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)
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.
Take a pan , put oil.
Add the ingredients of Garam Masala.
Fry onion till brown.
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.
Normal boiled rice with a tinch of salt in it while cooking.
Strain the water and your rice is ready.
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 firstname.lastname@example.org or 9820971223