This is by no means an authentic style Biriyani, however Biriyani lovers everywhere have been reinventing the so called wheel and many variations were born – this one is amazing!

Hariyali Chicken is typically marinated in a combination of Coriander, Mint and green chillies together with spices and is cooked in a Tandoor.

Here, chicken is marinated in spices, Onions, a delicious green masala blend – cooked together with a hot coal for some additional flavour and topped with fragrant rice

It’s then topped with onions, eggs, tomatoes and cooked in it’s own steam.

In this version, I’m going to add spinach to the paste for that extra vibrant color and then infuse smoke in the gravy using an old technique called koyla or adding a lit piece of coal. It’s covered with fragrant Basmati rice and the rest is history!

Hariyali Chicken Biriyani



  • Juice of a Lime
  • 1 tsp Cumin seeds
  • 1 tsp black Peppercorns
  • 2 tbsps sliced green Chillies
  • 1 cup Mint leaves
  • 3 cups Coriander – leaves and stems
  • 1 cup blanched Spinach
  • 1 cup Water
  • 1 tbsp chopped Ginger
  • 1 tbsp chopped Garlic

Chicken & gravy

  • 1 lb – 453 gms bone in Chicken
  • Salt to taste
  • 1 tbsp Biriyani Masala
  • 1 tsp Chilli powder
  • 1 cup fried Onions
  • 2 tbsp Ghee
  • 1 tbsp Yogurt


  • 4 cups Water
  • 1 inch stick Cinnamon
  • 2 black Cardamoms
  • 4 green Cardamoms
  • 1 Star Anise
  • 5 Cloves
  • 5 Peppercorns
  • 1 tbsp slit green Chillies
  • 1/4 cup of Fried Onions
  • 2 cups- 12 oz or 340 gms pre soaked Basmati rice

Garnish & extras

  • 1 cup fried Onions
  • 1/2 cup of milk infused with Saffron
  • Boiled Egg halves
  • 6 – 8 Tomato slices
  • 6 – 8 roasted cashew nuts


  • Prepare the paste by grinding all the paste ingredients together
  • Marinate the chicken with the salt, biriyani masala, chilli powder and fried onions
  • Add the green paste and marinate for 1 hr to overnight
  • In a heavy bottom pot, melt the ghee and add just the chicken pieces and allow to brown
  • Once brown add the rest of the green ground masala cover and cook for 5 – 10 mins
  • Add a piece of lit coal inside a piece of foil and drizzle some ghee or oil on it and put the lid on again for a few minutes so the gravy has a smoky flavour
  • Add yogurt, mix it and turn off the heat
  • In another put heat the water
  • Add the whole spices, green chillies, fried onions and salt and allow the water to come to the boil
  • Add the rice and cook till 60% done – this should take about 7 – 10 mins
  • Drain the excess water and add the rice over the chicken gravy
  • Add the fried onions, saffron milk, boiled eggs, tomato slices and cashew nuts over the top
  • Seal tightly with foil and cover with a heavy lid and allow this to steam in a preheated oven for 30 – 40 mins