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| Muslim's Chicken Biryani Ingredients Chicken pieces with bone-1 kg( 2 pounds) Basmati Rice uncooked( India Gate Classic)-4 cups( 960 gms or 1 kg) Onion large( chopped)-4 nos Tomato medium( chopped)-4 nos Green chilli-14 nos( +/-) Ginger-2" pieces Garlic cloves( peeled)-12 Thick curd/ Yogurt- 3 tbsp Mint/ Pudina leaves( chopped)-1 bunch Coriander leaves( chopped)-1/2 bunchTurmeric powder-1/2 tsp Biryani Essence( Tiger Brand)- 1 tsp( optional) Salt to taste Water-4 1/2 cups Oil or Ghee- 1/4 cup |
For tempering
Bay leaf-4
Cinnamon-2" piece
Cardamom-8
Cloves-8
To serve with Biryani
Boiled Eggs- 6
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| Muslim's Chicken Biryani |
Clean and wash the chicken pieces.
Soak basmati rice in water for half an hour.
Grind the green chillis, ginger and garlic together to a smooth paste.
Heat oil or ghee in a pan, when oil is hot add the bay leafs, cinnamon, cloves and cardamoms and fry until the aroma of spices rise.
Next add the onions to the frying spices and fry till the onion turns golden brown.
Now add the ground ginger, garlic and green chilli paste to the onions and fry till the raw smell of paste leaves.
Add the chicken pieces to the onions and sauté till the chicken pieces are lightly browned.
Add the chopped mint and coriander leaves( reserve some mint and coriander leaves to garnish) to the chicken and stir fry well.
Now add the chopped tomatoes, curd, turmeric powder and required salt to the chicken and saute for few more mins until tomatoes are cooked.
Add 4 cups of water to the chicken mixture, cover the pan with a lid, bring the chicken gravy to boil and check the salt for chicken gravy.
When the chicken gravy starts boiling, drain the soaked basmati rice from water and add it to the boiling chicken gravy.
Gently stir the rice, until 3/4th of the chicken gravy is absorbed by the rice.
Again cover the pan tightly with lid, reduce the heat to medium and cook the rice for 10 mins or until the rice is tender.
Once the rice is cooked, add the reserved mint and coriander leaves to the Biryani and gently stir the Biryani without breaking the rice and chicken pieces.
Serve hot and spicy Chicken Biryani with Chicken Chalna and Boiled Eggs.
Click Here---> for Tips on making perfect Biryani Recipe.
Soak basmati rice in water for half an hour.
Grind the green chillis, ginger and garlic together to a smooth paste.
Heat oil or ghee in a pan, when oil is hot add the bay leafs, cinnamon, cloves and cardamoms and fry until the aroma of spices rise.
Next add the onions to the frying spices and fry till the onion turns golden brown.
Now add the ground ginger, garlic and green chilli paste to the onions and fry till the raw smell of paste leaves.
Add the chicken pieces to the onions and sauté till the chicken pieces are lightly browned.
Add the chopped mint and coriander leaves( reserve some mint and coriander leaves to garnish) to the chicken and stir fry well.
Now add the chopped tomatoes, curd, turmeric powder and required salt to the chicken and saute for few more mins until tomatoes are cooked.
Add 4 cups of water to the chicken mixture, cover the pan with a lid, bring the chicken gravy to boil and check the salt for chicken gravy.
When the chicken gravy starts boiling, drain the soaked basmati rice from water and add it to the boiling chicken gravy.
Gently stir the rice, until 3/4th of the chicken gravy is absorbed by the rice.
Again cover the pan tightly with lid, reduce the heat to medium and cook the rice for 10 mins or until the rice is tender.
Once the rice is cooked, add the reserved mint and coriander leaves to the Biryani and gently stir the Biryani without breaking the rice and chicken pieces.
Serve hot and spicy Chicken Biryani with Chicken Chalna and Boiled Eggs.
Click Here---> for Tips on making perfect Biryani Recipe.
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| Muslim's Chicken Biryani |
17 comments:
Fantastic Biryani recipe Dear.Luv it.Wish to try it soon.Yum Yum clicks 2.Dear Blogger Friend,Wish U a Warm and Happy Diwali.Enjoy the Festivities with taste-filled delights,Safe and Delicious Moments - Regards, Christy Gerald
Omg, makes me hungry,seriously drooling over that irresistible briyani..
It came out really nice, my friends said it's very delicious biryani. We bachelors are staying together and this first recipe I made from your blog. Going to try all the other recipes too.
Ya I made this today for dinner and it was a perfect chicken biryani, thought of reserving some for the next day but we finished the same night. Very good thanks for sharing.
Ayesha.
HI,
LOVE YOUR BLOG AND THE WAY YOU HAVE CATEGORISED THE RECIPES. BOOKMARKED A LOT OF RECIPES.
PRIYA
Yes I made this today and came really good. Thanks for the recipe.
Asha
very nice biryani, this was our sunday special lunch and tasted really great. Poorani
This is an awesome simple and easy to cook receipe.. I tried and it cameout well.. Except the change in quantity of water that needs to be added.. Thanks for this simple and easy receipe.. Gopi
I actually dont how to operate a pressure cooker, to say m a student in LKG, in terms of cooing, I tried this recipe , and , OH BOY, my friend cudnt believe that I cooked this chicken biryani and that 2 yummy , Thanks a lot , blog all ur recipes.
This is the best biryani i had ever made.
Looks very good I have an question you haven't used chilli powder in this biryani will the heat of green chilly will be enough?
Awaiting your reply.
Hi Vasudevan, yes you need not use chilli powder in this recipe, the heat and spicy of green chilli will be good enough for the biryani. This is the way the catering person teached me making biryani. Since you are grinding green chilli with ginger and garlic the heat of ginger, garlic and green chilli will be good enough to make the biryani spicy. If you still want more spicy biryani increase the no of green chilli. There multiple postive comments from the people who had tried this recipe. Hope I have clarified your doubt. Do try this recipe and give your valuable feedback.
And some of the viewers may have doubt about the color of biryani without using chilli powder how did I gained that golden reddish color. That was my turmeric powder which gave me good color to the biryani, some brands of turmeric powder will be reddish yellow while other brands may be perfect yellow or pale yellow.
Made it for today's lunch and came really good...I added chilly powder and reduced green chilly while grinding...I alos tried your vanjaram fry recipe and it was good combo fpr biryani.
Geethalakshmi
I have made this recipe couple of times very good recipe
Thanks Anand.
where can i find biryani essence?
I got my biryani essence from Chennai. I think you can find it in supermarkets across South India. If you are living abroad try requesting your nearby Indian grocery store for one:-)
Thanxs mythreyi , for the excellent recipe ., I did not have biriyani essence , so I added my home made Garam masala ! this recipe is a keeper :-)
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