Tamil Nadu Style Chicken Biriyani / Madras Chicken Biriyani / Spice Chicken Rice !!!


Preparation Time : 15 minutes
Marination Time : 30 minutes
Soaking Time time : 30 minutes
Cooking Time : 30 minutes
Recipes Cuisine : South India

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Ingredients:

Basmathi Rice – 2 cups (580 gms)

Oil – 2 tbsp

Onion – 2- 3 medium

Tomato – 1 medium

Green chili – 6 (small)

Cilantro & mint leaves – handful

Salt to taste

Ginger – Garlic paste (Grind into coarsely):

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Ginger – 5 pieces

Garlic – 6 cloves

Cilantro – ¼ cup

Green Chilies – 2 nos

Whole Garam Masala:

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Bay leaves – 2

Peper corns (crushed) – 1 tsp

Fennel seeds – 1 tsp

Shahi jeera – 1 tsp

Cloves – 4 nos

Anise – 2 nos

Cardamom – 4

Cinnamon – 2- 3 sticks

Poppy seeds – 1 tsp

Nutmeg powder – 1 tsp

Javantri powder / mace – 1 tsp

Marination:

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Chicken – 500gms (cut it into 2 pieces)

Curd – ¼ cup

Turmeric powder – 1tsp

Red chili powder – 1 tsp

Salt – ¼ tsp

Method:

  • First clean the chicken & marinate with the ingredients given above and rest it for atleast half an hour.

  • Soak the basmathi rice for 30 minutes and keep aside.

  • Now keep the pan or pressure cooker, add 2 tbsp of oil to it & heat it on low flame, now add the bay leaves, whole garam masala and saute for a minute.

  • After that add thinly sliced onion & cook until its turns into brown colour (caramalisation), now add the coarsely grounded ginger – garlic and saute it until the raw flavour goes off.

  • Once the raw flavour goes away, add the tomatoes and cook until mushy.

  • After that add the marinated chicken and saute it for 5 – 10 minutes.

  • Now add water to the mixture (the ratio for 1 cup basmathi rice add 1 ½ cup water).

  • Once it gets boiled, add basmathi rice to it.

  • Mix it slowly with the ladle and cook it for 5 minutes on medium flame.

  • Once the three fourth of water gets evaporated, now keep it on very low flame and cover it with the tight lid for 15 more minutes.

  • Before closing the lid, finely chopped cilantro & mint.

  • Remove the lid and slowly mix the rice with flat ladle, once the rice get cooked nicely.

  • Serve it hot and enjoy it with onion raita & brinjal curry / thokku.

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I served with onion raitha and chicken 65 !!!

Hints:

  • Adding water is an important step in biriyani, because most of the people over cook their rice. To avoid this, consider the liquid amount adding to biriyani like curd, tomatoes & moisture from the chicken.

  • Choose good quality of basmathi / seeraga samba rice.

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3 thoughts on “Tamil Nadu Style Chicken Biriyani / Madras Chicken Biriyani / Spice Chicken Rice !!!

  1. Pingback: South Indian Style Green Chicken | Sugar 'n' Spice by Radhika

  2. Pingback: Restaurant style Mutton Biriyani / Mutton Biriyani!!!! | My Southern Flavours

  3. Pingback: Ambur Chicken Dum Biriyani / Ambur Star Hotel Biriyani !!! | My Southern Flavours

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