Chicken Biryani


Our food factory had brought out a special chicken biryani which is cooked with such a precision that you are bound to make this dish again and again to relish the gentle flavors.

While biryani is now savored in all parts of India, but this version is a blending of Mughal and Andhra Pradesh cuisines, and dates back to the royal kitchens of the Mughals, who ruled greatly in India for more than two centuries.


Product Description


• Two cups Basmati Rice
• Three fourth kilograms of Chicken Pieces
• Half cup Milk
• One cup Yogurt
• Three sliced onion
• One teaspoon Ginger Paste
• Half teaspoon Garlic Paste
• One teaspoon Green Chilli Paste
• Half cup Tomato Puree
• Two teaspoon Red Chilli Powder
• One teaspoon Turmeric Powder
• One teaspoon Roasted cumin powder
• Two teaspoon Garam Masala Powder
• Half teaspoon Green Cardamom Powder
• Saffron a pinch
• One teaspoon Coriander Powder
• Two tablespoon Green Coriander Leaves
• Salt to taste
• Seven tablespoon Oil or oil as per the requirement


• Blend tomato puree, ginger and garlic paste, roasted cumin powder, yogurt, green chilli paste, turmeric powder, garam masala, red chilli powder, coriander powder and salt. Stir them well.
• Marinate the chicken with the combination and keep aside for three to four hours.
• Warmth the oil in a pan and fry the onions till turn golden brown.
• Add the marinated chicken and cook for eight to twelve minutes.
• Add four cups of water to the rice. Blend saffron in milk and add to it.
• Now add cardamom powder and add the pieces of chicken.
• Pressure cooks the rice. Blend gently.
• Enhance with fresh coriander leaves and serve hot.

Additional Information

Weight 1000 g


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