Recipe: Steam Cooked Chicken Biryani


1 Chicken cut into pieces
4 Medium Onions ( fried before start)
500 grams Basmati rice
250 grams natural yoghurt
1 tablespoon Garlic paste
2 tablespoons Ginger paste
10 dried plums
5 tablespoons fresh coriander
5 tablespoons fresh garden mint
3 tablespoons freshly squeezed lemon juice
10 tablespoons cooking oil
3 green chilli’s ( crushed)
4 tablespoons salt
one and a half teaspoons red chilli powder
half teaspoon turmeric powder
1 teaspoon crushed cumin
one and a half teaspoons of crushed coriander
1 bayleaf
2 inch piece of cinnamon stick
5 cloves
1 black cardamon
10 black peppercorns
4 green cardamoms
1 teaspoon of food colouring
3 teaspoons warm milk
1 teaspoon Kewra water
1 teaspoon rose water
chapatti dough made from 2 cups of flour.


steam cooked chicken biryani



In a large bowl add the chicken, the yoghurt, half the fried onions, the lemon juice, the crushed green chilli’s, the ginger and garlic paste. Also add the red chilli powder, the turmeric powder, the salt, the crushed coriander, the cinnamon, the cardamoms ( both black and green), the black peppercorns, the cloves, the bayleaf, the dried plums and three tablespoons of the cooking oil.

Mix these ingredients well, cover the bowl with cling film and leave in the fridge for between 1 to 4 hours.

Wash the rice and soak in boiled water for 30 minutes.

In a pan add 10 glasses of water and 3 tablespoons of salt and bring to the boil. Then add the rice and boil for 5 to 6 minutes. Then drain the rice and spread the rice on a tray.

In another large pan add the remaining cooking oil and then add the marinated chicken. Cover with the boiled rice ( add all the rice). Dissolve the food colour in the warm milk, and dribble on to the rice. Then add the fresh coriander, the fresh mint and the remaining fried onions. Also add the kewra water and the rose water.

Place some of the chapatti dough on the rim of the pan, Place the lid on the pan and seal the edges with some more chapatti dough.

Cook on medium heat for 15 minutes, gently shake the pan once after 10 minutes to ensure that the chicken does not burn. Place a preheated hot plate under the pan and cook for a further 25 minutes on low heat.

Turn off the heat, cut away the chapatti dough from the lid, be careful as some steam will escape. Then mix from the sides inwards, the biryani is ready to serve.


Submitted by Naz Fatima


I’m a mother of three who also writes urdu poetry and posts recipe dishes on my YouTube channel ‘Naz Food Spot‘ . My Urdu Poetry gets published in a local Urdu language newspaper.

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