Chicken berry biryani - a sweet and spicy recipe

Chicken berry biryani - a sweet and spicy recipe

A must try for all meat lovers, this dish only takes an hour to make

Made with a handful of ingredients, this dish primarily uses currants, raisins, blueberries and raspberry for garnish. Image used for illustrative purpose only Image Credit: Shutterstock


  1. 150 gms onions
  2. 50 ml vegetable oil
  3. 50 gms ghee (clarified butter)
  4. 10 gms garlic paste
  5. 75 gms ginger, julienned
  6. 2 cinnamon sticks
  7. 6 cardamom pods
  8. 6 cloves
  9. 600 gms chicken, curry cut
  10. 200 gms yoghurt
  11. 1 tsp chilli powder
  12. ½ tsp caraway seeds
  13. ½ tsp ground green cardamom
  14. 1 tsp cumin powder
  15. 1 tsp garam masala
  16. 300 gms basmati rice
  17. 100 ml cream
  18. 2 pinches of saffron
  19. 4 tsp rosewater
  20. 6 tbsp chopped mint
  21. 6 tbsp chopped coriander
  22. 4 green chillies
  23. 10 gms blueberries
  24. 20 gms fresh red currant
  25. 20 gms dry black currant
  26. 20 gms fresh raspberry
  27. 10 gms raisins
  28. Salt to taste


Before cooking:

Step 1: Slice the onions and fry them, until golden. Keep aside on a kitchen paper towel to rid it off the oil.

Step 2: Wash the rice thoroughly and soak for 20 minutes.

Step 3: Marinate the chicken with ginger, garlic, slit green chillies, cumin powder, chilli powder, garam masala and salt.

Step 4: Make a mix of julienned ginger, chopped mint, coriander and all the berries.

When cooking:

Step 1: Heat ghee or clarified butter in a heavy pan and add whole spices of cloves, cinnamon, cardamom and caraway.

Step 2: Add the marinated chicken once spices start crackling.

Step 3: In another vessel, cook the rice until the rice is 80 per cent cooked. Drain it using a colander.

Step 4: Remove half the portion of chicken and its masala on the side and cover the rest of the chicken with cooked rice, repeat with another layer of remaining chicken and rice.

Step 5: Drizzle the dish with saffron, cream and ghee or clarified butter. Top it with half of the fried onions or birista, chopped coriander and mint.

Step 6: Seal the pan with a foil and cover with a tight lid.

Step 7: Transfer the biryani vessel on a tawa and cook on a slow flame for 20 minutes.

Step 8: Open the lid and garnish with remaining barista, berries, raisins, currants and chopped mint coriander.

Step 9: Serve and enjoy, once all the steam is absorbed.

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