Tuesday, 21 July 2015

Chicken Biryani

Chicken Biryani.. !! I hope some of us eyes became big.. Sunday is not only meant relaxing and taking rest, it is also to eat non veg well.. All will be happy if the Sunday menu includes Biryani. For many of us Chicken Biryani is easy to cook and tasty to eat. It is happiest moment for me because i learned to cook tasty Chicken Biryani. I learnt this recipe from my mom. When i asked idea to cook Chicken Biryani every single person said 2 or 3 ideas, Yes everyone having a different way of cooking their Chicken Biryani. The cooking method and ingredients varies for everyone's Chicken Biryani i heard nearly 20 types in cooking Chicken Biryani. I really got confused.

From the day one i started cooking i took a decision should not follow my mom's recipe because then in our home both will cook in same taste finally my dad will get bored. Thought my mom's Chicken Biryani is the world's best Biryani and since this is my first try in Chicken Biryani i taught to following my mom's recipe itself. I have included the step of putting dum. Thought it is not the proper way of putting dum to Chicken Biryani, I did this because it is simple and can be done in home easily and gives a good taste and nice texture to Chicken Biryani. Don't get worried after seeing the recipe ingredients, it's easy and worth to cook.

Many will have it along with any type of Ratia. But actual combination,with Chicken Biryani is Chicken Gravy and that's my dad's favorite. Try eating it once,then it will be your regular combination. 

Chicken Biryani recipe Ingredients: 

Basmati Rice : 3 Tumbler's
Chicken : 1/2 KG
Big Onion : 1 medium sized (chopped slice)
Tomato : 1 medium sized 
Mint Leaves : 1/2 cup (cleaned and washed)
Coriander Leaves : 1/2 cup (cleaned and washed)
Green Chills  :  5 - 7 no's (sliced vertically) 
Turmeric Powder : 1 tbsp
Red Chilli Powder : 2 tbsp 
Garam Masala Powder : 1 tbsp 
Salt : As per taste
Water : 4.5 to 5 Tumbler's (use same tumbler which used to measure the rice) 

To Grind : 
For step :1
Ginger : 10 no's - Medium sized 
Garlic : 10 no's - Medium sized
Fennel Seeds (Sombu) : 3 tsp
Cinnamon (Pattai) : 1/2 inch piece 
Poppy Seeds (Kasa Kasa) :3 tsp
Cloves (Kirampu) : 3 no's
Cardamom (Elakkai) : 3 no's 

For step :2
Small Onion : 1/2 Cup  (peeled and washed) 

Method : 
1.Grind Ginger, Garlic, Fennel Seeds (Sombu),Cinnamon (Pattai),Poppy Seeds (Kasa Kasa),Cloves (Kirampu) by adding little water into a fine paste and set it aside. 
2.Grind Small Onion's which is peeled and washed into a fine paste and set it aside. 
3.Clean the Chicken for 3 to 4 times and cut into medium sized pieces.Rinse and soak the rice in water for at least 2 hours. Measure the water required water and keep ready and get the remaining ingredients ready.  
4.Take a wide pan (kadai) heat oil add fine paste which we did in step 1 (Fennel Seeds (Sombu),Poppy Seeds (Kasa Kasa),Cloves (Krambu),Cardamom (Elakkai),Cinnamon (Pattai), Ginger,Garlic paste). Keep in medium flame and fry it still the raw smell leaves. Stir continuously to avoid charring. Don't allow it to burn. After the raw smell leaves add chopped green chilies after 2 min add chopped big onion and fry it.When the colour changes add tomato and cook it well.
5.Once the tomato cooked add the mint and coriander leaves, cook well. After that add Chicken.  
6.Cook the Chicken still the raw smell leaves and colour changes. Add Turmeric Powder,Chicken Masala Powder,Red Chilli Powder, Garam Masala Powder and mix it well. 
7. Add salt and small onion fine paste, which we did in step 2. Mix well so that the texture will get changed.
8. Add the already soaked basmati rice and mix it. 
9.Then add already measured water mix well and allow it to boil in medium flame. Within 5 min the bubbles will start. 
10.Once it starts bubbling transfer the entire into a cooker close with lid and wait for pressure to comes outs from vent tube after that place the whistle. Depending upon the cooker and rice soaking time you can decide the number of Whistle's. I waited for 1 whistle. 
 11. Mean while heat dosa tawa after Whistle comes place the cooking above the tawa and cook for 3 - 5 min.This is dum process. After pressure releases open the cooker and fluff it up. If you feel rice is not cooked or water is not sufficient then add half a tumbler of hot water mix well and keep in dum for 5 more min. You can even taste it, if salt is required then add at this stage. 

 Now your Chicken Biryani is ready to eat. 

Enjoy eating it with Chicken Gravy. Serve hot and enjoy the taste of Chicken Biryani. 

Use the same tumbler for measuring rice and water.
While frying the ingredients,the raw smell should go completely.
After adding water you can check the taste, if anything required like slat or red chill powder add before keeping in cooker.
You can grind the mint and coriander leaves as fine paste and add it. If you follow this step the Biryani looks green in colour.
The water level is depending upon your variety of basmati rice.
Spice level you can adjust as per your taste.
Before serving you can squeeze the lemon (optional).  


  1. Very well explained step by step pics and procedure.. Yummy Biriyani.. Will make this for the weekend :)

  2. Awsm ur doing well.. I enjoyed with my biriyani today thanku so much