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South Indian Chicken Biryani

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Nutritional information

65 g
2,508 mg
2,158 mg
425 g
13 g
206 g
28 g

South Indian Chicken Biryani

  • Non Veg
  • 1 hr
  • Serves 4
  • Easy


  • For the masala:

How to make South Indian Chicken Biryani

How to make chicken masala and the rice:

  1. Add turmeric powder to the chicken and marinate for 20 minutes.
  2. Prepare a coarse masala powder with the shallots, green chilies, bay leaf, cardamoms, cinnamon, clove and star anise.
  3. Heat the oil in a pressure cooker or handi.
  4. Add chopped onions and fry until golden brown.
  5. Add the chopped tomatoes and cover cook for 2-3 minutes until the tomatoes become pulpy.
  6. Add the ground masala and turmeric powder and the marinated chicken.
  7. Cook for 5 minutes and add the ginger garlic paste, chili and coriander powders, mint and coriander leaves and the curd. Stir to combine, add 1/2 cup water and cook in medium flame for 10 minutes.
  8. Add 5 more cups of water and bring to boil.
  9. Add the washed and drained rice and salt (to taste) and cook covered on low flame for 15 minutes. 

How to make the dum:

  1. Heat an iron tawa and place the pressure cooker/handi on it.
  2. Cook covered on low flame for 10 - 15 minutes or until the rice is completely cooked.
  3. Serve the biryani with brinjal pachadi or any other raita. 

Fun Fact

MS Dhoni, along with his team, vacated the 5-star hotel Grand Kakatiya, because the hotel officials objected to bringing in homemade Hyderbadi biriyani inside the premises. The team shifted to Taj Krishna instead.

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Ambur Chicken Biryani
Chicken Reshmi Biryani

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