Vikhroli Cucina

Chef Rahul’s special biryani recipe: A treat with a twist!

27 June 2017 , 0 comments / 2 likes
Rice is a staple in many parts of the world, eaten in various different forms across India. One special dish that is often seen on festive tables is biryani, beautifully spiced and generally studded with meat, fish, paneer or vegetables. Biryani is generally made with rice, often layered with meat and/or vegetables and scented with spices, herbs and aromatics. Once in a while you come across a delectable and unique alternative, like the Seviyaan Biryani. Want to rustle up this unique dish? Here is the recipe to this version of biryani.

Chef Rahul from Godrej Tyson combines the goodness of chicken with the lightness of vermicelli and the fragrance of rose water and khus. This unique recipe puts together traditional ingredients with spices and a touch of sweetness for a delicious edible experience. Vermicelli replaces rice to make for a lighter and more unusual dish. A winner at any dinner – to celebrate the end of the Ramzan month or other special occasions any time of the year!

Ingredients for marination 

Real Good Chicken Drumsticks (2 packets, 8 pieces of chicken)
Green chilli, chopped   15g
Fried onion   10g
Red chilli powder   5g
Garam masala   5g
Black salt   7g
Chaat masala   3g
Ginger paste   28g
Garlic paste   35g
Chopped coriander    13g
Chopped mint   3g
Kewra water   10g
Rose water  15g
Oil   20g
Coriander powder   5g
Curd  200g

Ingredients for gravy   

Tomato paste  100g
Curd   150g
Garam masala  5g
Red chilli powder  5g
Salt  to taste
Coriander powder  5g
Bay leaf   2 nos
Nutmeg, whole   1 seed
Pepper    8-10 nos
Ginger paste   30g
Garlic paste   50g
Kewra water   25g
Rose water   25g
Ghee  100g
Sugar  4g
Chicken stock  60g

Ingredients for dum   

Vermicelli, unroasted, white 200g
Ghee 100g
Chicken stock  660g
Vermicelli, roasted  200g
Dates  92g
Fried onion 20g



  • Make deep cuts on the flesh of the Real Good Chicken Drumsticks to allow the marinade to soak in.
  • Mix curd and all the ingredients for the marinade together.
  • Add the chicken and mix well. Set aside for at least 4 hours.


  • Make chicken stock using chicken bones.
  • Heat ghee in a pan, add whole spices and let them crackle.
  • Add ginger and garlic paste and cook till the mixture starts sticking to the bottom of the pan.
  • Add the curd and tomato paste. Mix well.
  • Add the dry spices and mix well. Add chicken stock and let it simmer.
  • Add the marinated chicken and cover the pan. Let it cook for 20 minutes on a slow flame.
  • Finish with kewra and rose water.

Vermicelli/ Seviyaan preparation:

Pan roast the white unroasted seviyaan with ghee until pale golden brown.

Biryani layering

  • Put the cooked chicken with gravy in a pan, and add the roasted vermicelli on top.
  • Add chicken stock, sliced dates and fried onions. Seal the container using the lid and dough made with flour and water.
  • Let it simmer for 20 minutes on a low flame.
  • Take the pan off the fire, open the lid and serve hot with raita/ curd.

You can also check these interesting chicken recipes by Chef Rahul:

How do you add that special touch when you make biryani at home? Do tell us!