• 1 kg chicken
  • ½ onion, grated
  • ½ cup fresh cilantro, finely chopped
  • 4-5 cups basmati rice
  • 3 teaspoons oil
  • 2 table spoons biryani spice mix
  • 2 tablespoons ginger paste
  • 1 teaspoon salt
  • 2 chilies, finely chopped
  • 1 slice bread
  • 14 ounce diced tomatoes
  • 2 teaspoon garlic past


Put onion, cilantro, ginger, biryani masala. Salt, chilies, and bread slice in food process. Mix the mixture with grounded chicken pieces. Make rice in rice cooker. Make chicken balls and fry in oil. Set the chicken balls aside. Fry onions until golden brown. Add biryani spice mix, garlic paste, and ginger paste, and tomatoes. Fry for 10 minutes. Add chicken balls back inches, add enough water to almost cover chicken balls. Cook for 15 minutes on low heat with cover on and then cook for 10 minutes cover off to dry water a little. When rice is cooked, layer rice and chicken balls mixture. You can also add food color, in order to make it more tempting. Put the mix in oven on low. Set at 300 degrees F. Cook for 30 minutes. Enjoy the colorful and tasty Biryani.