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Methi Chicken Biryani

Jun 30, 2017







Add some greens to you chicken and serve up a feast.


    1 cup basmati rice
    2 cups water (for soaking)
    2 cups water
    1/2 tsp caraway seeds
    2-3 bay leaves
    1 tsp lime juice
    Salt to taste
    1/2 cup oil
    1 onion (chopped)
    1 tsp ginger paste
    1 tsp garlic paste
    2 cup fenugreek leaves
    Salt to taste
    1/2 tsp turmeric powder
    1 tsp red chilli powder
    1 tsp garam masala
    1 - 1/4th cup water
    2 tomatoes (chopped).
    500 gms chicken
    3 tbsp oil
    Parboiled rice
    Cooked chicken
    1/4th cup fenugreek leaves
    1/2 cup milk
    1/2 tsp garam masala
    1 tbsp cream
    1 tbsp butter
    2 boiled eggs


1. In a pan, add 2 cups water, 1/2 tsp caraway seeds, 2-3 bay leaves, 1 tsp lime juice and salt to taste. Then add soaked rice and parboil for 5 mins.

2. Heat another pan, add 1/2 cup oil, 1 onion (chopped), cook for 2mins then add 1 tsp ginger paste, 1 tsp garlic paste, mix well.

3. Add 1 cup fenugreek leaves, cook for 2-3 mins then add salt to taste, 1/2 tsp turmeric powder, 1 tsp red chilli powder, 1 tsp garam masala, mix well then add 1/4th cup water and 2 tomatoes (chopped).

4. Add 500 gms chicken, 1 cup water, cover and cook for 9-10 mins.

5. Add 1 cup fenugreek leaves, mix well then cover and cook again for 5-6 mins.

6. Heat another pan, add 3 tbsp oil and start layering with a portion of parboiled rice, cooked chicken, 1/4th cup fenugreek leaves, again a layer of parboiled rice, topped with 1/2 cup milk, 1/2 tsp garam masala, 1 tbsp cream, 1 tbsp butter and 2 boiled eggs. Cover and cook for 7-8 mins.

7. Biryani is ready to serve!


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