Green Herb Chicken Biryani is fresh, fragrant, and lighter in character than traditional red-spiced biryanis. The flavour comes mainly from mint, coriander, and gentle spices rather than chilli heat, giving the rice a natural green aroma and a clean, comforting finish.
This biryani is ideal when you want something aromatic but not heavy. It works well for warmer days, relaxed lunches, or anyone who enjoys biryani with a fresher, herb-forward taste.
Recipe Information
Prep time: 30 minutes
Cooking time: 50 minutes
Total time: 1 hour 20 minutes
Serves: 4 to 5
Difficulty level: Medium
Ingredients
For the rice
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500 g basmati rice
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Water for soaking and boiling
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1½ teaspoons salt
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2 bay leaves
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3 green cardamom pods
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1 small cinnamon stick
For the green herb paste
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1 cup fresh coriander leaves
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½ cup fresh mint leaves
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2 green chillies
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1 inch piece fresh ginger
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4 garlic cloves
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3 tablespoons plain yoghurt
For the chicken base
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750 g chicken pieces on the bone
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3 tablespoons vegetable oil
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1½ tablespoons ghee
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2 medium onions, thinly sliced
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½ teaspoon turmeric powder
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1 teaspoon ground cumin
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1½ teaspoons ground coriander
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Salt to taste
For layering and finishing
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¼ cup fresh coriander leaves, chopped
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¼ cup fresh mint leaves, chopped
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2 tablespoons warm milk
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1 tablespoon lemon juice
Step-by-Step Method
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Rinse the basmati rice until the water runs clear. Soak for 30 minutes, then drain and set aside.
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Place all the green herb paste ingredients into a blender and blend to a smooth paste. Set aside.
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Heat oil and ghee together in a deep, heavy-based pot over medium heat. Add sliced onions and cook until soft and lightly golden.
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Add turmeric, ground cumin, ground coriander, and salt. Stir briefly until fragrant.
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Add the green herb paste and cook for 3 to 4 minutes, stirring often, until the raw smell disappears.
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Add chicken pieces and stir well to coat them fully in the green masala. Cover and cook on low heat for 18 to 20 minutes until the chicken is tender and the mixture is thick.
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Bring a large pot of water to a rolling boil. Add salt, bay leaves, cardamom, and cinnamon.
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Add the soaked rice and cook until about 70 percent done. Drain immediately.
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Spread half of the rice evenly over the chicken. Sprinkle with half of the chopped herbs.
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Add the remaining rice, drizzle warm milk and lemon juice over the top, and finish with the remaining herbs.
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Cover the pot tightly and cook on very low heat for 15 minutes to allow the flavours to steam together.
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Switch off the heat and let the biryani rest for 10 minutes before gently mixing.
Cooking Tips
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Cook the green paste properly to avoid a raw or bitter taste.
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Keep the heat low during final steaming to preserve the fresh herb aroma.
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Lemon juice adds brightness but should be used lightly.
Variations
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Extra mild: Reduce green chillies and increase yoghurt slightly.
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Boneless chicken: Use thigh pieces and reduce cooking time slightly.
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Oven finish: Seal the pot and bake at 170°C for 25 minutes.
Serving Suggestions
Serve with plain yoghurt, cucumber raita, or a light onion salad. This biryani pairs best with simple, cooling sides that let the herb flavours shine.
Storage and Reheating
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Store in the fridge for up to 2 days in an airtight container.
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Reheat gently on the hob with a splash of water or microwave covered.
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Not recommended for freezing as fresh herbs lose flavour.
