Chicken Gravy for Biryani


Biryani taste even more delicious with a side gravy which brings its own unique taste. Every restaurant serves biryani with dahi raita and this side gravy dish in a small bowl. The quantity is so small that we end up using it as a chutney/spread with biryani. The home made gravy is an easy and close to restaurant flavor recipe.



  • Chicken – 500gms, cut and washed
  • Big onions – 2, finely chopped
  • Big Tomatoes – 2, finely chopped
  • Coriander Leaves – 1 tsp, finely chopped
  • Ginger and garlic paste – 2 tsp
  • Ginger -1 tsp, long chopped
  • Green chili – 3 nos, finely chopped
  • Whole black pepper – 1 tsp
  • Cumin seeds – 2 tsp
  • Fennel seeds / Saunf – 2 tsp
  • Cinnamon stick – 1 piece
  • Cloves – 4 nos
  • Cardamom – 2 nos
  • Red Chili powder – 1 tsp
  • Coriander Cumin Powder – 1 tsp
  • Turmeric powder – 1 tsp
  • Salt – to taste



  1. Heat oil in a cooking pot. Add Black pepper, cumin seeds, fennel seeds, cinnamon, cloves and cardamom. Saute for a few seconds.
  2. Add onions and saute till transparent. Add ginger garlic paste and saute till onions turn golden.
  3. Add tomato, green chilies and ginger. Saute for 4-5 minutes. Add salt, red chili powder, turmeric and coriander cumin powder. Mix them all well.
  4. Add chicken and cook on slow gas for 10-15 minutes or till the oil separates.
  5. Garnish the gravy with coriander leaves.

Serve it with Biryani, pulao, parantha, dosa or just with chapatti. Works in lot of ways!

Click the respective link to check out our recipes for Biryani, Vegetable Pulao and Aalo Parantha. And remember to  follow us at Facebook, Twitter and Pinterest.


Hyderabadi Kacha Gosht Biryani

Chicken Biryani! Yes you’ve read it right. Just the word brings so much joy to us; imagine having it at the comforts of our houses. It one of the most preferred recipes in our house for Sunday lunch. Sunday you have ample time to dedicate to this pampered, fragrant rice delicacy.

There are two ways of cooking biryani; uncooked chicken and cooked chicken. Cooked chicken biryani needs chicken and rice to be cooked separately and later combined. Today’s recipe is typical hyderabadi kacha gosht biryani, where marinated raw chicken and half cooked rice are layered and cooked in a dum style on a low flame.

It is a time consuming recipe, but the results are so good that spending so much time for preparation doesn’t bother.  🙂



  • Chicken – 1kg, Washed
  • Onion – 2 big, finely sliced
  • Milk – ½ cup
  • Saffron – 1 tsp
  • Salt – to taste
  • Ghee – 2 tsp
  • Black Elaichi/Cardamom – 3 nos
  • Elaichi/Cardamom – 10 nos
  • Cinnamon – 1 stick, broken into two pieces
  • Bay leaves – 4 nos
  • Cloves – 7 nos
  • Shah Jeera / Cummin – 1 tsp
  • Black Pepper powder – 1 tsp


  • Thick Curd – 1 cup
  • Ginger Garlic Paste – 4tsp
  • Tomatoes -2
  • Salt – to taste
  • Red Chili Powder – 1 tsp
  • Turmeric Powder – 1/4 tsp
  • Coriander Cumin Powder (Dhaniya Jeera) – 1 tsp
  • Biryani Masala – 1 tsp
  • Ghee – 2 tsp

 To cook Rice:

  • Basmati Rice – 4 cups
  • Salt – to taste
  • Coriander Cumin Powder (Dhaniya Jeera) – 1 tsp
  • Oil – 2 tsp
  • Water- as required



  1. In a pan, add oil and toss in Black Elaichi/Cardamom, Elaichi/Cardamom, Cinnamon, Bay Leaves, Cloves, Shah Jeera, black pepper and salt. Stir fry, and then add onions. Fry the onions till they get golden brown in color. Make sure that it doesn’t burn. Use half for chicken marination and save the other half for garnishing.
  2. Cut properly washed chicken into pieces. Take a big glass dish or bowl, add chopped chicken, curd, ginger garlic paste, tomatoes, golden brown onion, biryani masala, salt, red chili powder, turmeric powder, coriander cumin powder and ghee. Mix them all well. Cover and keep aside the chicken for one hour to marinate.
  3. Take a cooking pot. Add water, salt, Coriander Cumin Powder and oil. Let it boil. Once boiled, add rice. Cook the rice till it is 70% cooked. Sieve the rice and keep aside.
  4. Add saffron to luke warm milk and mix together. Keep aside.
  5. Take a handi/ deep cooking pot. Start with the marinated chicken as first layer. Spread the chicken equally on the base, so that it gets cooked equally.
  6. Then spread the half of cooked rice equally as the second layer. Pour a tsp of ghee, some golden brown onions, half of the saffron milk mixture. Now spread the rest of the rice as next and last layer. Pour remaining ghee, golden brown onions and saffron milk mixture.
  7. Take wheat dough and roll it into a long rope. Roll it around the edges of your cooking pot. Place a lid and seal the pot (as shown in the picture below). Place a heavy weight on the lid so that it seals properly.


