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Hariyali Chicken Biryani Recipe

Hariyali Chicken Biryani
How to make Hariyali Chicken Biryani

Hariyali Chicken Biryani is marinated in the combination of green ingredients like coriander leaves, mint leaves and green chillies.

  • Total Cook Time 50 mins
  • Prep Time 30 mins
  • Cook Time 20 mins
  • Recipe Servings2
  • Easy

Ingredients of Hariyali Chicken Biryani

  • 500 gms Chicken Pieces
  • 1 tbsp Biryani Masala
  • 1 tsp Red Chilli powder
  • 2 tbsp Yogurt
  • 2 tbsp Ghee
  • 1 cup Fried Onions
  • 1 tbsp Lemon Juice
  • 1 tsp Cumin Seeds
  • 1 tsp Black Peppercorns
  • 2-3 Green Chillies (Slit)
  • 1 cup Mint leaves
  • 2 cups Coriander Leaves and stems
  • 1 cup Blanched Spinach
  • 2 tbsp Ginger-Garlic Paste
  • 1 cup Water
  • 1 tbsp Chopped Ginger
  • 1 tbsp Chopped Garlic
  • 1 and a half cups Soaked Basmati rice
  • 1 Star Anise
  • 3 Green Cardamom
  • 2 Black Cardamom
  • 1 Inch Cinnamon
  • 2 tsp Milk infused with Saffron

How to Make Hariyali Chicken Biryani

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For Green Paste: Grind all the ingredients like cumin seeds, pepper corns, green chillies, ginger garlic, blanched spinach, coriander and mint leaves, lemon juice, together in a grinder until a smooth paste. Add a little amount of water.
For Marination: Then, marinate the chicken pieces with the salt, biryani masala, chilli powder and fried onions. Add half of the green paste and marinate for at least for 2 hours.
In a heavy bottom pan, add the ghee and chicken pieces. Cook the chicken until the chicken turns brown. Once brown add the rest of the green ground masala cover and cook for 10-12 mins.
Now, add a piece of burnt coal inside a piece of foil and drizzle some ghee or oil on it and cover the pan with the lid for a few minutes so the gravy has a smoky flavour.
Add yogurt, mix it and turn off the heat.
In another steel bowl, add water along with the whole spices, green chillies, and salt and allow it to boil.
Add the rice and cook till 70% done. Drain the excess water and pour the rice over the chicken gravy.
Add the fried onions, saffron milk, boiled eggs (optional), tomato slices (4-5) and roasted cashew nuts over the top.
Cover with a heavy lid and allow this to steam for about half an hour.
Serve and enjoy!
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