North Indian Chicken Biriyani(Kozhi Biryani)


North Indian Chicken Biriyani(Kozhi Biryani)

Biriyani cooked in chicken tikka marinade
Prep Time 45 minutes
Total Time 45 minutes
Cuisine North Indian
Servings 4 people


For the rice:

  • 1 1/2 cups Basmati rice cleaned, soaked for an hour and drained
  • 2 tbsp Ghee
  • Salt as per taste
  • 3 to Cloves
  • 1 no Cinnamon one inch sticks
  • 3 nos Green cardamoms
  • 1 no Bay leaves
  • 3 cups Water or chicken stock optional

Biriyani masala:


  • Wash the chicken pieces and drain.
  • Mix hung yogurt, ginger- garlic paste, garam masala, chilly paste, salt, lemon juice, and mustard oil with the chicken pieces.
  • Chill the chicken marinade in the refrigerator for half an hour.
  • In the mean time, boil water for the rice, add salt cloves, cinnamon, cardamom, bay leaf and ghee.
  • When water is briskly boiling, add rice and cook till 3/4 done, drain and set aside. :-If using chicken stock use absorption method to cook rice.
  • Heat a thick bottomed pan, add oil and swirl to spread.
  • Add cumin seeds, green and black cardamom, star anise, cloves, cinnamon, bay leaf and mace and allow them crackle.
  • Add onions and stir fry till light golden brown.
  • Add ginger, garlic, green chillies, black pepper and turmeric and stir fry for about 2 minutes.
  • Add marinated chicken and cook on high heat till the meat changes colour and becomes white about 5 minutes.
  • Lower the flame and cook on simmer for 10 to 15 minutes till the pieces are tender.
  • Add 1 tbsp chopped coriander stir and and close the lid.
  • Now arrange alternate layers of cooked chicken and rice.
  • Sprinkle saffron milk, coriander leaves, mint leaves, garam masala, ginger julienne between every layer.
  • Finally end up with rice on top, sprinkle mint, ginger julienne and saffron on shown in the picture.
  • Cover and seal with roti dough all around the lid (in the picture) or use aluminium foil.
  • Cook on indirect flame for 12 to 15 minutes (shown in the picture, with a tawa underneath) or in a pre-heated oven for 10 to 12 minutes. :-You will notice the steam escaping from the vessel through the sealed lid and the room is filled with irresistible aroma.
  • Switch off the flame and let the vessel sit for sometime about ten minutes for the flavours to merge.
  • :- Serve biriyani from the same vessel accompanied by raita, pickle and pappads.
  • ***Note : No artificial colours are used in this recipe. Infact the chilly paste gives the brilliant colour to this biriyani as seen in picture.
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