Chicken Biryani!! Yes you read it right finally here I'm with the recipe.Sundays are special not because it creates a relaxing holiday mood but during the lunch time the corridor is filled with the aroma of biryani coming from each house which kicks the hunger in me :) Check out hotel style mutton biryani recipe.
Last year, a reader had asked me why I did not post for bakrid and ramzan - Trust me it did not strike me and also I did not have the courage to cook nonveg that time...Many readers asked for the chicken biryani recipe and finally here I am with it for Ramzan Special.I got the recipe from my perimma and tried it out....Dont hesitate seeing the long list of ingredients, the taste is worth the try :)
Chicken Biryani Recipe - IngredientsCooking Time:45 mins Serves:2
Basmati Rice - 1 cup
Chicken - 300 gms
Onion - 1 big chopped lengthwise
Tomato 1 small sized chopped roughly
Ginger-Garlic paste - 2 tsp
Garam Masala powder - 1.5 tsp
Red Chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Curd - 1 tbsp
Thin Coconut milk -1/2 cup
Water - 1 cup
Oil - 2 tbsp
Ghee - 1 tbsp tsp
Salt - to taste
To grind to a paste:Coriander leaves - 1/4 cup
Mint leaves - 1/4 cup loosely packed
Green Chillies - 1
Tomato - 1 big sized
To temper:Cloves - 3
Cinnamon - 1/4 inch piece
Method:Thalicha and onion raita are the best combination for non veg biriyani. I will post the thalicha recipe later.
1.Soak basmati rice in water for atleast 20mins, set aside.Grind the ingredients under 'to grind' with little water to a fine paste. Set aside. Clean chicken and rinse it thrice , add turmeric powder and set aside.
2.Heat oil+ghee in a pressure cooker and add the items under 'to temper' then add ginger garlic paste and saute for a minute.Then add onion and saute till its golden brown. Then add tomato, saute till raw smell leaves.
3.Then add coriander mint paste and saute for 2mins. Then add curd, chicken along with turmeric, red chilli,coriander,garam masala powders and required salt.
4.Saute till it forms a thick gravy and chicken changes color.Add 1 cups of water and pressure cook for 4 whistles.Once pressure releases, open and give a quick stir.
5.Drain water from rice and add it to the gravy, stir once. Then add coconut milk.
6.Pressure cook for 3 whistles(After first whistle simmer it). Once pressure releases fluff it with a fork carefully without breaking the rice. Serve hot with onion raita.
- If you like the lemon flavour, squeeze lemon juice once the biryani is done.
- I usually use 1:1.5 cups for rice:water ratio so have given the measures accordingly. But you can use the measurement according to the variety of basmati rice you use. I use India Gate Basmati rice.
- Measure water and coconut milk accordingly.
- This is less spicy so adjust spice level according to your taste.