Shahzada Kitchen

Malaysian Biryani

Shahzada Rice Variety Used

Supreme Basmati Rice (purple pack)


Shahzada Rice 150gm
Chicken stock 400ml
Turmeric powder 1/2 teaspoon
Butter 1 tbsp
Garlic, chopped 2 cloves
Onion, sliced 1
Ginger 1 inch
Curry powder 1 heaped tbsp
Cloves 2
Cinnamon stick 1
Chicken drumsticks 2
Salt 1/2 teaspoon
Chopped coriander handful


Cook the rice with the chicken stock and turmeric powder. Heat the butter in a pan. Add the garlic, onion, ginger, curry powder, cloves and cinnamon. Fry until fragrant. Add the salt and chicken drumsticks. Stir well and cover. Let the chicken cook over low heat for 30 minutes. Serve the rice with the chicken legs on top and garnish with coriander.