Ingredients Jump to Instructions ↓

  1. 6 chicken drumsticks Small bunch of cilantro, with only the soft stalks

  2. 1/4 cup mint

  3. 2 T ginger and garlic paste

  4. 2 tsp ground cumin

  5. 1 T cream Salt as needed For the Curry

  6. 1 large onion, diced

  7. 4 cloves of garlic, minced 2-inch chunk of ginger, minced

  8. 1 large bunch of cilantro

  9. 1/2 cup mint

  10. 1 cup thick coconut milk

  11. 2 cups water/broth

  12. 1 T ground cumin

  13. 1 tsp ground turmeric

  14. 2 T garam masala

  15. 6-7 whole cloves

  16. 2 sticks cinnamon

  17. 6-7 whole peppercorns

  18. 3 whole star anise

  19. 3 dry bay leaves Salt as needed For the rice

  20. 3 cups Basmati rice

  21. 1/2 small onion, julienned

  22. 3 whole cloves

  23. 2 cardamom pods, cracked

  24. 1 bay leaf

  25. 2 T ghee

  26. 5 1/2 cups of water For garnish Handful of cashews, roasted in ghee

Instructions Jump to Ingredients ↑

  1. Grind together the marinade ingredients. Make slits on the flesh of the drumsticks, coat with the marinade and let rest for a few hours or overnight. To make the curry, saute the onions, garlic and ginger in oil until translucent. Remove from heat and cool. Grind together the cooked onions, cilantro and mint. In a deep bowl, roast the whole spices in ghee until their aromas are released. Return the onion mixture to the pan and cook until the oil starts seperating. Add the dry spices and salt, mix and saute for a few minutes. Add the coconut milk and water and bring to a boil. Add the marinated chicken pieces and cook on medium until the meat is fully cooked. Let the curry cool until just warm. Meanwhile, prepare the rice. Roast the whole spices in ghee and the saute the onions in the same. When soft, add the Basmati rice and roast for a few minutes. Add water and salt and cook the rice until just done. Let it cool to warm. Do not touch the rice when hot as they are most brittle then. When ready to assemble, spread the rice in a deep dish, oven proof pan. A little by little add the curry and gently tossed until it’s just wet. The recipe makes a lot of curry than you need. For 3 cups of raw rice, you will not need more a cup and a half of the curry. Arrange the chicken pieces around the dish, cover with a bit rice, so they don’t dry out. Cover the dish with foil and bake at 350 degrees for 40 minutes. Check in between to see if the biryani is drying out. If so, add more curry and gently toss. To serve, scoop out the rice into a platter, arrange the drumsticks around and sprinkle roasted cashews over. Biryani is typically served with a simple raita made with diced onions in yogurt.


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