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Home  ?  Recipes  ?  Microwave  ?  Chicken Biryani (Micro)

Chicken Biryani (Micro)

Recipe By : Niru Gupta
Type: Microwave Serving: 6-8


  • Chicken 1 broiler (1 kg), cut into 8 pieces
  • Onions, grated 1 cup (250 g)
  • Oil 2 t sp (10 g)
  • Ginger paste 1 tsp
  • Garlic paste 1 tsp
  • Zeera (Cumin seeds) 1 tsp
  • Garam masala 1 tsp
  • Dhania (Coriander) powder 1 tbsp
  • Chilli powder 1 tsp or to taste
  • Haldi (Turmeric) powder ˝ tsp
  • Salt 1 ˝ tsp or to taste
  • Tomato, grated 1 cup (250 g)
  • Hung Dahi (Yogurt) pg   ˝ cup  
  • Hara Dhania (Coriander leaves), chopped ˝ cup
  • Biryani masala 1 tsp
  • Kewra (Vetivier) ˝ tsp
  • For brown and crisp onions:
  • Oil 2 tbsp (30 g) ]
  • Onions, thinly and evenly sliced 2 cups (400g) ] or  3/4 cup browned onion slices (p )
  • For the rice:
  • Rice 2 cup (360 g) cleaned, washed and soaked
  • Oil 2 tsp (10 g)
  • Laung (Cloves) 4
  • Sabut Kali Mirch (Peppercorns) 4
  • Dal Chini (Cinnamon), broken 1/8 tsp
  • Chhoti Elaichi (Green Cardamoms) 4
  • Salt ˝ tsp or to taste
  • Hot Water 3 cups
  • Kesar (Saffron) or color mixed in ˝ cup warm milk


  • Crisp the sliced onions and keep aside.
  • In the same dish, mix in the remainder oil, grated onions, zeera and ginger-garlic paste and cook uncovered, at HI for 6 minutes. Add the garam masala, dhania and chilli powder, haldi, salt and tomato, mix well and cook covered at HI for 15 minutes stirring once ( It should have a ‘fried’ look by now).

  • Mix in the chicken and cook, covered, at HI for 5 minutes. Stir, and cook, covered at 70% for 15 minutes, stirring once. It should be cooked through by now.

  • Mix in ˝ cup of the browned onions, dahi, hara dhania, biryani masala and kewra.

  • To make the rice: Mix in the oil, laung, kali mirch, dal chini and elaichi, and cook, covered at HI for 2 minutes. Add the rice, water and salt, mix well and cook at HI for 7 minutes and then at 70% for 7 minutes.

  • Before serving: Put the chicken layer on bottom of the dish, Cover with the rice and sprinkle the milk mixture over the rice. Cover and cook at 70% for 10 minutes (15 minutes if the chicken and rice have cooled down to room temperature). Mix to break up the layers and serve garnished with the rest of the browned onion slices.


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