Extreme Chicken Biryani

Extreme Chicken Biryani recipe for extreme biryani lovers. This recipe brings out the best of what a chicken biryani should be. To get perfect biryani rice use #FalakExtreme and follow method as shown. #HappyCookingToYou #FoodFusion #FalakRice #StayHome #StaySafe

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  • Falak Extreme basmati rice 750g (4 Cups)
  • Water as required
  • Water 2 litre
  • Darchini (Cinnamon sticks 2-3
  • Badiyan ka phool (Star anise) 1
  • Tez paat (Bay leaves) 3
  • Namak (Salt) 1 & ½ tbs or to taste
  • Hari elaichi (Green cardamom) 5-6
  • Hari mirch (Green chillies) 4-5
  • Sirka (Vinegar) 1 & ½ tbs
  • Tamatar (Tomatoes) cubes 2 large
  • Lehsan (Garlic) 7-8
  • Adrak (Ginger) 2 inch piece
  • Hari mirch (Green chillies) 6-7
  • Jaifil & Javatri powder (Nutmeg & Mace powder) ½ tsp
  • Saunf (Fennel seeds) crushed 1 tsp
  • Laung powder (Clove powder) ¼ tsp
  • Cooking oil ½ Cup
  • Pyaz (Onion) sliced 2 medium
  • Sabut kali mirch (Black peppercorns) ½ tsp
  • Laung (Cloves) 6-7
  • Zeera (Cumin seeds) 1 tbs
  • Lal mirch powder (Red chilli powder) 1 tbs or to taste
  • Haldee powder (Turmeric powder) ½ tbs
  • Dhania powder (Coriander powder) 1 & ½ tbs
  • Garam masala powder 1 tsp
  • Namak (Salt) 2 tsp or to taste
  • Lemon juice 3 tbs
  • Hara dhania (Fresh coriander) 1/4 Cup
  • Chicken 750g
  • Aloo bukhara (Dried plum) 7-8
  • Dahi (Yogurt) whisked ½ Cup
  • Pyaz (Onion) fried 2 tbs
  • Podina (Mint leaves) 1-2 tbs
  • Hara dhania (Fresh coriander) 1-2 tbs
  • Pyaz (Onion) fried 1-2 tbs
  • Podina (Mint leaves) 1-2 tbs
  • Hara dhania (Fresh coriander) 1-2 tbs
  • Water 2 tbs
  • Kewra water ½ tbs
  • Zarda ka rang (Yellow food color) 1/4 tsp
  • Ghee 1 & ½ tbs


In a bowl,add rice,water,wash thoroughly and soak for 30 minutes then strain soaked rice.

In a pot,add water,cinnamon sticks,star anise,bay leaves,salt,green cardamom,green chillies,vinegar, mix well and bring it to boil.

Add rice and boil until 3/4th done (8-10 minutes) then strain & set aside.

In a chopper,add tomatoes,garlic,ginger,green chillies and chop well to make a paste & set aside.

In a bowl,add nutmeg & mace powder,fennel seeds,clove podwer,mix well & set aside.

In a pot,add cooking oil,onions and fry until light golden.

Add black peppercorns,cloves,cumin seeds and mix well.

Now add tomato & chillies paste,red chilli powder,turmeric powder,coriander powder,garam masala powder, salt,lemon juice,mix well and cook for 2-3 minutes.

Add fresh coriander and mix well.

Add chicken and mix well until changes color.

Add dried plums,yogurt,mix well and cook for 18-20 minutes & until oil separates.

Take out half quantity of chicken gravy in a bowl for layering.

In a pot,add fried onion,mint leaves,fresh coriander,half quantity of prepared spice mix,half quantity of 3/4th boiled rice,fried onion,mint leaves,fresh coriander,remaining spice mix,reserved chicken gravy and remaining boiled rice.

In water,add kewra water,yellow food color and mix well.

In a pot,add dissolve food color,ghee,cover and steam cook on low flame for 12-15 minutes & serve!

Recipe By: Seema Hanif

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