Here is an easy and quick recipe for the biriyani lovers. It is kind of an instant biriyani that cooks much faster than traditional biriyanis. Nevertheless, it is full of flavors and is superb in taste.

Let’s dive into the recipe.


  • 2 Cups long grained basmati rice (pre-soaked for 1-2 hours)
  • 300 grams chicken with bones
  • ½ Cup curd
  • 2 Tablespoons ginger and garlic paste
  • 2 Large onions finely sliced
  • 2 Medium sized potatoes; cut into 4 halves each
  • 1 Tablespoon whole black peppercorns
  • 1 and ½ Tablespoon whole cumin seeds
  • A small piece of nutmeg (jaifal), powdered
  • 1-2 pieces of mace (javitri)
  • Whole garam masala – 8 cloves, 5 cardamoms, 2 small sticks of cinnamon, 2 bay leaves
  • 1/4th teaspoon of turmeric powder
  • Salt to taste
  • 1 tablespoon rose water
  • 4 Tablespoons of finely chopped fresh coriander leaves
  • 2 Tablespoons of finely chopped fresh mint leaves
  • Cooking oil
  • 1 tablespoon of pure ghee
  • Process:


  • Grind the whole peppercorns and whole cumin seeds into a fine paste with little water.
  • Marinate thoroughly washed chicken with the peppercorn and cumin paste, ginger and garlic paste, curd, and some salt and keep for at least 30 mins.
  • Deep fry the onions till golden brown. Drain thoroughly and keep aside.
  • Deep fry the potatoes seasoned with some salt in the same oil till light golden brown and keep aside.
  • Boil 8 cups of water in a thick bottom pot and add 5 cloves, 3 light crushed cardamoms, 1 piece of cinnamon, the bay leaves, and 1 heaped teaspoon salt. Add rice and cook till it is 90 percent done. Drain well and keep aside.
  • In a pressure cooker, heat 3 tablespoons of oil in which the onions were fried and add the rest of the whole garam masala and let it splutter.
  • Add the marinated chicken to it, add the turmeric and cook till the chicken looks pretty much done and oil separates. Add 1 cup water, bring to a boil. Mix well, close the lid of the pressure cooker and cook for 4-5 whistles.
  • Grease a thick bottom and deep pot with a bit of ghee.
  • Layer the pot with half of the semi-cooked rice, then half of the fried onions. Add the nutmeg powdered and torn pieces of mace. Arrange all the boiled potatoes in a circle and pour over half of the liquid/gravy from the cooked chicken. Add half of the chicken pieces on top of this. Then add half of the coriander and mint leaves. This makes the first later.
  • Repeat the same process for the second layer, except for the potatoes, nutmeg, and mace. Add the rest of the chicken liquid on top before adding the coriander and mint leaves.
  • Sprinkle the rose water from the top and the ghee.
  • Now, place an iron tawa on low flame and put the pot on it. Cover the pot tightly with a lid and cook on dum for 30 mins. And it’s done.


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