Non Veg Biriyani For Ginger-Garlic Lovers


Non Veg Biriyani For Ginger-Garlic Lovers

A non veg dish - the meat can be replaced with chicken, mutton etc
Prep Time 45 minutes
Total Time 45 minutes
Cuisine Kerala
Servings 2 people


  • 2 cups Basmathi or Jeera rice
  • 1/2 kg Chicken
  • 1 tsp Meat masala
  • 1 no Onion
  • 1 1/2 inch Ginger
  • 25 nos Garlic pods
  • 3 tbsp Ghee
  • 1/2 inch Cinnamon Karugapatta
  • 4 - Cloves Grambu
  • 1 tbsp Aniseeds Perinjeerakam
  • Salt As reqd
  • Boiling water double of rice measure
  • 5 drops Lime juice

For garnishing:-


  • Clean the chicken really well and marinate the chichen with meat masala really well. Keep aside for atleast 1 hr (the more the better).
  • Grind garlic ginger to a fine paste.
  • Rinse the rice well and drain the water well. Keep aside.
  • Heat the ghee in a utensil.
  • Add in thinly sliced onion and saute till it turns brown followed by cashews till it turns golden. When done, keep aside.
  • Add in cinnamon, cloves and aniseed and stir.
  • Add in the finely sliced onions and saute till it becomes soft.
  • Add rice to it and fry the rice for around 5 mins on low flame.
  • Add boiling water along with salt and lemon juice.
  • When it starts boiling, cover the lid and let it cook for 10 mins on a low flame.
  • When done, put in a bit of saffron for colour.
  • Cover the lid and keep aside.
  • To make the masala, make a paste of ginger, garlic and green chilly.
  • In a utensil, heat around 4 tbsp of ghee.
  • Fry onion till it softens.
  • Add the grinded paste of ginger, garlic and chilly to it and saute till a cooked smell comes.
  • Add the curd and stir till its well mixed.
  • Add the marinated chicken to it and allow it to cook on a low flame.
  • Wait for around 10 mins for the chicken to cook.
  • When done, open the lid and allow the curry to thicken on low flames.
  • :- Add salt, if reqd.
  • In a serving bowl, layer the rice and chicken, that is, first make a layer of rice and then chicken on top, spinkle some coriander and pudina leaves followed by another layer of rice then chicken then coriander leaves and mint leaves......and so on...
  • When the last layer of rice is made, sprinkle the rest of coriander and pudhina leaves on top along with the fried onion and cashews.
  • Cover the lid and heat on a low flame for around 3 - 5 mins.
  • :- When time to serve, serve with lots of love.
Tried this recipe?Let us know how it was!

Response (1)
  1. r
    rosna November 7, 2007

    i tried it and ….mmmmm…… its delicious… different from the usual biriyani but should say, very tasty and very different….. yummy…

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