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Simple Mouth Watering Madras Chicken Biriyani

June 15, 2021

Biryani - It is the king of all Indian dishes. Every state in India makes their Biryani differently. And every biriyani is delicious in its own way. Today we are going to teach you how to make an authentic Madras Style Muslim biryani so you can enjoy at home with THE ONE CURRY masala

Serves - 4

Spice level - Medium Hot

Time: 1 hour


tsp - teaspoon

tbsp - tablespoon

Items Quantity In Numbers

 Chicken Thighs

500 g without bones

with bones - 700g




Onion thin long slices 250 g Usually 2 medium sized
Tomato chopped 200 g Usually 2 medium size tomatoes

The one curry


1 1/4  tbsp

Chili powder

1 tbsp - hot

1/2 tbsp - mild

Garlic grated/blended 25 g usually 6 cloves



 50 g about 4 inches
Oil 80 ml
Chopped Cilantro

25 g or 1/4 cup

Chopped Mint 25 g or 1/4 cup
Salt 2  tbsp

Regular Greek or plain 

un flavored yogurt

100 ml
Butter/ghee 1 tbsp
Basmati Rice 500 g


Pre Prep :


Rinse the rice thoroughly and at least 3 times to get rid of all the excess starch.

Now in soak the rice in warm water and let it sit for 20 mins as you prepare the rest

Base: (5 mins)

  1. Heat up a minimum 5 liter stock or regular pot add oil and butter/ghee. 
  2. Add the onion and fry them until it becomes golden brown and crispy. Don't let it burn. It should have turned thin in a golden red color.
  3. Add all the cilantro/coriander and give it a stir for 10 seconds
  4. Add the mint leaves and give it a nice stir for 10 seconds
  5. Add the Ginger and garlic paste mix and sauté for at least 1 minute
  6. Add 2 tbsp of salt and give it a mix
  7. Add all the tomato and sauté for 2 minutes
  8. Add 100 ml Yogurt and give it a stir for a minute

Masala: (5 mins)

  1. Add 1 tbsp of THE ONE CURRY and 1 tbsp of Chili powder
  2. Add all the chicken and give it all a nice mix
  3. Now add 800 ml of water and increase the flame so let it all come to a nice boil
  4. Once you see the boil. Turn the heat down to simmer.

Rice: ( 5-10 mins)

  1. Strain the soaked rice completely and add all the rice into the above pot and give it a small stir. Don't be aggressive as it would break the rice grains.
  2. Now bring the heat to a medium flame till you see that the rice and the water reaches the same level.
  3. Salt and heat test: Dip a spoon and taste the gravy you should feel it being bit on saltier side. If not adjust add a little more. 

Simmering (35 mins):

  1. Once you see the water and rice in the same level bring the heat to a low flame and close the pot with a lid
  2. Let it cook for 35 minutes in low flame don't open the pot
  3. After 35 mins turn off the stove and let it rest for another 5-10 minutes.
  4. Open the lid add a bit more ghee or butter on the top of the rice

Enjoy !!



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