Pathani Chicken Biryani Recipe

Name: Pathani Chicken Biryani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g chicken; 2 potatoes, cut into 4 pieces; 1 kg basmati rice, soaked for 1 hour; 4 onions, sliced; 1 teaspoon dhaniya powder (coriander); 1 teaspoon cumin powder; 1 teaspoon chili powder; 2 tablespoons ginger paste; 2 tablespoons garlic paste; 4 -5 tomatoes, pureed; 100 g yogurt; 4 cloves; 1 big cinnamon stick; 2 bay leaves; 4 cardamom pods; 8 black bell peppers (kali mirch); 1 teaspoon black cumin seeds (shah zeera); 1 tablespoon lemon juice; 1 tomatoes, sliced; 2 tablespoons finely chopped coriander; 2 tablespoons finely chopped mint leaves; salt; 4 tablespoons oil or 4 tablespoons dadla ghee; 2 pinches orange food coloring

Servings: persons

500 g chicken
2 potatoes, cut into 4 pieces
1 kg basmati rice, soaked for 1 hour
4 onions, sliced
1 teaspoon dhaniya powder (coriander)
1 teaspoon cumin powder
1 teaspoon chili powder
2 tablespoons ginger paste
2 tablespoons garlic paste
4 -5 tomatoes, pureed
100 g yogurt
4 cloves
1 big cinnamon stick
2 bay leaves
4 cardamom pods
8 black bell peppers (kali mirch)
1 teaspoon black cumin seeds (shah zeera)
1 tablespoon lemon juice
1 tomatoes, sliced
2 tablespoons finely chopped coriander
2 tablespoons finely chopped mint leaves
salt
4 tablespoons oil or 4 tablespoons dadla ghee
2 pinches orange food coloring

1
Marinate chicken for 4 hrs with ginger-garlic paste, yogurt, dhaniya powder, cumin powder and chilli powder, lemon juice and salt.
2
Heat the ghee in a deep wok/kadhai/handi. Dalda ghee gives better aroma than oil, so it is more preferable.
3
Throw in shah zeera, cardamoms, cloves, bay leaves, cinnamon stick.
4
As the garam masalam begins to crackle, add sliced onions and fry till golden brown.
5
Take out a big spoonful of the golden onions and keep it aside.
6
Add the marinated chicken to the onions in the kadhai and fry for 5 minutes.
7
Then add pureed tomatoes and fry till oil separates, stirring occasionally.
8
Cook rice till it is only 3/4th cooked.
9
Take a small part of the 3/4th cooked rice and mix it with the food colouring.
10
In a large vessel, make layers of rice and the cooked chicken.
11
Spread in the coloured rice, coriander-mint leaves and the separated brown onions.
12
Sprinkle little water on the top rice layer and cover and cook on low flame, till the rice is fully done.
13
You can put some burning coal over the lid of the vessel, so that the biryani is cooked from both the sides, top and bottom.
14
Serve hot.

1529

kcal

Calories

Fat

265

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 500 g chicken, 2 potatoes, cut into 4 pieces, 1 kg basmati rice, soaked for 1 hour, 4 onions, sliced, and more.

Yes, Pathani Chicken Biryani falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pathani Chicken Biryani

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions