CHICKEN BIRIYANI

     

    The smell and taste of Biriyani, even the thought of Biriyanis brings along a mood of celebration in to my mind. Whether it's an occasion, festival, birthday or a weekend, most of the time we end up cooking Biriyani at home.  Chicken Biriyani is the most delectable version of Biriyani.  And it has been an all time favourite around the world in midst of Biriyani Lovers. Perfectly cooked Rice and Chicken Pieces with the right amount of spices and flavourings add crown to this top notch dish teasing your taste buds, all the way making you a die-hard fan of Chicken Biriyani.
     This is an easy Chicken Biriyani recipe which can be prepared as a one pot meal in a pressure cooker or in a rice cooker.  The method of making this Chicken Biriyani is very simple and can be prepared within 30 minutes. I have used Coconut Milk instead of Water in this Chicken Biriyani Recipe, which makes the dish more exotic & rich.


Cuisine - South Indian (Tamilnadu)
Course - Main
Spice Level  - Medium
Difficulty - Medium
Serves - 3- 4
Author - SM

Preparation Time - 15-20 Minutes
Soaking Time - 20 - 30 Minutes.
Cooking Time - 20 - 30 Minutes

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HOW TO MAKE CHICKEN BIRIYANI

CHICKEN BIRIYANI

INGREDIENTS :

To Marinate Chicken :

Chicken - 1/2 Kg
Curd/Yogurt - 1/4 Cup
Salt - To Taste
Masala Paste - 1/2 Cup (Below mentioned)

For Masala Paste :

Dry Red Chillies - 10 Nos.
Onions - 1 Nos.
Garlic - 10-12 Nos.
Ginger - 1" Piece
Fennel Seeds - 2 Tspns
Cinnamon - 3 - 4 Sticks
Cardamoms - 7 Pods
Nutmeg - 1/4 Tspn
Cloves - 6-8 Nos.

To Saute :

Basmati / Jeeraka Samba Rice - 2 Cups
Onion - 1 No.
Green Chillies - 3 Nos.
Tomato - 1 No.
Turmeric Powder - 1/2 Tspn
Thick Coconut Milk - 11/2 Cup
Thin Coconut Milk - 11/2 Cups
Lemon Juice - 2 to 3 Tspns
Coriander Leaves - a Handful
Mint Leaves - a Handful
Ghee / Clarified Butter - 5 Tbspns
Oil - 3-4 Tbspns
Salt - To Taste

HOW TO COOK CHICKEN BIRIYANI IN PRESSURE COOKER

 

METHOD :

1. Rinse the Rice once or twice, moving your fingers through the rice, wash it until the water runs clear.
2. Soak the washed rice for about 20 - 30 minutes.
3. Grind the ingredients mentioned under ' For Masala Paste' to a fine paste.
4. Marinate Chicken with the ingredients mentioned under 'To Marinate Chicken' and leave it aside for 2-3 hours or overnight.
5. Heat Oil and half the amount of Ghee(Clarified Butter) in a heavy bottomed pan or a Pressure Cooker.
6. Saute finely chopped Onion and Green Chillies slit lengthwise on a very low flame until onions turn translucent.
7. Add Turmeric Powder and give a quick stir.
8. Add chopped Tomato into it and saute until it turns soft.
9. Now add Marinated Chicken Pieces to the above and mix well.
10. Saute it on a low flame until the raw flavour goes and oil separates from the Mix.  
11. Cook this on a low flame until the Chicken pieces are half cooked.
12. Leave this on a low flame until the mix turns a bit dry.
13. Drain the soaked Rice and add it to the above Masala and mix well, fry this on a low flame for about 3-5 minutes.
14. Sprinkle a handful of Mint and Coriander Leaves.
15. Pour Lemon Juice along with Salt and Mix well.
16. Pour Coconut Milk along with the above ingredients.
17. I have used 1:11/2 Cups of Rice :(Coconut Milk) Water Ratio.
18. Cover the lid of the pressure cooker and cook for one full whistle.
19. Meanwhile, heat a Chapati Griddle on a high flame for few minutes or until the griddle is very hot.
20. Lower the flame and cook for 15 - 20 minutes. While lowering flame to cook biriyani, keep this preheated Chapati griddle below the pressure cooker to give a dhum effect.
21. After 20 minutes switch off the flame and leave the pressure cooker on the stove top untouched, until the pressure is totally released.
22. Once cooked, add the remaining Ghee to the Chicken Biriyani and fluff-up the rice gently.
23. Serve it along with Curd-Onion Raitha or any preferred vegetarian or non-vegetarian side dishes.

 

HOW TO COOK CHICKEN BIRIYANI IN RICE COOKER

 

METHOD :

• Saute the ingredients in a separate pan and follow the instructions as listed under 'Pressure Cooker Method' until step 16.
• Transfer all the ingredients along with Coconut Milk to the Rice Cooker and switch it on.  
• Cover the Rice Cooker and cook until the switch turns to Warm-up mode.
• Leave the Chicken Biriyani in Rice Cooker under Warm-up mode for another 10-12 minutes.
• Pour the remaining Ghee to the Cooked Chicken Biriyani and fluff up the rice. 
• This method is best if you are cooking not more than 2 - 3 Cups of Rice.
• For best results use just  1:11/2Cups of Rice Water Ratio while cooking in Rice Cooker.

NOTES :

• Well-seasoned Basmati/Jeerakasamba Rice plays a vital role in the texture of Biryani. 
• Soaking the rice helps in getting a perfectly cooked rice.
• Use Rice Water ratio to suit the type of rice you are using.
• Usually 1:11/2 Cups of Rice Water Ratio is perfect for Basmati and Jeeraka Samba Rice.
• If you like your Rice to be cooked 'Al dente' follow the instructions in the package.
• For a softer version add some extra water(1/2 Cup preferably).
• Alternatively, can substitute half the amount of Coconut Milk with water or totally substitute Coconut Milk with Water.
• Adjust the number of Green & Dry Red Chillies to suit your spice level.
• Adjust the number of spices to suit your taste preference.
• Use ample of Ghee while cooking biriyanis, this plays a major role in the texture and gives an awesome aroma to the dish.
• Adding lemon juice is to avoid rice getting sticky.
• The Ground Masala Paste yields approximately 1/2 Cup.
• Marinating the Chicken for at least 2-3 hours or overnight yields you with well flavoured and succulent Chicken Pieces in Biriyani.