Chicken Biryani Special Hariyali | Hariayali Chicken Biryani | Green Masala Chicken Biryani | Green Chicken Dum Biryani | Green Chicken Biryani | Chicken Biryani Recipe | Chicken Dum Biryani Recipe | Get Curried | The Bombay Chef Varun Inamdar

Learn how to make Hariyali Chicken Biryani with our chef Varun Inamdar.

Hariyali Biriyani means a Biriyani with greenish touch. It tastes very different and delicious.
Hariyali Chicken Biryani is also known as Hariyali Murg Biryani. Hariyali Murg Biryani is a delicious and aromatic biryani recipe, made using basmati rice, spinach, Coriander Leaves, Mint Leaves, and Chicken.

Ingredients -
To Cook Rice
1 ltr Water
1 Tbsp Salt
1/2 Kg - Basmati Rice (soaked)
3 Green Chillies
1/3 Cup Fried Onions
1 Bay Leaf

To Make Green Paste
1 Cup Coriander Leaves
1 Cup Mint Leaves
1/2 Cup Spinach Leaves (balanced)
8 - 9 Green Chillies
1/2 tsp Turmeric Powder
1 Tbsp - Lemon Juice
15 to 20 - Garlic Cloves
2 inch Ginger (roughly chopped)
1 tsp - Cumin Seeds
1 Tbsp Water

To Marinate Chicken
1 Kg Chicken (Leg & Thigh Pieces)
1 cup Yogurt (whipped)
2 tsp Garam Masala
1/3 cup - Fried onions

To Cook Biryani
3 Tbsp Oil
1 tsp Cumin Seeds
1 Bay Leaf
1 Inch Cinnamon Stick
3 Green Cardamoms
1 Black Cardamom
2-3 Cloves
Salt (as per taste)
1/4 Cup Milk
Pinch of Saffron Strands
1 Tomato (sliced)
2 Eggs (hard-boiled)
1/3 Cup Fried Onions

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Host: Chef Varun Inamdar
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Biryani is a mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, and meat (chicken, beef, goat, pork, lamb, prawn, or fish), or vegetables and sometimes, in addition, eggs and/or potatoes in certain regional varieties. Biryani is popular throughout the Indian subcontinent, as well as among its diaspora. It is also prepared in other regions such as parts of Afghanistan, Iran and Iraq. It is a dish that has acquired a niche for itself in South Asian cuisine.

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