White biryani is a new and different type of biryani sans tomatoes and chillies. It is the presence of white pepper that adds a wonderful taste, flavour and aroma to the biryani.


750 gms chicken cut into pieces
500 gms long grain basmati rice
10 tbsp oil
2 cardamoms
2 cinnamons
1 large onion thinly sliced
1 tbsp ginger garlic paste
2 tbsp white pepper powder
1 tsp salt 
1 lemon
chopped coriander and mint leaves

To marinate

2 cups curd
2 tbsp ginger garlic paste
2 tbsp white pepper powder 
1 tsp salt


  • Take all the ingredients of the marinade in a bowl and mix well.
  • Add the chicken, coat well with the mix and set aside for at least half an hour.
  • Now heat a pressure cooker and add oil.
  • Add cardamom, cinnamon and onions and saute till the onions turn golden.
  • Next add ginger garlic paste and saute till the raw smell goes.
  • Add pepper powder, salt and the chicken along with the marinade and mix well.
  • Add lemon juice and 2 cups of water and bring to a boil.
  • Now add the basmati rice (that has been washed and soaked in water for half an hour and then drained) and mix well.
  • Close the lid and pressure cook for 2 whistles.
  • Garnish with Coriander and mint leaves and serve hot.


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