Chicken Biryani 

Chicken Biryani


  • 1 cup boiled Handi basmati rice
  • 1/2 teaspoon mint leaves
  • Handi salt (as required)
  • 2 tablespoon refined oil
  • 3 green cardamoms
  • 2 cloves
  • 2 onions
  • 1 teaspoon turmeric
  • 1 tablespoon Handi garlic paste
  • 1 cup hung curd
  • 2 tablespoon coriander leaves
  • water as required
  • 1 tablespoon ghee
  • 600 gm chicken
  • 1 tablespoon Handi garam masala powder
  • 1 teaspoon Handi saffron
  • 1 tablespoon bay leaf
  • 1 black cardamom
  • 1 teaspoon Handi cumin seeds
  • 4 green chillies
  • 1 tablespoon Handi ginger paste
  • 1 teaspoon Handi red chilli powder
  • 1/2 tablespoon ginger
  • 2 drops Handi kewra water
  • 1 tablespoon Handi rose water


Step 1 Prepare saffron and kewra water

To make delightful chicken biryani, soak Handi saffron in water to prepare saffron water. Next, mix Handi kewra drops in saffron water.

Step 2 Saute onions and tomatoes for 2-3 minutes

In the meanwhile, heat oil in a deep bottomed pan. Once the oil is hot enough, add cumin seeds, bay leaf, green cardamom, black cardamom and cloves in it. Saute for about one minute. Then add chopped onions in it and saute until pink. Next, add chicken into it with slit green chillies, turmeric, salt to taste, Handi ginger garlic paste, Handi red chilli powder, and green chilli paste. Mix all the spices and cook for 2-3 minutes.

Step 3 Cook biryani on low heat for 5-6 minutes

Turn the flame to medium again and add Handi garam masala in it along with ginger julienned, coriander and mint leaves. Add Handi kewra water, Handi rose water and saffron water in it. Cook till the chicken is tender.

Step 4 Serve hot chicken biryani with your favourite chutney or raita

Then add 1 cup cooked Handi basmati rice and spread evenly. Then add saffron water and pour ghee over it. Cook for 15-20 minutes with closed lid and garnish with 1 tbsp Handi fried onions and coriander leaves. Serve hot.

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