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Brindha, Taste Maker

Chicken Biryani

Chicken Biryani

The tenderness of the meat infused with all the spices and soft rice creates a fiery texture and a spicy taste that's very hard to resist. Biryani has become a staple of non-vegetarian dishes.

There are countless versions of it and here is my take on chicken biryani.


What do you need for 3-4 servings

  • 300 gms basmati rice (3 cups)

  • 250 gms chicken

  • 3 onion

  • 2 tomato

  • 2 green chili

  • 1 & 1/2 tsp red chili powder

  • 1/4 tsp turmeric powder

  • 1/2 tsp of lemon juice

  • 1 tbsp curd

  • Salt as per taste

  • 3 tbsp of oil

  • Mint & Coriander leaves (fistful)

For Tempering

  • 2 bay leaf

  • 1/2 star anise

  • 2 small Mace (Javitri)

  • 1 cardamom

For Grinding

  • 1 inch ginger

  • 6 garlic pods

  • 1 inch cinnamon

  • 3 cloves

For Marination

  • 1/4 tsp turmeric powder

  • 1 tsp red chili powder

  • 1/2 tsp lemon juice

  • 1 tsp curd

  • 1 tsp ginger garlic paste

Preparation

  • Cut the chicken into medium sized pieces and wash it thoroughly.

  • Marinate the chicken with the items under ‘marination list’. It should be marinated for at least an hour.

  • Grind the items under ‘Grinding list’ and keep it aside.

  • Wash and rinse the rice twice then add 4 1/2 cup of water and soak it for 20 mins. (1 cup of rice needs 1 1/2 cup of water)

  • Thinly slice the onions and green chilies. keep it aside.

  • Finely chop the tomatoes, mint and coriander leaves. Keep everything aside.

Lets Cook

  • Pour 3 tbsp of oil in a pressure cooker, When its hot add the items under tempering list followed by thinly sliced onions. Saute it until onions turns brown now add green chilies. [PIC 1 & 2]

  • Add the grinded mixture and saute it for a minute. [PIC 3]

  • Add chopped tomatoes, cook until it gets mushy. [PIC 4]

  • Add turmeric and red chili powder, Cook it for a minute. [PIC 5]

  • Now add chopped mint and coriander leaves, give it a good stir. [PIC 6]

  • Put the marinated chicken and curd, Mix it well. [PIC 7 & 8]

  • Cover the cooker with its lid upside down, let it cook for 5 minutes. At this stage, the meat will start to lose its water, stir it and cook for a minute. [PIC 9]

  • When chicken is coated well with masala add the water we used for soaking the rice.

  • When water starts to boil add soaked basmati rice and salt. [PIC 10]

  • Cover the cooker again with its lid upside down, When the rice is half cooked add 1/2 tsp lemon juice. [PIC 11]

  • Carefully mix it, Try not to break the rice grains.

  • Now cover the pressure cooker with its lid, put the whistle and bring the flames to simmer.

  • After one whistle, Switch off the flame.

  • Once the pressure is released, open the lid and slowly mix the biryani. Make sure everything mixes well.

  • Cover the cooker with its lid and put the whistle to keep the steam inside.

  • Keep the lid closed for 10 minutes and then serve.

It can't get better than this, Absolutely delicious, Enjoy!

Chicken Biryani

Notes

  • Marinate the chicken overnight to get the best result. Longer marination time makes the chicken tender and juicy.

  • You can also use Seeraga Samba rice. For both Seeraga Samba and Basmati rice, the water measurement is 1 : 1 1/2 with 20 mins soaking time.


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