Ingredients Jump to Instructions ↓

  1. South India Chicken Biryani Recipe

  2. For the marinade

  3. 6 chicken drumsticks

  4. Small bunch of cilantro, with only the soft stalks

  5. 1/4 cup mint

  6. 2 T ginger and garlic paste

  7. 2 tsp ground cumin

  8. 1 T cream

  9. For the Curry

  10. 1 large onion, diced

  11. 4 cloves of garlic, minced

  12. 2-inch chunk of ginger, minced

  13. 1 large bunch of cilantro

  14. 1/2 cup mint

  15. 1 cup thick coconut milk

  16. 2 cups water/broth

  17. 1 T ground cumin

  18. 1 tsp ground turmeric

  19. 2 T garam masala

  20. 6-7 whole cloves

  21. 2 sticks cinnamon

  22. 6-7 whole peppercorns

  23. 3 whole star anise

  24. 3 dry bay leaves

  25. Salt as needed

  26. For the rice

  27. 3 cups Basmati rice

  28. 1/2 small onion, julienned

  29. 3 whole cloves

  30. 2 cardamom pods, cracked

  31. 1 bay leaf

  32. 2 T ghee

  33. 5 1/2 cups of water

  34. For garnish

  35. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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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