Royal Chicken Biryani with Cashew Masala

Name: Royal Chicken Biryani: Cashew Coconut Masala Biryani
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Ingredients: fennel seeds 1tsp; Cashew nuts – 17; Almonds – 20; Green chillies – 5; Ginger – 1½ inch; Coconut – 1 small (grated); Turmeric – ½ tsp; Oil – 3–4 tbsp; Cardamom – 3; Cloves – 4; Cinnamon sticks – 2; Curry leaves – few; Onions – 4 large (sliced); Green chillies – 8; Tomatoes – 3; Ginger garlic paste – 2 tbsp; Salt – as per taste; Garam masala – 1 tsp; Chicken masala – 1 tsp; Chicken – 750 g; Coriander leaves – handful; Basmati rice – 4 cups (soaked 1 hour); Water – as needed; Cardamom, cloves, cinnamon – few; Lemon juice – ½ lemon; Salt – to taste; Oil – 2 tbsp; Ghee – 3 tbsp; Tomato slices; Coriander leaves

Royal Chicken Biryani - Fresh Byte Kitchen

Ingredients

For masala paste:
fennel seeds 1tsp
Cashew nuts – 17
Almonds – 20
Green chillies – 5
Ginger – 1½ inch
Coconut – 1 small (grated)
Turmeric – ½ tsp
For Chicken Gravy:
Oil – 3–4 tbsp
Cardamom – 3
Cloves – 4
Cinnamon sticks – 2
Curry leaves – few
Onions – 4 large (sliced)
Green chillies – 8
Tomatoes – 3
Ginger garlic paste – 2 tbsp
Salt – as per taste
Garam masala – 1 tsp
Chicken masala – 1 tsp
Chicken – 750 g
Coriander leaves – handful
For Rice:
Basmati rice – 4 cups (soaked 1 hour)
Water – as needed
Cardamom, cloves, cinnamon – few
Lemon juice – ½ lemon
Salt – to taste
Oil – 2 tbsp
For Layering:
Ghee – 3 tbsp
Tomato slices
Coriander leaves
Birista (fried onions)
Food colors – red, yellow, green

Difficulty : Medium

Serves : 6

This biryani is rich, creamy, and full of flavor thanks to the special cashew, almond, and coconut masala. Perfect for special occasions, it gives a royal taste just like restaurant-style biryani.

Cooking Steps

1
Prepare Masala Paste:
2
Lightly roast fennel seeds, cashew nuts, almonds, green chillies, ginger, coconut, and turmeric
3
Switch off the flame and let it cool.
4
Grind into a smooth paste.
5
Cook Chicken Masala:
6
Heat oil in a cooker.
7
Add cardamom, cloves, cinnamon, and curry leaves.
8
Add sliced onions and sauté until golden.
9
Add tomatoes, green chillies and salt
10
Add a little water and pressure cook for 4–5 whistles.
11
Add ginger garlic paste and cook well
12
Add garam masala, chicken masala and chicken.
13
Add a little water and coriander leaves
14
After cooking chicken add prepared paste → cook till it boils. Switch off.
15
Boil water with whole spices, lemon juice, salt & oil.
16
Add soaked rice → cook 90%.
17
Drain water.
18
In a heavy vessel, add ghee.
19
Layer rice, tomato slices, food colors. (yellow, red, green), coriander leaves and birista.
20
Repeat layers
21
Add ghee, cover and cook on low flame for 15 minutes.
22
A plate full of love and flavor

Frequently Asked Questions

What makes this chicken biryani 'royal'?

The masala paste of cashews, almonds, coconut, fennel and green chillies gives the gravy a rich, creamy and mildly sweet flavour that plain biryani doesn't have.

Can I make it without a pressure cooker?

Yes. Cook the onion and tomato masala in a heavy-bottomed pan with the lid on until soft, then cook the chicken until tender. It will take a little longer.