back to recipies



750 grams chicken, cut into 1 inch pieces on bone

1½ cups Daawat Biryani Basmati Rice

½ cup yogurt

Salt to taste

1½ tablespoons ginger-garlic paste

1 teaspoon green chilli paste

1 teaspoon red chilli powder

1 bay leaf

1 black cardamom

5 green cardamoms

1 inch cinnamon

12-16 cloves

3 tablespoons oil

1 teaspoon caraway seeds (shahi jeera)

1 medium onion, sliced

1 tablespoon coriander powder

1 tablespoon cumin (jeera) powder

½ cup fried onions + for garnishing

Few fresh mint leaves

1 inch ginger, cut into strips

1 tablespoon saffron milk

Ghee for drizzling

Garam masala powder for sprinkling

Whole wheat flour (atta) dough for sealing

Fresh mint sprig for garnishing


1. Put chicken pieces in a bowl. Add yogurt, salt, 1 tablespoon ginger-garlic paste, green chilli paste and chilli powder, mix well and set aside to marinate for 1 hour.

2. Soak Daawat Biryani Basmati Rice in sufficient water for 30 minutes

3. Heat 3 cups water in a deep non-stick pan. Add bay leaf, black cardamom, green cardamoms, cinnamon, cloves, salt and drained Daawat Biryani Basmati Rice, cover and cook till 3/4th done.

4. . Heat oil in another deep non-stick pan. Add caraway seeds and onion and sauté

5. Add remaining ginger-garlic paste, coriander powder and cumin powder, mix well and sauté for a minute.

6. Add marinated chicken pieces, mix well, cover and cook for 2-3 minutes.

7. Strain the Daawat Biryani Basmati Rice in a colander and set aside.

8. Transfer half the chicken to another deep non-stick pan on heat. Spread half the strained Daawat Biryani Basmati Rice on top. Add ¼ cup fried onions, mint leaves and half the ginger strips. Drizzle ½ tablespoon saffron milk, some ghee and sprinkle some garam masala powder.