Chicken Biryani – Dindigul Style
For Rice Preparation
For Ground Spice Powder
For Chicken Marination
For Biryani Gravy
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Basmati Rice
Take 2 cups of basmati rice, wash it thoroughly, and then soak it in water for .
Prepare Ground Spice Powder
In a grinder, add 1 star anise, 3 cinnamon sticks, 6 to 8 cloves, 5 cardamom pods, ½ teaspoon cumin seeds, ½ teaspoon fennel seeds, and ¼ teaspoon pepper. Grind all these spices to a fine powder.
Marinate the Chicken
In a bowl, combine 750 grams of chicken pieces with the freshly ground spice powder, 2 tablespoons of ginger garlic paste, about ½ teaspoon turmeric powder, 1 teaspoon chilli powder, 1 teaspoon coriander powder, 3 tablespoons of curd, and about 1 teaspoon of salt. Mix everything well with your hands, ensuring the chicken is evenly coated. Let it for .
Sauté Aromatics
Heat 3 tablespoons of oil and 2 tablespoons of ghee in a pressure cooker. Add 1 bay leaf, 1-2 small cinnamon sticks, 1 cardamom pod, and 2 cloves. Then add 2 sliced onions and 2 slit green chillies. until the onions turn light brown, which should take about .
Add Tomatoes and Herbs
Add 2 chopped tomatoes, a handful of mint leaves, and a handful of coriander leaves to the pressure cooker. until the tomatoes turn soft and mushy, about .
Cook the Chicken
Add the chicken to the cooker. for on medium flame, mixing well to combine with the aromatics. Then cover the cooker with a lid (not the pressure cooker lid) and cook for on low flame, allowing the chicken to release its juices and partially cook.
Add Water and Rice
Pour 2 ¾ cups of water into the cooker with the chicken. Add salt to taste and mix well. Bring the mixture to a boil. Once boiling, add the soaked basmati rice (drained) and gently mix it into the chicken gravy. Squeeze in the juice of half a lemon and mix gently again.
Pressure Cook the Biryani
Allow the biryani mixture to boil for on medium flame. Then close the pressure cooker with its lid and cook for 2 whistles on medium flame. Once cooked, turn off the heat and let the pressure release naturally.
Serve Chicken Biryani
Once the pressure is released, open the cooker and gently fluff the biryani with a spoon. Serve hot with raita or your favorite side dish.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 7 swaps
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)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
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 Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
Plan Ahead
Complete this step earlier to save time later.
- View Step 1Prepare Basmati Rice30 minutes
Take 2 cups of basmati rice, wash it thoroughly, and then soak it in water for 30 minutes.
Your Notes
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