Chicken Biriyani

Chicken Biriyani


  • 1 lb. chicken, cut up, skinned, washed and drained
  • 1/2 med. onion, sliced
  • 10 - 12 cashew nuts
  • 2 tbsp. raisins
  • 1/2 to 3/4 cup ghee (clarified butter) or cooking oil
  • 1 med. onion
  • 3 - 4 cloves garlic
  • 1 inch piece ginger
  • 1/2 teaspoon red cayenne powder
  • 1/4 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • 5 - 6 cardamom
  • 3 - 4 whole green (hot?) pepper
  • 1/2 cup yogurt
  • 1 - 2 stalks coriander leaf, chopped
  • Salt to taste


Blend medium onion, garlic and ginger into a paste; set aside. Mix dry the cayenne powder, coriander powder and turmeric powder. Heat oil in pan, fry onion slices to golden brown; set aside. Do the same with cashew nuts and raisins. In the same oil, fry the ground paste, add the mixed dry spices and cook 3 to 4 minutes. Then add drained chicken. Cook the chicken in the spice paste for a few minutes, turning it a few times with a spoon. Add the green pepper, garam masala, whole cardamom, yogurt, coriander leaves and salt to taste. Let the chicken simmer in the sauce until the chicken is cooked and the sauce thickens. Remove from flame. RICE 2 cup Basmati rice 6 cup water 1/2 tsp. salt 1 inch cinnamon stick 3 - 4 cloves, whole 4 - 6 cardamom, whole 1/4 tsp. anise seed Cinnamon, cloves, cardamom and anise seed may be tied in a piece of cloth and placed in the water to be removed later. Wash and soak the rice for 1/2 hour. In a pot, measure water and salt. Also add remaining ingredients. When the water boils, add the soaked rice (drained). Cook it until about 1/2 done. Drain the rice. Spread half of the rice in a baking dish. Add the chicken and the sauce. Sprinkle half of the fried cashews, raisins and onions. Cover with the rest of the rice. Garnish the top with the rest of cashews, raisins and onion. Optional: saffron may be sprinkled over this. Cover with aluminum foil and bake for 30 to 40 minutes at 350 degrees.

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