Chicken Biryani

This is Shri Marajis original recipe.


  1. 1 Tbsp coriander seeds
  2. 1 tsp fennel seeds
  3. 125 ml milk
  4. 1/4 tsp saffron
  5. 25 g each almonds cashews split in half
  6. 10 chicken legs
  7. 2 large potatoes
  8. 125 ml plain yoghurt
  9. 5 garlic cloves chopped
  10. 4 cm ginger chopped
  11. 3 Tbsp corriander chopped
  12. 1 1/2 Tbsp mint leaves
  13. 11/2 tsp black cumin
  14. 4 bay leaves
  15. 3 large onions halfed and sliced
  16. 1 tsp paprika
  17. 1/4 tsp chillie powder
  18. 500 g basmati rice
  19. 7 level Tbsp solid ghee
  20. to taste Salt


  1. Warm milk with saffron and set aside. I prepare and chop the chicken potatoes onions. Grind all the spices and set aside.

  2. Marinate the chicken with the yoghurt ginger garlic coriander mint fennel.

  3. Heat ghee in pan and add remaining dry spices and bay leaves fry for a few seconds add onions and fry untill lightly golden. Add chicken and simmer for a few minutes untill chicken is cooked. Wash and cook rice on rice cooker when cooked add it to the pot of cooked chicken.

  4. Traditionally my Mother would cover the biryani with her cooking lid and seal with dough. I use a tea towel or Persian pot cover for maximum seal of the pot. So reduce heat cover and seal pot and let slowly cooked flavours develope for at least 1 hour.

  5. Serve with your favourite chutney.

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