Spicy south indian chicken biryani

(3.67/5 - 9 votes)


Basmati or Jeera Rice 500 gm
Chicken 500 gm
Onion (chopped) 1 nos
Tomato (chopped) 3 nos
Green chillies 5 nos
Cinnamon 5 to 6 strips
Cardamom 6 to 10 nos
Cloves 8 to 10 nos
Fennel 1 tsp
Cashewnuts 10 nos
Garam Masala powder 1/2 tsp
Chilli powder 1 tsp
Turmeric Powder 1/2 tsp
Bay leaves 2 nos
Curd 2 tsp
Ginger garlic paste 2 tsp
Coconut milk 200 ml
Curry leaves 1 spring
Coriander leaves 1 spring
Mint leaves a few
Salt to taste
Oil 15 ml
Ghee 2 tbsp


Step 1

1. Wash Basmati rice and soak it in 800 ml of water for 15 to 30 mins.
2. Wash Chicken and cut into small pieces. Add chilli powder, 1 tsp ginger garlic paste, curd and salt. Mix well and keep aside for 3 to 4 hours. Marinating Chicken overnight gives best taste.

Step 2

3. Heat oil in a 5 ltr pressure cooker. Add cinnamon, cardamom, cloves, cashewnuts, fennel and fry in a slow flame till the cashewnut colour changes slightly brown.

Step 3

4. Add chopped Onion, green chillies(slit vertically) and curry leaves and continue frying till the raw smell of onion subsides.

Step 4

5. Add chopped tomatoes, remaining ginger garlic paste, garam masala, turmeric powder, corinader leaves, mint leaves, salt and continue frying in slow flame till tomato get mashed well.

Step 5

6. Add chicken and continue frying till the chicken gets slightly cooked.
7. Add Basmati rice and continue frying for 2 mins.

Step 6

8. Add water which we soaked rice and coconut milk. Bring to boil and pressure cook for 8 to 10 minutes.
9. Remove from heat and transfer to a big plate.

Step 7

10. Add ghee and mix well.
11. Serve hot with kurma and raita.


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