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Pan Chicken Biryani

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4


  • 400 grams Boneless Chicken cut into cubes

  • 3 cups cooked rice (basmati or jasmine based on preference)

  • 1 tablespoon extra virgin Olive oil

  • 2 onions finely chopped

  • 3 tomatoes finely chopped

  • 1 green pepper finely chopped (red or yellow pepper can be used as well)

  • 1 tablespoon ginger- garlic paste (or fresh grated ginger-garlic or 1 teaspoon Cold Grind  ginger and garlic powder each)

  • 1/2 teaspoon Cold Grind  red chilli powder 

  • 1/2 teaspoon Cold Grind  coriander powder

  • 1/2 teaspoon Cold Grind cumin powder

  • 1 tablespoon organic Cold Grind garam masala

  • 1 tablespoon Cold Grind tandoori masala

  • 2 tablespoons butter

  • salt to taste

  • fresh coriander or cilantro leaves finely chopped for garnishing


  • Heat oil in a non stick pan and sauté onions until golden brown.

  • Add ginger-garlic paste and sauté until golden brown and now add tomatoes and cook until tomatoes start leaving oil)

  • Now, add red chilli powder, coriander powder, tandoori masala, garam masala, cumin powder and mix well until oil separates (Tip: you might also add 1/4 teaspoon Cold Grind Organic red chilli flakes to increase spice level).

  • Add 1/4 cup of water or less and mix and then add chicken and capsicum and mix. Cook until chicken is fully done

  • Tip: for more enhanced and crispy taste you can cook the chicken in a separate pan with various blend of spices such as dry roasted whole cumin seeds, meat spice, black pepper and some more tandoori spice; and then add to the mix.

  • Add rice and toss and later add butter and mix well.

  • Garnish with coriander/ cilantro leave and serve :)

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