Chicken Biryani ( Kozhi Biryani )

           Chicken Biryani is a one of everyone's favourite recipe. When it comes to biryani correct masala ratio is needed to make it perfect. This biryani is made by grinding all the spices to add extra flavour. I learned this biryani from my grandma. Biryani needs slow steaming(Dum) so that the spicy flavour gets coated to each and every rice. Come lets try this and enjoy its taste.


Ingredient :

Basmati rice - 2 Cups                                               Preparation Time : 45 Min
Chicken - 1/2 Kg          
Big/Small onions - 2 Cup                                          Serves : 4 People
Tomato - 3 Tomato
Mint Leaf - 1 Bunch
Curry Leaf
Coriander Leaf
Bay leaf - 4
Cardamom - 2

Chicken Biryani

Lime juice - 1 Tbsp
Salt
Oil - 1/2 cup
Ghee - 5 Tbsp

Masala to grind :
Red chilly - 4
Pepper - 10
Cinnamon - 4 Small pieces
Cloves - 8
Cardamom - 4
Marati Mokku - 4
Star Anise - 3
Ginger - 4( Thumb size)
Garlic - 15 pods large

 Method :

Prepare the Masalas & Ginger Garlic to grind.

                         

First grind the Masalas(Red Chilly, Pepper, Cinnamon, Cloves, Cardamom, Marati Mokku, Star Anise) to powder. Then add Ginger/Garlic to it & grind to smooth paste.

                        

Chop the Onions, Tomatoes, Mint Leaf, Coriander leaf & keep aside. Soak the Basmati rice for 15 min.

                       

Heat the pan with 1/2 cup oil, add Bay leaf, Cardamom & mint leaf. Add onions & fry it for a while.

Add the Masala paste to the onions and fry until oil separates.

                      

Then add tomatoes & coriander leaf to it & stir it. Add chicken, Turmeric & salt.

                     

Add 3 Tbsp ghee. Stir the chicken well until oil separates. Add 3 cups water in ratio of 2:3. And allow it to boil well.

                    

Once the water gets boiled add the soaked basmati rice. Keep in medium flame. Add 1 Tbsp lime juice.

                   

Cook until maximum water is evaporated. Finally check salt and close the pressure cooker lid. Turn to very low flame & leave it for 12-15 min. You'll not get whistle in low flame, so watch the time carefully. Open the lid only after entire pressure is gone.

                  

Add some more ghee & mix the biryani. 

                                                                      

Serve hot with Chicken gravy or Chicken Salna or Raita.

Tips:

Add Red Chillies according to your spiciness. All other masalas also adds extra spiciness to the biryani. 

You can also add Ginger/Garlic paste while grinding masala.

You can also seeraga samba rice to make this biryani.

Reduce the quantity of tomatoes if its sour.

You can also add coconut milk instead of water.

Increase or decrease the spice quantity to your rice ratio given above.

Thank You. See you in next post.