Happy's Cook

Saturday, August 24, 2013

Chicken Biryani Recipe | How to prepare Chicken Biryani | Chicken Recipes

My curiosity to make perfect Chicken Biryani aroused after I failed in all my attempts to make Biryani. Being my best and first critic, Jany told my Biryani tasted like coriander rice with chicken in it :( and he gave different names for my Biryani after every attempt. So seriously I discussed with my mom, Chithi (mom's younger sister) and my friend Freesia for the recipe of Chicken Biryani.  Finally, Freesia's recipe clicked for me and it came out super delicious. 
Chicken -  500 grams 
Basmathi Rice - 1 Cup  
Coconut Milk - 2 Cups (Can add 1/4 to 1/2 cup more, depending on the variety of basmathi rice)
Big Onion - 1 
Green Chilli - 2
Ginger garlic paste - 1/2 tsp 
Ghee - 3 tbsp 
Gingely Oil - 3 tbsp 
Curd - 1/2 tsp
Salt - as required 
Cashew nuts - 10 
Raisins - 10
To Grind:  
Tomato - 1 large or 2 Small 
Coriander leaves - 1/4 cup
Mint leaves (Pudina) - 1/4 cup 
For the chicken marination: 
Chilli Powder - 1 tsp  
Turmeric powder - 1/2 tsp  
Salt - as required  
Lemon - 1/2
To temper: 
Cinnamon (Pattai) - 1/4 inch piece
Cloves (Krambu) - 3 
Star anise (Annasipoo) - 1
Bay leaf - 1 
Cardamom- 3  
Fennel Seeds - 1/2 tsp
1. Marinate the Chicken with chilli powder, turmeric powder, salt and lemon juice. Leave it aside for 1 hour. 
2. Meanwhile puree the tomato, coriander leaves and mint leaves without water. Soak the rice in water for 20 - 25 mins. In a non-stick pan or pressure cooker pan, fry the cashews and raisins with 1 tbsp of ghee. Remove it and keep it aside for garnishing.
3. In the same pan, add the remaining ghee and gingelly oil. Add the items under 'To temper' and wait till it crackles. Then saute the onions along with this till it turns transparent. Now add the pureed tomato , coriander leaves and mint leaves and saute it until the raw smell goes off.
4. Then add the ginger garlic paste and green chilli and saute everything together. To this mixture add the marinated chicken and stir everything together. Allow the chicken to cook for 5 to 7 mins in low flame. 
5. Once the chicken is half cooked, add the soaked rice by draining the water. Saute it for few mins. Then add the coconut milk and bring to boil. Now add the curd and mix well. (Adding curd is to separate the grains of rice)
6. If using a non-stick pan, cover cook on low flame after it starts boiling for 10 - 15 mins. Switch off the flame after water drains completely. Let it be closed until you serve.  If using pressure cooker pan, then close the cooker (don't put the whistle) and cook exactly for 7 mins before switching off the flame.  Let it be closed until you serve.
7. While serving, mix everything once after adding cashews and raisins. Mix with a fork to prevent rice grains from breaking.

Enjoy the delicious and yummy chicken biryani with onion raita, egg and pappadam.
Points to remember: 
  • Measure and use coconut milk, for one cup rice two cups coconut milk is the exact ratio after soaking the rice for 30 mins. But if you feel it is uncooked, can add 1/4 cup extra. It depends on the type of rice you use.
  • Instead of grinding the tomato, mint and coriander leaves, you can also saute it in low flame until it mashes completely.
  • You can also garnish it with fried onions if you prefer it.
Warm Regards,
Happy's Cook - Divya


  1. Thank u for stopping by my space :)... U have a lovely space here....That biriyani looks yummy and fingerlicking :)...Happy to be following u..

  2. wow..love dis latter n perfectly done too..

  3. Very flavorful and yummy biriyani. Love that step by step pictures too.

  4. biriyani looks so yumm.happy to be your follower.

  5. Awesome biryani dear... Loved the step by step instructions.. Thanks for sharing your version :-)

  6. Mouthwatering biryani, looks so yummy.

  7. Makes me hungry, briyani is always our favourite food.

  8. Looks tempting, pls pass me some dear.. I know, sometimes making biriyani is very difficult in the beginning but once u get the knack of it, there is no stopping u :D


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