Chettinad Chicken Biryani

Scroll down to view recipe


Serving Portions: 6
  • 75 g Knorr Onion Tomato Base Gravy
  • To Taste Knorr Rostip Seasoning Powder
  • 500 g Chicken
  • 5 g Fennei Powder
  • 30 g Ginger Garlic Paste
  • 2 green chillies
  • 2 g Cinnamon
  • 2 g Cardomom
  • 2 g Black Cardomom
  • 2 g Cloves
  • 30 ml Curd
  • 70 ml Coconut Milk
  • 450 g Seeraga Samba or Basmati Rice
  • 10 g Chilli Powder
  • 10 g Coriander Powder
  • 5 g Turmeric Powder
  • 2 sprig Curry Leaves
  • 1 Sprig Mint Leaves
  • 2 Sprig Coriander Leaves
  • 20 ml Ghee
  • 100 ml Refined Oil


    • Par boil rice and season it with Knorr Rostip Powder and keep aside and let it cool down. Ideally spread it on a plate so that the grains do not stick to each other.
    • In a deep bottomed vessel, add Ghee and allow it to heat. Now add Cinnamon, Cardamom, Clove, Green Chilies, Curry Leaves, Ginger Garlic Paste, and cook on low flame till the spices leave a fragrance. Now add the Knorr Onion Tomato Gravy and cook.
    • Add the Turmeric, salt, Tomatoes, Coriander, and Fennel Powder and cook on low flame for 10 minutes. Keep stirring continuously so that the spices are cooked well.
    • Now, mix in the Red Chilli Powder, Yoghurt, and Knorr Rostip Seasoning instead of salt and cook till the oil starts separating from the mixture.
    • Remove the spice mixture from the fire and allow it to cool. Grind to a fine paste. Now put back the spice paste in the vessel. Mix in the Chicken Pieces and cook on low flame till the spices were almost dried up and the meat is thoroughly cooked.
    • Now add the parboiled rice to the Chicken. Add Coconut Milk and cook covered on low flame till the moisture is absorbed and rice is cooked. Add chopped mint leaves and garnishing as per your choice. Serve hot with raita and salad.

Popular Recipes

Dutch Coffee Custard
Vegetable Manchow Soup
Dal Makhani
Fried Vegetables in Hot and Sweet Sauce
Classic Roast Chicken with Demi-Glace