Biriyani is one of the most well-known dishes in India. Also, Chicken Biryani has turned out to be the most searched Indian food globally last year. Biriyani is one of my favourites, and this particular Spicy Chicken Biriyani is one which I learned from my mom is I liked the most.
Read step by step recipe of Kashmiri Pulao
Biriyani is a mix of flavoured rice with meat cooked with a combination of spices. It is said that Biriyani is originated from Persia.
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There are wide range of biriyanis available in India with a different style of preparation. Lucknowi, Hyderabadi, Kolkatta, Malabar, Ambur, Donne Biriyani..there are many types. Each type has its own taste and type of preparation.
This popular dish takes time and practice to make but is worth every bit of the effort. It took me a few years to get that perfection. Getting the right consistency of rice in the Biryani is the main part. Also the type of rice, soaking time also matters.
I usually use Kolam rice for preparing biryani. Because many times I had problems with basmati rice. Also, I do not grind garam masala.
Spicy Chicken Biriyani – Recipe
This particular Biryani recipe is from my mom’s kitchen and I would like to call it “Mummies Biryani” because this kind of Biryani is prepared in Shimoga, my mom’s hometown.
In this recipe, the rice and masala are cooked together. We do not find this type of Biryani towards Mangalore. The method of cooking is different compared to others. This was the only type of Biryani that I had tasted in my childhood since then the restaurant culture was not much. As I moved out of Mangalore I came across a lot of other Biryani recipes. Also tasted Biryani from various restaurants but still today I just love this “Moms Chicken Biryani”
Spicy Chicken Biriyani
Course: MainCuisine: IndianDifficulty: Medium8
servings30
minutes2
hoursA variety of Spicy chicken Biriyani where chicken is cooked with rice. This makes the biriyani taste better and the aroma of the spices used is just awesome.
Ingredients
- Main Ingredient
1 kg of chicken
1 kg of rice
- For chopping
1/2 kg onions
1/2 kg tomatoes
50 gms green chillies
1/2 bunch Coriander leaves
1/2 bunch mint leaves
- For Grinding
50 gms green chillies
1/2 bunch Coriander leaves
1/2 bunch mint leaves
50 gms ginger
100 gms garlic
- For Marination
5 Tbsp coriander powder
2 Tbsp chilli powder
1 Tsp ginger-garlic paste
1 tsp Turmeric powder
500 ml curd
4 Lemon juice
salt to taste
- Garam Masala
2″ Cinnamon
2 Green cardamom
1 Big cardamom
1 Mace
1 Stone flower
2 Kapok Buds( Marathi Moggu)
1 Bayleaf
5 Cloves
Directions
- Measure the rice in a vessel, wash it and soak for at least 30 minutes before cooking
- Chop onions, tomatoes, green chillies, mint and coriander leaves. ( Set aside half cup of onions for frying with rice)
- Marinate chicken with ginger garlic paste, turmeric, chilli, coriander powder, curd, lemon juice and salt
- Grind ginger, garlic, green chilli, coriander and mint separately. (coriander and mint can be ground together)
- Once all the above masala and marination is ready. Cooking Biryani makes easy
- Heat oil in a vessel, fry onions, add salt while frying. Add the ingredients mentioned for garam masala and fry it.
- Once the onions turn soft add the ground paste one by one and fry it well (Ginger paste, Garlic paste, green chilly paste, mint and coriander leaves paste)
- Add green chillies.
- Add the marinated chicken. Mix it well
- Add tomatoes and half of mint and coriander leaves
- Add the masala water.
- Let the chicken cook up to 75%.
- Take out the chicken pieces and keep aside
- Measure the remaining soup in the vessel. You need 2 portions of water for one portion of rice. Once you measure the soup add water to it to make 2 portions.
- Heat little oil add 1 onion and fry
- Fry the washed and drained rice
- While you fry the rice, heat the curry and water. When it gets boiled add it to the rice.
- Cook on high flame till you can see the rice absorbing the water. Add the chicken pieces and mix it.
- Turn the stove to the lowest flame and close the lid. keep some weight on top and cook for 30minutes ( keeping in ‘dum’ )
- After 30 minutes off the flame and let it cook in its own heat for another 30 minutes before you serve.
