Compliments of the Chef: Chicken Biryani from Tabla

In this version of Compliments of the Chef, Sajan Prem demonstrates how to make the preferred Hen Biryani from Tabla. It is a really straightforward system and Prem provides simple-to-observe guidelines.

Prem mentions in the online video that you can buy a masala to use alternatively of producing the ground spice blend, but you should give it a check out for the complete effect.

I wish you could odor the aromas in this video.

Southeast Steel

Rooster Biryani from Tabla

  • 1 cup basmati rice
  • 14 1/2 ounces boneless chicken in chunk-measurement cubes
  • 1 cup basic yogurt
  • 1/2 cup chopped mint
  • 1/2 cup chopped cilantro
  • 2 tablespoons coriander powder
  • 2 tablespoons turmeric powder
  • 1 tablespoon chili powder
  • 3/4 ounce full inexperienced chillies, slit
  • 2 teaspoons cumin seeds
  • 1/2 cup clarified butter, or ghee
  • 1 cup sliced onion
  • 1/2 cup ginger-garlic paste
  • Salt
  • Ground spice powder (see beneath)
  • Raita for serving


Marinate chicken pieces with ginger-garlic paste, salt, yogurt, 1/4 cup mint, 1/4 cup cilantro, and ground spice powder for an hour or over night time. Far more marination time, the superior.

Wash and soak basmati rice for about 1 hour drain and established apart.

Warmth clarified butter in a hefty bottomed pan. Incorporate cumin seeds and onions and cook dinner until finally golden, then include ginger-garlic paste and cook until finally raw smell goes absent.

Increase the marinated chicken and cook dinner on gradual hearth right until the hen is cooked, insert coriander powder, turmeric powder, chili powder, and environmentally friendly chilies.

Then incorporate rice and 1 1/2 cups of water. Salt to style, give a stir. Address and cook on superior flame for 5 minutes, then decreased the flame and prepare dinner right up until rice is tender.

Serve hot with raita.

Ground Spice Powder

  • 10 cloves
  • 5 cardamom
  • 2 cinnamon sticks
  • 3 bay leaves
  • 1 tablespoon stone flower

Roast in dry, warm pan then grind in a blender.

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