Chicken Biriyani

Ingredients: Chicken – 1 kg (cut into medium pieces)
Ghee – 4 tbsp
Whole spices – 3 cardamom,1 piece cinnamon,3 cloves,1 bay leaf, 1star anise
Onion(big) – 4 nos
Green chillies – 4 nos
Ginger-garlic paste – 1 tbsp
Tomato(big) – 1 no
Mint leaves(chopped) – 1 cup
Coriander leaves(chopped) – 1 cup
Garam masala – 4 tsp
Salt – As reqd

Basmati rice – 3 cups
Salt – As reqd
Cardamom(Elakka) – 4 nos
Cinnamon(Karugapatta) – 1 small piece
Bay leaf(Vazhana ela) – 1 piece
Water – 4 1/2 cups
Cashew – 50 gm
Raisins – 50 gm
Sliced onion – 3 nos
Ghee – 4 tbsp

Pineapple essence – 1/2 tsp (optional)
Saffron – 2 pinch
(soaked in 1/2 cup milk or water)

Method: 1.Heat ghee in a pan and splutter whole spices.

2.Add sliced onion and split green chillies and saute it till the onion becomes light brown.

3.Add ginger-garlic paste and fry for 2 mins.

4.Add sliced tomato, 1/2 cup chopped mint leaves, 1/2 cup chopped coriander leaves, turmeric powder, garam masala and salt.

5.Saute till the masala get mixed well.

6.Add chicken pieces along with little water and cook the curry in a medium flame until the gravy thickens and remove from fire.

7.Wash and soak basmati rice for 2 hours and then drain it.

8.Heat 4 tbsp of ghee in a heavy bottom pan and fry cashew and raisins and remove it from the ghee.Then fry the sliced onion till it is golden brown and crispy and keep it aside.

9.Add drained rice in this ghee, fry for 5 mins and add 4 and half cups of boiled water along with salt, cardamom, cinnamon and bay leaves.

10.Cook till the rice is done and the water is evaporated completely.

11.In a large heavy bottom vessel, spread the chicken masala first and layer the rice over it.

12.Sprinkle the remaining 2 tsp garam masala over the top of the rice layer, sprinkle pineapple essence and saffron mixture.

13.Put chopped mint and coriander leaves, fried cashews, raisins and spread it over the rice.

14.Cover it tightly with a lid and keep on low flame for 15 mins.

15.Serve hot with salad, pickle and papad.

16.Sprinkle fried onions over the biriyani while serving.

This post was submitted by Renjini Selvan.

2 thoughts on “Chicken Biriyani

  1. Metod for preparation of Mutton Biryani

    1.Heat ghee in a pan and splutter whole spices.

    2.Add sliced onion and split green chillies and saute it till the onion becomes light brown.

    3.Add ginger-garlic paste and fry for 2 mins.

    4.Add 1/2 cup chopped mint leaves, 1/2 cup chopped coriander leaves, turmeric powder, garam masala and salt.

    5.Saute till the masala get mixed well.

    6.Add meat pieces along with little water and cook the curry in a medium flame until the gravy thickens and remove from fire.

    7.Wash and soak basmati rice for 2 hours and then drain it.

    8.Heat 4 tbsp of ghee in a heavy bottom pan and fry cashew and raisins and remove it from the ghee.Then fry the sliced onion till it is golden brown and crispy and keep it aside.

    9.Add drained rice in this ghee, fry for 5 mins and add 4 and half cups of boiled water along with salt, cardamom, cinnamon and bay leaves.

    10.Cook till the rice is done and the water is evaporated completely.

    11.In a large heavy bottom vessel, spread the chicken masala first and layer the rice over it.

    12.Sprinkle the remaining 2 tsp garam masala over the top of the rice layer, sprinkle pineapple essence and saffron mixture.

    13.Put chopped mint and coriander leaves, fried cashews, raisins and spread it over the rice.

    14.Cover it tightly with a lid and keep on low flame for 15 mins.

    15.Serve hot with salad, pickle and papad.

    16.Sprinkle fried onions over the biriyani while serving

  2. sangeeta s vaidya says:

    i loved it

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