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

Servers: 4 to 5 person

Preparation time: 20 min

Cooking time: 45 min

Ingredients:- 

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

I

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 3/4^th 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.

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

9.10.12  - Linking to My Healthy happy kitchen Asiya's Feast of Sacrifice