Bejawada Biryani
Recipe type: Entree
Cuisine: Indian
  • 41/2 cups Basmati Rice
  • 2 pounds boneless chicken
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • ½ cup plain yogurt
  • 2 tablespoon chicken tikka kabab masala
  • 3 cups basmati rice
  • 2 large red onions (sliced thinly)
  • 1 bunck fresh mint (chopped)
  • 1 bunch fresh cilantro (chopped)
  • 1 pinch of saffron
  • 2 tablespoon of milk
  • ½ cup of veg/ canola oil
  • 11/2 tablespoon Whole garam masala (shah jeera, whole black pepper,cinnamon sticks,green cardamom, large cardamom
  • 4-5 bay leaves
  1. Soak the saffron threads in 2 tablespoon of milk and keep aside
  2. Cut the boneless chicken into one inch pieces wash and keep aside
  3. Marinade the chicken with chicken tikka kabab masala and let it sit for 30- 45 mins in refrigerator
  4. While the chicken is marinating cook the rice, cook 4 cups of rice in 51/2 cups of water. Rice is to be ¾th done as it will cook again with the chicken.
  5. Heat 2 tablespoon of oil in a pan and sauté the marinated chicken pieces for 5-6 minutes in medium heat, till you get the crispy layer on the chicken
  6. Heat 1 tablespoon of oil in a pan when the oil is ready add the sabut (whole) garam masala and let it crackle
  7. Add thinly sliced onions to the whole spices and sauté it till the onions changes color.
  8. Next add any biryani masala you like and add 1-2 tablespoon of water for the masala to mix with onions.
  9. Then add the chicken pieces to the onion mix and cook for 5 minutes, switch off the stove and prepare to layer the biryani
  10. In a thick bottom pan spread a layer on plain rice and sprinkle chopped mint and cilantro (you can use any utensil you want pressure cooker/ rice cooker/ heavy bottom pan)
  11. Next spread a layer of chicken on top of the rice
  12. Again a layer of rice
  13. Sprinkle chopped mint and cilantro
  14. Then add another layer of chicken, keep repeating the layers till you finish all your rice and chicken curry.
  15. pour the saffron and milk mix on top of the last layer of rice.
  16. Now let it look in simmer for 20 minutes.
  17. Serve hot with raita. Enjoy!!!
Recipe by Khatta Meetha at