Khatri biryani recipe  recipe

Khatri biryani recipe

by Atlas Burni (@biryaniites)
Prep Time
30min
Cook Time
45min
Total Time
1hr 15min

A flavorful and aromatic chicken biryani with a tangy tomato chutney, perfect for a hearty meal.

Ingredients

6 Servings
(1 serving = 1 plate)

Tomato Chutney

  • 3tbsp
    ghee
  • 4piece
    medium tomatoes
  • 1/2tsp
    cumin seeds
  • 1tsp
    green chilli paste
  • 1tsp
    crushed coriander seeds
  • 1/2tsp
    turmeric powder
  • 1/2tsp
    crushed red chilli
  • salt to taste
  • 2tbsp
    chopped mint leaves
  • 3tbsp
    chopped fresh coriander
  • 15piece
    curry leaves

Chicken Biryani

  • 1/2cup
    ghee
  • 1tbsp
    ginger paste
  • 1tbsp
    garlic paste
  • 500g
    chicken with bones
  • 3/4cup
    yogurt
  • 1tbsp
    crushed red chilli
  • 1tbsp
    crushed coriander seeds
  • 1/4tsp
    jaifil powder
  • 1/4tsp
    javitri powder
  • 1tsp
    turmeric powder
  • 1tsp
    red chilli powder
  • 1tsp
    salt
  • 3piece
    cinnamon stick
  • 4piece
    green cardamom
  • 2piece
    black cardamom
  • 1tsp
    black peppercorns
  • 1tsp
    cumin seeds
  • 2piece
    star anise
  • 4piece
    cloves
  • 1 1/2tbsp
    green chilli paste
  • 1bundle
    chopped mint leaves
  • 1bundle
    chopped fresh coriander
  • 2piece
    medium tomatoes, sliced
  • 2 1/2cup
    water
  • 4tbsp
    fried onion
  • 7piece
    dried plum
  • 1/4cup
    dried tamarind
  • 1bundle
    chopped mint leaves
  • 1bundle
    chopped fresh coriander
  • 12piece
    curry leaves
  • 1/2tsp
    orange food color
  • 500g
    rice (50% boiled with salt & whole spices)
  • 2tbsp
    melted ghee

How to make Khatri biryani recipe

Prepare Tomato Chutney

  1. Heat ghee in a pan and melt it.

  2. Add tomatoes, cumin seeds, green chilli paste, crushed coriander seeds, turmeric powder, crushed red chilli, and salt. Mix well.

  3. Cook on medium flame until tomatoes are soft, about 4-5 minutes.

  4. Add mint leaves, fresh coriander, and curry leaves. Mix well and cook for 1-2 minutes. Set aside.

Cook Chicken Biryani

  1. In a pot, add ghee and let it melt.

  2. Add ginger and garlic paste, mix well, then add chicken and fry until it changes color.

  3. Pour in yogurt, crushed red chilli, crushed coriander seeds, jaifil powder, javitri powder, turmeric powder, red chilli powder, salt, cinnamon sticks, green cardamom, black cardamom, black peppercorns, cumin seeds, star anise, cloves, green chilli paste, mint leaves, fresh coriander, and sliced tomatoes. Mix well.

  4. Add water and bring it to a boil while mixing well. Cover and cook on medium flame for 10-12 minutes or until 1 cup of gravy is left.

  5. Spread prepared tomato chutney, fried onion, dried plum, dried tamarind, mint leaves, fresh coriander, and curry leaves over the chicken gravy. Spread orange food color evenly.

  6. Add boiled rice and pour remaining ghee over it. Cover and give dum on low flame for 12-15 minutes.

Serving

  1. Serve with yogurt raita and salad.

Tips & Tricks

  1. Ensure the rice is only 50% boiled before adding to the biryani to prevent it from becoming mushy.

  2. Adjust the level of spices according to your taste preference.