Chicken Majboos

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  1. Chicken                        : 1  Kg Cut To Big Pieces
  2. Turmeric Powder       : ½ Tsp (Optional)
  3. Lemon Juice : 2 Table Spoon
  4. Basmati rice                 : 4 Cups
  5. Clove                              : 5
  6. Crushed Cardamom   : 1 Tsp
  7. Bay Leaves                    : 2nos
  8. Majboos Masala (Optional) : 1 Tsp
  9. Cinnamon Stick           : ½ Inch
  10. Onion                         : 2 Sliced
  11. Tomato : 2 Pureed
  12. Ginger                       : 1 Tbsp Crushed
  13. Garlic                       : 1 Tbsp Crushed
  14. Green Chilli : 2 Nos Sliced (Optional)
  15. Pepper Powder          : 2 – 3 Tsp (Depends On Your Taste)
  16. Maggie Chicken Cube : Optional
  17. Dried Lemon                : 1
  18. Salt To Taste
  19. Oil Or Butter             : 4 Tbsp

For decoration

  • Boiled egg
  • Toasted pine nuts, cashew nuts and raisins


  •  Clean the chicken and make into big Marinate chicken with ½ tsp of Lemon juice, salt, Majboos masala and refrigerate for 1 hr.
  • Wash and Soak basmati rice in a water for about 15-20 minutes. Drain and keep aside.
  • Take hot water in a bowl and Soak loomi ( dried lime) in for 10-15 minutes.
  • Heat oil in a pan and add crushed clove, cinnamon, bay leave and cardamom.
  • When nice aroma come add the sliced. Saute well and make it till is light brown colour. Add crushed ginger, garlic and green chilies and saute for some time.
  • Add tomato puree and saute for few minutes.
  • Add remaining majboos masala and saute till raw smell goes away.
  • Add turmeric powder, pepper powder, salt and mix well . Add powdered maggie chicken cube and saute well
  • Add chicken pieces saute well and finally dried lemon (Pierce it with a knife)
  • Add 8 cups of water ( 1 cup of rice = 2 cups of water) and salt and mix well. Close the lid and cook the chicken for 20 minute
  • Once chicken cooked, take out the chicken pieces and keep the chicken stock aside
  • Grill  or shallow fry the chicken with little oil or butter till both sides are nicely crispy. We need not fry for too long as it is already cooked and this procedure is done to get a crispy effect.
  • In a pan heat some butter add the rice and when it is slightly fried measure the chicken stock and water and add to rice (i.e 8 cups). Add the dried lemon to rice.
  • Close the lid and Cook for 20-25 minute at low flame (in pressure cooker cook till one whistle comes)
  • Using a fork loosen the rice, so that all are mixed evenly.
  • Add chicken pieces and decorate with toasted pine nuts, cashew nuts raisins and serve it with raita.


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