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Indian Cuisine
Chicken Biryani
Paratha and Puri
Non-Veg Curries
Dal and Soups
Biryani and Pullao
Dry dishes and Kababs
Chaat and Snacks
Chutney and Raita

Chicken Biryani



2 cups basmati rice

4 cups chicken stock

1 chicken,cut into large pieces

2 tsp jeera(cumin) powder

3 elaichi(cardamoms)

4 lavang(cloves)

a piece of dalchini(cinnamon)

2 tsp aniseeds

2 tsp dhaniya

2 tej patta(bay leaves)

4 big elaichi

1/2 tsp red chilli powder

4 tsp salt

A pinch of jaiphal(nutmeg)powder

1/4 tsp yellow color

1/4 tsp orange color

1 big onion,finely sliced

1 tbsp ghee

1 pod of garlic

1 tbsp badam(almonds)

1 tbsp kishmish(raisins)


Soak basmati rice for half an hour.

Make a bag of fine cloth withgarlic,big elaichi,tejpatta,aniseeds,anddhaniya.

Cook chicken with 5 cups of water and put masala bag in it.

Cook till chicken becomes tender and only 4 cups of water is remaining.

Remove chicken pieces and masala bag,and keep aside.

Heat ghee in a heavy bottom pan add onions and fry,when it becomes

pink,add cardamoms and 1/2 tsp garam masala powder and 4 cups

of water.When it starts boiling add basmati rice and chicken pieces,

red chilli powder and cook till water is completely absorbed.Now add

badam and kishmish and both the colors and nutmeg powder.Allow

to cook on low heat till done.

Biryani and Pullao