Kamrupi Biryani Recipe


  • Rice 3 cups long grain, non-stick
  • Green peas 100-200 grams
  • Yellow turmeric powder 1/2 t.
  • Green cardamon 6-8
  • Whole cashews 20
  • Black cardamon 4
  • Garlic 2 whole flower
  • Whole cloves 10-15
  • Ginger 4 inch piece
  • Chicken 4 breasts
  • Green coriander 1 bunch
  • Oil? for vegetable cooking
  • One onion (big)
  • Eggplant 5
  • Small broccoli 1 small head
  • Potato 4
  • Parboiled onion 1 large, sliced lengthwise


Preparation of ingredients:

  • Take the bunch of green coriander; -cut into half lengthwise
  • -one half from root cut into one inch pieces
  • -other half cut into one and a half pieces
  • -do not mix the two.
  • Take the ginger; use a mortar and pestle to mash
  • Take the garlic; use a mortar and pestle to mash
  • Smash green (4) and black (2) cardamom together
  • Cut the onion into long size
  • Fry 100-200 grams peas in little oil

Cook the rice in two portions:
Portion A

  • 3/4 as plain white rice;
  • Add a little oil (1-2 t. oil)
  • Add the green (4) and black (2) cardanoms (smash green and black cardanoms)
  • Add whole cashews (after separating the halves)
  • Add water as appropriate, then flame on
  • Take the cooked rice off to a plate

Portion B

  • 1/4 as yellow rice;
  • Add a little oil (1 t. oil)
  • Add 4 whole cloves
  • Add water as appropriate
  • Add the 1/4 t. yellow turmeric
  • Take the cooked rice off to a plate

After the portions are done, mix the two? and divide into two portions (1/4 and 3/4).? Keep aside.
Preparation of vegetables:

  • Eggplant and small head broccoli; cut into bite sized portions
  • choose medium size potato;wash and cut into bite size, boil and peel the skin (or peal before boil)
  • Take some oil in a frying pan , warm up the oil, put the onion slices, five whole cloves, put half of the lower end of chopped coriander, put 1/4 of ginger paste, 1/2 of garlic paste, 1/2 of cardamom powder and fry for a while. Add the eggplant and broccoli. Stir and cover until done.
  • Remove from heat.
  • Fry the potatoes in some oil and add to the above mixture and stir carefully. Cover for a minute or so on a low flame.

Preparation of Kamrupi Biryani:

Choose skin chicken;
-burn the skin (light) over flame (important)
-now cut the chicken into 2 inch pieces
-take half of ginger paste, half of garlic paste and half of cardamom powder to coat (or mix) the chicken
-put oil in a frying pan (large) and warm up
-put 1/4 onion and half of? lower end of chopped coriander in oil and fry until reddish-yellow
-put coated chicken, put five whole cloves, fry accordingly (need to cover to cook well) at relatively low flame (important); add salt accordingly before covering
-chicken is about to be done, just before 2-3 minutes or so, add 1/4 of ginger paste, the upper end of chopped coriander, and fried peas.
-low flame and put 3/4 rice on chicken and mix
-cover for a while (this is Kamrupi biryani, ready to serve).

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