Chicken 400 gm medium sized  pieces

Basmati rice 3 cups washed and soaked for about 20 to 30 minutes

Onion 1 medium  sliced

Ginger garlic paste 2 tbsp

Tomato 2 medium chopped

Green chilli 4 or 5 slit

Bay leaf 2

Cinnamon 1” stick

Cardamom 4

Cloves 4

Shah jeera 1 tsp

Black peppercorns 12 to 15

Turmeric powder 1/2 tsp

Red chilli powder 1 tsp

Garam masala powder 1 tsp

Biryani masala 1 tbsp

Curd 3 tbsp

Juice of 1/2 of a lemon

Cashew paste 2 tbsp ( thin paste)

Salt 1/2 + 1 tsp or as per taste

Mustard oil 4 tbsp

Water 7 cups




  • In a mixing bowl, add in the curd, turmeric, red chilli, garam masala powder, 1/2 tsp salt, lemon juice, 1 tbsp ginger garlic paste and mix well. In this mixture, add the chicken pieces and rub the pieces well, such that each piece gets well coated with the spice mixture. Rest the marinated chicken for about an hour
  • After the marinating time is over, heat the oil in a deep heavy bottomed saucepan at medium high flames and once hot temper it with the whole spices except the shah jeera.
  • then add the sliced onion and fry till they turn golden brown. In this add the remaining ginger garlic paste and sauté till its raw smell disappears.
  • then add the chopped tomatoes and cook untill they becomes mushy and oil starts separating
  • at this point, add the marinated chicken and stir and mix well with the masala. Now cover and cook for about 5 to 7 minutes with occasional stirring.
  • open the cover, and add the cashew paste and biryani masala and mix well. Again cover and cook for about 3 to 5 minutes or untill oil starts separating from sides
  • at this point, increase the flames to maximum and add the water, mix well and bring to a boil. Once the water starts boiling, add the shah jeera, remaining salt and mix well
  • then drain the water from the soaked rice and add the rice to the saucepan, mix well and cook with minimum stiring untill most of the water is absorved and rice appears on the upper layer
  • at this point, reduce the flames to minimum, add the slit green chillies, give a light mix and cover the saucepan and let the rice cook on dum for about 10 to 15 minutes
  • after 15 minutes open the cover check the rice and switch off the flames. Let the rice sit for about 5 to 7 minutes and then steaming hot chicken tehari is ready to be served.