& Nasi Chicken Biryani

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COOK TIME: 35 mins


  • Chicken (leg + thigh) 6
  • Salt to taste
  • Black cardamom 2
  • Cinnamon stick 2 inch
  • Star anise 2
  • Cloves 1/2 tsp
  • Green coriander as required
  • Chicken stock 1/2 cup
  • Marinated chicken
  • Fried Onion as required
  • Guard Basmati rice (Soaked) 2 cups
  • Oil 1/2 cup
  • Garlic (chopped) 1 tbsp
  • Lemon grass 2
  • Salt to taste
  • Cloves 1 tsp
  • Cinnamon stick 2 inch
  • Star anise 2
  • Green cardamom 2
  • Saffron 1 tsp
  • Fried Onion as required
  • Coconut milk 1/2 cup
  • Chicken stock 2 cups
  • Raisins as required
  • Cashew nuts as required
  • Green coriander (Chopped) as required


  1. In a bowl add chicken legs and thighs, yogurt, ginger garlic paste, salt, coriander powder, cumin powder, fennel powder, red chili powder and mix well. Marinate it for 50-60 mins.
  2. In a pot heat oil and add onion. Saute until translucent. Now add tomatoes, and mix well. Add black cardamom, cinnamon stick, star anise, cloves and cook for 1-2 minutes. Now add turmeric powder, coriander powder, red chili powder, salt and mix well.
  3. Now add marinated chicken and cook on high flame for 3-4 minutes. Now add chicken stock and cover and cook for 8-10 minutes or until water dries out. Sprinkle green coriander, fried onion on top. Your chicken masala is ready.
  4. In a bowl add Guard Basmati Rice, water and soak for 25 minutes.
  5. In a pot heat oil, saute garlic for 2-3 minutes. Now add salt, cloves, cinnamon stick, star anise, green cardamom and mix well.
  6. Now add chicken stock, coconut milk, lemon grass and cook until starts to boil. Now add soaked rice and cook until 80% water is evaporated.
  7. Now add saffron, raisins, fried onion, green coriander, cashew nuts, and cover with lid. Simmer on low flame for 10 minutes and take off flame.
  8. Serve on Banana leaf with prepared chicken and serve.

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