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    Home » Rice Recipes » Nawabi Chicken Biryani

    Nawabi Chicken Biryani

    Published: May 30, 2007 · Modified: Nov 26, 2020 by Srivalli · 10 Comments

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    It was Sunday time and I wanted to cook something wonderful for my hubby dear. This took me down my memory lane....
    I ended up dishing up this delicious Nawabi Biryani...This dish takes me back to my high school days when I used to eat meat. Amma used to make this especially for me as I used to like it a lot. The visual effect of that dish is still so fresh that I wanted to recreate that picture.

    Childhood is such a happy time, and especially if the memories tug at things that are so visually appealing, it's worth the efforts to let the memories wash us by. Long exotic basmati rice with its rich aroma filling the air sprinkled with saffron here and there, giving a hue of yellow, red and other colours displayed all over adds up to a divine taste.

    Join me in this rediscovery of this wonderful dish. Of course the verdict from hubby dear was enough to send me to heavens, still would be happy to know your experience.

    Nawabi Chicken Biryani

    Ingredients needed:

    For Gravy

    • 1/2 kg - Chicken
    • 2 tsp - Ginger Garlic Paste
    • Salt to taste
    • Turmeric a pinch
    • 1 medium - Onions
    • 1 tsp - Coriander Powder
    • 1 tsp - Chilli Powder
    • 10 nos - Cashew Nut Paste
    • 2 tbsp - Cooking Oil

    For Rice

    • 2 cups - Basmati Rice
    • 3 - Cloves
    • 1 inch - Cinnamon
    • 2 - Green Cardamom
    • 1 - Bay Leaf
    • 50 ml - Milk
    • Saffron (few strands)
    • Salt to taste
    • 1 tbsp - Ghee
    • 3 cups - Water
    • Coriander Leaves

    For Garnishing

    • 1 spring - Coriander leaves
    • Onion rings

    Method to make:

    • Chop cleaned chicken into small pieces. Marinate the chicken pieces in ginger garlic paste along with salt and turmeric for 1/2 hour.
    • Clean Basmati rice in water once, max 2 times not more than that as it will break. Soak the rice for 15 mins, in the same water that you are going to use for cooking. This to make sure the minerals and vitamins are not lost.
    • Meanwhile make a paste of Cashew nut and chop the Onions, Coriander Leaves.
    • In a small cup, take warm milk and soak the Saffron, so that the colour comes out.
    • Once 15 mins is done, drain the rice from water, keep the water aside. Please don't throw away the water, remember we are going to use the same water for cooking.
    • Heat whatever pan you are going to use for cooking the rice.
    • Add Ghee and sauté the bay leaves, cloves, cinnamon, and cardamom.
    • Then add the basmati rice, making sure you don't break the rice grains by putting lot of pressure on the rice. Amma always tells me to treat Basmati with respect by stirring it delicately.
    • Add 3 cups of water and simmer it until the rice cooks. It takes about 15 mins to cook.
    • Once chicken pieces are marinated for 1/2 half, heat a pan with two tablespoon of oil.
    • Fry the chopped onion in cooking oil till its brown in colour. Add chicken pieces. Stir well so that its coated well with Onions.
    • Add coriander powder and chilli powder. Keep it in high flame for 2 - 3 mins constantly stirring it. Please ensure that the curry does not stick to the pan.
    • Once the oil comes out, add the cashew paste. Sim for 20 min. stirring it frequently to ensure that it is well cooked.
    • When you have everything cooked and ready, take a thick bottom pan or cooker, coat the bottom with ghee.
    • Spread a layer of cooked rice, sprinkle saffron on top.
    • Then put a layer of cooked chicken.
    • Add finely chopped coriander leaves over chicken gravy. Then repeat the process until you are done. Ensure the top layer is rice. So sprinkle Saffron milk again on top. Cover with lid and cook it on low flame for 30 mins.
    • Once 30 mins is over, remove to a casserole without mixing the rice with chicken gravy.
    • The final result will be a colourful mixture of pure white rice with green coriander, brown fried chicken pieces and yellow saffron colour.
    • Rice is ready to serve. This can be served by itself, but if you want to busy yourself go ahead serve this with thin Chicken gravy or Onion raita.

    Explanation might sound long, but the process is very simple. And also following each step gives you a fabulous result.

    If this is the way Nawabis enjoyed their food, I am sure everything they make is great!

