09 December 2012,23:12 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
25 minutes

Cooking Time :
45 minutes

Preparation Method :

  • The Tempering: Put the oil in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the seeds and dhal are brown.
  • Add in the chopped onions and garlic. Sauté till the onions are translucent.
  • Add the chicken and ginger with turmeric powder. Simmer to low flame, till the chicken is half-cooked.
  • Add the remaining spice powders and adjust seasoning with salt. Stir well with the spices.
  • Stir-fry the chicken, add water as required to prevent the chicken from sticking to the skillet.
  • Add the red onions just before removing the skillet from heat and stir-fry for few minutes, to enhance the flavour.
  • Melt butter in a large non-stick, wide-bottomed pan over medium heat. Add the cinnamon, bay leaf and curry leaves. Stir for a minute.
  • Add the drained rice. Stir-fry for 5 minutes, till the rice is lightly toasted.
  • Add the turmeric powder, cloves, cardamom powder, ginger with 4 cups of hot water.
  • Stir in the garam-masala with saffron and coriander leaves. Adjust seasoning with salt. Cook uncovered, till the mixture comes to a boil.
  • Cover pan and cook over low heat, till liquid evaporates and rice is tender.
  • Remove pan from heat and set aside to cool for a few minutes.
  • Add the prepared chicken and fluff the rice gently over low heat. Mix in onions and cashew nuts. Taste and adjust seasonings. Serve hot.


Chicken Ingredients

  • 500 Grams boneless, chicken thighs without skin, Cut into medium-sized pieces. Rinsed and drained
  • 1 teaspoon black pepper and cumin powder
  • 1 teaspoon curry powder
  • 1 teaspoon red chili powder
  • 60 grams finely chopped onions
  • 6-8 garlic cloves, halved
  • 30 grams sliced red onions
  • ½ teaspoon turmeric powder
  • 1 tablespoon minced fresh ginger
  • Salt, to taste


  • 50 ml Cooking oil
  • Few curry leaves
  • 1 bay leaf
  • 3-4 cinnamon sticks
  • 1 teaspoon cumin seeds
  • ½ teaspoon fennel seeds

Biryani Ingredients

  • 220 grams basmati rice, rinsed and drained
  • 45 grams butter
  • 3-4 small cinnamon sticks
  • 1 bay leaf, crumbled
  • 60 grams sliced red onions
  • 60 grams roasted cashew nut pieces
  • ½ teaspoon turmeric powder
  • 6 cloves
  • ½ teaspoon powdered green cardamom
  • 1 tablespoon minced fresh ginger
  • ½ teaspoon garam masala powder
  • Few saffron strands
  • 30 grams chopped fresh coriander leaves
  • Few curry leaves
  • Salt, to taste

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