Maaria’s Madras Spl Chicken Biryani


Now u must be wondering who is Maaria and whats a Madras Biryani

Recently on my travels i landed up in Madras urf Chennai on the invitation of my baker friend, the uber talented Maaria Kulsum Tanveer. I got a chance to taste the crispiest dosa, finger licking tomato chutney and delicious sambhar. Her cook was kind enough to pack me a bottle of the tomato chutney.


At lunch i was served this chicken biryani that was soooo good. Usually biryanis for me are layered goodness, rich and masaledaar. I dont enjoy a very heavy biryani and this one was like tailor made for me. Maaria mentioned that its her mother in laws recipe and is typical madras style preparation. So i begged her for the recipe and 3 days later here it is from my kitchen


1.5kgs chicken

2 cups rice

2 tbsp oil + 2 tbsp ghee

3 onions finely chopped

3 cloves

3 cardamoms

2″ cinnamon sticks

1 tej pata

3 slit green chillies

2 tbsp ginger garlic paste

3 tsp chilli powder (adjust to taste)

1 lime

1.5 cup sour curd (appx 200 gms)

1/2 cup mint leaves

1 cup coriander leaves


  1. Parboil the rice till 80%done, add some ghee when cooking. Spread to cool.
  2. In a heavy bottom pot, add the oil + ghee, add the spices.
  3. When it sizzles, add the onions and fry it till brown.
  4. Add the chicken and fry it for 10 mins.
  5. Add the ginger garlic paste and fry for 10 more mins.
  6. Add chilli powder and cook till oil seperates.
  7. Add curd, lime juice, mint and coriander leaves. Cook till chicken is done and the gravy is thick. Swirch off.
  8. Add the rice to this chicken and mix it well.
  9. Cover and seal the lid well. Keep it on dum for about 20 mins.
  10. Garnish with coriander and serve ho