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.


Thanks for the visit. Do drop in your valuable comments and suggestions :) Please do not add any links to your site/blog such comments will not be published. Click on notify me and get notified about my reply to your comments.

Most Loved Recipe

Grilled Chicken Recipe | Indian Style Chicken Grilled

Magazine Features!

Bake Without Oven

Bake Without Oven
Click for recipes


All photos, and content here are clicked and edited by me. If anyone wishes to use the photos or contents, please get prior permission from the author and then use it. If found stealing will be strictly penalized. Comments are always welcome but spam and comments that seem to hurt any individual will be deleted without prior information.