This was such an amazing recipe. Thanks to Harpal Singhs recipe.

For the chicken marinade:
Chicken 1 1/2 to 2 pounds – I used the skinless boneless kind.
Ginger garlic paste 2 tbsp
Red Chili Powder 1 tbsp
Salt to taste
Yoghurt 1 cup
Garam Masala 1 tsp
Green Cardamom powder 1 tsb
Brown Onions 1 cup
Pure Ghee 4 tbsp
Freshly chopped coriander 2 tbsp
Mint leaves 10-12
Green chili 2 broken ones
Lemon juice from 1 lime
Coriander 10-12 finely chopped
Saffron added to 1/2 cup warm milk – 1/2 Tspn
Melted ghee 4 2 cups

Flour 3 cups – make a dough with all purpose flour and water.

For the rice:
Rice 1-1.5 cups soaked for 30 minutes
For the cheese cloth:
Black cardamom 3
Green cardamom 6
Cloves 6
Black Pepper 6
Bay Leaf 2
Cinnamon Stick 1 inch


Add all the ingredients for the chicken in 1 above and massage chicken with marinade and let sit for 1/2 an hour.

Add the spices in the cheese cloth in 4 cup water that is set to boil. Add the rice that is has been soaking for 20 minutes.

When the rice is 3/4 done, layer the half rice over the chicken (and let some of the water come along). Sprinkle some coriander (1 tbsp) , mint leaves (6-8), brown onions (2 tbsp), garam masala (1/4 tsp), green cardamom powder (1 tsp) over the rice, and then layer the rest of the rice on top after straining it. On top, add brown onions (1 tbsp), garam masala (1/4 tsp), cardamom (1/4 tsp), saffron soaked in milk (1 strand). Finally, 5 tbsp of melted ghee on top!

Put the biryani on the stove, and seal the pot using dough. Once the steam escapes from the dough seal (about 15 minutes) the biryani is done. Cook on low for 5 more minutes.

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