Chicken Biryani Tamilnadu Style

Chicken Biryani – Tamil Nadu Style

Recipe Details

Allow an additional 2 hours or overnight for marinating the chicken. The 10-minute rice soaking time can be done while preparing the other ingredients.

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Ingredients

Main Ingredients

• Chicken – 1 lb, cut into pieces
• Basmati rice – 2 cups
• Onions – 3, chopped
• Tomatoes – 4, chopped
• Green chilies – 2, chopped or slit
• Ginger paste – 2 tsp
• Garlic paste – 4 tsp
• Coriander leaves / Cilantro – 1½ cups, chopped
• Mint leaves – 1 cup, chopped
• Oil – 5 tbsp
• Ghee – 1 tbsp
• Lemon juice – 2 tsp
• Water – 2½–3 cups total for cooking, as needed
• Water – as needed, for soaking the rice
• Additional salt – to taste

To Marinate the Chicken

• Curd / Yogurt – 3 tbsp
• Turmeric powder – ¼ tsp
• Red chili powder – 1 tsp
• Salt – 1 tsp

To Grind

• Cinnamon – 5 one-inch pieces
• Cloves – 6
• Cardamom – 4 pods

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Preparation

1. Cut the chicken into pieces, clean as needed, and pat dry.
2. Combine the chicken with curd, turmeric powder, red chili powder, and 1 teaspoon salt.
3. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
4. Grind the cinnamon, cloves, and cardamom into a fine spice powder. You will need only about 1 teaspoon initially for this recipe; store the remaining powder in an airtight container for another use.
5. Rinse the basmati rice and soak it in enough water for about 10 minutes. Drain well before cooking.
6. Chop the onions, tomatoes, green chilies, coriander leaves, and mint leaves.

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Cooking Instructions

Prepare the Chicken Masala

1. Heat the oil in a pressure cooker or heavy-bottomed pan over medium heat.
2. Add the chopped onions and sauté until they begin to soften.
3. Add the garlic paste and about 1 teaspoon of the freshly ground cinnamon-clove-cardamom powder.
4. Fry until the raw garlic aroma disappears.
5. Add the ginger paste and continue sautéing briefly until aromatic.
6. Add the marinated chicken, coriander leaves, mint leaves, tomatoes, and green chilies.
7. Mix well and cook until the tomatoes soften and the chicken begins to cook through.
8. At this stage, you can continue cooking the chicken without additional water until it is mostly cooked, or pressure cook it briefly with part of the measured cooking water.

Add the Rice

1. If you pressure-cooked the chicken with about 2 cups water, add only enough additional water to bring the total cooking liquid to approximately 2½–3 cups.
2. If the chicken was cooked without additional water, add approximately 2½ cups water to begin with. Add a little more only if needed for your rice variety and cooking method.
3. Add the drained basmati rice and gently mix.
4. Add the lemon juice and taste the liquid. Adjust the salt if needed.
5. Bring the mixture to a boil for about 3–4 minutes.

Pressure Cooker Method

1. Close the pressure cooker and cook for about 1–2 whistles, or until the rice is cooked and the chicken is fully cooked and tender.
2. Turn off the heat and allow the pressure to release naturally.
3. Let the biryani rest covered for about 10 minutes after opening.
4. Add the ghee and gently fluff the biryani with a fork or spatula without breaking the rice grains.

Oven Method

1. Preheat the oven to 375°F (190°C).
2. Prepare the chicken masala on the stovetop as described above and add the drained rice, required cooking water, lemon juice, and salt.
3. Bring the mixture to a boil before transferring it to a deep oven-safe baking dish.
4. Cover the dish tightly with a lid or aluminum foil.
5. Bake for about 20–25 minutes, or until the rice is tender and the liquid has been absorbed.
6. Remove from the oven and let it rest covered for about 10 minutes.
7. Add the ghee and gently fluff the rice before serving.

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Tips

Marinate the Chicken: A few hours of marination helps the curd and spices flavor the chicken throughout.

Bone-In Chicken: Bone-in chicken gives the biryani a richer flavor, though boneless chicken can also be used.

Fresh Ginger-Garlic: Fresh ginger and garlic paste give the best aroma. Sauté them until the raw smell disappears before adding the remaining ingredients.

Mint and Coriander: Plenty of fresh mint and coriander leaves are important for the characteristic aroma of this Tamil Nadu-style biryani.

Water Ratio: The exact amount of water depends on the basmati rice, how long it was soaked, and how much moisture is released by the chicken and tomatoes. For 2 cups rice, start with about 2½ cups total cooking liquid and add more only if necessary.

Do Not Oversoak the Rice: About 10 minutes of soaking is enough for this method. Longer soaking may require less cooking water.

Ground Spice Powder: The cinnamon, cloves, and cardamom mixture can be made in a larger batch and stored in an airtight container. Use it sparingly because the flavor is concentrated.

Vegetable or Mushroom Variation: The same basic masala can be used for vegetable or mushroom biryani by omitting the chicken and its marinade and adjusting the cooking time accordingly.

Serving Suggestion

Serve Chicken Biryani hot with onion raita, cucumber raita, boiled egg, or a simple salna.

Recipe Source: From one of my friends.