Kerala Chicken Biryani with Konkan Sauce

This Kerala Chicken Biryani recipe infused with the delightful flavors of Konkan sauce is perfect for a delicious meal for four. With aromatic basmati rice, succulent chicken thighs, and a blend of spices, this dish will surely become a family favorite. Follow these simple steps for a hassle-free biryani that's bursting with flavor.

Konkan Biryani


2 cups white basmati rice
1/2 teaspoon saffron strands soaked in 1/4 cup warm milk
2 lbs chicken thighs, chopped into 4-inch cubes
1 jar of Rupen's Konkan curry sauce
4 tablespoons ghee
1 cup fried onions (store-bought)
1/2 cup mint leaves, chopped
1 tablespoon sea salt



Preheat your oven to 350°F (175°C).
In a large pot, bring 8 cups of water and 1 tablespoon of sea salt to a boil. Add the white basmati rice and cook for 7 minutes. Once cooked, strain the rice and set it aside.
In a Dutch oven, heat the ghee over medium heat. Add the chopped chicken thighs and sauté for about 15 minutes, until they start to caramelize.
Pour the Konkan sauce over the chicken and stir until the chicken is well coated. Turn off the gas stove.
Layer half of the cooked rice over the chicken in the Dutch oven. Sprinkle half of the chopped mint leaves and fried onions on top of the rice.
Layer the remaining rice over the first layer and spread it evenly.
Pour the saffron soaked in milk over the rice to add color and flavor.
Cover the Dutch oven with a lid and place it in the preheated oven.
Bake the biryani for 30 minutes until the flavors meld together and the rice is fully cooked.
Once done, serve the aromatic Quick Chicken Biryani with Konkan Sauce hot and enjoy the burst of flavors with your loved ones.

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