Chicken Biryani needs no introduction. There are many types of biryani such as chicken, mutton (goat meat), shrimp, fish and vegetable biryani. "Hydrabadi Biryani" is popular all over India, it is a layered biryani. "Thalapakatti Biryani" is popular in Tamil Nadu and is made with country chicken and jeera samba rice. Ambur biryani is another popular biryani in Tamil Nadu.
- 500 grams Chicken
- 1/4 tbsp Turmeric Powder
- Salt as needed
- 1 tbsp Chili powder
- 1 tbsp Coriander powder
- 1.5 tbsp Red chili powder
- 3 tbsp Oil
- 1/2 cup Curd
- 1 cup Basmati rice (200 grams)
- 3 tbsp Ghee
- 2 tbsp Oil
- 1 Bay leaf
- 1 piece Cinnamon stick
- 4 Cardamoms
- 4 Cloves
- 1 Star anise
- 1 Onion
- 1 tbsp Ginger garlic paste
- 4 Green chilis
- Few Coriander leaves finely chopped
- Few Mint leaves finely chopped
- 1 Tomato
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Wash 500 g chicken, drain the water and cut into small pieces.
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Add 1/4 tbsp turmeric powder, needed salt, 1 tbsp chilli powder, 1 tbsp coriander powder, 1.5 tbsp red chilli powder, 3 tbsp oil,1/2 cup curd with chicken.
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Mix well and marinate for 15 -30 minutes.
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Wash and soak 1 cup of basmati rice for 15 minutes.
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In a pressure cooker, add 2 tbsp of ghee and 2 tbsp of oil.
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Add 1 bay leaf, 1 star anise, 1 piece of cinnamon, 4 cloves and 4 cardamoms, wait until they splutter.
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Now add the chopped onion and fry till it becomes translucent, add 1 tbsp of ginger garlic paste, 4 green chillis, chopped mint leaves and coriander leaves and fry till the raw smell leaves.
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Add chopped tomato and cook till it becomes mushy.
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Now add the marinated chicken, combine well and cook covered for 10 minutes.
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After 10 minutes add the soaked basmati rice.
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Add 1.5 cups of water and mix well.
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Finally, add 1 tbsp of ghee and close the lid.
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Pressure cook for 3 whistles.
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Once the pressure is released, fluff the rice and serve hot.