Saturday, 21 April 2012

Chicken Biryani | How to Make Chicken Biryani | Chicken Biryani South Indian Style

Biryani, the most aromatic and tastiest dish, is a famous recipe of India. There are varieties of Biryani available all over the country and each one is unique in its own way. Following is a chicken biryani recipe that mom prepares in her own way, it tastes brilliant do check it out and try it out sometime. 


(Serves 6 - 8 people)
  1. Basmati rice - 500 grams
  2. Chicken - 500 gram
  3. Big Onion - 4 
  4. Green chillies - 10 
  5. Coriander leaves - A handful 
  6. Mint leaves - A handful 
  7. Coconut - 1/2 of a coconut / Coconut milk - 2 cups 
  8. Ginger - 1 inch long piece 
  9. Garlic pods - 4 
  10. Bay Leaf - 1 
  11. Cardamom pods - 8 (plus 2)
  12. Cinnamon stick - 2 (2 inch long sticks) 
  13. Cashew nuts - 10 
  14. Lemon - 1 
  15. Curd - 5 spoons 
  16. Turmeric powder - 1/4 spoon 
  17. Red chilli powder - 2 spoons 
  18. Coriander powder - 2 spoons 
  19. Salt 
  20. Oil - 10 spoons 
  21. Ghee - 5 spoons 


  • Wash rice well and soak in water for 30 minutes.
  • Wash chicken pieces well in water. Slice the onions and keep aside.
  • Grind the coconut and extract 2 cups of milk from it and keep aside.
  • Extract juice from the lemon and keep aside. Do not add water.
  • Grind the following into a fine paste and keep aside.
      • Ginger + Garlic pods + 8 Cardamom pods + Cashew nuts 
  • In a large vessel add oil and ghee, after it heats up add bay leaf, 2 cardamom pods, cinnamon stick and saute for few seconds.
  •  Now fry sliced onions for a minute. 
  • Add the chopped coriander and mint leaves and fry for 2 minutes.
  • Then add the prepared fine paste of ginger and garlic and stir well until the raw smell leaves.
  • Now add salt, turmeric powder, chilli powder, coriander powder.
  • Then add lemon juice, curd and coconut milk stir well. Check for salt. 
  • Then add the chicken pieces and stir well, close the vessel with a lid and cook for 3 minutes on low flame.
  • Open the lid and stir well. 
  • Then add the soaked rice, and half a cup of water and stir very slightly. Do not stir too much because the rice grains will break. 
  • Close the lid and cook on low flame for 10minutes.
  • Remove from flame and leave the vessel closed for 15 minutes.
  • Serve with onion raita!!
TIP 1: Use seeraga samba rice if available. 

TIP 2: Always while preparing biryani follow this ratio to get the best taste.
      • Rice : Chicken/Lamb - 1:1 (example-500 grams : 500 grams)

Delicious aromatic and rich Biryani is now ready!!! Enjoy with any spicy gravy or simply some raita!!!


  1. Oh, I love the design :) The plate only makes me drooling over this recipe, hehe.

  2. Thanks Petro ;) I thought that the plate looked messy..

  3. But no tomatoes, only lemon juice. Will there be any change in the taste. even i use lemon juice,but also use tomatoes.


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