Chicken Biryani – Tamil Nadu Style

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I use to prepare this chicken briyani, once in a while. Since my hubby loves a lot. I never wish to have briyani, but later after marriage when I come to know that my hubby’s favourite is Briyani. I started to cook Briyani and the most important I too started to love Briyani.

Also check out Biryani collections – CLICK HERE

Chicken Biryani - TamilNadu Style

Chicken Biryani – TamilNadu Style

Ingredients:  

  • Chicken – ½ Kg
  • Long grained (Basmathi) rice – 3 cups
  • Onions – 2 ½ nos
  • Tomato – 1 ½ nos
  • Green chillies – 2 nos
  • Coriander leaves – a bunch
  • Mint leaves – a bunch
  • Turmeric powder – ½ tsp
  • Chilli powder – 1 ½ tsp
  • Coriander powder – 2 ½ tsp
  • Ghee – 1 tbsp
  • Oil – 1 tbsp
  • Ginger – 6 cloves
  • Garlic – 1 “inch stick
  • Cloves – 3 nos
  • Cinnamon – 1” inch stick
  • Bay leaves – 2 nos
  • Star anise – 2 nos
  • Cardamom – 3 nos
  • Lemon juice – 1 tsp
  • Salt to taste

Making of Chicken Biryani – TamilNadu Style –

Preparation:

  • Finely chop onions, tomatoes, coriander and mint leaves. Slit the green chillies.Crush ginger and garlic.
  • Wash and soak the for about 10 mins in water.
  • Heat oil and ghee in a heavy bottomed bowl.
  • Add all the spices (cloves, cardamom, cinnamon, star anise and bay leaf), wait until it splutter for 5 mins.
  • Add the green chillies, ginger and garlic, cook until the raw smell goes off.
  • Add the coriander and mint leaves, cook until they turn dark green in color.
  • Add the onions, cook until they turn transparent.
  • Add the tomatoes and cook until they turn mushy.
  • Add the chilli powder, coriander powder, turmeric powder and salt, cook for a min or until the raw smell goes off.
  • Add the chicken, cook for 2 mins.
  • Add the rice, salt and pour water, give a gentle stir.
  • Cover and cook or pressure cook for 2 whistles once the water starts boiling, by adding 3 drops of lemon juice.
  • Release the lid when pressure releases or remove the lid when the rice is cooked.
  • Give a stir and serve hot.

Serve hot with onion raita, gravy.

 

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