Jalebi' Malpua' Double Ka Meetha' 10 Mins Paal Kova' Rasmalai' Rasgulla' Shahi Tukda' Milk Poli' Suryakala' Chandrakala' Pathir Pheni' Thaen MIttai' Maa Ladoo' Besan ladoo' Motichoor Ladoo' Rava Ladoo' Coconut Ladoos' Kesar Kalakand' Corn flour Halwa' Mysorepak' Kaju Pista Rolls' Maida Barfi' Chocolate Barfi' Coconut Barfi' Milk Powder Barfi' Carrot Halwa' Corn flour Halwa' Milk Halwa' Pumpkin Halwa' Badam Halwa' Khoya Jamuns' Bread Jamuns' Kala Jamun' Microwave Mysorepak' Dates Barfi' Puran Poli' Milk Kesari' Rava Kesari' Semiya Kesari' Pineapple Kesari' Fruit Kesari' Mullu Murukku' Kara Sev' Oma Podi' Thenkuzhal' Coconut Milk Murukku' Wheat Murukku' Achu Murukku' Bakarwadi' Rava Murukku' Masala Kadalai' Uppu Seedai'

Mar 9, 2015

White Chicken Biryani Recipe / Yummy Tummy Special Biryani Recipe

I have already mentioned how much i love biryani, they are like my favourite food in the entire world. And specially the layered ones they pack really a punch and the aroma, OMG it is heavenly.

You can check my biryani collections here.


This is one biryani which i made yesterday and it turned out so yummy, which i cannot wait to share with you all. Here i am with the post. I am calling this white chicken biryani because, there is no much spice going on this and the rice is white. Hope you will give this a try and let me know how it turns out for you..

Preparation Time : 10 mins
Cooking Time : 1 hour
Marinating Time : 1 hour
Serves : 6 to 8


Oil - 1/2 cup
Onion - 2 large sliced thinly
Coriander Leaves - 1/2 cup chopped finely
Mint Leaves - 1/2 cup chopped finely
Tomatoes - 2 large chopped into big chunks

For Cooking Rice:
Basmati Rice - 1 kg
Fennel Seeds / Sombu / Saunf - 1 tsp
Cinnamon / Pattai - 3 cm piece
Cardamom / Yelakai - 10
Cloves / Krambu - 6
Star Anise / Anasipu - 1
Salt to taste
Water lots of it

For Marination:
Chicken - 1 kg ( I used boneless chicken)
Curd / Thick Yogurt - 1.5 cup
Ginger Garlic Paste - 2 tblspn
Fennel Seeds / Sombu / Saunf - 1 tsp
Cinnamon / Pattai - 3 cm piece
Cardamom / Yelakai - 10
Cloves / Krambu - 6
Star Anise / Anasipu - 1
Coriander Leaves - 1/2 cup chopped finely
Mint Leaves - 1/2 cup chopped finely
Salt to taste
Cashews - 1/2 cup
Kishmish / Sultanas - 1/2 cup
Green Chillies - 15 chopped roughly
Garam Masala Powder - 3 tblspn


First marinate the chicken in the ingredients listed above for 1 hour.

Wash and soak basmati rice for 1 hour. Bring lots of water to a good boil, add in salt and the spices. Add in the drained rice and cook for 5 to 7 mins till the rice is 70 percent cooked, when you taste it, it should have a bite to it. Now drain this and set aside.

Now take a pot in which you are going to cook biryani. Heat oil and fry the onions till golden. Drain more than half of the onions and set aside.

 In the remaining oil add the marinated chicken. 

Spoon the 3/4 th of the rice in, spread tomatoes, half coriander and mint leaves then half of the fried onions. Now spoon the rest of the rice in and spread coriander, mint and fried onions.

Now cover this with foil, and a lid. Put this on a very low heat and cook for 30 to 35 mins. You can put this over a tawa and cook on a very low heat.

Once it is done, mix it well and serve hot.

Take all your ingredients..You dont need that saffron milk, i thought of adding it first, then i leaved it out.

Take chicken in a bowl, i used boneless chicken

add in ginger garlic paste

and salt

add in lots of green chillies, this is the only spicy ingredient

add in mint and coriander leaves

add in whole garam masala ingredients

in goes some curd / yogurt

add in cashews and raisans

add in some garam masala powder

mix well and leave to marinate

Mean while bring lots of water to a boil, add in salt and whole garam masala

add in soaked rice

cook till they are 75 percent cooked

drain and set aside

fluffy rice..You can check the complete step by step pictures here

Heat oil in a kadai

add in onions

cook till golden brown

remove half of the onions

In the remaining onions

add in chicken

spoon 1/2 of the rice

spread over tomatoes

Add in coriander and mint leaves

spread over fried onions

spoon some more rice

and some fried onions, coriander and mint leaves

cover with a foil

put a lid and place it over a tawa on low heat for 35 to 40 mins

now rice is done

mix well



  1. Hello Aarti.congrats on such a great blog.If I wanted to cook the biriyani for 3-4people (1/2 kg rice)what r the measurements like.

  2. Does the chicken get burnt, will it get cooked properly

  3. This looks tempting Aarthi...very inviting clicks

  4. arthi do u known how to cook hareesa (arbian dish ) and beef kachori


You are really kind hearted, who came to leave comments for me. Each of your comments are really valuable for me. This keeps me cooking a lot..Thank you so much..

Please think twice before leaving Harsh & Rude comments. It hurts me a lot. All those comments will be deleted.

Thanks for understanding..

Related Posts Plugin for WordPress, Blogger...