    Print Pin
    5 from 1 vote

    Nawabi Chicken Biryani

    Course Main Dish - Rice
    Cuisine Andhra Pradesh
    Author Srivalli

    Ingredients

    For Gravy

    • 1/2 kg Chicken
    • 2 tsp Ginger Garlic paste
    • Salt to taste
    • A pinch Turmeric
    • 1 medium Onions
    • 1 tsp Coriander Powder
    • 1 tsp Chilli Powder
    • 10 nos Cashew Nut Paste
    • 2 tbsp Cooking Oil

    For Rice

    • 2 cups Basmati Rice
    • 3 Cloves
    • 1 inch Cinnamon
    • 2 Green Cardamom
    • 1 Bay Leaf
    • 50 ml Milk
    • Saffron (few strands)
    • Salt to taste
    • 1 tbsp Ghee
    • 3 cups Water
    • Coriander Leaves

    For Garnishing

    • 1 spring Coriander Leaves
    • Onion rings

    Instructions

    • Chop cleaned chicken into small pieces. Marinate the chicken pieces in ginger garlic paste along with salt and turmeric for 1/2 hour.
    • Clean Basmati rice in water once, max 2 times not more than that as it will break. Soak the rice for 15 mins, in the same water that you are going to use for cooking. This to make sure the minerals and vitamins are not lost.
    • Meanwhile make a paste of Cashew nut and chop the Onions, Coriander Leaves.
    • In a small cup, take warm milk and soak the Saffron, so that the colour comes out.
    • Once 15 mins is done, drain the rice from water, keep the water aside. Please don't throw away the water, remember we are going to use the same water for cooking.
    • Heat whatever pan you are going to use for cooking the rice.
    • Add Ghee and sauté the bay leaves, cloves, cinnamon, and cardamom.
    • Then add the basmati rice, making sure you don't break the rice grains by putting lot of pressure on the rice. Amma always tells me to treat Basmati with respect by stirring it delicately.
    • Add 3 cups of water and simmer it until the rice cooks. It takes about 15 mins to cook.
    • Once chicken pieces are marinated for 1/2 half, heat a pan with two tablespoon of oil.
    • Fry the chopped onion in cooking oil till its brown in colour. Add chicken pieces. Stir well so that its coated well with Onions.
    • Add coriander powder and chilli powder. Keep it in high flame for 2 - 3 mins constantly stirring it. Please ensure that the curry does not stick to the pan.
    • Once the oil comes out, add the cashew paste. Sim for 20 min. stirring it frequently to ensure that it is well cooked. When you have everything cooked and ready, take a thick bottom pan or cooker, coat the bottom with ghee.
    • Spread a layer of cooked rice, sprinkle saffron on top.
    • Then put a layer of cooked chicken.
    • Add finely chopped coriander leaves over chicken gravy. Then repeat the process until you are done. Ensure the top layer is rice. So sprinkle Saffron milk again on top. Cover with lid and cook it on low flame for 30 mins.
    • Once 30 mins is over, remove to a casserole without mixing the rice with chicken gravy.
    • The final result will be a colourful mixture of pure white rice with green coriander, brown fried chicken pieces and yellow saffron colour.
    • Rice is ready to serve. This can be served by itself, but if you want to busy yourself go ahead serve this with thin Chicken gravy or Onion raita.
    Tried this recipe?Mention @cooking4all or tag #cooking4all!

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    Reader Interactions

    Comments

    1. Jyothi says

      May 30, 2007 at 3:26 pm

      Hi srivalli, beautiful pics and great step by step description about each step of cooking process. I like that color of nawabi chicken biryani. I am biryani lover. Thanks for sharing such a wonderful biryani recipe.

      Reply
    2. bee says

      May 30, 2007 at 1:47 pm

      looks gorgeous. i can smell it from here.

      Reply
    3. Viji says

      May 30, 2007 at 8:56 pm

      Hi Srivali,Good step by step description with photos.Good job.

      Reply
    4. Srivalli says

      May 31, 2007 at 2:25 am

      Thanks Bee

      Thanks Jyothi most welcome. Please do try this out and let me know your thoughts.

      Thanks Viji

      Reply
    5. Pelicano says

      November 08, 2007 at 4:59 pm

      Oh this looks soooo delicious!

      Reply
    6. Srivalli says

      November 12, 2007 at 10:28 am

      Thank Pel, for dropping by. Do try this and let me know

      Reply
    7. pallavi says

      February 27, 2008 at 4:53 pm

      Thank you srivalli for the good recipe,my husband loved it alot.From now on i'll be trying out most of the recipes from your site.Once again thank you for such a wonderful recipe!!!

      Reply
    8. yanti says

      June 05, 2008 at 7:57 am

      Heloo srivali,
      Ur recipes r great.This site will help me so much.I am Indonesian married to Pakistani man and I am settle in Pakistan now.Cooking is my passion but I never learnt PAkistani or Indian dishes.my husband only likes Pakistani and Indian food.I have to learn it hard.Thanks for ur great recipes.Cant wait to try all ur recipes..

      Reply
    9. Jhanani says

      August 18, 2009 at 12:49 am

      I made this Biryani for my daughter's B'day party,last week and it was a super-hit.Thanks a lot, Valli.

      It's a must try recipe for anyone who loves Biryani.

      Reply
    10. Unknown says

      March 02, 2013 at 4:46 pm

      Oh my god I can't control my hands from commenting...its such a wonderful dish AKka..
      Mmmmmmmm so gud

      regards,
      Mymoon

      Reply

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