Rewa Ki Biryani
An authentic non-vegetarian recipe from Madhya Pradesh, India
Cook Time
90 mins
Servings
4 servings
Difficulty
HardCategory
Non-VegetarianIngredients
For 4 servings
400g Basmati rice, soaked
700g Chicken, curry cut
200g Yogurt
3piece Onion, thinly sliced and fried
40g Ginger-garlic paste
15g Whole spices (cinnamon, cloves, cardamom, bay leaf)
12g Red chilli powder
10g Coriander powder
8g Garam masala
30g Fresh mint
30g Fresh coriander
60ml Ghee
15ml Kewra water
15g Salt
14 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Marinate chicken with yogurt, ginger-garlic paste, red chilli powder, coriander powder, half the fried onions, half the mint, salt for 2 hours.
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Cook marinated chicken in a heavy pot until half done, about 15 minutes.
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Par-cook soaked rice with whole spices and salt until 70% done. Drain.
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Layer par-cooked rice over chicken. Top with remaining fried onions, mint, and coriander.
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Drizzle ghee and kewra water.
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Add garam masala on the rice layer.
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Seal pot with tight lid or dough. Cook on high for 5 minutes, then very low heat for 25 minutes.
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Rest 10 minutes before opening.
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Gently mix from the bottom and serve with raita.
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Chef's Tips
Rewa-style biryani from the Vindhya region of Madhya Pradesh is known for its bold, rustic spicing.
The chicken is partially pre-cooked before layering — this ensures it's fully cooked during dum.
Use aged basmati for the best non-sticky result with separate grains.
Kewra water is a characteristic addition that gives the biryani its unique floral note.
About This Dish
Rewa Ki Biryani is a traditional non-vegetarian dish from Madhya Pradesh, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Rewa-style biryani from the Vindhya region of Madhya Pradesh is known for its bold, rustic spicing. - The chicken is partially pre-cooked before layering — this ensures it's fully cooked during dum. - Use aged basmati for the best non-sticky result with separate grains. - Kewra water is a characteristic addition that gives the biryani its unique floral note.
Category
Non-Vegetarian
Cook Time
90 mins
Servings
4 servings
Difficulty
Hard