Wednesday, 19 February 2014



Chicken Medium Pieces   - 800 gm
Yogurt - 2 Cup
Ginger Garlic Paste - 2 tbs
Chili Powder - 2 to 3 tsp
Cumin Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Green Chili - 2 Nos
Chopped Mint Leaves - 1/2 cup
Chopped Coriander Leaves - 1/2 cup
Turmeric - 1/4 tsp
Lime Juice - 1 Tbs
Oil - 1 tbs
Salt to taste

Garam Masala Powder :
Pepper Corns  - 6
Cloves - 2
Cardamom - 2
Sahajeera - 1/2 tsp
Cinnamon Stick -2


Basmati Rice - 2 cup (soaked for 1 Hr)
Cardamoms - 3
Cloves - 4
Bay Leaves -2
Sahajeera - 1 tsp
Oil - 1 tbs
Salt to taste


Fried Onion - 2 large
Saffron strands -1/2 tsp
Ghee - 2 tbs
Chopped Mint Leaves - 1/2 cup
Chopped Coriander Leaves - 1/2 cup


  1. Clean the chicken and cut it into medium size pieces.
  2. Grind all the ingredients listed under garam masala to a fine powder.
  3. Marinate chicken with the list of ingredients for marination and store the marinated chicken overnight in the fridge.
  4. Next day, heat oil in pan and fry the onions until light golden brown to make fried onion.
  5. Soak saffron in hot milk.
  6. In a bowl add water, oil , spices in the list of  ingredients for boiling rice, allow to boil, then add basmathi rice 
  7. Allow the rice to cook upto 75 % and drain the rice and keep aside.
  8. Now in a biryani bowl add ghee and spread marinated chicken at the bottom and then spread half the amount of 75% cooked rice and sprinkle half amount of fried onion, mint and coriander leaves and then spread rest of the rice.

  9. Sprinkle rest of the fried onion, coriander leaves and mint leavesSprinkle ghee and saffron milk on the top
  10. Seal the container with flour dough or a big cloth and make it air tight  with the lid so that the steam doesn’t escape when we cook.  Then place briyani bowl on top of the dosa pan.
  11. Cook biryani for 8-10 minutes on high. Then reduce the flame to medium low and continue to cook for another 20 minutes. 
 Let it sit for 10-15 minutes before opening it.
  12. Mix the rice and serve it hot with raita and egg.