Chicken Biryani – South Indian Style
Summary
- This recipe guides you through making a delicious chicken biryani. It involves marinating chicken with a blend of spices and curd, partially cooking it, then layering it with aromatic, partially cooked rice. The dish is then dum cooked to perfection, ensuring a rich and flavorful meal.
All Ingredients - For Chicken Marinade
- Cleaned Chicken 1/2 Kg
- Salt 1 tsp
- Chilly powder 1 tsp
- Turmeric Powder 1/2 tsp
- Garam masala 1/2 tsp
- Biryani masala 1 tsp
- Green chilly 4
- Ginger garlic paste 1 tbsp
- Fried Onions 2 tbsp
- Mint leaves 1/4 cup
- Curd 1/2 cup
- Oil 5 tbsp
All Ingredients - For Rice Preparation
- Water 4 cups
- Salt 1 tbsp
- Cinnamon 1 small piece
- Marathi moggu 3
- Stone flower 1 pinch
- Cloves 4
- Oil 1 tbsp
- Saunf (fennel seeds) 1 tbsp
- Pudina (mint leaves) 1/4 cup
- Rice (Basmati) 1 cup
All Ingredients - For Layering and Dum
- Saffron Milk 2-3 tbsp
- Coriander leaves (chopped) 1/4 cup
- Mint leaves (chopped) 1/4 cup
- Fried Onion 2 tbsp
- Red food color a few drops
Tools You'll Need
- Pot
- Tawa
- Griddle
- Bowl
Don't have an ingredient? Try these swaps
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Saffron?
- 1/4 tsp turmeric (color only, no flavor match)
- 1/2 tsp safflower threads
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Chicken Marinade
Add 1/2 kg cleaned chicken to a red bowl. Then add 1 tsp salt, 1 tsp chilly powder, 1/2 tsp turmeric powder, 1/2 tsp garam masala, 1 tsp biryani masala, 4 green chilies, 1 tbsp ginger garlic paste, 2 tbsp fried onions, 1/4 cup mint leaves, 1/2 cup curd, and 5 tbsp oil.
Step 2: Mix and Marinate the Chicken
Mix all the added ingredients thoroughly with the chicken until well combined. Allow the chicken to for .
Step 3: Partially Cook the Marinated Chicken
Transfer the chicken to a thick-bottomed vessel. Cook the chicken, stirring occasionally, until it is 70% done. Once 70% cooked, switch off the flame.
Step 4: Prepare Water for Rice
In a separate pot, add 4 cups of water. Add 1 tbsp salt, 1 small piece of cinnamon, 3 marathi moggu, a pinch of stone flower, 4 cloves, 1 tbsp oil, 1 tbsp saunf (fennel seeds), and 1/4 cup pudina (mint leaves).
Step 5: Partially Cook the Rice
Bring the water with spices to a rolling boil. Add 1 cup of washed Basmati rice to the boiling water. Cook the rice until it is 60% done; the grains should be partially cooked but still firm.
Step 6: Strain the Rice
Strain the water from the partially cooked rice and keep the rice aside.
Step 7: Layer the Biryani (First Layer)
Evenly spread the first half of the 60% cooked rice over the 70% cooked chicken in the thick-bottomed vessel. Drizzle about 1-2 tbsp of saffron milk over the rice. Sprinkle half of the chopped coriander leaves, mint leaves, and fried onions over this layer.
Step 8: Layer the Biryani (Second Layer)
Add the remaining 60% cooked rice as a second layer over the first. Sprinkle the remaining chopped mint leaves, coriander leaves, and fried onions. Drizzle another 1-2 tbsp of saffron milk and a few drops of red food color for presentation.
Step 9: Dum Cook the Biryani
Place the biryani vessel on a tawa (griddle) on the stove. Close the lid tightly and place a heavy object on top of the lid to create a seal. Cook on a low flame for .
Step 10: Mix and Serve
After of dum cooking, remove the heavy object and the lid. Gently mix the biryani from the bottom up to combine the chicken and rice layers thoroughly. Serve the chicken biryani hot.
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