Here’s Your Favourite Non-Veg Rice Recipe

  Saturday, 21st April, 2018     11:22:32 AM

Fond of non-vegetarian food? Here we bring to you a very tempting delicacy- a dish that has earned the reputation of being the undisputed king of taste. A recipe that has reached every household not only in India, but across the world. Although it has its origins in the nawabi kitchens of Hyderabad, this dish has won hearts of one and all.

So, here we go. Any guesses as to what this dish is ?

Heard of Chicken Biryani ?


Yes, it is this mouth-watering fabulous dish that we all look forward to, be there an occasion or not.

We received numerous requests from our fans to post some non-vegetarian recipes on our blog page. So we thought what can be better than our very own award-winning desi khana. Or call it the Mughlai fascination.


  • Mishtann Basmati Rice - 200gm or 1 cup(as per US RATIO). (rinsed twice and soaked for 20 mins).
  • Hot Water - 400ml or 2 cups
  • Bay leaf - 2 small
  • Green Cardamom - 4-5 nos.
  • black cardamom - 1 no.
  • Peppercorns - 7-8 nos.
  • Cloves - 3-4 nos.
  • Onions - 4 nos. sliced
  • Chicken drums - 4 nos washed and kept aside
  • Green chillies - 2 small-slit
  • Ginger Garlic paste - 1 tsp
  • Cumin seeds - 1 tsp
  • Tomato puree - 2 tbsp
  • Curd - 1 tbsp
  • Garam masala powder - 1tsp
  • Red chilly powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Saffron - 2 pinch
  • Rosewater - 2 tsp
  • Mint - 12 to 15 nos - chopped roughly.
  • Oil - 3 tbsp.
  • Salt - to taste.
  • Wheat Flour


For Rice

Add soaked Basmati Rice to the boiling water.

To this add half of the whole spices like bay leaf, green cardamom, peppercorns, cloves and black cardamom. Add salt as per taste.

Cook the Basmati Rice al-dente until 3\4th done. Drain the excess water and keep aside to cool.

For the Gravy

Heat oil in a cooking vessel. To this, add the remaining whole spices and let the flavours infuse. Add cumin seeds. Add 2 sliced onions and saute till golden brown.

Add the ginger garlic paste, tomato puree and stir. Add red chilly powder, turmeric powder and garam masala and continue to stir.

Add chicken drums to this mixture.

Add some water to gravy for consistency and add salt to taste. Cook till the chicken is done. Keep aside.

For assembling

Make stiff dough with flour and water, enough to enclose the lid over the cooking vessel. Keep aside.

Soak some saffron in rosewater and keep aside.

Fry the remaining sliced onions until golden brown for garnish. Keep aside.

Take a cooking vessel. Make sure it's a heavy bottomed vessel as the base should not get burnt.

Pour some oil and then add half the gravy mixture.

Layer half the Basmati Rice evenly over this. Sprinkle half the saffron infused in rose-water and some chopped fresh mint.

Now add the remaining gravy mixture and layer the Basmati Rice over saffron and chopped mint.

Sprinkle the golden brown onions evenly over this.

Sprinkle some water.

Add some pure ghee over this layered mix.

Close lid and spread the dough mixture along the sides so as to enclose it fully.

Cook it for 12 to 15 mins with low heat for a steamed effect. You may garnish with roasted cashews.

Serve hot with raita of your choice.

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