Mint Chicken Biriyani By Soma Chaudhuri


Soma Chaudhuri

Associate Professor,

Michigan State University Department of Sociology



Soma has been supportive since the inception of BitebyByte. As a friend in need, Soma has always believed in me and BitebyByte.


Ingredients — 

  • Rice: 5 cups of basmati or any long grain rice.
  • One tray of chicken: thighs and breast meat (skinless)
  • Potatoes: small red potatoes, peeled and cut into halves
  • Onion: 4 medium red onions, sliced
  • Garlic: one whole (14 cloves), peeled and grated
  • Ginger: 4 table spoons of grated ginger
  • Cumin: whole 2 table spoons
  • Ground cumin: half a cup
  • Bay leaf: 2
  • Cilantro: one bunch
  • Mint: one bunch
  • Parsley: half a bunch
  • Pepper: 3 spoons
  • Salt
  • Yogurt: non-fat one cup
  • Oil: Canola
  • Butter: 2 table spoons
  • Few drops of rose water: optional


  1. Wash and clean the chicken. Cut them into 3 inch thick pieces.
  2. Beat the yogurt, and keep aside. Put it in a food processor with cilantro, parsley and half a bunch of mint leaves. Blend it together.
  3. Heat the canola oil (4 table spoons or according to your preference) on a cooking pot, and add cumin seeds, onion, ginger and garlic along with 2 bay leaves.
  4. Sauté the onions till it starts to sweat. Add the chicken, along with ground cumin, salt and pepper.
  5. After a few minutes add the yogurt paste. Add half a cup of water if necessary. Cover and cook for at least 2 hours, or till all the liquid gets cooked into the meat. The meat should not be dry. It should be juicy and falling off the bones.
  6. Cover fry the potatoes till tender with canola oil. Add them to the meat in the last 15 minutes of the meat being cooked.
  7. Cook the rice according to directions and add salt and butter.
  8. Mix the rice, meat and potatoes with lots of chopped mint and a few drops of rose water.
  9. Serve with mint raita (yogurt beaten with chopped mint) and fresh salad.




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