Preparing the Chicken:

Frying the Chicken:


  • Rice (90% boiled) 1 g
  • Brown fried onion 120 g
  • Ginger, fresh, chopped 20 g
  • Mace, powder 3 g
  • Cardamom pods 12 pc
  • Cinnamon, sticks 2 pc
  • Mint leaves, chopped 10 g
  • Tomato, julienne 100 g
  • Yellow colour 5 ml
  1. Preparing the Chicken:

    • Cut the chicken down the back bone, make deep scores into the flesh side of the chicken.
    • Prepare marinade for the chicken by blending together tomato puree, garlic, Rafhan Corn Oil, tikka masala, yogurt, Knorr Professional Tomato Ketchup, Knorr Professional Lime Seasoning.
    • Marinade over nighty.
  2. Frying the Chicken:

    • Deep fry the whole chicken at 160°C in Rafhan Corn Oil for 5-7 minutes.
    • Allow the chicken to rest in the oven at 100°C.
  3. Biryani:

    • For the rice heat Rafhan Corn Oil in a large pot and add in half the fried onions, ginger, whole and powder spices along with rice.
    • Sauté for a minute.
    • Add one cup of water and add Knorr Professional Chicken Soup Stock.
    • Place tomato slices on top sprinkle with mint leaves.
    • Add in yellow color and cover with lid to steam for 15 min till rice gets puffed up.
    • Now serve on large platter topped with fried charga.