Chennai Chicken Biryani

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Who wouldn't love to have a taste of this yummilicious Biryani? Learn how to make it.

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Ingredients

  • Chicken - 750 g (marinated for 15 mins in salt + turmeric + curd)
  • Rice (preferably Basmati) - 1/2 kg (soaked)
  • Onions - 4 (medium-sized)
  • Tomato - 1 (slit vertically)
  • Green Chillies - 4 or 5 (slit lengthwise)
  • Curd - 1 cup
  • Ginger-garlic paste - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Chilli Powder - 1 tsp
  • Bay leaves - 4 or 5
  • Poppy Seeds - 1/2 tsp
  • Jeera - 1/2 tsp
  • Star anise- 2
  • Cinnamon - 3 or 4
  • Stone flower - a few
  • Dried Kapok buds - 2
  • Mint leaves - 1 bunch
  • Coriander leaves - 1 bunch
  • Curry leaves - 1 sprig
  • Ghee - 2 tsp
  • Oil - as required
  • Salt - as required
  • Water - 3 cups

How to Make Chennai Chicken Biryani

  • Add 1 tsp of ghee and oil.
  • Add all the dry ingredients. Dry ingredients: Bay leaves, star anise, stone flower, cinnamon, Jeera, khus-khus and kapok buds
  • Saute well. Add onions. Fry till golden brown.
  • Add chilli powder and turmeric powder.
  • Add coriander, mint and curry leaves. Saute well.
  • Mix in green chillies & ginger-garlic paste. Add tomato and mix well.
  • Add the marinated chicken pieces and 1 & 1/2 tsp of salt. Mix well to seal the flavours in.
  • Add 1 glass of water and mix well.
  • Now, add the soaked basmati rice + 1 glass of water.
  • Pressure-cook well upto 3 whistles.
  • Garnish with fried cashews and coriander leaves.
  • Serve with: Onion Raita or any accompaniment of your choice

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