Basmathi rice- 3cups
Chicken- 1½kg
Saras biriyani masala- 2 tablespoons
Chilli powder- 1 tablespoon
Turmeric powder- ½ tablespoon
Coriander powder- 1 tablespoon
Garam Masala powder- ½ tablespoon
Ghee- 2 tablespoons
Fennel seeds- ½ teaspoons
Finely chopped onions-3
Thinly sliced onion -2
Finely chopped tomatoes-2
Ginger – 2 big piece
Garlic- 12 cloves
Green chillies- 8
Bay Leaves- 2
Cardamom- 2
Cloves- 4
Cinnamon- 2
Star anise- 2
Curd- 1 cup
Curry leaves- 4 strands
Mint leaves-½ cup
Coriander leaves- ½ cup
Lime juice- 1 tablespoon
Oil- 2 tablespoons
Cashew nuts- ¼ cup
Raisins- ¼ cups
Take 3 cups of good quality Basmathi rice, wash and leave it to drain.
Crush above mentioned quantities of ginger, garlic, green chillies and fennel seeds in a
mixer grinder. Keep it aside.
In a pan pour 2 tablespoons of oil. Fry some cashew nuts and raisins. In the same oil fry 2
thinly sliced onion. Keep it aside.
In another vessel pour around 6 cups of water. Add 1 tablespoon of ghee. Add cloves,
cardamom, cinnamon, star anice, and bay leaves in the prescribed quantity. Add ¼ part of crushed
ginger garlic chilli paste. Add salt to taste. Add rice to this and cook until it is 70% done. Drain the
water. Spread the rice on a plate.
Take a bowl. Add chopped onion, tomatoes, rest of the crushed ginger, garlic and green
chillies, ½ curry leaves and chopped mint leaves. Add one table spoon of curd and lime juice. Add
the chicken pieces. Mix it thoroughly with Saras biriyani masala, chilli powder, turmeric powder,
corriander powder and garam masala in the above mentioned quantities. Cook the entire contents
until the chicken is soft and tender.
Spread the rice over the chicken masala. Garnish it with fried onion, cashew nuts, raisins,
mint leaves and coriander leaves. Cover the lid and cook for 15 to 20 minutes in low flame. Your
Biriyani is ready.
Note: You can also make dum by mixing 2 cups of maida with 1½ cup of water to get a thick
dough. Paste it around the lid and cook the entire contents for 15 to 20 minutes.
