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Cooking Time

Preparation Time :20 Min

Cook Time : 30 Min

Total Time : 50 Min


Serves : 4
  • 3 cups basmati rice

  • 2 nos lemon rind (grated)

  • 4-5 nos strands of saffron

  • 1 pinch salt

  • 1 pinch kesar/orange color (little)

  • 1/4 cups cashewnuts

  • 6-7 nos almonds

  • 4 nos cinnamon sticks

  • 7 nos green elaichi

  • 1 nos chicken : chicken

  • 4 nos tomatoes (chopped)

  • 2 tbsp tomato puree

  • 1 pinch salt

  • 1 tsp chilli powder

  • 1 pinch turmeric (pinch)

  • 1 tsp garam masala

  • 1/2 tsp jeera masala

  • 1 nos carrot (grated)

  • 1 nos capsi (grated)

  • 1 tsp lemon juice

  • 1 tsp biryani masala


  • boil rice in salt, cinnamon and elaichi when all most done strain all water out.
  • put 4 tbsp of ghee/oil in the pot and add strained rice, lemon rind grated, soaked saffron strands and color in it, mix well...
  • heat up 1 tbsp of ghee and fry the almonds and cashewnuts add to the rice and toss well..
  • keep for simmering when done do dhuuan/smoke, lower a foil bowl on the rice, put red hot charcoal pcs on it n pour ghee, cover the lid properly and do not let the smoke escape....
  • Chicken: marinate chicken 1 or 2 hrs before in salt, cinnamon powder, ginger garlic paste, chilli powder and turmeric powder...
  • take a big bowl put tomatoes, chilli powder, garam masala, jeera powder, turmeric, lil salt, lemon, carrot, capsicum and tomato puree mix all well add oil it..
  • On a greased baking tray or casserole put tomato gravy and chicken, cover with foil and bake in oven on 220°C when chicken done open de foil and dry up the masala in oven.
  • remove from oven do same dhuaan like in rice and cover with the foil....
  • while serving lay rice on a platter o casserole n put chicken n masala on top of the rice...
  • serve with soup or shurbah n onion rings and lemon slices....