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chicken biriyani

Authentic Chicken Biriyani | Kozhi Biriyani | Chicken Biriyani

Originating from the vibrant kitchens of South Asia, Chicken Biryani has become a global sensation, captivating the taste buds of food enthusiasts and connoisseurs alike.
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Prep Time 45 minutes
Total Time 45 minutes
Course Main Dish
Cuisine North Indian
Servings 8 people

Ingredients
  

For preparing chicken curry:-

  • 1 kg Chicken Cut into fairly large pieces
  • 2 nos Onion Big
  • 2 nos Tomato Finely chopped
  • 1/2 cup Curd
  • 1 1/2 tbsp Ginger Garlic Paste
  • 2 nos. Green chillies Crushed
  • 1 tsp Chilly powder
  • 2 tsp Coriander powder
  • 1/4 tsp Turmeric powder
  • 1 tsp Garam masala powder
  • 1/2 cup Coconut Scraped
  • 1/2 tsp Poppy seeds Kashakasha
  • 10 nos Cashew nuts
  • 1/2 Cup Coriander leaves
  • 1/4 Cup Mint leaves Pudina
  • Oil
  • Ghee
  • As reqd Salt

For preparing rice - Absorption Method:

  • 1 Cup Basmati rice
  • As reqd Water Depending on quality of rice grains.
  • 1 sticks Cinnamon
  • 4 nos. Cloves
  • 2 nos. Cardamom
  • 2 nos. Bay leaf

For garnishing the biriyani:-

  • 1 no Onion sliced, medium
  • 10 - Raisins Onakkamunthiri
  • 10 - Cashewnuts

Instructions
 

For Preparing Chicken curry:-

  • Marinate the chicken pieces with garam masala and salt for an hour.
  • Make a mixture of ginger-garlic paste and the green chillies in the mixer.
  • Make a paste out of the spices (chilli powder, coriander powder and turmeric)
  • Heat little ghee in a pan.
  • Fry the coconut until golden brown.
  • Add poppy seeds followed by the cashew nuts. Fry a little more.
  • Allow this mixture to cool and make a paste out of it. Keep aside.
  • Heat 2 tsp of ghee plus 2 tbsp of oil in a pressure cooker.
  • Saute the sliced onions in it until it turns golden brown.
  • Add the ginger-garlic-green chilli paste.
  • Add the chilli-coriander-turmeric paste.
  • Add coconut-cashew paste.
  • Add the tomatoes and let it cook for 5 mins.
  • Add the curd.
  • Keep stirring until the oil separates.
  • Add the marinated chicken.
  • Add chopped coriander and mint leaves.
  • Add little water only if required. Close the lid and put on the whistle. After the first whistle, cook only for 7 minutes. Your chicken will be cooked.
  • Open the cooker and if the water content is too much, dry off in high heat. The gravy should be semi thick. Keep the cooked chicken aside.

For Preparing Rice:-

  • Boil required water in a vessel.
  • Heat 2 tsp of ghee and 2 tbsp of oil in a separate vessel.
  • Fry the cinnamon sticks, cardamom, cloves and bay leaves in it.
  • Add the cleaned and drained rice and fry it until the rice appears opaque.
  • Add the boiling water followed by the salt.
  • Cook the rice on medium flame until almost cooked 90%. Drain the water and keep rice aside.

For Garnishing:-

  • Fry the onions until it is brown. Keep it aside.
  • Fry raisins as well as the cashewnuts.

Final Dressing:-

  • Take a dry vessel.
  • Grease the vessel with ghee or butter.
  • Sprinkle a layer of the fried onions.
  • Place a layer of rice.
  • Place a layer of chicken along with the gravy over it.
  • Sprinkle a few cashewnuts and raisins over it.
  • Repeat all these layers.
  • Finally keep the vessel in dum on low flame for 5 minutes. You can also bake at 350 deg c for approx. 10 mins.
  • - Serve it hot with a side of Raitha, pickles n papad.

Notes

You can visit this link Pottalam Chicken Biriyani. You can also visit this link Andhra Simple Chicken Biriyani.
Keyword Authentic Chicken Biriyani, Chicken Biriyani, Kozhi Biriyani
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