“WoW” was the first word that came out of my husband’s and my mouth after tasting this biryani…

There was no special occasion nor any particular reason for me to make biryani, yet I made biryani and made an ordinary day very special. When I was with my mom I got to eat biryani almost every week, each time she made it in a totally different way – lamb biryani, hyderabadi biryani, kashmiri biryani, vegetable biryani, fried chicken biryani, dum biryani, king fish biryani, mussel biryani, prawn biryani, malabar biryani, chettinad biryani, beef biryani and the list is just endless. How I miss those days :(

One of her biryani preparation methods captured my interest. Despite the easy preparation method that biryani tasted real delish. Also, when I had visited my hubby’s aunt while in India, she had made biryani in which the method she used to cook the rice sounded pretty interesting. So this time when I made biryani, I combined my mom’s simple method of making the chicken and my hubby’s aunt’s method of making the rice.

Usually, when I make the rice for biryani, I make the rice separately in a rice cooker after flavoring the water with spices. While making this biryani, I first cooked the chicken in a pressure cooker after adding lil more water than usual, then drained the excess water from the cooked chicken. Believe me, this water is full of flavor and aroma. So for cooking the rice, I cooked the rice in this water. The cooked rice tasted unbelievably yummy and that’s what made this biryani much tastier than the other biryani’s I had made.

After tasting the cooked rice, I felt like I don’t need to mix the chicken with the rice as the rice itself tasted phenomenal. Also, this time I didn’t layer the rice and chicken separately. I combined both the rice and the chicken in a wide pot and garnished with cilantro. I even skipped garnishing this biryani with roasted cashew nuts, fried onions and roasted raisins, even without these this biryani tasted so divine. However, you could go ahead and add all the extra garnishing to make this even more delightful.

The aroma that emanated while cooking this biryani had made both my husband and I go wild. When the biryani was all ready on the dining table we didn’t talk nor looked at each other, we were seen greedily gobbling it. And the first word that came out of both of ours mouth was “WoW”.

South Indian Style Chicken Biryani Recipe

Cooking the Chicken

Ingredients:

  • Chicken, bone-in- 10 pieces
  • Onion, cut thin lengthwise- 3 no’s
  • Garlic- 7 cloves
  • Ginger- 3 inch slice
  • Green chillies- 8 no’s
  • Cinnamon- 1 inch slice
  • Cardamom- 3 no’s
  • Cloves- 2 no’s
  • Garam masala- 1 tbsp
  • Tomatoes, chopped- 2 small
  • Fennel powder- 2tbsp
  • Yogurt- 2 tbsp
  • Lemon juice- 1 tbsp
  • Cilantro, chopped- 1/4 cup
  • Water- 1/4 cup
  • Ghee- 2 tbsp
  • Salt- to taste

Preparation:

  • Grind the garlic, ginger and green chillies together into a coarse paste and keep aside.

  • Place a pressure cooker over medium heat.
  • Add the ghee, add cinnamon, cardamom and cloves and saute for a second.
  • Add the onions and salt, saute for few minutes.

  • Add the garlic, ginger, green chilly coarse paste to the onions and saute till the raw smell goes off.

  • Add the garam masala and combine everything.
  • Add the tomatoes and cook for couple of minutes.
  • Add the chicken and combine well.
  • Now, add the fennel powder and give it a stir.
  • To the chicken, add the yogurt, lemon juice and chopped cilantro.

  • Add enough salt according to your needs.
  • Also add 1/4 cup of water to the chicken.
  • Close the cooker with its lid and cook until 2 whistles.
  • After the pressure subsides, open the lid and drain the water from the chicken through a mesh strainer and keep aside the water and the chicken separately.

Cooking the Rice:

Ingredients:

  • Basmati Rice, I used Daawat brand- 2 cups
  • Water drained from the cooked chicken- 3 cups ( if the water from the cooked chicken measures less than 3 cups, add extra tap water to make it to 3 cups)
  • Whole Cinnamon- 1 inch slice
  • Cardamom- 2 no’s
  • Garam masala- 1 tsp
  • Ghee- 2 tbsp

Preparation:

  • I cooked the rice in the same pressure cooker used for cooking the chicken, you could use rice cooker or a non-stick pan instead.
  • Wash the rice placed in a mesh strainer under running water.
  • Heat the cooker under low-medium heat.
  • Add the ghee and add cinnamon, cardamom to it.
  • Add the garam masala and give it a quick stir (don’t burn it)
  • Immediately add the rice and combine well.

  • Add the water from the cooked chicken and combine everything.
  • Close the cooker and place the whistle on it.
  • Keep the heat to low-medium and cook the rice for  7-8 minutes.
  • Don’t over cook the rice.
  • After 7-8 minutes, remove the cooker from the stove and let the pressure subside.

