Spicy Biryani with Curried Chicken

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Spicy Biryani with Curried ChickenThe delicious combination of biryani and curry chicken is simply irresistible. I've used a tomato based curry for the chicken and have kept it bit spicy. Similarly, I've also used few whole spices to make the biryani more pungent and flavorful at the same time. You can easily keep both the primary servings of this recipe in a refrigerated form for up to 48 hours. If you prefer, you can replace chicken with mutton too. There are several variants of biryani prepared around the globe. If you regularly cook biryani at your home you can make changes in the spices mentioned below to get the familiar taste. Let's make this scrumptious main course entry comprising of creamy chicken curry and biryani.

Spicy Biryani with Curried Chicken
Spicy Biryani with Curried Chicken

Fiery chicken curry with hot biryani

Enjoy this scrumptious recipe made with hot and fiery curried chicken served with long grain biryani flavored with select spices for a heavenly taste.

Preparation Time: 35 minutes
Cooking time: 50 minutes
Servings: 6

  • 4 cups long grain rice
  • 800 gm chicken (chopped)
  • 1 tsp fennel seeds
  • 2 green cardamoms
  • few saffron strands
  • pinch of white pepper powder
  • 1 bay leaf
  • 500 gm tomato puree
  • 2 tsp red curry paste
  • 100 gm onion paste
  • 2 garlic cloves (mashed)
  • 2 tsp cashew nuts paste
  • 1/2 tsp ginger paste
  • pinch of black pepper powder
  • 1/2 tsp cumin seeds powder
  • 1 green chili paste
  • 6 tsp refined vegetable oil
  • salt to taste


  1. Soak rice in cold water for half an hour.
  2. Boil 1.5 liter of water in a deep sauce pan and add soaked rice in it.
  3. Switch the flame to medium and continuously stir for about 8 to 10 minutes.
  4. Drain excess water and divide the rice into two equal parts.
  5. Take 4 tsp water in a cup and mix saffron strands in it.
  6. Add it into one half of the rice and gently mix with a spoon. Keep aside.
  7. Grind fennel seeds and green cardamoms into fine powder.
  8. Take a large heavy base pan and add 3 tsp cooking oil in it.
  9. Add bay leaf and fry for half a minute.
  10. Add both colored and normal rice with fennel and cardamom powder.
  11. Gently mix with a wooden spatula on a low flame.
  12. Add white pepper powder and salt and gently mix again.
  13. Since the rice is already cooked, cover the lid and switch off the flame.
  14. Heat 5 tsp refined oil in a deep sauce pan and add ginger paste and mashed garlic in it.
  15. Saute for about a minute and add onion paste in it.
  16. Stir fry till the onion paste turns light brown.
  17. Add red curry paste with cashew nuts paste, black pepper powder, green chili paste and salt.
  18. Stir fry for about 2 to 3 minutes.
  19. Finally add tomato puree, cumin seeds powder, chicken pieces and salt.
  20. Saute for 5 more minutes and add 1 glass of water.
  21. Gently stir and cover the lid.
  22. Reduce the curry to a thick consistency and remove from the flame.
  23. Throw away bay leaf from the biryani rice.
  24. Take a serving plate and place ample amount of flavored rice.
  25. Top it with generous amount of curried chicken.
  26. Garnish with sliced cucumber and serve immediately.


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