Minty Chicken Briyani

There is nothing more like the aroma that wafts, in the home when you cook “Briyani” with own grounds spices at home, my kids loves briyani so these time I prepared Minty Chicken Briyani, well I share earlier Mint Chicken, and the outcome was perfect.

I marinade the chicken with fresh ground paste with crispy fried onion along with oil, incorporate all & kept overnight for the perfect marinade, and prepared next day, with cook rice half done then layer with chicken and garnish with, fresh mint & crispy onion and sealed the lid with foil, can also done these step with dough (flour). We you take off the lid my my aroma filled the whole home, and happiness when you see your dish is perfectly done with single grain is perfect.


Briyani is incomplete without a bowl of fresh mint Raita, garnish with chilly, mint and lemon, it’s a perfect combo. Last but no least a chilled glass of Lemon Zest with Mint.

Friends do try these Minty Chicken Briyani and sure, I plate will not enough to relish these beauty, and do try for you family & friends, sure they will be impress with new, dish and don’t forget to serve Raita & Lemon Zest Chilled water garnish with mint, is Perfect combo of briyani.

Do Try & Relish.

Ingredients  for the Marinade :

1 kg Whole Chicken

400 gm of yogurt

1/2 Cup oil

1/3 Cup of fried onion (brown not too dark)

Salt to taste

To blend into smooth paste :

1 1/2 tbsp of ginger garlic paste

1/2  cup of chopped fresh  mango

1 cup Fresh Mint Leaves

3-4 green chillies,  chopped chunk

2 tsp of coriander powder

1/2 tsp of turmeric powder

5 – 7 Cloves

4 Green Cardamom.

Method for Marinade  Chicken :

Wash the chicken and drain out all excess water, apply salt and keep  aside, meantime  blend the above marinade  ingredients.

Take a blender and blend smooth  paste, above under blend ingredients.

Take  a bowl add chicken, hung yogurt, incorporate  well, add the blend ingredients, incorporate  well, then add 1/2 cup oil, fried crispy  onion incorporate,  keep  in the fridge to marinate overnight / 5 – 6 hours. ( marinade in morning to do at night.


Ingredients for  rice :

2 kilo basmati rice (soak for about 30 minutes)

Whole garam masala (cardamon  both small and large, cloves, pepper, bay leaf, cinnamon)

Kesar (you can use saffron strands soaked in warm milk, or the color powder)

2 large onions

1 cup  fresh mint leaves – chopped 

1/2 cup fresh coriander  – chopped

Salt to taste

Method  for Rice :

Now strain the rice, take a bottom vessel to cook as this will give space for the rice to cook well.

Add water in the vessel, the rice and all the whole garam masala (tied in a muslin cloth) and add to rice water.

Cook the rice, meantime let’s  chop the large onion into fine slices and take a frying pan add  oil & fry it till golden brown.

Middle  see the rice it should cook 85 %. Now drain the rice, and run some cold water on it (this will prevent the rice from getting cooked further with the steam). Keep it aside.

Take a bottom pot, add marinated chicken into pot in which you want to cook the biryani. Pour some oil/butter/ghee over the chicken.

Now place a layer of the half cooked rice on it. Sprinkle the browned onions, some fresh mint leaves, kesar powder or saffron strands in milk, on the rice. Place some cubes of ghee as well.

Now add another layer of rice and repeat the above step.

Cover the vessel with foil paper and place a tight lid on it. Let  is cook first cook the biryani on high flame for 5 mins and then cook for 25 minutes on low flame.

Keep turning and shaking the pot in between to prevent burning at the bottom. Close the flame, don’t over cook it.


Note :

Yogurt hung is nothing but – to tie the yogurt into Muslim  cloth and hang for 10 – 15 minutes  to take out excess  water.


Ingredients  for Raita :

1 1/2 Cup Yogurt

1 big Red Onion – Chopped  fine

2 Green Chilly

5 – 6 Fresh mint leaves.

2 fresh red chilly for garnish.

Salt to taste

Method for Raita :

Take blender add fresh  mint leaves, green chilly and add 1 tbsp. Yogurt  and blend.

Take a blow add chopped  onion, add blend mint and chilly paste, add remaining  curd,  salt and incorporate,  take  a bowl add Raita and garnish with fresh  chilly.


Lemon Sponge Pudding  (Baked)

Ingredients 1  :

250 gms. Sugar

75 gms. Flour

1/4 tsp. Salt

Ingredients 2 :

3 tsp. Lemon rind

75 ml. Lemon juice

3 Eggs yolk (beaten)

375 ml. Milk

3 Eggs White

Method for Lemon Pudding :

Take a large bowl and add first 1 blend ingredients and incorporate  well, then add lemon rind and add second  ingredients , beat the egg whites stiff in a bowl till peak form, then fold slowly  to lemon mixture  slowly.

Preheat the oven to 175 ° to 200°, meantime  grease  the baking  dish and pour into lightly  to baking  dish, I use ramekins bowl  to bake it’s  your choice, then add the dish to 1″ hot water and bake to 40 – 45 minutes  or until  it bake ( insert  the toothpick and check if it come clean).

Garnish with jam home made or market brought  and relish  every bit.


Lemon Zest Water with Mint


Ingredients for water

2 cup Water

1 tbsp. Lemon Zest

Few Lemon strip for garnish

Few Fresh Mint leaves

Method for water :

Take a pitcher add water, lemon zest and, stir.

Take a glass add lemon zest, garnish with lemon strip and mint leaves and relish.


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