White mayonnaise chicken biryani

White mayonnaise chicken biryani

Biryani is a classic Indian dish that is often served at weddings and celebrations. However, it is a common dish to occasionally be made at home for dinner as well.

Prep time: 5 hours (active prep: 30 minutes)
Cook time: 60 minutes
Total time: 6 hours

Nazia Mazar Sayed


4 people minimum
  1. For chicken marination
  2. 8-10 pieces Chicken on the bone cut into large parts
  3. 2 tbsp ginger garlic paste
  4. 1 cup yogurt
  5. 1 tsp Garam Masala powder
  6. 1 tsp green cardamom powder
  7. 1 tsp cumin powder
  8. 1/2 tsp turmeric powder
  9. 1 cup fried brown onions
  10. 4 tbsp melted ghee (clarified butter)
  11. 1/4 cup freshly chopped coriander leaves (cilantro)
  12. 10-15 mint leaves (no stalk)
  13. 2 tbsp green chilies paste (1or 2 broken or cut green chilli)
  14. 1 tbsp lemon juice
  15. For Rice
  16. 2 cups basmati rice
  17. 8 cups water
  18. 2 (1 inch) pieces of cinnamon
  19. 5-6 whole peppercorns (to taste)
  20. 5 green cardamoms
  21. 2 black cardamoms
  22. 3 cloves
  23. 2 pieces cinnamon
  24. 1 bay leaf
  25. 1 piece mace
  26. 1 tsp ghee
  27. 1/2 tsp salt
  28. Saffron Mixture
  29. 1/4 tsp saffron
  30. 2 tbsp milk
  31. Other Ingredients
  32. 5-7 tbsp ghee clarified butter (to drizzle atop the biryani before pressure cooking)
  33. Handful cashews, raisins, almonds
  34. 2/3 potatoes
  35. 1 cup mayonnaise


  1. Soak the rice. Rinse the rice with cool water to remove some of the outermost starch, and then allow it to continue soaking in the water. Let the rice soak between 30 minutes to 1 hour.

  2. Bring 8 cups of water to a boil. This is the water you are going to cook the rice in. The water must be boiling before you add the rice.

  3. Add the rice. Along with the rice, add some other ingredients to give the rice a full flavor, and prevent the rice from sticking:
    5 green cardamoms
    2 black cardamoms
    3 cloves
    2 pieces of cinnamon
    1 bay leaf
    1 piece of mace
    1 tsp of ghee
    1/2 tsp of salt

  4. Check the consistency of the rice. Since the rice should only be cooked half to a quarter of the way when you take it off the stove, the grains should be soft on the outside but still hard in the middle. This is because the rest of the rice gets cooked on dum (when you layer the chicken and rice, seal it with dough around the edges to lock in the steam, and put it on a very low flame).

  5. Wash and Put the chicken in a bowl or pan. The bowl or pan needs to be big enough so there is enough room to mix the chicken in with the marinade, and have the marinade coat the chicken completely.

  6. Add the spices and powders to the chicken. One by one add the marinade ingredients to the chicken:
    Ginger garlic paste - 2 tbsp
    Green chilli paste- 2 tbsp
    Salt - to taste (approximately 1 tsp)
    Yogurt - 1 cup

  7. Garam Masala Powder - 1 tsp
    Green cardamom powder - 1 tsp
    Cumin powder - 1 tsp
    Turmeric - 1/2 tsp
    Fried brown onions - 1 cup
    Ghee (clarified butter) - 4 tbsp. Freshly chopped coriander leaves- 1/4 cup
    Mint leaves (no stalk) 10-15
    2-4 green chilies (broken or cut)
    Lemon juice - 1 tbsp

  8. Mix all the ingredients until they are dispersed throughly, and the chicken pieces are completely covered with the marinade mixture. Once the chicken is coated with all the spices and flavorings, let it marinade.

  9. In a pan add oil, bay leaves and sliced onion. Fry the onion till it turns pinkish golden.

  10. Add the marinated chicken and potatoes.let it cook till 10 minutes.After 10 minutes add a cup of mayonnaise on the chicken.

  11. Now add the half cooked rice with cashews, raisins and almonds on the chicken mixture and cover the pan. Let it cook for another 10 to 15 minutes on slow flame.

  12. Open the lid of the pan and add chopped coriander and mint leaves, saffron mixture on the rice.

  13. Serve the biryani garnished with fried onion.

  14. Biryani can taste more tasty when served with kachumbar/ raita/salad.

Add Step



Be inspired by people who have cooked this recipe

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap

Related keywords