HI!!!I'm an Indian Hindu,. My name is Sourav Ghosh.i am 23 years old.Born and raised in a family where every conversation revolves around food and cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. This blog is a collection of good food and fond memories that remind me of my mum's home-cooked food, those that transport me to distant moments of childhood or shared happy times with loved ones, friends, and family. Cooking is the way I express my creative side to the world. Welcome to my Kitchen Corner on the Internet!


Kadai Chicken Recipe in Home style

-: HISTORY:- Kadai Chicken Recipe: One of the classic Indian chicken curries, this is a chicken recipe from North India. The name comes from the...


  - : STORY: - Saffron Basanti Pulao was a popular rice-eating 'fancy' rice dish, hence the name Sonar Halud or Khichuri or fried rice....

Home Made Hot & Tasty Veg Momos Recipes

-:STORY:- Momos are extremely popular among the natives of the Indian subcontinent and can be found in every kind of shop from restaurant to street...

How To Make Home Made Hot Gulab Jamun

-: HISTORY:- The word “gulab jamun” means Rose berries. In the Hindi language, the word “Gulab” means rose, and “Jamun” is a darkish purple berry...

Tasty Rabri Recipe

-: HISTORY OF RABRI:- Rabri is a sweet, condensed milk-based dish that's made by boiling milk.when you make this that point your gas flame has...


Chicken Biryani is one of the foremost popular dishes in Asia since the Mughal era/Mughlai dish. Today I’m making Biryani at home in a simple and easy step by step recipe. Biryani serves with Raita. so let’s find out how to form Chicken Biryani Recipe by CHEF SOURAV.


  • Basmati rice-2 kg
  • Chicken-4 kg
  • Oil-200 gm
  • Slice onion-10 no
  • Slice tomato-15 no
  • Black cardamon-7 no
  • Green cardamon-4 no
  • Bay leaves-4 no
  • Cinamon stick-4 no
  • Stone flower-5 no
  •  Cloves-5 no
  • Slide green chili-15 no
  • Chopped coriander-10 punch
  • Chopped mint-8 punch
  • curd- 4 cup
  • Ginger&Garlic paste-3 cup
  • Whole cumin seed-6 teaspoon
  • Turmeric powder-5 teaspoon
  • Kashmiri chili powder-4 teaspoon
  • Spicy chili powder-3 teaspoon
  • Coriander powder-4 teaspoon
  • Chicken masala-5 teaspoon
  • Gram masala powder-2 teaspoon
  •  Salt-as per test
  • Ghee-1 cup
  • Rosewater-3 teaspoon
  • Kwara water-2 teaspoon



First, we have to soak basmati rice in water 30 minutes for softness. we are taking a large handy, put oil and add3 no of black cardamom, 2 no of green cardamom,2 no of bay leaves,5 no of stone flower,2 no of cinnamon stick,1 teaspoon of whole cumin seed.


Next, we add sliced onion to the skillet until onion is soft and golden. Add sliced tomato and put a little bit of slat for perfect. Now we add ginger & garlic paste when the paste flavor was going then add turmeric powder, Kashmiri chili powder, spicy chili powder, coriander powder, chicken masala, cumin powder, biriyani masala, gram masala powder, salt. Next, we are add chopped coriander &mint, curd. At least we add chicken .we cooked that chicken 60% boiled.


Now I will take a pot on the other side of the gas and put some water for rice boiling. In that water, we add 2 no of green cardamon,4 no of black cardamon,2 no of bay leaves,5 no of cloves put some chopped coriander and milt leaves, ginger& garlic paste, salt as per test, and u can put some vinegar for the color of rice.


So when the water was boiled we have to put that soaked basmati rice. The rice has to boil 60 %. When u feel the rice will be done 60% then u doing stain and keep in separate.


We come in steps 5. So now we are taking a replacement handi and put ghee that, boiled masala chicken and put that boiled rice top of chicken.u can do that like first put chicken than rice then chicken again rice same like that as your choice. now we put boiled rice top of the masala chicken and put chopped contender, milt leaves rose and kewra water, put some saffron and that we add brown onion(pill some onion and slice it and fry with hot oil ready our brown onion).In last we add ghee. now, this point we’ll make dough on the handy head and stick it around Handy head and stick it with a lid in order that the steam doesn’t get away. Then the gas flame should be slow.

After 30 minutes off the gas flame and wait for 10 minutes. Then open and put some ghee and mixed properly and served with mix veg raita.

related posts


Emma Hayes

There I was in a hot yoga studio with plenty of bright natural light and bending myself into pretzel like positions for the very first time.