Chicken Briyani

Non VegetarianNon Vegetarian
Very Good based on 16 Ratings

Listed in : Non-Vegetarian , Non-Vegetarian Chicken , Non-Vegetarian Rices , Must Try , Festival Recipes , Festival Recipes Ramadan , Non-Vegetarian Dinner , Non-Vegetarian Lunch

Servings: 7
  • Basmati Rice, Basmathi Rice Basmathi Rice 3cups
  • Chicken, Meat And Skin And Giblets And Neck, Raw, Boneless Chicken Chicken pieces ½ kg.
  • Coconut Milk Thick, Coconut milk 1cup
  • Whole spice:
  • Cardamom Powder, Cardamom Pd, Choti Elaichi, Cardamom, Cardamon, Elachi 2 cardamons,
  • Cloves, Ground, Clove, Lavang 2 cloves,
  • Cinnamon, Ground, Cinamon, Dalchini, Cinnamon Powder, Cinnamon Sticks 1 stick cinnamon,
  • Bay Leaf, Tej Patta 1 bay leaf
  • Onions, Raw, Onion Onions 2 [Sliced]
  • Coriander Leaf Corriander, Cilantro Leaves, Green, Leaves, Parsley Leaves, Coriander Green coriander leaves 1 cup
  • Green Chillies, Chilies, Hot Chili, Green, Raw, Chilli, Chilly Green chillies 5
  • Ghee, Ghee 3 tbsp.
  • Ginger Root, Raw, Fresh Ginger Ginger 1( 1") piece
  • Lemon Juice, Raw, Lime Juice, Lemon Juice Lime juice 1 tbsp.
  • Salt, Common Salt, Rock Salt, Table Salt Salt to taste
  • Garlic, Raw, Garlic flakes, Lahsun, grated garlic, Garlic pods Garlic 8 cloves

Instructions (Preparation Steps):

  • 1. Wash and soak rice for 20 minutes.
  • 2. Grind to a smooth paste green chillies,ginger , garlic and the coriander leaves .
  • 3. Heat the ghee in a sauce pan add the whole spice [Cover with a lid as the spice will splutter].Add onions and sauté until it turns brown.
  • 4. Add the ground paste and stir until the oil floats on the top, add the chicken pieces, cover and cook over low heat until the chicken is tender.
  • 5. Add the well drained rice, stir for a minute, then add the coconut milk and 3 cups of water, add salt mix well. Transfer to an electric rice cooker and cook until done.
  • 6. Fluff up the rice with a fork and add the lime juice. Serve with raitha.

Cook's Tip:
1 bay leaf equals ¼ teaspoon crushed.
Add cardamom peels to the tea canister, instead of throwing them away. It will lend a very subtle flavour of cardamom to every cup of tea you brew!
Whole cinnamon sticks gives a spicy aroma to food. Whole sticks are used and later removed. Ground cinnamon are normally used in baking.


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