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White Chicken Biryani

Indian functions are incomplete without a "biryani". Lets try my om's recipe to a white chicken biryani. I'm sure you and everyone will relish it.

Ready in: 2 hr 50 mins

Makes: 6 serving


To add an additional smokey flavour you can smoke it with charcoal.

Spice level can be increased according to preference.

U can just keep 1 layer of chicken if you don't wish to make 2 layers, it's absolutely fine!!

If you're fond of tomatoes you can slice them up and add it as a part of the garnish while layering the biryani.


  • 1kg chicken

  • 300gms curd

  • 100ml cream

  • 45ml lemon juice

  • 3tbsp ginger garlic paste

  • 4 5 slit green chillies

  • Dhaniya powder

  • Zeera powder

  • Salt

  • Black pepper powder

  • 2 pinch mace powder

  • 2 pinch star anise

  • 2 pinch Nutmeg powder

  • 3 big onions sliced

  • 150ml ghee.

  • 1 kg basmati rice

  • 2 no bay leaf

  • 4 to 5 Black peppercorns

  • 4 to 5 Cloves

  • 1 javitri / mace

  • 2 star anise

  • 3 to 4 green elaichi

  • 1 black elaichi

  • 3 no potatoes (cut in 4)

  • Fried onion, mint leaves, saffron milk, rose water / kewra diluted in water for garnish and layering.


  1. Boil rice with all the garam masala and cook till it’s 60% cooked. Drain and cool the rice completely.

  2. Marinade chicken and keep aside for 2 hours.

  3. Fry potatoes golden brown and keep aside. (has to be 60%cooked).

  4. Remove whole garam masala from the rice.

  5. In a large pot place ¼ of your boiled rice and garnish with fried onions, saffron milk, ghee, mint and coriander.

  6. Spread ½ of your marinated chicken on the rice and repeat the garnish.

  7. Repeat ¼ part of rice and the garnish.

  8. Repeat chicken and garnish.

  9. Place the remaining rice over the chicken and garnish with fried onions, mint, coriander, saffron milk.

  10. Make 6 holes with the help of a back of a spoon and pour remaining ghee.

  11. Keep on a tawa on very low heat for dum cover tightly. (Cover the lid with a kitchen towel to save the steam from coming out of the handi).

  12. Let it cook on low heat for 40 mins.

  13. Turn the heat a little higher than medium for 5 mins and check if it's got enough steam or dum.

  14. Serve hot with dahi ka kachumbar


Ready in: 10 minutes

Makes: 6 serving


If you don’t wish to pair the biryani with dahi ka kachumbar you can replace curd with tamarind chutney.


  • 250 gms curd

  • Salt to taste

  • ½ tsp red chilli powder

  • 1 tsp cumin powder

  • 2 onion diced

  • 2 tomatoes

  • Green chilli chop

  • 1 cucumber

  • Coriander leaves chopped


  1. In a large bowl mix everything well and serve chilled.

  2. Adjust salt and spice according to taste.

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