Janina Schwalb

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Chicken Breast Biryani

Chicken Breast Biryani

Cook Duration 01:30
Food TypeNon-Veg
Recipe Calories 799kcal


  • Recipe Ingredients list200 g Chicken Breast, cut into pieces
  • Recipe Ingredients list200 g Yogurt
  • Recipe Ingredients list1 garlic cloves, diced
  • Recipe Ingredients list1 small piece of Ginger, diced
  • Recipe Ingredients list1 green Chili, slit
  • Recipe Ingredients listSpices for Marinade: Salt, Turmeric powder, red chili powder, green cardamom powder, biryani masala
  • Recipe Ingredients list25 g Ghee
  • Recipe Ingredients list85 g Red Onion
  • Recipe Ingredients list60 g Basmati Rice
  • Recipe Ingredients listWhole spices for Rice: Salt, 1 Bay Leaf, 1 small piece of cinnamon, 2 cloves, 2 green cardamom, 1small black cardamom, 1 star anise
  • Recipe Ingredients list10 g Mint leaves
  • Recipe Ingredients list10 g Coriander leaves
  • Recipe Ingredients list20 ml Almond Milk (mixed with 0.5 tsp turmeric powder and biryani masala)



Marinate Chicken: Grind ginger and garlic to a paste. Add ginger-garlic paste, green chili, chicken breast pieces and yogurt to a bowl. Add 0.5 tsp of turmeric powder, chili powder, green cardamom powder and 2 tsp of salt and biryani masala (I used Bombay Biryani Masala). Mix well, cover with a lid and keep it in the fridge. This is best done the night before!


Wash rice thoroughly until all extra starch is removed. Soak for 40 minutes.


Meanwhile fry Onion: Slice onion. In a non stick pot (ideally the one that you will use to cook biryani later) melt 10 g of ghee. Add onion slices and fry on medium heat until golden brown. Remove onion and keep aside - don't remove ghee from the pot.


Cook Rice: Drain rice. In a pot add 500 ml water and whole spices as well as salt to taste. Let it boil for 5 minutes. Then add rice and cook without lid until 75% done. Drain (you may remove whole spices if you want to avoid biting on them later).


Cook Biryani: Add an other 10 g of ghee to the non stick pot that you used earlier, let it melt. Add chicken together with Marinade. Add half of: fried onions, mint and coriander leaves. Mix and spread it evenly on the bottom of the pot. Then spread previously cooked rice evenly on top. Sprinkle other half of the fried onions, mint and coriander on top.


Mix almond milk with 0.5 tsp of turmeric and biryani masala, pour it on top. Sprinkle what's left of the ghee (5 g).


Cover pot with aluminum foil and then cover tightly with a lid. Heat up stovetop, then reduce heat and cook for 20 mins on medium. Now reduce heat to low and cook for another 20 mins. Turn off heat and let it rest for another 15 minutes.


Enjoy! :)

Himanshu Priyam


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