  • This was the first time I cooked the rice in a pressure cooker, I’ve always found cooking rice in a rice cooker better as the rice will cook perfectly in a rice cooker without turning mushy.

Mixing the Chicken and Rice:

  • Heat a wide pan and transfer the chicken into it and let any extra water in the chicken masala dry out.

  • Lower the heat and add the rice to the chicken, combine well.
  • Garnish with chopped cilantro.

  • If you want you could also garnish with fried onions, roasted cashew nuts and roasted raisins.
  • You could also add a pinch of saffron soaked in 1 tbsp of milk to the biryani.
  • This time I skipped all these garnishing, yet the biryani tasted phenomenal.
  • Serve hot with Raita, Chicken fry, Pickle, Pappadam etc.

Tips:

  • If you want to make your chicken more spicy, add more of the green chillies.
Chicken Biryani – South Indian Recipe
 
Ingredients
Cooking the Chicken
  • Chicken, bone-in- 10 pieces
  • Onion, cut thin lengthwise- 3 no’s
  • Garlic- 7 cloves
  • Ginger- 3 inch slice
  • Green chillies- 8 no’s
  • Cinnamon- 1 inch slice
  • Cardamom- 3 no’s
  • Cloves- 2 no’s
  • Garam masala- 1 tbsp
  • Tomatoes, chopped- 2 small
  • Fennel powder- 2tbsp
  • Yogurt- 2 tbsp
  • Lemon juice- 1 tbsp
  • Cilantro, chopped- ¼ cup
  • Water- ¼ cup
  • Ghee- 2 tbsp
  • Salt- to taste
Cooking the Rice
  • Basmati Rice, I used Daawat brand- 2 cups
  • Water drained from the cooked chicken- 3 cups ( if the water from the cooked chicken measures less than 3 cups, add extra tap water to make it to 3 cups)
  • Whole Cinnamon- 1 inch slice
  • Cardamom- 2 no’s
  • Garam masala- 1 tsp
  • Ghee- 2 tbsp
Instructions
For Making The Masala
  1. Grind the garlic, ginger and green chillies together into a coarse paste and keep aside.
  2. Place a pressure cooker over medium heat.
  3. Add the ghee, add cinnamon, cardamom and cloves and saute for a second.
  4. Add the onions and salt, saute for few minutes.
  5. Add the garlic, ginger, green chilly coarse paste to the onions and saute till the raw smell goes off.
  6. Add the garam masala and combine everything.
  7. Add the tomatoes and cook for couple of minutes.
  8. Add the chicken and combine well.
  9. Now, add the fennel powder and give it a stir.
  10. To the chicken, add the yogurt, lemon juice and chopped cilantro.
  11. Add enough salt according to your needs.
  12. Also add ¼ cup of water to the chicken.
  13. Close the cooker with its lid and cook until 2 whistles.
  14. After the pressure subsides, open the lid and drain the water from the chicken through a mesh strainer and keep aside the water and the chicken separately.
For Making The Rice
  1. I cooked the rice in the same pressure cooker used for cooking the chicken, you could use rice cooker or a non-stick pan instead.
  2. Wash the rice placed in a mesh strainer under running water.
  3. Heat the cooker under low-medium heat.
  4. Add the ghee and add cinnamon, cardamom to it.
  5. Add the garam masala and give it a quick stir (don’t burn it)
  6. Immediately add the rice and combine well.
  7. Add the water from the cooked chicken and combine everything.
  8. Close the cooker and place the whistle on it.
  9. Keep the heat to low-medium and cook the rice for 7-8 minutes.
  10. Don’t over cook the rice.
  11. After 7-8 minutes, remove the cooker from the stove and let the pressure subside.
  12. This was the first time I cooked the rice in a pressure cooker, I’ve always found cooking rice in a rice cooker better as the rice will cook perfectly in a rice cooker without turning mushy.
Mixing the Chicken and Rice
  1. Heat a wide pan and transfer the chicken into it and let any extra water in the chicken masala dry out.
  2. Lower the heat and add the rice to the chicken, combine well.
  3. Garnish with chopped cilantro.
  4. If you want you could also garnish with fried onions, roasted cashew nuts and roasted raisins.
  5. You could also add a pinch of saffron soaked in 1 tbsp of milk to the biryani.
  6. This time I skipped all these garnishing, yet the biryani tasted phenomenal.
  7. Serve hot with Raita, Chicken fry, Pickle, Pappadam etc.
Notes
If you want to make your chicken more spicy, add more of the green chillies.