How to make Brown Rice Biryani With Chutney Chicken -

Fragrant biryani with chicken marinated in green chutney.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Brown rice (ब्राउन राइस ), Chicken (चिकन)

Cuisine : Indian

Course : Rice

Brown Rice Biryani With Chutney Chicken

Brown Rice Biryani With Chutney Chicken Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 51-60 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Brown Rice Biryani With Chutney Chicken Recipe

  • Brown rice soaked 1 1/2 cups

  • Chicken With bones 800 grams

  • Salt to taste

  • Cinnamon 2 inch stick

  • Green cardamoms 6

  • Cloves 8

  • Green chutney 1/2 cup

  • Yogurt 1/2 cup

  • Turmeric powder 1/4 teaspoon

  • Ghee 3-4 tablespoons

  • Onions sliced 2 medium

  • Ginger paste 1 teaspoon

  • Garlic paste 1 teaspoon

  • Fresh coriander leaves chopped 4 tablespoons

  • Saffron (kesar) 7-8 strands

  • Milk 2 tablespoons

  • Rose petals 8-10

  • Fresh mint leaves 12-15

  • Onions sliced and deep fried 2-3 medium

  • Kewra water 1 teaspoon

  • Rose water 1 teaspoon

  • Garam masala powder 1 teaspoon


Step 1

Take green chutney in a bowl, add yogurt, salt, turmeric powder and mix. Marinate chicken pieces in it for an hour.

Step 2

Cook brown rice in four cups of water adding with salt, half the cinnamon, green cardamoms and cloves till three fourth done. Drain and set aside.

Step 3

Heat ghee in a deep pan, add the remaining cinnamon, green cardamoms, cloves and sliced onions and sauté till the onions turn brown. Add garlic paste, ginger paste and sauté adding a little water to avoid scorching. Add marinated chicken, mix and cook.

Step 4

Reduce heat, cover and cook for five minutes. Add chopped fresh coriander leaves. Dissolve saffron in milk.

Step 5

 Take a deep microwave bowl. Spread a layer of half the brown rice at the base. Sprinkle half the saffron milk, rose petals, mint leaves, fried onions, kewra water, rose water and garam masala powder.

Step 6

 Spread the chicken gravy and again spread layers of the remaining brown rice, saffron milk, rose petals, mint leaves, fried onion, kewra water, rose water and garam masala powder. Cover with a cling wrap, make a few holes on it.

Step 7

 Cook on Microwave HIGH (100%) for five minutes. Allow standing time of five minutes.

Step 8

 Remove the wrap and serve hot with a raita of your choice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.