Easy to make chicken briyani for beginners
Who doesn’t love Briyani? Be it mutton, chicken, fish or even veg, briyani has an unique ability to satisfy one’s taste buds almost instantly. Like any other dish it has so many variations and can be prepared in N number of ways. You have ambur, chettinad , hyderabadi and Malabar style from the southern part of India. Each one is unique and have their own special ingredients and methodology making it one of the most sought after non-vegetarian dish in India.
So, i have been sticking to making starters, gravies and baking cakes for a while. That’s when it dawned upon me that i haven’t experimented with briyani which is the most sought after non-vegetarian dish at any typical southindian household on a Sunday(Well, At least mine :P). I immediately started googling for recipes and i came across this wonderful yet simple Muslim style chicken briyani which i would be sharing with you guys. I was skeptical at first as i didn’t have some of the ingredients. But then i made few modifications and guess what? My very first chicken briyani turned out to be so good that everyone at home totally loved it. Plus you know you have nailed it when your dad approves of your cooking 😉 .
Dish: Chicken Briyani
Time: 55 minutes-1 hour
- Green Cardamoms-4
- Cinnamon Stick-1
- Fennel seeds/saunf-1/2 tsp
- Black pepper corns-1/2 tsp
- Mint leaves/pudhina- 12 to 15
- Coriander leaves-12 to 15
- Green chillies-2 to 3
- Ginger Garlic paste- 1tbsp
- Onion-1 large
- Bay leaf-1
- Green Cardamoms-2
- Cinnamon stick- 1 small
- Cumin seeds/jeeragam-1/2 tsp
- Basmati rice- 2 cups
- Oil- As required
- Turmeric- 1/2tsp
- Tomato- 1 medium
- Red chilli powder-1/2tsp
- Curd/yogurt-1/2 cup
- Salt- As required
- Marinate the chicken with turmeric powder, salt and lime juice and set aside.
- Soak Basmati rice in water for 20-30 minutes
- Powder the ingredients in the To powder section in a mixie and set aside.
- Grind the ingredients in To make a fine paste section in a mixie.
- Heat a tawa/utensil with 3 tbsp of oil.
- Add bay leaf, green cardamoms, cinnamon , cumin seeds and fry.
- Now add the paste made in the 4th step and saute it for 2-3 minutes or until the raw smell goes off
- Add chopped tomato, turmeric powder and salt and fry until the tomatoes become soft.
- Add the chicken pieces and fry for 2-3 minutes on low heat for 3-4 minutes.
- Add masala powder made in step 3 , chilli powder and saute well for 2-3 minutes.
- Now add curd and mix. Cook for 4-5 minutes until the chicken becomes tender and the oil separates from the gravy.
- Transfer the gravy to a cooker
- Pour 3-4 cups of water and boil. When the water boils rapidly, drain water from the rice and and add the rice to the boiling gravy. Add salt if needed.
- Cover the cooker with a lid and put the whistle/regulator.
- Cook the briyani on low to medium flame for 10 whistles.
- Serve with raita of your choice.