Chicken Biryani (Singapore Style)

  • on February 2, 2021
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Chicken Biryani


To Marinate

  • 6 Chicken Drumsticks
  • 1 Bunch Cilantro
  • 1/4 Cup Mint
  • 2 tablespoon Ginger and Garlic Paste
  • 2 teaspoon Ground Cumin
  • 1 tablespoon Yogurt
  • Salt (as needed)

For The Curry

  • 1 Large Onion (diced)
  • 4 Garlic cloves (minced)
  • 2 Inch Ginger (minced)
  • 1 Bunch Coriander leaves
  • 1/2 Cup Mint
  • 1/2 Cup Yogurt
  • 2 Cup Water / Broth
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Turmeric (Haldi powder)
  • 6-7 Cloves
  • 2 Sticks Cinnamon
  • 6-7 Whole Peppercorns
  • 3 Whole Star Anise
  • 3 Dry Bay Leaves
  • Salt (to taste)
  • 2 tablespoon Coconut Milk


  • 3 Cups Basmati Rice
  • 1 Small Onion (julienned)
  • 3 Cloves
  • 2 Cardamom Pods (cracked)
  • 1 Bay Leaf
  • 2 tablespoon Ghee
  • 5 1/2 Water

For Garnishing

  • Handful Cashews (Roasted in ghee)


  1. Grind together the marinade ingredients. Make slits on the flesh of the drumsticks, coat with the marinade and let rest for a few hours or overnight.
  2. To make the curry, saute the onions, garlic and ginger in oil until translucent. Remove from heat and cool.
  3. Grind together the cooked onions, cilantro and mint. In a deep bowl, roast the whole spices in ghee until their aromas are released. Return the onion mixture to the pan and cook until the oil starts separating. Add the dry spices and salt, mix and saute for a few minutes.
  4. Add the coconut milk and water and bring to a boil. Add the marinated chicken pieces and cook on medium until the meat is fully cooked. Let the curry cool until just warm.
  5. Meanwhile, prepare the rice. Roast the whole spices in ghee and the saute the onions in the same. When soft, add the Basmati rice and roast for a few minutes.
  6. Add water and salt and cook the rice until just done. Let it cool to warm. Do not touch the rice when hot as they are most brittle then.
  7. When ready to assemble, spread the rice in a deep dish. A little by little add the curry and gently tossed until it’s just wet. The recipe makes a lot of curry than you need.
  8. For 3 cups of raw rice, you will not need more a cup and a half of the curry. Arrange the chicken pieces around the dish, cover with a bit rice, so they don’t dry out. Cover the dish with foil and leave it  for 20 minutes.
  9. Check in between to see if the biryani is drying out. If so, add more curry and gently toss.
  10. To serve, scoop out the rice into a platter, arrange the drumsticks around and sprinkle roasted cashews over. Biryani is typically served with a simple raita made with diced onions in yogurt or cucumber slices with grated carrot as I have done so.


Article Categories:
Biryani - Chicken · Bread/Rice/Noodles

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