Indians are crazy for their Biryanis; and I am no different . I have a weak point though, I have an affinity only for biryanis which are moist, with melt-in-your mouth pieces of chicken!! Slurrp..

So the other day, my friends were coming over for the India Pakistan match and I wanted to have a quick fix dinner, and not spend a lot of time in the kitchen preparing chicken , rice and an accompanying dish separately. So I decided to go for biryani. Husband asked me how do I expect a biryani to be a quick fix, inspite of having cooked it before, and I’m sure you have the same question. So I’m sharing with you a recipe which doesn’t involve too much labour ,and can be prepared within 1 hour.

Ingredients: (for 4-5 people)

  1. Basmati Rice
  2. Chicken – 500-750 gms
  3. Eggs – 2-3
  4. Cumin seeds
  5. Bay Leaves- 2
  6. Refined Oil- 2 tablespoons
  7. Onions -2 big sliced finely
  8. Tomato -2 big chopped into small sizes
  9. Curd- 1 cup
  10. Ginger garlic paste – 2 teaspoon
  11. Garam masala – 2 teaspoons
  12. Cumin powder -2.5 teaspoons
  13. Pepper powder- A pinch
  14. Coriander powder -1 teaspoon
  15. Green Chillies – as per taste
  16. Mint leaves
  17. Coriander leaves
  18. Raisins – a handful
  19. Edible red colour
  20. Edible rose water
  21. Ghee – 1 tablespoon


  1. Rinse the rice properly and keep it aside.
  2. In a large saucepan, take some water and bring it to a boil
  3. Once the water boils, add 1 tablespoon oil, a pinch of cumin seeds the bay leaves and the rice.
  4. Keep the rice uncovered and let it cook till it is 50% cooked. (Just break and see, it shouldn’t be too tough , nor soft)
  5. Once the rice is 50% cooked, drain the water and keep the rice aside.
  6. Boil the eggs and keep aside.
  7. Simultaneously, In a pressure cooker, pour 1 tablespoon refined oil, and fry the chopped onions till they turn golden brown. Then take out 50% of the fried onion and keep aside.
  8. In the pressure cooker, add the ginger garlic paste into the fried onions , and fry on medium till the raw smell of ginger-garlic disappears.
  9. Then add the masalas into the mixture and keep frying.
  10. Sprinkle a little water if the masala sticks to the bottom of the pan.
  11. Add the washed chicken into the pressure cooker, add salt according to taste and then give a good stir.
  12. Cover and cook for 10-15 minutes, while stirring from time to time.
  13. Add the finely chopped tomatoes and cook for another 5-10 minutes.
  14. The chicken should be cooked through by now. If not, cook for some more time.
  15. Then add the curd and give a good stir.
  16. If the chicken releases water , there will be some amount of gravy in the cooker. Or else, add half a cup of water. The gravy should not be too runny, otherwise the biryani will be wet. Switch off the flame.
  17. After adding the water, put a layer of the 50% cooked rice over the chicken gravy . Make sure that the rice doesn’t go into the gravy.
  18. Top this layer with raisins, coriander leaves and mint leaves.
  19. Put another layer on top of this, and again garnish with raisins, coriander leaves ,mint leaves and the onions that were kept aside.
  20. Add ghee over it, and add the colour and half a teaspoon of rose water.
  21. Cover the pressure cooker with its lid and cook on high flame till it releases 1 whistle.
  22. As soon as 1 whistle is released, release the rest of the pressure by holding up the nozzle with a ladle. Be careful of the steam that is released.
  23. Open the lid immediately and give a good stir.
  24. Your restaurant style biryani is ready at home.
  25. Top it with the boiled eggs , sliced and serve with some raita.


Do let me know if you try it and feel free to ask any question related to this!




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