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Chicken Biryani

A key to good biryani, whether it is chicken,lamb or vegetable are beautiful flavours of their own juices with aromatic rice,variety of spices and a drizzle of fragrant ghee and rose water. Most importantly we don’t cut the cost in ingredients and procure fresh produce.


  • Boneless chicken – 600 grams
  • Basmati rice 1-1/2 cups
  • Oil and to deep fry3 tablespoons
  • Cinnamon 1 stick
  • Bay leaves 2
  • Cloves 5-6
  • Cumin seeds 1 teaspoon
  • Green cardamoms 3-4
  • Onions,sliced 2 medium
  • Green chillies,slit 3
  • Turmeric powder 1/4 teaspoon
  • Tomatoes,chopped 2 medium
  • Salt to taste
  • Garlic paste 3/4 tablespoon
  • Red chilli powder 1/2 teaspoon
  • Thick yogurt 1 cup
  • Onions,sliced and fried brown 3 medium
  • Garam masala powder 1/2 teaspoon
  • Ginger,cut into thin strips 1 piece
  • Fresh mint leaves,torn a
  • Fresh coriander leaves,torn a few
  • Milk 1/2 cup
  • Rose water a few drops
  • Eggs,boiled and sliced 4


  • Cut chicken in one inch pieces. Boil rice and set aside. Heat ghee, add cinnamon, bay leaves, cloves, cumin seeds, green cardamoms and sauté for half a minute.
  • Add sliced onions and sauté.
  • Add slit green chillies and chicken cubes and continue to sauté.
  • Add turmeric powder and mix Add tomatoes and salt and mix.
  • Add ginger-garlic paste, red chilli powder and yogurt. Mix well.
  • Add half the fried brown onions. Add the boiled rice on top.
  • Sprinkle garam masala powder, ginger strips, mint leaves and coriander leaves. Sprinkle milk, rose water and remaining browned onions.
  • Cover and cook on low heat for about ten minutes. Garnish with the egg slices and serve hot.

Delivery Suburbs($5): Patterson Lakes, Carrum, Chelsea, Chelsea Heights, Bonbeach, Seaford

Delivery Suburbs($10): Carum Downs, Sandhurst, Skye, Bangholme, Edithvale, Aspendale, Aspendale Gardens & Waterways, Langwarin, Keysborough

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