Boneless Chicken Biryani

Boneless Chicken Biryani

Who doesn’t like biryani? But some of us may step back from preparing it because of the amount of hard work it takes. We are here with a recipe of boneless chicken biryani. We assure you won’t regret trying it. It is super simple and super tasty. A recipe worth trying! Let’s get started with the recipe!boneless chicken biryani image showing alt text


For Steaming Rice

  • Rice – ¾ kg or 750 grams
  • Water – 5 cups
  • Salt – 1 tablespoon
  • Bay leaves – 2
  • Star Anise – 1
  • Cloves – 2
  • Cinnamon Sticks – 2 small
  • Black cardamom – 1
  • Cardamom – 3

For Fried Onions

  • Onions – 3 large
  • Oil – 3 large table spoons

For Chicken Marination

  • Chicken Boneless – 500 grams
  • Salt – 1 teaspoon
  • Ginger Garlic Paste – 1 teaspoon
  • Red Chili Powder – 1 teaspoon
  • Coriander and Cumin seed powder – 1 teaspoon
  • Turmeric powder – ¼ teaspoon
  • All spice powder – 1 teaspoon
  • Oil – 1 teaspoon
  • Curd – ½ cup

For Garnishing

  • Coriander leaves chopped – ½ cup
  • Mint leaves – ½ cup
  • Saffron – few strands/ orange food colour
  • Milk – 2 tablespoons
  • Ghee – 2 tablespoons


For Rice

  1. Wash the rice well and soak it in 8 cups of water.

For Onions

  1. Slice the onions and deep fry them in 3 large tablespoons of oil and divide them in half.
  2. One portion for cooking chicken and the other for garnishing.

For Chicken

  1. Marinate the chicken with Salt and Ginger Garlic Paste.
  2. Let it sit on a sieve so that excess water is removed.
  3. After half an hour, marinate the chicken pieces with red chili powder, coriander and cumin seed powder, turmeric powder, all spice powder, one teaspoon oil and curd.


For Chicken

  1. In the pan with half the fried onions and remaining oil, add the marinated chicken and cook on medium flame for 15 minutes.
  2. Cook till the chicken is done.
  3. Add half of the chopped mint leaves and coriander leaves to it.
  4. Turn off the flame.

For Rice

  1. To the soaked rice, add bay leaves, star anise, cloves, cinnamon, black cardamom, cardamom and salt. Also add water if necessary.
  2. Boil till the rice is almost done.

Layering the rice and chicken

  1. Take a slightly large vessel, add a layer of rice.
  2. Add a layer of Chicken followed by few fried onions, chopped coriander and chopped mint.
  3. Repeat the layers till both rice and chicken are finished.
  4. Make sure to add the last layer of rice.
  5. Garnish with remaining fried onions, chopped coriander and chopped mint.
  6. Add saffron milk or food colour mixed with milk.
  7. Finish it by adding ghee, this results in an awesome smell.
  8. Close the lid and cook on low flame for 15 minutes.
  9. Serve hot.

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