Hariyali Biryani

Hariyali Biryani is a flavourful and aromatic Biryani made using coriander, mint and green chillies. These herbs lend an exotic fragrance to the rice. Most of you know by now I love cooking and eating Biryani. If you’re looking for a more traditional Biryani check out my Chicken Dam Biryani.

I had a Sindhi neighbour who would send a tray full of this delicious Haryali Biryani every Friday. I liked it so much I asked her to teach it to me. Don’t let the long ingredient list fool you. It is one of the most simplest Biryani to put together.

How to make Hariyali Biryani

Make the Green Sauce by blending green coriander, mint and green chillies with yogurt.

Prepare the Chicken Gravy in green sauce until oil separates.

Parboil Basmati Rice along with whole spices and ghee.

Layer parboiled rice with chicken gravy. Sprinkle chopped greens between layers. Drizzle green food colour on top.

Dam – a method of cooking par boiled rice in steam on low heat.


  • Oil 2 1/4 cup
  • Bay Leaves 2
  • Cloves 4
  • Peppercorns 8
  • Cinnamon Sticks 2
  • Star Anise 2
  • Green Cardamom 4
  • Yogurt 500 g
  • Green Coriander 1 bunch + extra chopped for layers
  • Mint Leaves 1 bunch + extra chopped for layers
  • Green Chillies 3-4
  • Finely Sliced Onions 2 medium
  • Chicken 1 kg (cut into pieces)
  • Salt to taste
  • Garlic Paste 2 tsp.
  • Ginger Paste 2 tsp.
  • Cumin Powder 1/2 tsp.
  • Nutmeg Powder 1/8 tsp.
  • Mace Powder 1/8 tsp
  • Garam Masala 1/2 tsp.
  • Basmati Rice 250g
  • Ghee 2 tbsp.
  • Fried Onions 1/2 cup
  • Green Food Color (1/4 tsp. dissolved in 1/2 cup water)


Blend yogurt with coriander, mint leaves and green chillies together and keep aside until needed. Heat oil in a pot and saute half the quantities of whole spices until fragrant. Add sliced onions and fry until translucent. Add garlic paste continue to fry until onions are light brown. Add chicken pieces and ginger paste and continue to saute until chicken turns white. Mix in the prepared green sauce and switch heat to medium. Add cumin powder, nutmeg, mace and garam masala. Continue to cook until the chicken is fully cooked and oil separates. The grave should not be too watery.

Wash rice until the water is no longer cloudy. In a bowl soak rice with enough water so that the rice is fully submerged for 20-30 minutes and discard water afterwards. In the mean time heat water (triple the amount of rice) in a large pot. Add the remaining whole spices, 3 tsp salt and ghee to the boiling water. Allow water to boil for 10-15 minutes and then discard the whole spices with the help of a slotted spoon.

Now add the soaked rice to boiling water and cook until rice are 90% done, approximately 7 minutes. Note: The water should be at a roaring boil when you add rice. Strain rice into a colander.

Spread all of the Chicken gravy in a wide heavy bottomed pot. spread half the parboiled rice on top. Sprinkle with chopped coriander, mint and fried onions. Top with remaining rice. Sprinkle coriander, int, fried onions on top. Drizzle food colour and seal the pot with a secure fitting lid. Place pot on low heat for 10-15 minutes or until rice are fully cooked.

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