Step-by-step instructions with pictures are provided immediately after the recipe, making it easy for you to follow along and prepare Chicken Chi Akhani with confidence.

Here are the ingredients needed to make Chicken Biryani or Chicken Chi Akhani:

• ½ kg chicken

• 2 cups basmati rice

• Whole spices (Khada masala): 4 black cardamom, 4 green cardamom, 1 cinnamon stick, 3 bay leaves, 5-6 peppercorns, 3 star anise

• 4-5 green chilies

• 1 cup coriander leaves

• 1 tbsp oil

• 1 tbsp ghee

• 1 tbsp garam masala or biryani masala

• 2 tbsp cashew nuts

• 1 cup sliced onion

• 3 cups hot water

• Salt to taste

These ingredients come together to create a fragrant, flavorful, and healthier version of the traditional biryani popular in Maharashtrian Muslim households.

Take 4–5 green chilies (adjust the quantity if you prefer more heat, since no red chili powder is used). Add 1 cup of coriander leaves to a grinder and blend into a fine paste along with the green chilies.

Marinate the chicken with this green chili and coriander paste for about 20 minutes.

You can also add mint (pudina) leaves to the green paste for a traditional touch and to help reduce the heat of the chicken. However, if you or your family prefer to skip mint—for example, if kids don’t like the flavor—that’s perfectly fine. Mint is optional in this step.

Wash the basmati rice thoroughly and drain the water. Set the rice aside for 10 minutes.

Meanwhile, boil 3 cups of water separately to be used for cooking the rice later.

Heat 1 tablespoon of oil and 1 tablespoon of ghee together in a kadhai over medium heat until hot and ready for the next steps.

Now, add the whole spices—4 black cardamom, 4 green cardamom, 1 cinnamon stick, 3 bay leaves, 5-6 peppercorns, and 3 star anise—to the hot oil and ghee mixture. Sauté them until they become slightly darker and release their aroma, enhancing the flavor of the dish.

Next, add 1 cup of sliced onions to the sautéed whole spices. Cook the onions until they become translucent.

Then, add the cashew nuts and sauté them along with the onions until the cashews turn golden and fragrant.

Then, add 1 tablespoon of garam masala and salt to taste. Sauté the mixture until the oil begins to separate from the masala, indicating that the spices are well cooked and flavorful.

Add the marinated chicken to the kadhai and cook, stirring continuously, until the chicken changes color and is partially cooked.

Now, add the soaked basmati rice to the cooked chicken mixture. Mix well gently until all the rice grains are evenly coated with the green masala and paste, giving them a greenish hue.

Your chicken biryani, or chicken chi akhani, is now ready to eat. It is traditionally served hot, accompanied by raita or a side chicken curry for a complete and satisfying meal.