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Mint Chicken Biryani Recipe
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5 from 1 vote

Mint Chicken Biryani Recipe

Mint Chicken Biryani is a variant of Kachhi Biryani with a freshness of mint and coriander to it, enriched with flavors of whole spices, marinated chicken and green chutney, this Biryani is a medley of different tastes.
Prep Time20 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 125kcal
Author: Hina Gujral


  • 500 gm chicken with bone
  • 2 Cup basmati rice
  • 2 large onion julienned
  • Salt as per taste
  • 2 teaspoon Garam Masala see recipe here
  • A pinch of saffron soaked in ¼ Cup of warm milk
  • Ghee for cooking and frying onions

Whole spices

  • 1 bay leaf
  • 3 – 4 green cardamom pods
  • 2 – 3 cloves
  • 1 star anise

For the chicken marinade

  • 1 Cup curd
  • 2 teaspoon mint powder
  • 2 teaspoon ginger-garlic paste
  • 1 teaspoon red chili powder

For the green chutney

  • 1 bunch of mint leaves
  • ½ bunch of coriander leaves
  • 2 green chilies
  • 1 to mato
  • 2 – 3 garlic cloves
  • 1 inch piece of ginger peeled


  • Clean, wash and dry chicken. With fork prick chicken for the marinade to penetrate into the chicken layers.
  • Mix all the ingredients mentioned under the marinade and smear over the chicken pieces. Leave marinated chicken overnight in fridge or for at least 4 – 5 hours.
  • Make green chutney in blender of ingredients mentioned above. Set aside.
  • Clean, wash and soak rice in enough water for 1 – 2 hours. After 2 hours cook rice with whole spices in enough water. Once rice is 70% done drain in a sieve.
  • Heat ghee in a heavy bottomed saucepan over medium heat and fry onions until dark brown in color. Drain in an absorbent paper and set aside.
  • In the same vessel heat ghee once again and add marinated chicken pieces, green chutney, Garam Masala and salt. Cook chicken pieces over low heat until tender.
  • Now for layering, arrange the cooked rice for the chicken layer. On top drizzle saffron infused milk. Seal the saucepan with tight fitting lid.
  • Keep it on low flame for 20 – 25 minutes. Open the lid, mix all the layers nicely and serve hot with raita.


Serving: 100grams | Calories: 125kcal | Carbohydrates: 13.2g | Protein: 8.6g | Fat: 4.3g | Fiber: 1.1g