Spicy Masaleydar Chicken Biryani – Inspired by Khatri Biryani

Here is an amazing chicken biryani recipe to elevate your cooking game. With its tantalizing aroma and succulent chicken, it’s the perfect dish for any occasion. #happycookingtoyou #foodfusion #digitalammi #pakistanicooking

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-Ghee (Clarified butter) 3 tbs

-Tamatar (Tomatoes) 4 medium

-Zeera (Cumin seeds) ½ tsp

-Hari mirch (Green chilli) paste 1 tsp

-Sabut dhania (Coriander seeds) crushed 1 tsp

-Haldi powder (Turmeric powder) ½ tsp

-Lal mirch (Red chilli) crushed ½ tsp

-Himalayan pink salt ½ tsp or to taste

-Podina (Mint leaves) chopped 2 tbs

-Hara dhania (Fresh coriander) chopped 3 tbs

-Kari patta (Curry leaves) 14-15

-Ghee (Clarified butter) ½ Cup

-Adrak (Ginger) crushed 1 tbs

-Lehsan (Garlic) crushed 1 tbs

-Chicken mix boti 750g

-Dahi (Yogurt) ¾ Cup

-Lal mirch (Red chilli) crushed 1 tbs

-Sabut dhania (Coriander seeds) crushed 1 tbs

-Jaifil powder (Nutmeg powder) ¼ tsp

-Javitri powder (Mace powder) ¼ tsp

-Haldi powder (Turmeric powder) 1 tsp

-Lal mirch powder (Red chilli powder) 1 tsp or to taste

-Himalayan pink salt 1 tsp or to taste

-Darchini (Cinnamon stick) 2-3

-Hari elaichi (Green cardamom) 3-4

-Badi elaichi (Black cardamom) 2

-Sabut kali mirch (Black peppercorns) 1 tsp

-Zeera (Cumin seeds) 1 tsp

-Badiyan ka phool (Star anise) 2

-Laung (Cloves) 3-4

-Hari mirch (Green chilli) paste 1 & ½ tbs

-Podina (Mint leaves) chopped handful

-Hara dhania (Fresh coriander) chopped handful

-Tamatar (Tomatoes) sliced 2 medium

-Water 2 & ½ Cups

-Pyaz (Onion) fried 4 tbs

-Aloo bukhara (Dried plums) 6-7

-Sukhi imli (Dried tamarind) ¼ Cup

-Podina (Mint leaves) chopped handful

-Hara dhania (Fresh coriander) chopped handful

-Kari patta (Curry leaves) 10-12

-Zarda ka rang (Orange food color) ½ tsp

-Water 1-2 tbs

-Chawal (Rice) Sella 750g (50% boiled with salt & whole spices)

-Ghee (Clarified butter) melted 2 tbs



-In a frying pan,add clarified butter & let it melt.

-Add tomatoes,cumin seeds,green chilli paste,coriander seeds,turmeric powder,red chilli crushed, pink salt,mix well & cook on medium flame until tomatoes are soft (4-5 minutes).

-Add mint leaves,fresh coriander,curry leaves,mix well & cook for 1-2 minutes & reserve for later use.

-In a pot,add clarified butter & let it melt.

-Add ginger,garlic & mix well.

-Add chicken & mix well until it changes color.

-Add yogurt,red chilli crushed,coriander seeds,nutmeg powder,mace powder,turmeric powder,red chilli powder,pink salt,cinnamon sticks,green cardamom,black cardamom,black peppercorns,cumin seeds,star anise,cloves,green chilli paste,mint leaves,fresh coriander,tomatoes & mix well.

-Add water,mix well & bring it to boil,cover & cook on medium flame for 10-12 minutes or until 1 Cup of gravy is left.

-In a pot,add prepared tomato chutney,fried onion,dried plum,dried tamarind,mint leaves,fresh coriander & curry leaves.

-In water,add orange food color & mix well,add in pot & spread evenly.

-Place pot on heat diffuser for steam cooking.

-Add boiled rice & pour melted clarified butter,cover with kitchen cloth & lid and steam cook on low flame for 12-15 minutes.

-Mix well & serve with yogurt raita & salad!



Recipe By: Kanwal Mohsin

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