How to make Biryani With Chutney Chicken -

Biryani with chicken marinated in green chutney.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken (चिकन), Basmati Rice (बासमती चावल)

Cuisine : Indian

Course : Rice

Biryani With Chutney Chicken

Biryani With Chutney Chicken Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 1.30-2 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Biryani With Chutney Chicken Recipe

  • Chicken soaked 1 1/2 cups

  • Basmati Rice pieces on bone 800 grams

  • Salt to taste

  • Cinnamon 2 inch stick

  • Green cardamoms 6

  • Cloves 8

  • Green chutney 1/2 cup cup

  • Yogurt 1/2 cup 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 1/2 bunch

  • Saffron (kesar) dissolved in two tablespoons of milk a few strands

  • Rose petals a few

  • Fresh mint leaves a few sprigs

  • Onions sliced and deep fried 2-3 medium

  • Kewra water 1 teaspoon

  • Rose water 1 teaspoon

  • Garam masala powder 1 teaspoon


Step 1

Cook rice with salt, water, half the cinnamon, cardamoms and cloves till three fourth done. Drain and keep aside. Take green chutney in a bowl, add yogurt, salt, turmeric powder and mix. Marinade chicken pieces in it for an hour.

Step 2

Heat ghee in a deep pan, add the remaining cloves, green cardamoms, cinnamon 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. Reduce heat, cover and cook for five minutes.

Step 3

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

Step 4

Spread the chicken gravy and again spread layers of the remaining 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 5

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