Sheetal Kamat

I had never prepared chicken biryani before so when i decided to cook it i did search a lot on internet. Also asked our maid for it so that i get to know how they cook it. And then i came up with this one which is outcome of my research.

Chicken Biryani

Chicken Biryani
1/2 kg chicken
4 cups of rice
1 cup milk
1 cup curd
2 onions
1/2 cup tomato puree
1 tea spoon ginger paste
1/2 tea spoon garlic paste
3 spoon turmeric powder
3 spoon garam masala
3 spoon red chilli powder
2 spoon corriander powder
1 spoon cumin powder
1 spoon green cardamom powder
A pinch of Safron
Salt to taste
  • Heat oil in a pan and add finely chopped onion to it
  • Once onion is reddish add tomato puree to it and cook well
  • Add garlic paste, ginger paste, 1 spoon garam masala, 1 spoon turmertic powder, 1 spoon red chilli powder, 1 spoon corriander powder and 1/2 spoon cumin powder to it and stir well.
  • Add curd and salt to it and cook for a while
  • Add chicken pieces to this mixture and cook till gravy dries completely and oil separates out. Keep aside
  • Mix 4 cups of rice, milk and safron and cook it
  • In a heat little oil/ghee and add green cardamom powder to it
  • Add remaining turmeric powder, red chilli powder, garam masala, corriander powder and cumin powder
  • Mix cooked rice and salt and stir well
  • In a cooker pot add a layer of this above prepared rice then cooked chicken pieaces and then remaining rice
  • Let it cook on vapour for a minute or two
  • Serve hot with the groundnut gravy and raita

I had been told to fry uncooked rice on ghee, add other masala items and then cook the rice but I prefered to it otherway that is to add masala after cooking rice as it gives nice aroma and taste to the rice.

Groundnut Gravy

Groundnut Gravy
1/2 cup Groundnut powder
2 Tomatoes
1 spoon garam masala
1 spoon turmeric powder
1 spoon red chilli powder
1 spoon corriander powder
1/2 spoon cumin powder
Salt to taste


  • Heat oil in a pan and add finely chopped tomato to it
  • After tomatoes are cooked well(it becomes paste), add red chilli powder, corriander powder, cumin powder and garam masala
  • Add groundnut powder and salt to it
  • The miture will be like a dry chutney ball, let it cook for a while
  • Add water to it and boil it to get the thick gravy

The above gravy is not too hot as I didn't have enough curd for raita, you can make it hot as per your taste

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