Chicken biryani tamil recipe,indian biryani recipe

Ingredients for chicken biryani

 Chicken biryani South indian Recipe
Tamil recipe Chicken biryani

For more indian recipes

Ingredients :

Onion - 1 Red onion julienne
Tomato  - 1 Ripe tomato cubed
Cilantro and mint leaves each 10
Ginger and garlic paste - 3 tsp each
Yogurt - 20 tsp
Green chillies - 2

Chicken pieces preferred with bones - 2 lb

Coconut milk - 1 cup ( only if preferred will make the biryani more heavier)
Saffron Soaked in warm water a pinch ( for about 3 minutes)

Spices : ( whole spices in oil gives the great aroma for the dish)

Saute onions and spices in ghee and oil

Cinnamon - 2
Cloves - 3
Peppercorns - 4
Cardamom - 3
Flennel seeds - a pinch
Turmeric powder - 1 tsp
Chilli powder  -2 tsp
Coriander powder - 1 tsp
Bay leaves - 2
Dried Prunes optional makes the meat tender
Kal pasi ( sea weed like spice usually grown on rocks available in indian stores ) optional.
Salt as needed

Ghee - 1 tsp
Oil -  2 tsp

Lemon juice - from 1/2 lemon.

Marinate chicken with yogurt and spice powders

Preparation :

1. Marinate the chicken with yogurt , turmeric powder coriander powder and chilli powder for about 30 minutes.
2. In a deep pan with a heavier bottom heat the oils with ghee. Add the whole spices to the warm oil, let the spices release their aroma.
3. Now add the onions mint and cilantro leaves and let them turn golden brown add a pinch of salt to the onion.
4. Once done now add the tomatoes along with ginger garlic paste.
5. Let them cook well and until the oil separates, Now add the marinated chicken and saute them until the chicken cooks and the masala cooks all the way through.

Adding rice to the dish and ready for the rice to be cooked

6. Now add the water to the masala - for one cup of rice we need to add two cups of water if you are adding coconut milk to the recipe only one cup of coconut milk should be added to any quantity of biryani.
7. Once the water comes to a boil check the salt and add the basmathi rice and the lemon juice.
8. Keep stirring them and bring down the flame to medium low let the rice cook well in the covered dish.
9. Once the rice is cooked well add the saffron water to the biryani.
10. Serve them hot with raita.

Serves - 4 people.
Adding coconut milk makes the biryani heavier so it can be optional.
Adding more spices would make the dish very spicy.

Chicken biryani