Mangalorean Recipes

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Shahi Chicken Biryani

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Quantity: Measure: Ingredients: Description:
400 Grams Chicken Marinate
1 Teaspoon Ginger Paste For marinade
1 Teaspoon Garlic Paste For marinade
2 Medium Chillies Green ground to paste
1 Teaspoon Coriander Leaves (Kothmeer) paste
2 Tablespoon Tomato Puree For marinade
1 Tablespoon Chilly Powder, Red For marinade
1 Teaspoon Turmeric Powder For marinade
1 Teaspoon Garam-Masala For marinade
2 Tablespoon Curds For marinade
2 Teacup Rice, Basmati semi cooked
  As Required Salt for taste
  As Required Food Colour orange
1 Teaspoon Milk for diluting kesar
1 Pinch Kesar (Saffron) diluted in milk
1 Tablespoon Cooking Oil For frying
3 Medium Onions sliced thin
1 Large Potatoes peeled and cut
1 Tablespoon Ghee For rice
  As Required Coriander Leaves (Kothmeer) for garnishing


1.Marinate the chicken with garlic, ginger, coriander, green chili, tomatoes puree, red chili powder, turmeric powder, dry garam masala powder, salt and yogurt and keep it aside for half an hour.
2.To the cooked rice add salt, sprinkle it with color and keep aside.
3.Heat milk, put pinch of Saffron -  kesar  and keep aside.
4.Heat 2 tbsp. of oil in pan. Deep fry half the quantity of onions and all the potatoes till onion is golden brown.
5.Remove both from the pan and keep aside.
6.Fry the remaining onion in the same oil till slight golden brown and put the marinated chicken. Cook for 10 minutes.
7.Take a separate vessel and put ghee and 1 tbsp. of oil, half quantity of semi-cooked rice, all fried potatoes and half quantity of fried onions and kesar-milk.
8.Put the cooked chicken on top of it and then cover it with the remaining semi-cooked rice.
9.Garnish with coriander leaves and rest of the fried onions. Tightly cover the utensil and cook for another 10 minutes.

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