Chicken Byrani

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🍗 Goan Chicken Biryani (Serves 3–4)

Ingredients

For marination

  • 500 g chicken (medium pieces)

  • ½ cup thick curd (yogurt)

  • 1 tbsp ginger-garlic paste

  • 1 tsp turmeric powder

  • 2 tsp red chilli powder (Kashmiri preferred)

  • 1 tsp garam masala

  • Salt to taste

  • Juice of ½ lemon

For rice

  • 2 cups basmati rice

  • 4 cups water

  • 2 cloves

  • 2 cardamom

  • 1 bay leaf

  • Salt

For biryani masala

  • 3 tbsp oil + 2 tbsp ghee

  • 2 large onions (thinly sliced)

  • 2 tomatoes (chopped)

  • 2 green chillies (slit)

  • 1 tsp cumin seeds

  • 1 tsp coriander powder

  • ½ tsp black pepper powder

  • ½ tsp nutmeg powder (optional but very Goan 👌)

  • 1 tsp Goan or homemade masala (or garam masala)

  • Fresh coriander & mint leaves

  • 1 tbsp raisins (optional – Goan touch)

  • 1 tbsp cashews (optional)

Method

  1. Marinate chicken
    Mix all marination ingredients well. Rest for at least 1 hour (overnight = best flavour).

  2. Cook rice
    Parboil basmati rice with whole spices and salt. Rice should be 70% cooked. Drain and keep aside.

  3. Prepare masala
    Heat oil + ghee. Fry onions till golden brown.
    Add cumin seeds, green chillies, tomatoes, and cook till soft.

  4. Cook chicken
    Add marinated chicken, coriander powder, pepper, nutmeg, and Goan masala.
    Cook till chicken is tender and oil separates.

  5. Layer biryani

    • Chicken masala layer

    • Rice layer

    • Sprinkle mint, coriander, raisins & cashews

    • Repeat layers

  6. Dum cook
    Cover tightly and cook on low flame for 15–20 minutes.

  7. Rest & serve
    Let it rest for 10 minutes. Gently fluff.

🥗 Serve with

  • Onion raita

  • Goan cucumber salad

  • Lemon wedges



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