#TIDKitchen : Chicken Biryani

By Karamjeet Khurana

Serves 10 People


Boneless Chicken (1/2 kg)

Tomatoes (5 medium sized)

Onions (5 medium sized)

Garam Masala–>1 big piece Dal Chini, 4 green elaichi, ½ spoon jeera, 5-6 black pepper seeds, 4-5 lavang pieces (without grinding)

Curd (1 bowl)

Rice (3/4 kg)

Chicken Biryani Masala (1 spoon)

Salt to Taste

Oil to Fry (2 big spoons)

Turmeric Powder (1 spoon)

Red Chilli Powder (2 spoons)

Coriander Powder (2 spoons)

Ginger-Garlic Paste (2-3 spoons)

Coriander, Pudina, Kesar Strands to garnish.

Milk (1 spoon)


Chicken Marination:

Clean and wash it.

Add curd, salt, red chilli powder, a little bit of turmeric powder, coriander powder, ginger-garlic paste.

Mix it well.

Keep it in the fridge for 2 hours, for the chicken to absorb it.

Chicken Preparation:

Take a pan , put oil.

Add the ingredients of Garam Masala.

Fry onion till brown.

Fry tomatoes.

Add salt, red chilli powder, turmeric powder, coriander powder, chicken biryani masala, ginger-garlic paste.

Saute it, till the masala leaves the oil.

Add the marinated chicken and cook it for around 20 minutes.

Let it cook on the slow gas.

Boiled Rice:

Normal boiled rice with a tinch of salt in it while cooking.

Strain the water and your rice is ready.

Final Touch:

Add layers of rice and chicken simultaneously.

For garnishing; put kesar strands in milk and pour it over the rice, this will give colour.

Add coriander and pudina leaves at the top.

Karamjeet Khurana is a professional home chef based in Mahim West. From intimate dinners for a close family gathering to catering for corporate houses and corporate events, Karamjeet and her team have everything covered for your special day.

Her specialty is authentic home-cooked Punjabi food, a variety of delicious stuffed parathas and Continental food. You can get in touch with her at karamjeetkhurana@gmail.com or 9820971223