• Prep Time 30 minutes
  • Cook Time 60 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 1 kg whole chicken, cut into 4 pieces
  • 1 cup ghee
  • Briyani spice paste
  • 2 red onions, peeled
  • 3 inches old ginger, peeled
  • 5 cloves garlic, peeled
  • 1 tsp turmeric powder
  • 2 tbsp black pepper powder
  • 1 1/2 tsp salt
  • 1 tomato, chopped
  • 20g coriander leaves
  • 20g mint leaf
  • 1 cup water
  • 3 cardamoms
  • 3 star anise
  • 1 inch cinnamon
  • 3 cloves
  • 6 tbsp briyani powder
  • 50g cashewnuts, fried and pounded
  • 1 cup evaporated milk
  • Salt and sugar to taste
  • 2 shallots, sliced and fried

Instructions

  1. Wash chicken and set aside to drain.
  2. Deep fry the chicken until medium cooked. Put aside.
  3. Heat ghee or oil in a heavy-based pan over moderate heat.
  4. Add cardamom, star anise, cinnamon and cloves, stir for 2 minutes.
  5. Then saute the spice paste and briyani paste until fragrant about 7 minutes.
  6. Cook over low heat for 3 minutes till well blended.
  7. Add chicken and salt, stir continuously.
  8. Cook over moderate heat for 10 minutes.
  9. Add cashewnuts and milk and cook for about 5 minutes.
  10. Season with salt and sugar.
  11. Garnish with the fried onions.

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