Chicken Ghee Roast Biryani


For chicken ghee roast

Chicken curry cut: 500g

Ghee 4 tbsp

Ammikal Masala 2 tbsp (30g)

Jaggery ½ tsp (chopped) 


For ghee rice

Basmati Rice 500g

Salt 2-3 tsp (or to taste)

Bay leaf 1

Cardamom pods 2

Cinnamon 1”

Cloves 3


For Dum

Fried Onions ½ cup

Mint and coriander leaves ½ cup

Ghee 1 tbsp



For the Chicken

  • Mix the masala with 2-3 tbsp water to make a thick paste
  • Heat ghee in a thick flat bottomed pan. (Feel free to add more ghee for a richer taste)
  • Add the chicken and saute for about 30 seconds on high flame.
  • Reduce the flame to low and add the masala paste.
  • Mix well with the chicken and ghee.
  • Cook for 15 minutes on low flame while stirring gently and continuously
  • Add a quarter cup of water and jaggery. Mix well.
  • Cook till it reduces to a thick gravy consistency and set aside.


For the rice

  • In a deep vessel boil about 2-3 litre of water with the whole spices and salt. 
  • Add washed and soaked rice to the boiling water and reduce heat to medium. 
  • Cook till the rice is 80% done. Drain and keep aside. 


For the Dum

  • In a vessel put half the rice and make a flat layer. 
  • Add the cooked chicken and spread evenly. 
  • Add the rest of the rice and sprinkle the fried onions, mint and coriander on top evenly and drizzle the ghee. 
  • Cover with a flat lid and put some weight on it to form as tight a seal as possible.
  • Place on the lowest heat possible and let it cook for 10 minutes. 
  • Open and serve your ghee roast biryani

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