January 21, 2010

Chicken Biryani | Spicy Chicken Rice

One of the dish that I have prepared a number of times. I had learnt from my mom and my in laws like it a lot.Most important thing is the water content we use to cook the rice. At my in laws house we will place the cooker on the stove and pray to all our gods..for the biryani to turn out well else they tease us by calling it "Pongal Biryani".Chicken Biryani is one recipe which has never failed for me. I have prepared it for about 25 people in a conventional oven and it always came out super perfect.This is a fail proof recipe which you can try and enjoy !!

CHicken Biryani


Chicken - 1/2 kg or 1 lb
Basmati Rice - 2 cups
Onion - 2 nos
Tomato - 2 nos
Ginger Garlic Paste - 2 tsp
Green Chilly paste - 1 tsp
Chilly Powder - 2 tsp
Coriander Powder - 1 1/2 tsp
Turmeric Powder - 1/2 tsp
Garam masala - 1/2 tsp
Garlic cloves - 6 no
Curd - 2 tsps
Coriander leaves
Curry leaves
Mint Leaves
lemon juice - 1 tsp
Salt - for taste
Oil - 5 tsps
Ghee - 3 tsps

For Seasoning

Bay leaf - 3 no
Cinnamon - 2 sticks
Cardamom - 4 no
Cloves - 2 no
Fennel seeds - 1 tsp

  • Wash and cut the chicken into medium size pieces.
  • Wash rice and soak for 10 - 15 minutes
  • Heat the oil and ghee in large heavy bottomed vessel, add the cinnamon, cardamom, cloves, bayleaf, fennel seeds in medium flame.
  • Add the garlic pods and turmeric powder, when garlic color changes add the mint leaves.
  • Add onions, curry leaves and saute well until onion is transparent
  • Add ginger garlic paste, green chilly paste and saute until raw smell goes away.
  • Next add the sliced tomatoes, curry leaves and saute at regular intervals until oil separates.
  • Add chilly powder, coriander powder, garam masala and salt. Mix all the ingredients well and cook in medium flame until oil separates.
  • Then add the chicken pieces and saute well so that the masala is well coated on the chicken.
  • Add the curd and mix well.
  • Place a pressure cooker add chicken mixture, add water, and allow it to boil.
  • At this stage add the rice, sprinkle the lemon juice and pressure cook for 2 whistles in high.Normally my cooker takes 8 minutes, do not keep more than 10 minutes.
  • Garnish with finely chopped coriander leaves and serve hot with onion raitha.
My Notes
  • I normally prepare the masala in a different vessel and then transfer the contents into a pressure cooker, add water, allow it to boil and then add the rice to make sure that the rice does not become sticky and does not get burnt in the bottom.
  • Water to Rice Ratio varies on the method of cooking and is very important factor. Follow the ratio mentioned below
  • Pressure cooker : For 1 cup rice - 1 1/2 cup water
  • Rice Cooker : For 1 cup rice - 1 3/4 cup water
  • Conventional oven : For 1 cup rice - 1 1/4 cup water



your chicken briyani has come out great not at all like pongal briyani , sure!! hahaha

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