14 December 2012,02:01 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
35 minutes

Preparation Method :

  • Boil 2 litres of water with a little salt and 1 teaspoon oil. Add the rice and cook for about 5 minutes till the rice is half done. Drain the rice and transfer it to a wide dish. Set aside.
  • Cut each apricot into 6 pieces. Break and remove the kernel from the stone. Soak the kernels in warm water for a few minutes, peel the skin, and set aside.
  • Make the apricot puree: Heat the ghee. Add half of the apricots and fry for a few seconds. Set it aside.
  • In a large heavy base pan, heat the oil and fry the onions till golden brown. Remove and allow to cool.
  • Add in the balance apricots and 1 cup of chicken stock. Put it all in a blender and churn to make puree. Set it aside.
  • Reheat 50 ml of oil in the pan. Add the chopped ginger and green chillies and after a few seconds add the chicken. Stir and fry the chicken until turns brown.
  • Add salt and pepper and fry for about a minute. Then add the onion and apricot puree and fry for another 2 - 3 minutes.
  • Add a little water and cook on medium slow fire, covered, for about 10 - 15 minutes or until the chicken is tender. When done, the chicken make sure to have around one cup gravy.
  • Place the par-boiled rice over the chicken. Pour the balance chicken stock over it and spread the fried apricot, with ghee over the rice.
  • Dot the rice with cream and cover and cook for 2 minutes on medium-high flame and simmer to low flame and cook for about 10 minutes or until the dish is steaming hot and rice done.
  • Serve hot garnished with apricot kernels.


  • 500 grams boneless chicken, cut into medium pieces, washed and drained
  • 400 grams long grain rice, rinsed, soaked and drained
  • 150 ml Cooking oil
  • 10 - 12 apricots, soaked in water for ½ an hour and cut into 6 pieces
  • 250 grams onions, finely sliced
  • 350 ml chicken stock
  • 2 tablespoon ginger, finely chopped
  • 3 tablespoon thick cream
  • 1 tablespoon ghee
  • 6 green chillies, chopped
  • 2 teaspoon pepper powder
  • Salt, to taste

1 comment for “Chicken and Apricot Biryani”

  • Dr.Anusua s chakraborty
    Posted 22 April 2013 at 05:08:56

    nice and unique prep

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