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Description
A popular rice dish served duirng special occasions, holidays and parties. Traditional preparation involves use of meat/vegetables marinated with yogurt, spice powders and cooked along with layered rice by following a challenging baking process called Dum. But the process can be made simple by using a pressure cooker or rice cooker. (CHICKEN BIRYANI / KOZHI BRIYANI / CHICKEN BRIYANI)
| Ingredients-1 | |
|---|---|
| 1 lb | Chicken (1/2 kg approx, cut into small pieces) |
| 2 nos | Onion (cut lengthwise) |
| 3 nos | Tomato (finely chopped or crushed) |
| 1 tsp | Ginger garlic paste |
| 8 stks | Corrainder leaves (chopped) |
| 4 stks | Mint leaves (chopped) |
| 3 nos | Green chilli (slit open) |
| 2 cup | Basmati rice |
| 3 tbsp | Oil |
| 2 tbsp | Clarified butter/ghee |
| ½ cup | Yogurt/curd dilute with water to make 1 cup |
| 3 cup | Water |
| 2 nos | Bay leaf |
| 2 nos | Cinnamon |
| 5 nos | Cloves |
| 3 nos | Cardamon |
| 2½ tsp | Salt (or to taste) |
| 2 tsp | Red chilli powder |
| 3 tsp | Corrainder/dhania powder |
| ¼ tsp | Turmeric powder |
| 1 pinch | Orange food color (optional) |
| 6 stks | Corrainder leaves (chopped for garnishing) |
| 2 tsp | Ghee (to finish the dish) |
| Ingredients-2 | |
|---|---|
| ¼ tsp | Salt |
| 3 tsp | Lemon juice |
| 1 pinch | Turmeric powder |
| ½ tsp | Dhania powder |
| ½ tsp | Red chilli powder |
| ½ tsp | Ginger garlic paste |
Instructions
Wash and cut chicken(with or without bones) into small pieces and marinate for atleast half an hour using all ingredients from list-2. In a heavy deep vessel or pan heat oil and ghee together and fry bay leaf, cinnamon, cloves, cardomon along with chopped green chilli, chopped corrainder and mint leaves. Slowly add onions while suateing them. When onions turn slightly brown and crispy add ginger garlic paste, tomatoes , marinated chicken along with turmeric powder, red chilli powder, dhania powder and salt. Saute everything until it thicken to a gravy consistency.
While the gravy is still simmering, rinse 2 cups of Basmati rice and drain all water from it. Now add the gravy to the rice along with 3 cups of water and diluted 1 cup of yogurt and mix well. Check for salt and cook them in a rice cooker. If using a regular pressure cooker allow 2 whistles and swtich off. Once done sprinkle food colour and add couple of spoons of ghee along with corrainder leaves and mix carefully without breaking the rice. Serve hot with boiled eggs and raita.
Notes
Picture shows optional whole garam masalas Star Anise and Jawa Peppercorn.
Mullai u rock!!! 
Hi Mullai.. Your chicken biryani recipie is awesome n when ever I make it, it turns perfect n tastes good..Thank u so much. If more cups of rice is taken should v let the same 2 whistles in pressure cooker or...???How about mutton biryani? is it the same no. of whistles or wud u suggest any? Kindly clear my doubt..
. Can you please tell me whether it is enough if i take 4 times the quantity of all ingredients mentioned in your recipe when i am cooking for 6 people and using 2kgs of chicken.
This is cooking right now
This is cooking right now as we speak.
Question on pressure cooking. I have an indian whistling pressure cooker (Hawkins).
What should be the approximate time in minutes between whistles?
On my stove on high heat, it was approx a 1 minute.. This does not seem long enough to me.
Thanks in Advance.
Paulbill