CHICKEN BIRYANI

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Biryani is one of the most popular rice dish originated from South Asia. Traditionally, it is made with rice, meat and few other spices. In India, chicken and mutton are the commonly used meat to make biryani. Seafoods like prawns and fish can also be used to make biryani. Biryani can also be modified to a vegetarian version. Vegetable biryani, paneer biryani, SOYA BIRYANI are some of the vegetarian versions of biryani.

Chicken biryani is a popular and a commonly made biryani with meat. Chicken biryani is usually served with biryani kathirikai, ONION RAITA and boiled egg. Chicken biryani has less fat content compared to MUTTON BIRYANI.

Chicken biryani can be made in so many different ways. Each city in Tamilnadu, and each state in India has their own way of making Chicken biryani. But, each biryani has its unique taste and flavour to it.

ABOUT THE RECIPE:

This recipe is a typical Tamilnadu style chicken biryani. I’ve used pressure cooker to make this recipe. Traditionally, it is made in pots, but using a pressure cooker makes it much more easier. Also, I’ve used homemade masala for this recipe. Store bought masalas can also be used.

For any kind of chicken biryani that I make, I usually marinate the chicken for at least 2 hours before cooking, to make the chicken little more juicier. For chicken biryani, the rice and meat has to be in the ratio of 1:1.5 for chicken biryani. To 1kg of rice, I’ve used 1.5 kgs of chicken.

INGREDIENTS FOR CHICKEN BIRYANI:

FOR MARINATION:

• CHICKEN – 1.5 KG
• CHILLY POWDER – 1 TBSP
• BIRYANI MASALA – 1 TSP
• GINGER GARLIC PASTE – 1 TBSP
• CURD – 1/2 CUP
• SALT – AS REQUIRED.

MAIN INGREDIENTS:

• BASMATI RICE – 1 KG (4 CUPS)
• ONIONS (MEDIUM SIZE/THINLY SLICED) – 5 NOS.
• TOMATO (MEDIUM SIZE/THINLY SLICED) – 1 NO.
• MINT LEAVES – 1 CUP
• CORIANDER LEAVES – 1 CUP
• GREEN CHILLIES – 3 NOS.
• CHILLY POWDER – 1 TBSP
• BIRYANI MASALA – 1 TSP
• GINGER GARLIC PASTE – 1 TBSP
• LEMON JUICE – 1 NO.
• SALT – AS REQUIRED
• OIL – 1/4 CUP
• GHEE – 1 TBSP

HOW TO MAKE CHICKEN BIRYANI:

• Clean and wash the chicken and transfer it to a mixing bowl.

• Add 1 tbsp of chilly powder, 1 tsp of biryani masala, 1 tbsp of ginger garlic paste, salt and curd to the chicken pieces.

• Mix them well and keep it in the refrigerator. Let it marinate for at least 2 hours.

• Wash and soak the basmati rice for about 30 minutes.

• Heat a pressure cooker, and add 1/4 cup of oil and 1 tbsp of ghee to it.

• Once the oil is heated, add the sliced onions to it.

• Add the required salt to it and mix them well.

• Fry them until it turns to golden brown in color.

• Once it turns to golden brown in color, add the green chillies and ginger garlic paste to it.

• Saute it for a minute. The oil will start oozing out.

• At this stage, turn the flame to medium-low and add 1 tsp of biryani masala and 1 tbsp of chilly powder to it.

• Mix them well, and add the sliced tomatoes to it.

• Mix it and let it cook for about 2 minutes or until it turns soft and mushy.

• Once the tomatoes turn soft and mushy add 1 cup of mint leaves and 1 cup of coriander leaves to it. Reserve little mint leaves for garnishing. Mix them. It softens within seconds.

• Once it softens, add 5 cups of water to it. To 1 cup of rice, add 1.25 cups of water.

• Also, add the marinated chicken to it and mix everything well.

• Turn the flame to medium-high and let it cook until it boils completely or the chicken is 70% cooked.

• Once it starts to boil completely, filter the water and add the soaked rice to it. Also add lemon juice to it.

• Mix it gently. Garnish it with the mint leaves and cover the pressure cooker.

• Cook it on medium-high flame for 1 whistle. After 1 whistle turn off the flame and once the pressure is released completely open the pressure cooker.

• Mix it gently. Do not break the rice.

YUMMY AND DELICIOUS CHICKEN BIRYANI IS READY.

I HAD CHICKEN BIRYANI WITH BIRYANI KATHIRIKAI, ONION RAITA, CHICKEN PAKORA AND BOILED EGG.

VARIATIONS:

• Adding green chilly is optional. It can be avoided, if you find it too spicy.
• Store bought biryani masala can also be used instead of homemade biryani masala.
• Spiciness can be adjusted according to your taste.
• Adding ghee is optional. It is added just to enhance the flavour. Avoiding ghee doesn’t really make much difference.

PRO TIPS:

• Soaking the rice for 30 minutes is mandatory.
• Use a good quality aged basmati rice for better taste and flavour.
• Onions have to be cooked until, it turns golden brown in color.
• To 1 cup of rice add 1.25 cups of water. I’ve added 5 cups of water for 4 cups of rice.