Chicken Biryani

SpicySpicy Served HotServed Hot
Very Good based on 3 Ratings

Listed in : Non-Vegetarian , Non-Vegetarian Dinner , Non-Vegetarian Lunch

Servings: 3 Preparation time:
  • Jeeraga samba rice (or) Basmathi - 200 gm
  • Water Boiled Plain Raw Mineral, Hot, Warm Cold, Mix, sparkling, Carbonated Water - 400 ml
  • Tamato - 1 no
  • Onion - small 50 gm,big 1
  • Mint -little
  • Corriander leaves - little
  • Curd - 4 spoon
  • Green Chillies, Chilies, Hot Chili, Green, Raw, Chilli, Chilly Green chilly - 3 no
  • Ginger - 2 inch
  • Chilly Garlic Sauce, Garlic - 15 to 20 nos
  • Peppers, Hot Chili, Red, Raw, Red Chilies, Chillies, Dry Red Chillies, Chilly Red chilly -4 no
  • Cloves, Ground, Clove, Lavang cloves - 8 to 10 no
  • Cardamom Powder, Cardamom Pd, Choti Elaichi, Cardamom, Cardamon, Elachi Cardamon - 4 no
  • Cinnamon 3 inch
  • Big jeera - 2 small spoon
  • Coconut , Raw, Fresh Coconut - 5 pieces
  • Chicken, Meat And Skin And Giblets And Neck, Raw, Boneless Chicken Chicken -1/4
  • Salt, Common Salt, Rock Salt, Table Salt Salt - to taste
  • Oil - 2 karandi full
  • Ghee - 1 karandi full

Instructions (Preparation Steps):

  • Grind the below in a food processor or mixie:
  • Red chilly,Cloves,cardamon,cinnamon,Big jeera -Powder
  • Ginger, Garlic - Paste
  • Coconut - milk
  • Take cooker and put chicken and poor 2 cups of water and put salt and then close the lid. Wait for 3-4 whistles and then let it to cool down.
  • Take a pan add oil and ghee let it to heat for some time. The put onion fry it to become golden brown.
  • Then add ginger garlic and fry it well till the smell goes.
  • Then add green chilly, garam masala powder fry it
  • Then add tomato, mint ,coriander, curd, mix it well.
  • Then add the chicken and mix it well.
  • Take the chicken water (1 cup) from the cooker and coconut (1 half cup) and mix it well.
  • Then add salt for taste. Then add rice and close the lid until the rice gets cooked.
  • Serve it with raita or chicken curry

Cook's Tip:
Reduce chicken fat- To reduce fat by about 10 grams per serving, remove the skin from the chicken before marinating it.
Always warm dry spices like cumin seeds, cardamom, cloves, etc. on a griddle before powdering. They will grind faster and the powder will be finer.
Garlic skin comes off easily if the garlic cloves are slightly warmed before peeling.


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