South Indian Chicken Biryani

A serving of warm and delicious south indian chicken biryani is all you need to lighten your mood. Serve it fresh from Vaya Hautecase, and celebrate every home cooked meal for what it is, healthy, balanced and best!

Health Benefits:

Since this biriyani is light on oil, it is a perfectly healthy rice dish that can be consumed as a main meal. Spices like fennel, cardamom, cinnamon, and star anise have loads of antioxidants, and packed with anti-bacteria compounds. The chicken adds proteins, vitamins and minerals to your body. Contrary to what many people think, this biriyani doesn’t add weight to your body.

Love cooking chicken? Here are a few tips and tricks that will come in handy!

• All about Biryani
• Top 5 Ideas for a Perfect Grilled Chicken
• 6 Common cooking mistakes while making chicken curry and tips to make it perfect
  
• 5 Essential Tips for Cooking Chicken
  
• 3 Tips to Marinate Chicken

Ingredients

Chicken: 300 grams

Basmati/Seeraga Samba rice: 3 cups soaked for 20 minutes

peanut oil: 4-5 tbsp

finely chopped onions: 2 medium-sized

chopped tomatoes: 2

Split green chilies: 3

cup mint leaves: 1/2

cup chopped coriander leaves: 1/2

tbsp ginger garlic paste: 1

tsp turmeric powder: 1/2

tsp red chili powder: 1/2

Curd/yoghurt: 2 tbsp

tbsp coriander powder: 1-2

salt to taste

Peeled shallots: 150 grams

chopped green chilies: 2

cloves: 6

cinnamon stick: 1

green cardamoms: 2

Star Anise: 1

bay leaf: 1

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.

More Chicken Biryani Recipes

Chettinad Chicken Biryani
Zafrani Chicken Biryani
Dindigul Chicken Biryani
Hyderabad Chicken Dum Biryani
Chicken Biryani with Brown Rice
Mumbai Style Chicken Biryani
Ambur Chicken Biryani
Chicken Reshmi Biryani