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Chicken Green Chilli

Ahmedi Chicken Rice
(Ahmedi Murg Biryani)

Onion Chicken

Flavored rice (called Basmati rice) cooked with Chicken (called Murg in India) cooked in the Ahmedi kitchens.

Indian Non - Vegetarian Recipes

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Serves: 4 
Cooking time (approx.):  minutes
Style: North Indian Non-Vegetarian

8  medium pieces (about 800  grams) of chicken
2  cup(s) flavored rice(basmati)
6  cups water
2" cinnamon stick broken
2  each of bay leaves, cloves and green cardamoms
6  black peppercorns
2  tablespoon(s) yoghurt
1  teaspoon(s) each of red chilli, and coriander powders

1  tablespoon(s) each of chopped ginger and garlic
2  green chilli(es) slit
1  tablespoon(s) chopped coriander
2  medium sized onions chopped
1  cup(s) hot water
2  teaspoon(s) sugar
2  tablespoons clarified butter (ghee) / butter
salt to taste
a sheet of aluminum foil for sealing

  1. In a large vessel combine the rice, water, half the whole spices, salt and cook till the rice is half-done. Drain the excess liquid and spread the rice on a plate to cool.
  2. Heat the clarified butter (ghee) / butter in a heavy-bottomed pan till hot and fry the remaining whole spices for a few seconds. Add the chopped onions and fry till they are browned. Add the chicken pieces, spice powders, slit green chillies, chopped coriander, ginger-garlic, salt, sugar and fry on medium level for about 2  minute(s).
  3. Add the hot water and cook uncovered on a low level for about 20  minutes or till the chicken is tender and well cooked. Add the yoghurt and cook till the gravy thickens.
  4. In a large heavy- bottomed pan add some hot melted clarified butter (ghee)/ butter, arrange a layer of chicken with gravy topped with a layer of rice. In this way arrange alternate layers of melted clarified butter (ghee)/ butter, chicken and rice till they are all used up. Make sure the topmost layer is of rice topped with melted clarified butter (ghee)/ butter. Spread the aluminum foil on the top of the pan and cover it with a tight fitting lid. Cook on very low level (a griddle should be kept under the pan to cook on indirect flame) for another 25  minutes. Alternatively cook for the same amount of time in a pre-heated oven.


  • Traditionally flavored rice or Basmati rice is used for this recipe. If it is difficult to obtain Basmati rice, (it may be available in Indian stores) any other long-grained rice is fine.
  • Traditionally this recipe is cooked in an earthen pot for many hours on very low indirect flame.

Serve hot with: Potatoes in Yoghurt(Aloo Raita) or any other yoghurt dish of your choice

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