Mangalorean Recipes

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Bhiryani Chicken 1

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Quantity Measure Ingredients Description
2 Nos Bay Leaves  use in marinade
6 Nos Cardamoms black -use in marinade
10 Nos Cardamoms use in marinade
30 Grammes Cashew Nuts fried
500 Grammes Chicken Recipe Base. Item 1 method
10 Grammes Chillies, Green Grind to paste - marinade
5 cm. Cinnamon use in marinade
10 Nos Cloves (spice) use in marinade
1/2 Bunch Coriander Leaves  chopped used in marinade
200 Grammes Curds Beaten - Marinate chicken
1 Teaspoon Garam-Masala For cooking chicken
10 Grammes Garlic Grind to paste - marinade
1/4 Teacup Ghee Item 2 method
10 Grammes Ginger Grind to paste - marinade
1 Teaspoon Jeera/Cumin Seeds For cooking chicken
1 Teaspoon  Onion Seeds For cooking chicken "Kalonji"
2 Pinch Kesar/Saffron For cooking chicken
Some Nos Lemon Rind Item 7 method
2 Medium Lime (fresh) extract juice and use in marinade
30 Ml. Milk Baking
1/2 Bunch Mint Leaves chopped used in marinade
200 Grammes Onions chopped Item 2. Method - use for marinade
10 Nos Pepper Corns For cooking chicken
300 Grammes Rice, Basmati Recipe Base
1 Pinch Salt For cooking chicken
150 Grammes Tomatoes sliced
1 Teaspoon Turmeric Powder For cooking chicken


1. Remove the skin and cut the chicken into large pieces. 

2. Heat ghee and fry onions until golden, remove and crush them roughly.

3. Grind ginger, garlic and green chilies to a paste. Marinate the chicken in yogurt, along with fried onions, ginger, garlic and chili paste, salt, a little chopped mint and coriander leaves, a few whole spices and half the lemon juice for an hour. 

4. Tie the remaining whole spices and lemon skins in a cheese cloth and immerse in plenty of salted water. 

5. Boil the rice in it for 6 minutes (rice should be under done). Drain and keep aside.

6. Heat the ghee (save 1 tbsp ghee for later), add the whole spices, chicken with marinate, chili powder and turmeric powder. Stir well. Cover and Simmer until cooked and dry.

7. Grease a baking dish with remaining ghee. add the chicken and spread it evenly. sprinkle remaining lemon juice, lemon zest, garam masala, mint and coriander leaves.

8. spread the rice on top. heat milk and dissolve the saffron in it. sprinkle saffron flavored milk on the rice. top it with cashews. 

9. Cover with foil and bake at 325 f for 12-15 minutes or until rice is cooked.

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