Spices massaged into chicken, soaked overnight, topped with fried onions, rice and slowly cooked to perfection so the chicken juices go into the rice!


• Chicken – 750g, with bone


• Ginger – 2 inches
• Garlic – 6
• cloves – 5
• Cardamom – 5
• Bay leaf – 2
• Star anise – 1
• Fennel seeds – 1 tbsp
• Black stone flower – 2 pieces
• Cinnamon – piece of 3 cm
• Cumin seeds – 1 tbsp
• Red pepper – 6
• Coriander powder -2 teaspoons
• Green chili – 5 (roughly chop them)
• Mint – ½ cup (chopped)
• Coriander – ½ cup, chopped
• Curd – ¾ cup
• Oil – 2 tablespoons
• Salt – 2 tablespoons
• Lime juice – 1 tbsp


• Basmati rice – 3.5 cups (soaked for thirty minutes)
• Jeera – 2 teaspoons
• Coriander leaves – 1 tbsp
• Mint leaves – 1 tbsp
• Salt – 3 tbsp. (according to taste


• Fried onions – 1 tbsp
• Ghee – 2 tablespoons
• Oil – 2 tablespoons
• Orange food coloring mixed with 2 teaspoons of water or saffron in lukewarm water
• Rose essence – Some drops
• coriander and mint leaves – to garnish


Blending and marinating:

  1. Combine ingredients under to blend. Wash the chicken and massage the mixed paste well over the chicken and add 1 tablespoon of friendly onions to it. Soak for a complete night or for at least 2-3 hours.
  2. Soak the basmati rice for 30 minutes. Do not wash the rice several times; it will make you lose the flavor of the rice. I only washed once.


  1. Boil 8 cups of water over high heat. When it boils vigorously (add only when it starts to boil), add the chopped cilantro (1 tbsp), chopped mint (1 tbsp), jeera, soaked rice, 1 tbsp of ghee and the salt. Cook until its 80% is done. Usually I put them on for 7 minutes after adding the rice. Usually 80% done. Drain and set aside. (You need to adjust both sautéing the onions and the boiling water at about the same time, which will make the job easier, as you need the hot rice to add it on top of the chicken for layering. ).

Chicken masala:

  1. Meanwhile, add the oil / ghee (I used half of it) to a heavy-bottomed pan, add the minced onions, the ginger garlic paste, salt and sauté well over medium heat until ‘until they turn lightly golden. Then add the sliced tomatoes with a little turmeric and sauté well for 3 minutes until they become mushy.
  2. Add the marinated chicken and sauté for 2 minutes until all the chicken is coated with the onions and tomatoes.
  3. Remove half of the chicken and set aside.


  1. We already have the half chicken on the pan. Add half of the 80% cooked rice, then add the rest of the chicken, then again on top layer the cooked rice.
  2. Add fried onions, ghee, saffron in a hot material, rose essence, coriander and mint leaves.
  3. Cover the entire pan with foil and a plate. Place a weight on it and for 8 minutes, cook over medium heat and keep a dosa / pancake pan below your biryani pan and now for 35 minutes on very low heat.
  4. Now remove the weight and the foil and stir the rice thoroughly.
  5. If it is spicy at the end, squeeze a little lemon, this will reduce the heat and also enhance the flavors.

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