups water and add salt
  • When the water begins to boil rapidly, drain off the water from the rice completely otherwise the rice turns mushy. Add the rice to the water and cook till it is 75% cooked. If the water is not sufficient, you can sprinkle hot water and stir.
  • Drizzle kewra or rose water.Cover the pot with a tight lid .Place the biryani utensil on a hot tawa and dum it for about 5 to 7 minutes. Switch off the stove.
  • Serve muslim biryani with onion raita and a salan.
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Notes

If you are making mutton biryani, use tender mutton and before adding the rice make sure it is cooked fully
You can increase the quantity of oil by another one to 2 tsps for added taste
For oven method: place the rice for dum in the preheated oven at 180 c for 15 to 25 minutes
For the pressure cooker method: close the cooker lid when the rice is cooked 75% and lower the stove flame to minimum and cook for 5 minutes, don’t let the cooker whistle

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
Muslim biryani
Amount Per Serving
Calories 788 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 6g38%
Cholesterol 93mg31%
Sodium 194mg8%
Potassium 651mg19%
Carbohydrates 88g29%
Fiber 6g25%
Sugar 3g3%
Protein 34g68%
Vitamin A 785IU16%
Vitamin C 29.9mg36%
Calcium 174mg17%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

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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.
Read more..

Recipe Rating




Recipe Rating




57 Comments
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Nivae
November 1, 2020 2:19 am

5 stars
I tried it and it came out really well. Thank you for sharing!

Reply
swasthi
Reply to  Nivae
November 2, 2020 12:51 am

Welcome Nivae
Glad to know! Thank you

Reply
Nivae
Reply to  swasthi
December 25, 2020 7:04 pm

I’ve a question. How do you know if it’s 75% cooked?

Reply
swasthi
Reply to  Nivae
December 26, 2020 4:02 am

It is 75% cooked, when the rice is partially cooked and it is still hard inside and not edible. When you mash the grains they will break to pieces and not turn mushy since it is undercooked.

Reply
Nivae
Reply to  swasthi
December 27, 2020 7:18 pm

Thank you Swasthi!! ?

Reply
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Dhil
February 8, 2020 6:27 am

Hi.. this is my fav recipe..How much spoons of biriyani masala powder (ur home made recipe) can we use here instead of powdering the dried spices mentioned here? I m running out of time now. Please help.

Reply
swasthi
Reply to  Dhil
February 8, 2020 6:50 am

Hi Dhil,
No not for this recipe! The special flavors in this recipe come from the spice powder I mentioned in the post. You can try this easy chicken biryani if you have the homemade biryani powder

Reply
Dhil
Reply to  swasthi
February 8, 2020 7:36 am

Thank you so much ..will do..?

Reply
Sona Philip
August 26, 2019 11:20 am

5 stars
Hai Swathi
I made semiya payasam for your recipes .com . It was so tasty .My husband don’t like payasam.but when I made this recipe he told me he had never had a good payasam in life ,it was so tasty.he finished the rest without giving me.any way Swathi I appreciate you for this.i tried 2 recipes also that also turn delicious.again I will try more recipes from your blog and let you know.

Reply
swasthi
Reply to  Sona Philip
August 27, 2019 1:24 am

Hi Sona
Glad your payasam turned out tasty. Yes do try more recipes. Would love to hear how the recipes turn out for you. Thanks much for the comment.
🙂

Reply
Lourdes LOUIS
October 2, 2018 11:54 am

5 stars
Muslim biryani recipe the same as Pondicherry biryani but we don’t use
rose essence or kevra.
Bravo. Keep it up.
I’m the author of PONDICHERY KITCHEN-a Westland publication.
Lourdes Tirouvanziam- Louis
Chevalier des Palmes Academiques
Chevalier dans l’ordre National du Merite.

Reply
swasthi
Reply to  Lourdes LOUIS
October 4, 2018 4:04 am

Thank you

Reply
Arsh
August 1, 2018 1:24 am

Biryani yellow ni hoti hai

Reply
Dil
June 26, 2018 7:56 pm

5 stars
Hi,
I have tried this biryani many times. It came out really well. If I want to make 4 cups rice,do I need to double all the other ingredients?

Reply
swasthi
Reply to  Dil
June 27, 2018 3:13 am

Hi Dil
thanks for trying. Yes you can double the recipe. Just take care of the water. You can reduce 1/4 cup water after doubling the quantity. If needed then add that 1/4 cup (hot water) later

Reply
Lata
April 7, 2018 5:22 am

4 stars
Nice

Reply
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swasthi
December 24, 2017 9:37 am

Hi Swasthi,

First of all a big thank you for all the recipes, they are perfect…

A quick question, if we want to prepare for double or triple the quantity should all ingredients be doubled or tripled accordingly? I tried that last week for mutton biriyani – 6 cups rice, it didn’t come out well… The spice taste was very prominent..

Please advise..

Reply
swasthi
Reply to  swasthi
December 24, 2017 9:44 am

Hi Priya
I am very sorry for the delay. I am on a vacation so was unable to reply. I haven’t tried this recipe with 6 cups rice. But did you use 240 ml cup and which rice did you use? .I am not sure if it works if you triple the recipe. Probably you will have to only double the spices and triple the rice and chicken.

Reply
DAUD
June 2, 2017 1:45 am

Thanks for all this recipes but where do I get most of the hebs and spices

Reply
Denisse
May 25, 2017 4:05 am

5 stars
Very easy to make Indian Britain chicken. I made it. Yeayyyyy. I can marry now with Indian . man

Reply
swasthi
Reply to  Denisse
May 29, 2017 2:54 pm

Thanks for trying Denisse
Good luck!
🙂

Reply
Rachna
May 1, 2017 3:08 pm

5 stars
Hi …your dish looks flavourful.
I Am now preparing to marinate the chicken overnight as per your instructions, however I have one question here….why can we not add the powdered masala, red chili powder and curd to the marinade along with the haldi,curd n salt …rather than add them into the process whilst cooking ..won’t it be better absorbed overnight than otherwise.

