Chicken Biryani Recipe
Chicken Biryani Recipe – A delicious, aromatic and flavorful biryani made with chicken, yogurt, and freshly ground spices.
I am so happy to post Chicken Biryani recipe in my blog. I wanted to post this recipe long back, but either stepwise pictures or the main picture would not turn out good. Or else, I would not find time to take the final pictures of the recipe.
Last weekend, when I made this Biryani, Sanvi and Gj were very hungry. The aroma in the kitchen made them very impatient and were behind me once in five minutes to know if the Biryani was ready. I requested them to bear with me for another 5 minutes, and then finally took pictures of the biryani. I was able to take only 4 to 5 pictures. I was only hoping that the photos should have good clarity or else I have to repeat it again next time.
I love cooking biryani anytime, but like to explore different kinds of biryani. When I was in India, I used to explore different kinds of biryani like Thalapakattu Biryani, Mughal Biryani, Hyderabadi Biryani etc. Even when I stayed in hostel, whenever I order food from restaurant, my friends would be surprised seeing me order biryani most of the times. Yes, I love Chicken Biryani so very much. I can have it for lunch as well as dinner.
When I was pregnant with Sanvi, I craved for Chicken Biryani so much. If anyone makes Chicken Biryani for me, I would feel as if they have made my day. My happiness would knew no bounds. When my mom came to help me, she would make biryani often. My God, those are lovely days and I cannot forget them that easily.
For Gj, Biryani’s taste should be perfect, even if the taste varies slightly or the rice is slightly over cooked, he’ll find it out. Biryani should always be perfect for him. My friend tasted this biryani and liked it so much, and she wanted to learn it from me coming Sunday. If I find time, I will try to take better pictures.
Basmati Rice – 2 cups
Chicken – 1lb
Onions (chopped lengthwise) – 2
Tomatoes (chopped roughly) – 1 no.
Ginger Garlic Paste – 4 teaspoon
Green Chillies – 2 nos.
Lemon Juice – 2 tablespoon
Coconut Milk – 1 cup
Curd – 2 tablespoon
Mint Leaves (chopped) – 1/2 cup
Coriander Leaves (chopped) – 1/2 cup
Turmeric Powder – 1/2 teaspoon
Chilli Powder – 2 teaspoon
Salt – as required
Ghee – 2 tablespoon
Oil – 4 tablespoon
Cloves – 6
Cinnamon – 1/2 inch piece
Bay Leaves – 2 nos.
Cardamom – 2
Note. The ingredients shown will vary with the original quantity.
1. Soak basmati rice in water for at least 30 minutes. Meantime, heat ghee and oil in cooker, and add the ingredients listed under “To Season” in an order.
2. Then add the sliced onions. Once the onions turn golden brown, add ginger garlic paste.
3. Saute until the smell of ginger garlic paste goes away. Now add curd and give a quick stir.
4. Then add chopped tomatoes and green chillies. Cook for about two minutes, and then add the chopped coriander and mint leaves.
5. Now add chicken pieces and cook for three more minutes. Stir well and then add turmeric powder, chilli powder, salt and cook for two minutes.
6. Add a cup of water and let the water come to a boil. Then add coconut milk.
7. Drain the water from rice and add it to the gravy. Finally, add the lemon juice and when the gravy starts boiling, close the cooker and put the weight. Let it cook for five minutes and then bring the cooker down. Once the pressure releases, open the cooker and transfer the biryani to another vessel. Fluff the biryani with a fork carefully without breaking the rice.
Now, Chicken Biryani is ready! Serve Chicken Biryani with Raita.
Though Raita is the best combination for Chicken Biryani, you can also serve it with the following recipes:
Pepper Chicken Gravy
Apple Grapes Raita
Coriander Yoghurt Raita
Mint Yoghurt Raita
- Use fresh Curd. Avoid sour curd.
Chicken Biryani Recipe below: