Special White Biryani

Special White Biryani, something different and tasteful. Give it a try and you will love it. #HappyCookingToYou

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  • Hari mirch (Green chilies) 4-5
  • Badi elaichi (Black cardamom) 2
  • Hari elaichi (Green cardamom) 4-5
  • Zeera (Cumin seeds) 1 tsp
  • Sabut kali mirch (Black peppercorns) ½ tsp
  • Darchini (Cinnamon stick) 1
  • Laung (Cloves) ½ tsp
  • Tez paat (Bay leaves) 3
  • Pani (Water) as required
  • Pyaz (Onion) fried 2-3 tbs
  • Namak (Salt) 1 tbs or to taste
  • Chawal (Rice) basmati ½ kg (soaked for 30 minutes)
  • Lemon juice 1 & ½ tbs
  • Oil ½ Cup
  • Chicken with bones ½ kg
  • Hari elaichi (Green cardamom) 5
  • Darchini (Cinnamon stick) 1
  • Sabut kali mirch (Black peppercorns) ½ tsp
  • Zeera (Cumin seeds) 1 tsp
  • Hari elaichi (Green cardamom) 5
  • Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
  • Pyaz (Onion) sliced 1 medium
  • Dahi (Yogurt) whisked ¾ Cup
  • Safed mirch powder (White pepper powder) 1 tsp
  • Namak (Salt) 1 & ½ tsp or to taste
  • Javatri powder (Mace powder) ¼ tsp
  • Jaifil powder (Nutmeg powder) ¼ tsp
  • Kali mirch powder (Black pepper powder) 1 tsp
  • Podina (Mint leaves) chopped ¼ Cup
  • Hara dhania (Fresh coriander) chopped ¼ Cup
  • Cream 3 tbs
  • Kewra water 1 tbs
  • Kaju paste (Cashew paste) 3 tbs (15 cashew nuts grinded with 1-2 tbs water)
  • Pyaz (Onion) fried ¼ Cup
  • Ghee 1-2 tbs


On muslin cloth,add green chilies,black cardamom,green cardamom,cumin seeds,black peppercorns, cinnamon stick,cloves,bay leaves and wrap to make a bouquet garni (potli) & set aside.

In pot,add water and bring it to boil.

Add bouquet garni (potli), cover and simmer for 5 minutes.

Remove bouquet garni (potli) and discard it.

Add fried onion,salt,rice and bring it to boil.

Add lemon juice and boil until 3/4th done then strain & set aside.

In pot,add oil,chicken and mix well until changes color.

Add green cardamom,cinnamon stick,black peppercorns,cumin seeds,green chilies and mix well.

Add ginger garlic paste and mix well.

Add onion,mix well and cook until onions are translucent.

Add yogurt,white pepper powder,salt,mace powder,nutmeg powder,black pepper powder and mix well.

Cover partially and cook for 4-5 minutes or until oil separates.

Add mint leaves and fresh coriander.

In cream,add kewra water,cashew paste and mix well.

On low flame,gradually add cream+cashew paste mixture,boiled rice,fried onion and ghee.

Cover and steam cook on low flame for 5 minutes.

Recipe By: Seema Hanif

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