Reply
swasthi
Reply to  Rachna
May 2, 2017 2:24 am

Hi Racha
Thanks. I haven’t tried it that. Usually when we add whole spices they can be marinated for long time as the flavors will not be lost. But ground masala not sure. You can try adding half to the marinade and half while cooking. That should be good.

Reply
Rachna
Reply to  swasthi
November 12, 2017 7:21 am

Hello, I have tried this recipe thrice so far .
Twice with chicken and today replaced chicken with boiled eggs , potato and carrot. Loved it all three times.
The powdered biryani Masala is perfect in itself.
Thank you .

Reply
swasthi
Reply to  Rachna
November 12, 2017 2:55 pm

Welcome Rachna,
Thanks for trying and sharing the outcome. Yes the biryani masala makes this dish special.

Reply
Moni
March 12, 2017 2:28 am

5 stars
Meeku app leda pls naku app name chepara app logo pls

Reply
swasthi
Reply to  Moni
March 14, 2017 10:04 am

Moni thanks!
We are planning for the app. Hopefully it will be ready in sometime soon

Reply
Matilda
February 18, 2017 9:40 am

5 stars
Hi swathi

Tried this biryani today and it was huge hit. Everyone liked it including me:-) planning to try more such recipe from your blog.

Kudos to your work

Reply
swasthi
Reply to  Matilda
February 20, 2017 5:34 am

Hi Matilda
Thanks for sharing the outcome. Very happy to know you all liked it.
🙂

Reply
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Shalini maneesh
February 4, 2017 7:48 am

5 stars
I have tried alot of biriyanj but nothing clicked… But tried this one n it was a major hit.. Thank you so mch swasthi for this recipe

Reply
swasthi
Reply to  Shalini maneesh
February 7, 2017 3:08 am

Welcome Shalini
Glad to know you liked it

Reply
thilak
November 16, 2016 4:42 pm

5 stars
Very nice send me different types of dishes

Reply
swasthi
Reply to  thilak
November 17, 2016 12:43 am

Thanks. I will subscribe you to my recipes. You have to confirm the subscription when you receive our mail. You will receive new recipes when ever I share. Thanks again for your interest.

Reply
Sanjay
October 28, 2016 5:56 pm

Hi madam

For mutton biryani after adding curd do I need to add little bit of water in step 6 When I to use pressure cooker?

Reply
swasthi
Reply to  Sanjay
October 29, 2016 1:07 am

Hi Sanjay,
Before adding curd, you will fry the mutton on a low heat for 3 to 4 mins on a low heat and keep covered for 3 more mins and cook. This process will release some moisture, then add curd. You dont need to add water. Make sure you cook the mutton always on a low flame. Hope this helps.

Reply
Shrinivas
July 7, 2016 12:04 pm

I AM SHRINIVAS I AM BIG FAN OF BIRIYANI Mam..can u write the ingredients masala in hindi

Reply
Aarthi
June 14, 2016 6:56 am

How should I replace chicken with egg for egg biryani?

Reply
swasthi
Reply to  Aarthi
June 14, 2016 8:19 am

Hi Aarthi
Just skip chicken and prepare the gravy as i mentioned. Add the boiled and roasted eggs at step 14.
2nd method is just to replace chicken with boiled eggs. There are 3 egg biryani recipes on the blog, you can also search them using search bar above the post title

Reply
GULZAR AHMAD NAIKOO
April 21, 2016 9:38 am

4 stars
Hello Swasthi,
I was very impressed to see your recipe for making chicken biryani. We have tried it, it was fantastic and incredible. I want to share one point here is, The ingredients mentioned are all in English may please be given name in Hindi also in brackets.
Thanks.

Reply
swasthi
Reply to  GULZAR AHMAD NAIKOO
April 24, 2016 1:05 pm

Welcome Gulzar Ahmad
Thanks a lot for the suggestion. Will surely update the posts with names in hindi as well. Glad to know it turned out good. Thanks again for the feedback

Reply
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Goutham
February 10, 2016 2:58 pm

Regarding Muslim chicken biryani, you have not mentioned the quantities of each ingredients, especially the masala powder. In most recipes the authors keep saying masala powder or garam masala without specifying the quantity of ingredients used. From my experience, a small variation in one component can make a big difference. So, it would be very helpful to us if you can specify each ingredient used. I would appreciate if you can specify the quantity of ingredients used in the masala powder above and inform me by email. Regards, Goutham.

Reply
swasthi
Reply to  Goutham
February 11, 2016 2:21 am

Hi Goutam,
I always mention the quantity of ingredients for masala powder in the recipe card below at the end of the post. Yes as you said surely even a small change in the amount of ingredients used alters the taste completely. Here are the ingredients used for masala.
Very small nutmeg piece, 4 cardamoms,¼ to ½ tsp. Pepper corn,5 cloves, Small cinnamon stick, ½ tsp. fennel seeds / saunf, ½ tsp. stone flower / kalapasi
Hope this helps

Reply
Gayathri
January 16, 2016 9:48 pm

5 stars
I tried this recipe today !! It came out well.. I tried many of your recipes before.. I will strictly follow all your tips and every time I ll get something nice to eat 🙂 all your recipes are nicely explained , with step by step pics. It is really helpful for a beginner like me.. Thank you so much for all your work !

Reply

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