Isn’t that amazing how we can bring the different tastes out of just one single recipe? Yes, you are right ..I am talking about most flavorful and aromatic Biriyani varieties throughout the Indian subcontinent. There is nothing more delicious than an aromatic and colorful biriyani. Every region in India has its own version of this dish.
Whenever I go out for dinner to Indian Restaurant, the first thing I search on the Menu would be Biriyani. I bet most of you do the same thing as well when you pop into an Indian Restaurant. I’ve been doing my experiments on South Indian biriyani recipe for a while now. I’d love to share this special South Indian Biriyani recipe with you all. Hope you will love it.
Serves: 4 to 6
- 2 tbsp butter or ghee
- 1 tbsp rapeseed oil
- 2 Bay leaves
- 6 to 8 crushed shallots
- 3tbsp fresh ginger garlic paste
- 1 sliced medium onion
- 4 green chillies, slitted
- Half cup chopped mint leaves
- Half cup chopped coriander leaves
- 2 medium size chopped tomatoes
- 1 tbsp Red chili powder
- 500g cleaned chicken
- 2 tbsp Greek Yoghurt
- 3 cups Basmati rice
- 1 tbsp lemon juice
- 4 1/2 cups water
- 1 tsp fresh ginger and garlic paste
- 1/4 tsp turmeric powder
- 1/2 tbsp red chili powder
- 1 tsp Greek Yoghurt
- 1 tsp lemon juice
For Masala paste
- 4 to 5 small cinnamon sticks
- 1 tbsp fennel seeds
- 2 cloves
- 4 to 5 green cardamoms
- A pinch of nutmeg powder
- 1 tsp water (Grind the above ingredients to smooth paste)
- Soak the rice in water for 15 to 20 minutes. Meanwhile marinate the chicken with the above ingredients listed for marination.
- Heat the oil and butter in a pressure cooker/saucepan. Add in bay leaves with green chillies,onions and sauté for a minute. Now add in crushed shallots and ginger garlic paste and cook for a couple of minutes.
- Add in the Masala paste and sauté this until the oil separates from the mixture.
- Now throw in mint leaves and coriander leaves and stir for a minute. Then add in the tomatoes and required amount of salt, let it cook for a couple of minutes.
- Add in the marinated chicken along with 1tbsp of red chilli powder. Mix well and cover it with the lid. Cook this on a medium flame for about 15 minutes until the chicken is tender. Do not add any water, Leave the chicken to cook on its own juice.
- Now add in yoghurt and cook for another 5 minutes keeping the lid open.
- Drain the soaked rice, add it to the pan and mix well with the sauce.
- Add water and lemon juice and cover it with the lid . Let it cook for 5 to 6 minutes on a high flame and 4 to 6 minutes on a lower flame. Meanwhile, give it a gentle mix to make sure the rice doesn’t scorch in the bottom.
- Open the lid and check if the rice is done. Cook on a very low flame for another couple of minutes if need be.
- When it’s done, switch off the flame and close it with the lid. Leave it to stand for next 30 minutes to allow the rice to absorb the moisture.
- Scrumptious south Indian chicken biriyani is ready to serve. If you want to add a bit more variety to it, serve with boiled egg and raita( Indian fresh yoghurt chutney).