0.5 KG Chicken Vadi Biryani - FoodAreaTamil
Main Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Rice
Wash 0.5 kg Basmati rice 3-4 times, then soak it in fresh water.
Prepare Pot and Heat Oil
Place a suitable pot on the stove and light the burner.
Sauté Aromatics
Add 200g sliced onions, 3 small cinnamon pieces, 4 cloves, and 3 cardamoms to the pot. Pour in 100ml oil. until onions turn golden brown.
Add Herbs and Ginger Garlic Paste
Lower the flame. Add a few coriander leaves and for . Then add 75g ginger garlic paste (50g ginger, 25g garlic) and for another .
Add Chili Powder
Add 1 tablespoon of Kashmiri chili powder (or 3/4 tablespoon of normal chili powder) and in the oil until the color develops.
Add Mint, Chilies, and Curd
Add a few mint leaves and for . Add 3 small green chilies (or 2 large). Add 100ml curd and for .
Add Tomatoes and Salt
Add 200g finely chopped tomatoes and 3/4 tablespoon salt. Increase the flame to high and continuously for until the tomatoes are mashed and soft.
Add Water and Boil
Pour in 700ml water, stir, cover the pot, and bring to a boil on high flame for .
Simmer Gravy
After , open the lid, stir gently, cover again, and the flame to low. Cook for to allow the tomatoes to soften further.
Add Chicken and Cook
After , open the lid, stir the masala. Add 750g chicken pieces, stir to coat. Cover the pot and cook on high flame for .
Simmer Chicken
After , open the lid, stir gently, cover again, and the flame to low. Cook for . (Chicken will be 25% cooked).
Taste and Adjust Gravy
Open the lid, taste the gravy for salt, spice, and sourness. Adjust if necessary. The taste should be slightly salty and mildly sour.
Boil Rice Water
Remove the chicken gravy pot from the burner and keep it covered aside. Place another pot with 1.5 liters of water on the stove and bring it to a rolling boil on high flame.
Add Salt to Rice Water
Once the water is boiling, add 1 tablespoon of salt.
Add Rice
Add the drained 0.5 kg soaked Basmati rice to the boiling water. Gently stir once or twice. Do not over-stir to prevent rice breakage.
Half-Boil Rice
Cook the rice on high flame for until it is half-boiled (visual cue: rice grains should increase by about 1mm in length).
Drain Rice
the flame to low. Carefully drain the half-boiled rice using a strainer. Ensure all water is drained.
Reheat Gravy
Place the chicken gravy pot back on the burner and set the flame to high for until the gravy starts boiling again.
Layer Rice on Gravy
Gently add the hot, drained rice over the boiling chicken gravy in the center of the pot.
Add Rice Water for Dum
Take some of the reserved hot rice-boiled water (about 100-150ml) and pour it evenly around the edges of the rice. This ensures the top layer of rice also cooks well.
Dum Cooking
Cover the pot tightly. Cook on medium flame for (until starts escaping from the sides), then the flame to low and cook for .
Serve Biryani
After , turn off the stove. Gently open the lid and fluff the biryani. The rice should be long, unbroken, and evenly colored. Serve hot.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 4 swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
Variations
Simple ways to adapt this recipe.
- 1kg chicken Vadi Biryani recipe
1kg chicken Vadi Biryani recipe is available on the channel.
Helpful Tips
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