Wednesday, March 7, 2012

Spicy South Indian Chicken Biryani Recipe

South Indian chicken biryani is a popular chicken flavoured spicy rice in South India available in all non-vegetarian hotels like Muniyandi vilas, Anjappar chettinad restaurant, Ponnuswamy and any other hotels ends with the name Vilas and you can find plenty of street shops serving chicken biryani alone in most of the urban and rural areas especially in Tamil nadu. There are different styles of biryani prepared in south India such as hyderabadi style, muslim style, chettinadu style, andhra style etc. This recipe is similar to the Biryani prepared in south Tamil nadu which is spicy and coconut milk added makes it more delicious. Try this awesome biryani recipe and Enjoy Cooking!!!


Basmati or Jeera Rice               500 gm
Chicken                                          500 gm
Onion (chopped)                       1 nos
Tomato (chopped)                     3 nos
Green chillies                             5 nos 
Cinnamon                                  5 to 6 strips
Cardamom                                6 to 10 nos
Cloves                                       8 to 10 nos
Fennel                                        1 tsp
Cashewnuts                               10 nos
Garam Masala powder               1/2 tsp
Chilli powder                             1 tsp
Turmeric Powder                    1/2 tsp
Bay leaves                                 2 nos
Curd                                             2 tsp
Ginger garlic paste                      2 tsp
Coconut milk                             200 ml
Curry leaves                              1 spring
Coriander leaves                        1 spring
Mint leaves                                a few
Salt                                            to taste
Oil                                             15 ml
Ghee                                          2 tbsp
1. Wash Basmati rice and soak it in 800 ml of water for 15 to 30 mins.
2. Wash Chicken and cut into small pieces. Add chilli powder, 1 tsp ginger garlic paste, curd and salt. Mix well and keep aside for 3 to 4 hours. Marinating Chicken overnight gives best taste.
3. Heat oil in a 5 ltr pressure cooker. Add cinnamon, cardamom, cloves, cashewnuts, fennel and fry in a slow flame till the cashewnut colour changes slightly brown.
4. Add chopped Onion, green chillies(slit vertically) and curry leaves and continue frying till the raw smell of onion subsides.
5. Add chopped tomatoes, remaining ginger garlic paste, garam masala, turmeric powder, corinader leaves, mint leaves, salt and continue frying in slow flame till tomato get mashed well.
6. Add chicken and continue frying till the chicken gets slightly cooked.
7. Add Basmati rice and continue frying for 2 mins.
8. Add water which we soaked rice and coconut milk. Bring to boil and pressure cook for 8 to 10 minutes.
9. Remove from  heat and transfer to a big plate.
10. Add ghee and mix well.
11. Serve hot with kurma and raita.


i tried this.. really it is good

Thanks for providing the details, its really a good information
Hyderabadi Chicken Biryani Recipe

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