Mildly Spicy Homestyle Chicken Biryani

MommyFood Author
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Important: Please note that is "Mildly Spicy Biryani", prepared with just 2 spoons of Ghee (Clarified Butter). Because it is devoid of oil, the recipe will not taste the same as a restaurant counterpart. It is definitely a healthier option though, especially for kids, since less spice, no oil and little Ghee is always good for digestion.


Serve it hot and consume it immediately. If there would be a delay between cooking and serving, use Basmati Rice instead of the Regular Rice and a little more Ghee.


If you are looking for a more spicy biryani you can check out our SPECIAL CHICKEN BIRYANI VERSION 2.0 by clicking HERE


Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 4-5



Chicken (Big Pieces) : 750 grams

Regular Rice or Basmati Rice : 1/2 kg, we used the regular rice though

Water : 1 and 1/4 litre

Lemon : 1/2

Ghee : 2 Tsp

Pasupu (Turmeric Powder) : 1 tsp

Allam Velulli Paste (Ginger Garlic Paste) : 4 tsp

Ullipaya, Pachimirapa (Onion, Green Chillies) : 1 Small, 3 or 4

Kothimeera, Pudina (Corriander Leaves, Mint Leaves) : 1

Jaji Kayi (Nutmeg) : 1

Marathi Moggu (Dried Capers) : 5 or 6

Japatri (Mace) : 2 or 3

Anasa Puvvu (Star Anise) : 2 or 3

Nalla Yelukalu (Black Cardamom) : 3

Toka Miriyalu (Long Pepper) : 10

Biriyani Aaku (Bay Leaf) : 2

Lavangalu (Cloves) : 15

Yelukalu (Green Cardamom) : 5

Dalchina Chakka (Cinnamon) : 2 long

Seemsopu Ginjalu (Shahjeera, Caraway Seeds, Black Cumin Seeds) : 1 tsp

Salt : 4 tsp

Cloth (Kerchief)


Step 1 : Clean chicken, add 1 tsp add Turmeric Powder, 2 tsp Salt, 2 tsp Red Chilli Powder, 1/2 piece lemon juice, 5 Cloves, 1 Cinnamon, 2 Green Cardamom, 2 tsp Ginger Garlic Paste

Step 2 : Marinate chicken for 1 hour (best if Refrigerated)

Step 3 : Take 1 Cinnamon, 3 Green Cardamom, 10 Cloves, 2 Bay Leaf, 10 Long Pepper, 3 Black Cardamom, 2 Star Anise, 3 Mace, 5 Dried Capers, 1 Nutmeg, 1 tsp Caraway Seeds

Step 4 : Blend them once (only 1 round)

Step 5 : Add the powder to clean cloth and knot it (Muta kattukovali)

Step 6 : Dip the Masala Cloth in 1 1/4 litre water to boil for 10 to 15 min

Step 7 : Cook Marinated Chicken till water is evaporated in low flame (Do Not Add Water)

Step 8 : Slice Onions, Corriander Leaves and Green Chillies

Step 9 : Clean 1/2 kg rice, Add 2 tsp Ghee in Pressure Cooker

Step 10 : Fry Sliced Onions and Green Chillies in Ghee till light golden colour

Step 11 : Add 2tsp Ginger Garlic paste in fried onions, green chillies

Step 12 : Add Corriander Leaves and Mint Leaves in cooker

Step 13 : Now Slowly add Clean Rice to the cooker, mix it well for 2 min

Step 14 : Add Cooked Chicken to rice, mix it

Step 15 : Remove and Squeeze Masala cloth, add Masala Water to cook

Step 16 : Taste if salt is sufficient and add if necessary, close it in high flame

Step 17 : After 1 Whistle, off the flame before second whistle is about to come

SERVES 4, Very Tasty, Mildly Spicy Chicken Biryani is ready to serve, have it to your hearts content

As with many of your requests, we cooked the restaurant style biryani too, the cooking time is slightly longer but its well worth every minute's wait. If you are thinking about which one to choose, we would undoubtedly recommend the SPECIAL CHICKEN BIRYANI VERSION 2.0

Try it and let us know. Click the image below to see the step-by-step procedure.

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