         8. Follow this process if you have proper handi as shown in the above pic: Cook biryani for 2 mins on high flame, then lower the flame and cook for 30 mins on low flame. Else, follow this                         process: Cook Biryani on high flame for 2 mins. Remove the pot from the stove and place an iron tawa. Allow to heat. Reduce to low flame and place back the biryani pot on the iron tawa and      cook biryani for 30 mins. Turn off heat and remove the pot from the tawa.

Biryani is ready. Serve it hot with Raita and chicken gravy of your choice. In my next post I will be writing the recipe of the gravy I made with this biryani.

If you like our recipe leave a comment below. We would like to know your experiences as well. Or you can  follow us at Facebook, Twitter and Pinterest.

Malvani Kombdi Wada

Kombdi Wada is a non-vegetarian dish from Malvan, southmost district in Maharashtra. Malvan dishes are mostly famous for spicy-ness and quirkiness in them. Kombdi wada is traditional chicken gravy and puri (wada) combined dish, served with onion, lemon and solkadhi.

Malvan is also home to beautiful virgin beaches and historical monuments like Sindhudurg fort. I visited Malvan for the first time after my marriage and it was heavenly.



For Chicken Gravy

  • Fresh Live Chicken – 1Kg
  • Onion – 4 Medium, finely chopped
  • Tomato  – 3 Big, finely chopped
  • Dry Coconut – 1 Cup, grated
  • Garam Masala – 2 tablespoon
  • Ginger Garlic Paste – 3 tablespoon
  • Malwani Masala – 2 tablespoon
  • Cashew – 10 nos., well soaked in water
  • Turmeric – 1 teaspoon
  • Oil – 2 tablespoon
  • Salt – to Taste

For Wada

  • Rice flour – 1kg
  • Jawari flour– ½ kg
  • Chana Dal flour – ¼ kg
  • Urad Dal flour– ¼ kg
  • Coriander powder  – 200gm
  • Jeera – 100gm
  • Methe powder – 2 tablespoon
  • Ajwain – 1 teaspoon
  • Fennel Seeds (saunf) – 1 teaspoon
  • Fresh Green Coriander  leaves – 2 teaspoon
  • Oil – for frying



For the Chicken Gravy

STEP 1: Clean the Chicken

  1. Take fresh live chicken in a bowl; wash it under running tap water for, if any, impurities.
  2. Using a butcher knife, remove the unwanted skin from the chicken.
  3. Cut the chicken into small pieces.

STEP 2: Preparations

  1. Take another cooking pot and add 2 onions chopped and grated dry coconut. Cook them till the onion turns golden brown. Once done, turn off the gas and let it cool. Now transfer it to the mixer and grind it to make it a fine paste.

STEP 3: Procedure

  1. Take a big cooking pot and add two spoon full of oil to it. Add rest of the 2 chopped onions to hot oil. Let it cook for few minutes till the onion turns light golden brown. Now add tomato and ginger garlic paste to onion. Let it cook for few minutes till oil separate.
  2. Now add Malwani Masala and garam masala. Also add turmeric and salt. Mix.
  3. Now add some water to the gravy and then add chicken to it. Cook it for 10 mins if it is a broiler or cook for 1 hour if it is a gauti chicken. Keep stirring the chicken.
  4.  Now add the onion coconut paste which we had already prepared.
  5. Let chicken cook for 10 min.
  6. Add soaked cashew pieces to the ready Kombdi gravy.

For the wada

STEP 1: Preparations

  1. Take rice flour, jawar flour, chana dal flour, urad dal flour, coriander powder, jeera, methe seed powder in a cooking pot. Cook them for few minutes.
  2. Take the ready flour in a big mixing bowl. Add salt, bhuna jeera, Ajwain, fennel seeds (saunf) and freshly cut coriander leaves.
  3. Mix everything with your hand to make dough using luke warm water. Make sure the dough is not too hard or too soft.
  4. Make this dough atleast 7-8 hours before making the wada.

STEP 2: Procedure

  1. Heat oil into a wok for frying.
  2. Make small equal sized balls out of the dough. Put a plastic on the chapati board and roll each ball into a puri over this plastic.
  3. Place the puri into the hot oil for deep frying. Fry till wada gets golden brown from both the sides.

Voila!! it’s ready to savor 🙂

Serve it hot with Onion, lemon and Solkadhi.


  • This recipe is best done with live chicken such as broiler or gauti chicken. Boneless chicken is best used for other chicken recipes such as butter chicken.
  • If onion coconut paste is difficult to grind, add some water to make it flow
  • Do not pressure cook the chicken to reduce the cooking time. It will take away the flavor and chicken can get overcooked.
  • Malwani masala can be made at home or it is easily available in market as well.
  • If you like you can add Turmeric and red chili powder in the wada flour.

Hope you guys like it and Happy Cooking 🙂