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Chicken Biriyani – Homemade Chicken Biriyani

2012-09-13
  • Yield : 1/4 kg
  • Servings : 4
  • Prep Time : 25m
  • Cook Time : 35m
  • Ready In : 60m

Chicken Biriyani

Chicken Biriyani is one of the favorite recipe for all chicken lovers.

Chicken Biriyani can be made in various different tastes in different style. Some fry the
chicken with masala wrapped and some cook the chicken masala by steaming.

I cook the chicken biriyani masala without frying the chicken. Ghee rice is prepared separately and layered with the chicken masala and allowed to cook in low flame (called as DUM BIRIYANI). And finally I prefer fast, easy method of cooking as usual and hence chicken masala is made in the pressure cooker.

Ingredients

  • To make Biriyani Chicken Masala :
  • 1/2 kg Chicken cleaned & cut into pieces
  • Ghee - 4 tbsp
  • Ginger paste - 2 tbsp
  • Garlic paste - 2 tbsp
  • Onions chopped - 3 big
  • Tomato chopped - 1 big
  • Green Chili - 8
  • Coriander leaves - 10
  • Mint leaves - 10
  • Lime juice - 7 tbsp
  • Yogurt - 1 cup
  • Turmeric powder - 1/2 tbsp
  • Chili powder - 1/2 tbsp
  • Coriander powder - 1/2 tbsp
  • Garam masala - 1/4 tbsp
  • Salt to taste
  • To make ghee rice :
  • Rice - 1/4 kg (2 and 1/2 glass rice)
  • Water - 5 glass
  • Ghee - 5 tbsp
  • Sunflower oil - 5 tbsp
  • Cinnamon(Karugapatta) - 5 piece
  • Cardamom(Elakka) seeds - 5 piece
  • Cloves(Grambu) - 5 piece
  • For seasoning :
  • 1 big onion chopped
  • 12 cashew nuts
  • 12 dried grapes

Method

Step 1

Step one is to make the masala. Before we start masala preparation, we can fry the seasoning items (onion, cashew nuts and dried grapes) and keep aside.

Step 2

Take a pressure cooker pour the same oil in which we have fried the seasoning items. Sauté ginger and garlic paste first.

Step 3

Put onion to this and sauté onion, tomato, green chilli, coriander leaves and mint leaves.

Step 4

Once this is sautéed well add lime juice, turmeric powder, chilli powder, coriander powder, garam masala, yoghurt and salt to taste.

Step 5

Sauté for 5 more minutes and slide cleaned chicken pieces to this gravy. Do not add water. Mix the gravy and chicken.

Step 6

Cook with pressure cooker lid closed and allow to cook until one whistle comes. Then switch off the fire and keep the cooker lid closed until the ghee rice is prepared so that the chicken is cooked well and masala is ready.

Step 7

Heat oil and ghee mix in a thick bottomed bowl. Add Cinnamon(Karugapatta), Cardamom(Elakka) seeds, Cloves(Grambu) and fry for 1/2 a minute.

Step 8

Then add dried rice and fry it until rice gets separated from each other. Please take care that the rice should not get brown color when you fry it.

Step 9

Mean while, boil water by adding adequate salt required to cook the rice.

Step 10

Once the rice is fried, add boiling water to the rice and check salt. Then stir well and cook the rice in low flame with lid closed. Once rice is cooked switch of the flame and keep aside.

Step 11

In a thick bottomed vessel greased with ghee, layer the ghee rice and chicken masala adding some fresh coriander leaves in between the layers. On top add the fried seasoning and a spoon of ghee. Keep aside for 1/2 an hour and serve hot with dates chutney. (recipe available in our site). Enjoy!!!!

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Ryhana

Cooking is a passion to me,..

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