Chicken Biriyani Rice Recipe

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Garlic and Pepper Chicken


  • 2 Tbsp. butter
  • 2 to 3 slivers cinnamon sticks
  • 1 bay leaf
  • 2 to 4 curry leaves (optional)
  • 1 1/2 cups basmati rice, rinsed and drained
  • 1/4 tsp. turmeric powder
  • 1 whole clove
  • 1/2 tsp. ground cardamom
  • 1 tsp. minced fresh ginger
  • 1/4 tsp. garam masala powder
  • 2 to 4 strands saffron
  • 1 tsp. salt (more, if desired)
  • 1/4 cup red onion, cut lengthwise
  • 1/4 cup roasted cashew pieces


  1. Prepare garlic and pepper chicken. Set aside. 2. Melt butter in a wide-bottomed saucepan over medium heat. Add cinnamon sticks, bay leaf, and curry leaves. Add rinsed basmati rice. Stir-fry for 4 to 5 minutes, until rice becomes slightly toasted. 4. Add turmeric, clove, cardamom, and ginger. Stir well. 5. Immediately add garam masala powder, saffron threads, salt Stir well. Add 3 cups of warm water to rice. Heat, uncovered, until mixture reaches the boiling point. 6. Cover saucepan and continue cooking over low heat until all liquid evaporates and rice is tender. 7. When rice is cooked, set aside to cool for a few minutes. 8. Add prepared chicken from skillet to rice and fluff the rice gently. 9. Add red onions, cashews and fluff the rice gently. Taste to see if the seasonings are right. 10. Serve rice hot.

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