• Prep Time
    60 minutes
  • Cook Time
    60 minutes
  • Serving
  • View

This was THE DISH for our family gatherings in Karwar during the summers. The biryani was prepared outdoors by cooks who came in specially from Bhatkal and it was the highlight of all the great food we had at our family house. The adults and children looked forward to this biryani which was eaten with a coconut gravy and as a special treat we were allowed to have ice-cold Coca Cola with the meal. It was the “Treat” of our summer holidays in Karwar.


For rice

For ginger-garlic paste

For garam masala

For cashew nut paste

For saffron-milk


    Step 1

    Wash rice in water; drain (not fully); set aside for about 20-30 minutes

    Step 2

    For ginger-garlic paste -- In a blender, grind ginger, garlic and green chilies with a little water to make a smooth paste

    Step 3

    For garam masala -- In a tempering spoon, dry roast shahjeera, lavang, dalchini, elaichi and nutmeg for a few minutes; remove into mortar & pestle (or dry grinder) and grind to a powder; set aside

    Step 4

    In a big pot, boil 7-8 cups of water with salt and lime juice; when water is boiling, add rice; when it is parboiled (3/4ths cooked), drain all the water out in a colander and rinse rice in cold water; spread rice in a wide dish to cool

    Step 5

    In a big pot, heat ghee and oil until hot; add whole spices (dalchini, lavang and elaichi); when they start spluttering, add the onion slices and continue to fry until golden brown; take half the onions out and set aside

    Step 6

    Add ginger-garlic paste to remaining onions in the pot and fry well for 2-3 minutes

    Step 7

    Add tomatoes and fry for about 5 minutes

    Step 8

    Add chicken pieces, yoghurt, cilantro and turmeric; fry well; cover and cook for 15 minutes

    Step 9

    Add garam masala powder, green chilies and salt and cook for 5 additional minutes; set aside

    Step 10

    In a deep large pot, pour some oil and chicken gravy at the bottom; layer with ⅓ of rice; layer ½ the fried onions which were set aside; layer ⅓ the cashew paste; layer ½ the chicken with gravy

    Step 11

    Repeat layering with ⅓ of rice, remaining fried onions, ⅓ cashew paste and remaining chicken

    Step 12

    Add final layer of ⅓ rice; sprinkle saffron-milk over rice and add remaining cashew paste

    Step 13

    Cover rice with aluminum foil and cover pot with lid

    Step 14

    Bake in oven (at 350℉) for 30-40 minutes

    Step 15

    Serve hot!

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