Madras chicken biryani

Main Dish
3 servings
30 min
20 min


Number of serving: 3

Basmati or Jasmine Rice-500gms

Chicken pieces-1kg

Onions Big sliced-3

Tomatoes medium sliced-2

Green chilly broken-2

Ginger, Garlic and Green chilly paste-2tbsp

Curd/ Yoghurt-1/2cup

Turmeric powder-1tsp

Red chilly powder-2tsp

Salt to taste



Green Cardamom-2

Black Cardamom-2

Bay leaf-1


Jaiphal/Nutmeg-small piece

Star Anise-1

Mint leaves-1cup

Coriander leaves-1cup


  • In a large bowl combine ginger, garlic and green chilly paste, broken green chilly, tomatoes, curd, chilly powder, salt, half of the mint and corriander leaves. Marinade the chicken pieces in this mixture for atleast 2 hours. Soak the rice in water for half an hour. Heat oil in a large pot add the whole garam masalas, when they crackel and aroma rises add the onions. Fry the onions till they turn brown (this may take some time, to make it quick you can add the fried onions available in stores). When the onions are brown add the chicken pieces along with the mixture. Cook till gravy turns thick and add the rest of mint and corriander leaves. Now depending on the amount of gravy add the water for rice. Check the seasoning and bring to boil, add the soaked and drained rice. Cover the pot with a tight lid and cook until rice and chicken are done. Serve with boiled Egg and Onion Raitha.





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