By : Deepa Sujesh


dry spices to Temper

1 bay leaf
3 green cardamoms
4 to 6 cloves
Small Cinnamon stick
1 Star anise
½ tsp. shahi jeera
Pepper cons


1 ½ tbsp curd/ yogurt
1 tsp ginger garlic paste
Salt as needed
¼ tsp. turmeric
¼ tsp. red chili powder
½ to ¾ tsp biryani masala or garam masala powder
½ kg chicken


2 cups of basmathi rice
3 ¼ cups water
2 tbsp. Oil/ghee
Salt as needed
1 medium tomato
mint leaves
coriander leaves finely chopped
1 ½ tsp ginger garlic paste
2 green chilies sliced or chopped
1 large onion sliced thinly
¼ tsp. red chili powder
Garam masala powder


Fried onions
Corriander leaves and mint leaves


Add chicken, ginger garlic paste, red chili powder, masala powder, 1 ½ tbsp.curd/ yogurt, salt and turmeric to a vessel. Marinate it set aside.
Wash rice and soak it for 30 minutes. Drain off the water completely and set aside.
Add oil in a pan ,fried onions and later the nuts.keep it aside.
saute the spices in the same pan with remaining oil.
Add onions and fry until they turn translucent.Add gg paste and saute until the raw smell is gone completely.
Add chicken and saute.Saute until it turns pale or whitish.
Add coriander, pudina, chopped tomato, red chili powder, 1 ½ tbsp. curd.
Mix and fry until the tomatoes turn mushy completely. If using large chicken leg pieces, you can cover and cook at this moment. Add garam masala powder. Stir and saute for 1 minute. Moisture should evaporate completely.
In another pan boil 3 ¼ cups of water.
Add drained rice and saute for few minutes. Add boiled water and enough salt.
Cover and cook on low flame until the rice cooked.(Meanwhile you have to check the quantity of water).
open the lid.garnish it. fluff up gently and cover and allow to rest for a while. Serve with onion raita, pappad and pickle

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