Chicken tikka or lamb cooked in a spicy coconut milk based sauce with rice, raisins, and cashews.

Chop the onion, garlic, ginger, and tomato. If using chicken, cut it into bite-sized pieces. If using lamb, cut into cubes.

Prepare the Ingredients

In a large pan, heat the cooking oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onion is translucent. Add the meat and sauté until browned.

Cook the Meat

Stir in the curry powder, turmeric, and salt. Add the tomato and green chili, cooking for a few minutes until the tomato softens. Pour in the coconut milk and bring to a simmer. Cook for 15-20 minutes until the meat is cooked through and the sauce thickens.

Add Spices and Coconut Milk

In a separate pot, rinse the basmati rice under cold water until the water runs clear. Add water (about 4 cups), and a pinch of salt. Bring to a boil, then reduce the heat and simmer until the rice is tender and the water is absorbed, about 15 minutes.

Cook the Rice

Once the meat sauce and rice are cooked, layer the rice over the meat sauce in the pan. Sprinkle raisins and cashews on top. Cover and let it steam for 10 minutes.

Combine and Finish

Garnish with chopped cilantro and serve hot.

Serve

Chicken or Lamb

Basmati Rice

chicken tikka madras biryani or lamb madras biryani

Recipe information

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