Chicken marinate

400grams chicken (with bones)

2 tsp. lonumirus curry powder or chilly powder

3 tsp. tomato paste

½ tsp. salt

To cook biryani:

3 medium onions (sliced)

1/3 cup sea almonds

1/3 cup dried resins

3 spring curry leaves

6 piece pandan leaf

3 inch cinnamon

6 cardamoms

1 tsp. cumin

2 green chilly

1 tsp. garlic paste

1tsp, ginger paste

13/4 cup rice (I used normal rice)

1 cube chicken stock

4 tbs. biryani masala powder

Enough water to cook rice

Vegetable oil



1_ Mix chicken with marinate ingredients and marinate for half hour.

2_ Heat enough oil in a pan to deep fry the chicken, when oil is hot put chicken pieces in oil and deep fry until slightly golden brown. Remove on a plate lined with tissue paper. Set aside

3_ In another pan heat three teaspoon oil, fry half of the onions until golden brown and crispy. Remove on oil absorbent paper.

4_ In the same pan fry resins and sea almonds separately and take onto ae plate. Set aside.

5_Wash rice and soke in water for 15 minutes, in another big pan heat 5 table spoon of oil and add cumin, when cumin starts to scatter add onion, curry leafs, pandan leafs, cinnamon, cardamom and chilly, saute until onions gets soft.

6_ When onions gets soft add ginger paste, garlic paste and saute three minutes.

7_ Drain water from rice and tip the rice into the onion mixture and mix. Roast the rice for few minutes in the onion mixture. When roasted add water, chicken stock, biryani masala and salt. Cook until firm, just half cooked.

8_ When half cooked add the fried resins, sea almonds and half of fried onions, give a stir to just combine with the rice, arrange the chicken pieces on top of the rice and using a spoon just push the chicken pieces into the rice. Cover the rice pot or pan with lid and cook on low heat until rice is cooked.

9_Take lid from the biryani pan and keep on very low heat just until the rice is slightly dry. Scatter rest of the fried onions on top of biryani and serve hot…. Enjoy!

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