Chicken Biryani Recipe
Chicken Biryani Ingredients:
- Chicken - One & half kgs
- Basmati Rice - One and half kgs
- Oil - 600 gms
- Ginger Garlic Paste - 300 gms
- Chilli Powder - 50 gms
- Green Chillies - 15 pieces (medium sized)
- Tomato - 500 gms (Ripe NattuThakkali)
- Mint - 1 small bunch
- Coriander - 2 small bunches
- Cloves - 8 pieces
- Cinnamon - 1 medium sized stick
- Cardamon - 5 pieces
- Onion - 250 gms
- Lemon - 2 nos.
- Curd - 1 ltr.
- Salt - as per taste
- Cut onion lengthwise. Divide into halves.
- Cut tomato into 4 pieces.
- Extract lemon juice and keep aside.
- Strip pudina leaves. Wash, cut and keep aside.
- Strip coriander leaves. Wash, cut and keep aside. Optional to include tender coriander stems.
- Wash chicken, drain water completely and keep aside.
Chicken Biryani Method:
- Place the bigger vessel on the stove. Allow the bottom of the vessel to be heated well.
- Add oil. Put cloves, cinnamon stick, and cardamon pieces. Wait for few seconds and as it splits add half the quantity of onions. Add full quantity of ginger, garlic paste.
- Simmer and allow the onions, ginger and garlic paste to cook. This should take less than 10 minutes.
- Add chicken. Sprinkle 2 teaspoons of salt and mix well. Add the remaining onions pieces.
- Close the vessel with an aluminum lid. Continue to cook in low flame. Using a ladle, stir the contents of the vessel. Allow it to cook for 15 minutes.
- Remove the lid. Add chili powder, green chilies, tomatoes, coriander, pudina, lemon juice and curd.
- Stir well, close the lid and allow the contents to cook well. Continue to cook on low flame.
- Occasionally stir the contents slowly. After about 20 minutes you may notice the oil separate.
- Wash the basmati rice and let it remain soaked in water for not more than 10 minutes.
