Monday, 26 July 2010


Chicken Biryani
½ kilo chicken
½ kilo basmati rice
1 large onion, sliced
1 tomato, diced
4 green chillies, chopped
4 cloves garlic finely chopped
1 inch piece ginger root, chopped
1 tbsp garam masala
1 tbsp cumin seeds
1 curry leaf
1 tbsp thyme
1 handful of mint leaves
1 handful coriander leaves
1 cup cooking oil
salt and pepper to taste

Clean the rice and wash in water. Put oil in a pan and fry onion until brown. Add ginger, garlic and curry leaf and cook for 1 min. Then add chicken, tomatoes, spices, salt, pepper and cook for 5 mins on a low heat. Add 3 large glasses of water and when it begins to boil, pour in the rice, mint and coriander, and stir slowly. Cook until the water is at the same level as the rice. Turn the heat down to its lowest setting, cover with a tight-fitting lid and leave it to cook for 10 mins.
Remove from the heat and allow the dish to stand for 5 mins. Now it is ready to serve.
You can serve it with natural yoghurt or Raita(see recipe).
This has Taste and is a Treat.


  1. Thanks for posting the full details,its really a good information
    veg manchurian recipe

  2. Thanks for providing the details, its really a good information
    Hyderabadi Chicken Biryani Recipe


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