Wednesday, January 25, 2012

Chennai Chicken Biriyani

Biriyani is most popular in Muslims Marriage. In our Marriage we  prepare Mutton Biriyani, ennai kaththirikaai, thayir pachadi, mittaa khana.This my family favourite Traditonal biriyani.

We are making very simple and yummy biriyani.I like making biriyani. Some of  the Biriyani's like Hyderabad , Mughal,Ambur biriyani,thalappakaddu biriyani,vegetable Biriyani, chettinad’s are different. Some of them are more spicy too.

Chennai Chicken Biriyani
How to Make Perfect Chicken Biriyani?
Servers: 4 to 5 person
Preparation time: 20 min
Cooking time: 45 min

Chicken with bones – 750 kg
India gate Basmati rice – 800 gram
Ripe tomato big – 6
Onion big – 6
Ginger garlic paste – 4 table spoon
Coriander leaves –  1 cup (chopped)
Mint leaves – ½ cup (chopped)
Green chili – 8 nos
Curd – 150 ml
Red chili – 3 tspn
Turmeric powder – ¼ tspn
Salt – to taste
Red colour – 2 pnch
Ghee – 2 tspn
Lemon – 1
Oil – 200 ml
Cinnamon – 2 “ size 2 nos
Clove – 4 nos
Cardamom – 3 nos


Wash and clean the chicken seven times. While washing the chicken you can add vinegar or lemon juice.
Wash and Soak the rice for 20 minutes.
In a vessel heat oil and temper the cinnamon, clove, cardamom. Then add chopped onions and stir for 2 min and close the lid and keep the flame low, leave for 5 min.
Then add ginger garlic paste stir well and  keep in low flame. After the raw smell goes, add chopped coriander leaves and mint leaves stir it for 1 min.
Cut tomato lengthwise. now add tomato and green chili, again close the vessel and leave on low flame cook  for 5 min. then add red chili powder, turmeric powder, salt and stir well.
Allow to cook on low flame  for 10 min, after that mash masala and tomato  well. add the chicken and curd,squeeze half lemon juice, stir continuously and  keep on low  flame and  allow to cook  for about  15 min.

Mean while in a big vessel pour enough water and boil, add rice . cook rice separately when it is 3/4th done,  squeeze half lemon juice and 1 tsp oil,  drain the water and set aside the cooked rice.
  (Approximately for biriyani boiling the rice for 7 minutes enough)

Now strain the ¾ cooked rice and put above the chicken gravy don’t mix. In 1 teaspoon of  water add colour powder(optional), mix and sprinkle above the rice. Now  allow to dhum for 20 minutes in very low flame. After finishing Dhum add ghee and top to bottom mix slowly

Now yummy biriyani is ready to serve with ennai kathhtirikkaay, raitha,chicken fry.
Ramadan Recipe
Muslim Marriage Traditional Biriyani
Chennai Chicken Biriyani
How to make chicken biriyani - Step by Step

I am sending this Chicken Biriyani to Reva's Royal Feast  biriyani event.



  1. Very delicious biriyani..mouthwatering!!

    Erivum Puliyum

  2. Omg, yen ippadi kolluringa Jaleela, mouthwatering here,wish am your neighbour..

  3. Omg, yen ippadi kolluringa Jaleela, mouthwatering here,wish am your neighbour..

  4. Delicious and tempting biriyani,absolutely yummy....

  5. lovely tempting biriyani dear......superbly done

  6. Drooling here.Awesome Biryani Dear.Yumm

  7. wow...this biryani is awesome!! Super tempting too!

  8. Awesome biryani..looks super tempting!!

  9. Mouthwatering here by looking at this yummy briyani,thank you for linking with Any One Can Cook :)

  10. Biryani looks delicious and it is my favorite dish. Thanks for sharing the recipe and linking it back to Chicken Feast.

    Small request though, according to the rules, you need to link back this post to my event announcement page. Could please add the link of the event to this post?

    Thanks again!


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