Mick Gower's Indian Recipes

Chicken Biriani (Murgha Bryani)


  • 8 chicken drumsticks
  • ½ cup oil or ghee
  • ½ chopped almonds
  • ¼ cup chopped cashew nuts
  • 1 large finely chopped onion
  • 4 or 5 bay leaves
  • 2 cups long grained rice
  • 3½ cups warm water
  • 1 tsp salt or to taste
  • ½ saffron strands
Chicken Paste
  • 1 tsp garam masala
  • 1 small chopped onion
  • 2 cloves garlic, crushed
  • 2 inch piece of ginger
  • salt to taste
  • 4 cloves
  • 4 cardamoms
  • ½ tsp turmeric powder
  • 10 black peppercorns
  • 1 inch stick cinnemon


Grind together chicken paste ingredients to make a mixture of smooth consistency. Rub this thoroughly over the chicken pieces. Leave to marinade for at least 30 minutes. heat ghee or oil in a frying pan and fry almonds and cashews. Drain and keep for garnish. Fry onion until golden brown and put aside half for garnish.

Crumble bay leaves and add all the spices except for the saffron to the onion remaining in the pan. Add the chicken and, shaking it together, cook well for 20 minutes. Add the rice and mix in well. Pour on the 3½ cups of warm water and salt. Cover and leave to simmer for 15 - 20 minutes until the rice is cooked.

Meanwhile steep the saffron in a little warm water and pound with a mortar. When the rice is cooked stir in the saffron. Garnish ith the reserved onions and fried nuts.

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