Chicken & Vegetable Handi Biriyani(Kozhi Biryani)


Chicken & Vegetable Handi Biriyani(Kozhi Biryani)

Awesome recipe, It gives good flavour
Prep Time 30 minutes
Total Time 30 minutes
Cuisine North Indian
Servings 4 people


For the rice :

To layer the biryani :


  • Wash and soak the rice in water and keep aside for 15 - 20 minutes.
  • In a large pot bring water to a boil and add bay leaves, green cardamom, brown cardamom, cloves and cumin.
  • Enter Step
  • Add the washed rice and cook for 15 minutes. (The rice should be slightly under cooked as it will cook some more when the biryani is placed on dum).
  • Drain the rice in a large colander and keep aside to cool.
  • Par - boil the cubed potatoes for approximately 15 minutes. Drain off the water.
  • Heat some oil in a pan and fry the potatoes on a high heat till they turn golden brown.
  • Enter Step
  • In a pan, add 2 tablespoon of oil, whole jeera and fry. When it turns color, add sliced onions and fry till they begin to change color.
  • Add sliced capsicum and toss for 2 minutes.
  • Add the fried potatoes and salt for seasoning.
  • Stir for 2 minutes and keep aside.
  • In another pan, heat oil and add whole jeera, finely chopped onions and 8 - 10spicy chillies and fry till the onions start to turn slightly brown.
  • Add ginger garlic paste and sauté for 1 - 2 minutes.
  • Add turmeric powder, red chilly powder, jeera powder, coriander powder and salt.
  • Add some water, cover the pan and cook the masala on a low flame till the oil begins to separate.
  • Add the chicken pieces, sugar and tomatoes and cook for 10 - 12 minutes or till the chicken is done.
  • Enter Step
  • Add the curd and cook for 1 - 2 minutes.
  • The chicken gravy should be of a thick consistency.
  • When the chicken is cooked add the juice of 1 lemon and mix well. And keep aside.
  • In a flat bottomed vessel spread a layer of chicken gravy.
  • Take half the rice and spread over the chicken gravy.
  • Top with layer of the prepared vegetables.
  • Spread the remaining rice over the vegetable layer.
  • Pour 1 cup milk (you can add saffron to the milk if you like) over the rice.
  • Cover the vessel with a tight lid and place on a tava on a low flame for 30 minutes.
  • Biriyani is ready. Serve with onion raita.
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