Coorgi murgh biryani

Prep 0 h : 15 m
Cook 0 h : 45 m


  • 150ml sunflower oil

    10g whole spices

    700g red onions, thinly sliced

    20g curry leaves

    70g desiccated coconut

    80g ginger-garlic paste

    20g green chillies, ground to a paste

    200g tomatoes, finely chopped

    10g turmeric powder

    100ml yogurt, whisked

    25g coriander powder

    10g roasted cumin powder

    5g garam masala powder

    720g boneless chicken cubes

    40g salt

    250ml chicken stock

    1kg basmati rice, cooked

    20g coriander leaves

    40g mint leaves, chopped

    100g ghee


  • Heat oil in a heavy-bottom saucepan.

    Add all the whole spices and let them crackle for a minute.

    Now add the onions and saute until light brown.

    Add curry leaves and desiccated coconut.

    Saute until the coconut is slightly brown.

    Add ginger-garlic paste and saute on low heat until fragrant.

    Add green chilli paste and tomatoes.

    Saute until tomatoes are completely cooked and oil begins to appear on the sides of the pan.

    Add turmeric, sprinkle some water and mix well.

    Add yogurt and continue to mix.

    Add the rest of powder spices and saute for a minute.

    Add chicken and saute for 4-5 mins or until the chicken is well coated with the masala.

    Season with salt.

    Add the stock and simmer until the chicken is cooked and achieves the consistency of a thick sauce.

    In a large heavy-bottomed saucepan, layer rice and chicken alternately, ensuring chicken is on top.

    Garnish with coriander and mint and drizzle ghee over.

    Place a tight lid and let it steam for 5 mins on high heat.

    Let it stand for 10 mins before serving with papad, fried onions and fried cashewnuts.

    Recipe by Chef Abdul Sattar, India Palace chain of restaurants.