Spicy south indian chicken biryani

Main Dish
4 servings
5 hours
25 min


Number of serving: 4
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


  • 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.
  • 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.
  • 4. Add chopped Onion, green chillies(slit vertically) and curry leaves and continue frying till the raw smell of onion subsides.
  • 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.
  • 6. Add chicken and continue frying till the chicken gets slightly cooked.
    7. Add Basmati rice and continue frying for 2 mins.
  • 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.
  • 10. Add ghee and mix well.
    11. Serve hot with kurma and raita.


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