Hari-Bhari Biryani !!!.

To be honest, it does sound weird, right? You must have come across Hara-Bhara Kebab, Hara-Bhara Tikka and even Hari-Bhari Sabji but never have you ever flipped a menu card and read something of this sort mentioned above! 

But today, I am going to take your All-time favourite chicken biryani to that Hara-Bhara/ Hari-Bhari zone. It is a dish enriched with goodness of all the seasonal greens and beautiful hariyali flavours. Yes, I am going to make you experience that slightly tangy, meaty and delicate flavour of kebabs in the entire biryani. Don’t misunderstand it to be Hara-Bhara kebab biryani which is not even a biryani in the first place. As per my knowledge, Biryani is having meat cooked in aromatic spices and partially cooked aromatic basmati rice come together with some nuts and brown onion and dum cooked in a heavy bottom pot.

Biryani is never considered as food, it is an emotion for the foodies and even non-foodies. It has become a big part of our daily food intake. In earlier times, biryani was cooked with red meat but as time progressed it got lots of new faces and new flavours, sometimes according to the region or part of the country, sometimes by some innovative brains and even sometimes by mistake. Yes, you heard it right! History has the proof that maximum famous dishes got their origin from kitchen accidents. Anyways we will get into that story some other day.

For now, let’s get into the nutritional benefit of our core ingredients.

SPINACH- IT is a rich source vitamins A, C and K, magnesium, iron and manganese. Beneficial on eye health, reduce oxidative stress and reduce blood pressure levels among other health functions. Being rich in fiber, it is considered as a superfood. It supports weight management as well as mental health.

MINT– IT is a calming and soothing herb that has been used for thousands of years to aid with upset stomach, gastritis. Mint increases bile secretion and encourage bile flow, which helps to speed and ease digestion. And above all, it is our favourite herb as per its taste quotient.



  • 500gms Chicken (drumsticks, thigh cuts)
  • 300gms good quality long grain biryani rice
  • 300gms fresh spinach(blanched)
  • 50gms fresh mint leaves(cleaned)
  • 50gms fresh coriander leaves(cleaned)
  • 6-7tbsp Brown onions
  • 1inch cinnamon stick
  • 1tbsp ginger garlic paste(freshly made)
  • 1 strand of mace
  • 1 small bay leaf
  • 2 slit green chillies
  • 50grams whipped curd
  • 2-3 cloves
  • 5-6 black pepper
  • Salt to taste
  • 1tbsp desi ghee/ clarified butter

For potli masala-

  • ½ inch cinnamon
  • 1tsp shah jeera
  • 1tsp fennel seeds
  • 2 green cardamoms
  • 1 green chilly
  • 2-3 cloves
  • 5-6 black pepper


This recipe has 2 parts,


  • Clean the chicken
  • Make a smooth paste of spinach, mint leaves, coriander leaves, green chillies and salt.
  • Marinate the chicken with the green paste, whipped curd, ginger garlic paste, 3-4 tbsp brown onion, and salt.
  • Put the whole spices i.e cinnamon stick, mace, bay leaf, black peppercorns, clove into the marinated chicken.
  • Mix well and let it marinate for 1 hr.
  • Take ½ tbsp ghee or clarified butter into a deep pan and in goes the marinated chicken.
  • Slow-cook it till aromatic and the chicken is cooked.


  • Rinse and soak the rice for 15 minutes
  • Take a handi/ deep pan, put enough of water to boil the rice.
  • Put 2tbsp salt and little bit of ghee into the water.
  • Make a potli/pocket of these potli spices with a piece of muslin cloth.
  • Put the potli/pocket into the water, lid on and let it boil for 2-3 minutes.
  • Put the rice into the water and let it cook on high flame for 1st 2 minutes.
  • Lower the flame and cook it till rice is 80% done.
  • Take out the potli and strain the rice and keep it aside.


  • Take a flat and heavy bottom pan.
  • Apply ghee in the bottom of the pan put a thin layer of rice.
  • Now arrange the chicken pieces on it.
  • Put the gravy/masala on the chicken

(if you are a fan of having a clean biryani/ a biryani with no whole spices in it, then strain the gravy so that all whole spices get separated. Or else you can directly put the gravy in)

  • Layer the rest of the rice on top of the chicken layer.
  • Put a little bit of brown onion and roasted cashew and dash of ghee on top of the rice layer.
  • Dum cook it on indirect heat for 10-15 minutes.
  • Switch off the flame and let it stand for 5-10 minutes.
  • Uncover the biryani and just feel the aroma.


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