Chicken Biryani – South Indian Style
Summary
- This recipe guides you through making a flavorful South Indian style Chicken Biryani. It features tender chicken pieces cooked with aromatic basmati rice, a rich blend of spices, fresh herbs, and coconut milk, all prepared in a pressure cooker for a quick and delicious meal.
All Ingredients - Main Ingredients
- Basmati rice 2 cups (400 grams)
- Oil 3 tablespoon
- Ghee 2 tablespoon
- Bay leaf 1
- Cinnamon stick small pieces
- Cardamom 2
- Cloves 3
- Onion 2 (sliced)
- Tomato 2 (chopped)
- Ginger garlic paste 2 tablespoon
- Green chilli 2 (slit)
- Mint leaves Handful
- Coriander leaves Handful
- Chilli powder 1 teaspoon
- Coriander powder 1 teaspoon
- Biryani masala 2 teaspoon
- Turmeric powder 1/2 teaspoon (approx.)
- Curd 2 tablespoon
- Chicken 750 grams
- Salt to taste
- Coconut milk 2 ¾ cup
Tools You'll Need
- Pressure cooker
Plan Ahead
Up to 30 min of hands-off time you can shift to earlier.
- Step 1 · Soak30 min
Prepare Rice Wash 2 cups (400 grams) of basmati rice thoroughly and soak it in water for 30 minutes.
Don't have an ingredient? Try these swaps
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 Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Coconut milk?
- Equal parts heavy cream + 1/2 tsp coconut extract
- Whole milk + 1 tsp coconut oil (per cup)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Rice
Wash 2 cups (400 grams) of basmati rice thoroughly and soak it in water for .
Step 2: Sauté Whole Spices
Heat 3 tablespoons of oil and 2 tablespoons of ghee in a pressure cooker. Add 1 bay leaf, small pieces of cinnamon stick, 2 cardamom pods, and 3 cloves. for a few seconds until fragrant.
Step 3: Sauté Onions and Aromatics
Add 2 sliced onions to the cooker and until they turn golden brown. Then, add 2 chopped tomatoes, 2 tablespoons of ginger garlic paste, 2 slit green chillies, a handful of mint leaves, and a handful of coriander leaves. until the tomatoes turn soft and mushy.
Step 4: Add Powdered Spices
Add 1 teaspoon of chilli powder, 1 teaspoon of coriander powder, 2 teaspoons of biryani masala, and approximately 1/2 teaspoon of turmeric powder. the mixture for on a low flame, ensuring the spices are well combined and fragrant.
Step 5: Incorporate Curd and Chicken
Add 2 tablespoons of curd to the spice mixture and mix well until fully incorporated. Then, add 750 grams of chicken pieces and salt to taste. the chicken for on a medium flame, ensuring it's coated with the masala.
Step 6: Cook Chicken
Cover the pressure cooker with a lid (without the weight) and cook the chicken for on a low flame, allowing it to partially cook in its own juices.
Step 7: Add Coconut Milk and Adjust Seasoning
Pour in 2 ¾ cups of coconut milk. Stir well and check the salt level, adding more if necessary. Bring the mixture to a boil.
Step 8: Add Rice and Pressure Cook
Once the liquid is boiling, add the soaked basmati rice to the cooker and gently mix it with the chicken and gravy. Cook for on a medium flame until the mixture starts boiling again. Then, close the pressure cooker lid with the weight and cook for 2 whistles on a medium flame.
Step 9: Serve Biryani
After the pressure has naturally released from the cooker, open the lid. Gently fluff the chicken biryani with a spoon or fork to separate the rice grains. Serve hot and garnish with fresh coriander leaves.
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