Chicken biriyani is a yummy dish that is liked by all irrespective of age. My mom and MIL make different varieties of biriyani. Mom uses whole spices directly whereas my MIL grinds them before use. There are many methods of making biriyani, using green chilies, red chili powder and in a method mom even uses coconut milk. There are a lot more ways of making this dish which I will be posting soon. Let me start with the easiest one.
Here in this method, let us start with Salem special biriyani which is prepared using green chili. In this method, use seeraga samba rice instead of basmati rice. Restaurants in Salem use this seeraga samba rice variety only. This biriyani can be easily prepared in a short time by following the step by step instructions. The consistency of biryani should be taken care by adding proper ratio of water. If the rice is old add 2 cups water(1:2), if it is new rice then add only 1 and 1/2 cups of water(1:1.5). This rice cooks fast so it should be left for one whistle only. My mom makes the dum version. In this method, I will follow the pressure cook method.
- 2 Cups Seeraga samba rice
- 1/2 kg Chicken
- 2 Onions medium size
- 1 Tomato medium size
- 1/2 tsp Turmeric powder
- 7-10 Green chillies
- 2 tbsp Ginger Garlic Paste
- 1 Lemon
- 1 tbsp Ghee
- 3 tbsp oil
- 4 Cups Water
- salt to taste
- 3 Bay leafs
- 1 Star anise
- 2 Cardamoms
- 5 Cloves
- 3 Cinnamon sticks 1 inch each
- 1 Mint leaves fist full
- Soak rice for 1 hour. After soaking wash and drain it completely. In a Kadai add ghee and fry rice in medium flame till the rice gets separated apart and does not stick together and set aside.
- Meanwhile roughly chop onion, tomato and slit green chillies into two. Now in a pressure cooker add oil set to medium flame. Once oil gets heated add the tempering ingredients one by one and let it crackle.
- Then add green chillies and saute. Then add onion and saute till golden brown. Now add ginger garlic paste and saute for few more minutes till raw smell goes.
- Once done add tomato and fry till it becomes mushy. Now add chicken, turmeric and saute for 7-10 minutes until chicken turns white and cooked.
- Now add water bring it to the boil and add rice. Add required salt and lemon juice at this stage and mix it thoroughly, close the lid and pressure cook in medium flame for one whistle only and switch off the flame. Wait till pressure releases and then open the lid. Now mix it gently without breaking the rice using fork or ladle.
- Use an equal amount of ginger and garlic to make the paste.
- If using old rice add 2 cups of water (1:2) or if using new rice add only 1 and 1/2 cups of water (1:1.5).
- This rice cooks very fast, so make sure you keep in medium low flame and pressure cook for one whistle only.
- Make sure you saute the chicken for 7-10 minutes before pressure cooking for up to one whistle.
Mouthwatering easy chicken biriyani is ready to relish. Serve along with boiled egg, raitha, chicken curry and chicken fry.
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