Muslim Chicken Biryani Recipe | Chicken Biryani Recipe | Jayashree Recipes

 MUSLIM CHICKEN BIRYANI RECIPE | 

JAYASHREE RECIPES

Chicken Biryani a one pot rice meal prepared in traditional muslim style usually served in muslim wedding, functions and special occasions. Here I used seeraga samba rice for cooking biryani. Rice ratio is always 1:1. For this biryani we need more green chillies than red chilli powder with no added food colors or saffron. Muslim biryani is made with lots of ghee and it goes well with raita, brinjal curry or any non veg curries. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

RECIPE FOR MUSHLIM CHICKEN BIRYANI

Coarse        : Lunch

Cuisine       : South India

Author        : Jayashree  

Prep Time   : 15 min

Cook Time  : 45 min

Total Time   : 1 hr

INGREDIENTS

• 2 cup seeraga samba rice or short grained rice
• 4 cup water
• 1 kg chicken - cleaned

To Temper

• 1/4 cup oil
• 2 tbsp ghee
• 5 cloves
• 2 cinnamon stick
• 4 cardamom pods
• 3 bay leaf
• 1 star anise
• 1 mace
• 3 black stone flower (kalpasi)
• pinch of nutmeg
• 1 tsp cumin seeds
• 1/2 tsp fennel seeds

For Biryani

• 1.5 cup onion - thinly sliced
• 1 tbsp ginger garlic paste
• 5 green chilli - slitted
• 1 small tomato - chopped
• 1/4 cup mint leaves
• 1/4 cup coriander leaves
• 1/4 cup curd/yogurt
• 1/4 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1 tsp coriander powder
• salt to taste
• 1 tsp lemon juice

For Garnish

• 1/4 cup coriander leaves
• 2 tbsp ghee

METHOD

• soak seeeraga samba rice in water for 30 minutes
• clean the chicken with a tsp of turmeric powder and keep aside
• heat ghee and oil in a biryani pot
• temper with cloves, cinnamon stick, bay leaf, cardamom pods, star anise, mace, cumin seeds, black stone flower, fennel seeds and a pinch of nutmeg
• saute for few seconds
• add thinly sliced onion
• sauce well until transparent
• add ginger garlic paste and green chilli
• saute well until the raw smell goes
• add chopped tomato, mint leaves and coriander leaves
• saute well till it turns mushy
• add curd, turmeric powder, red chilli powder and coriander powder
• mix well
• add chicken pieces and mix altogether
• cover and cook the chicken for 5-10 minutes (chicken starts to release the water)
• open the lid and saute the chicken well, cook for another 2 minutes over high flame
• add 4 cup water and salt
• mix well
• bring the water to boil
• add soaked seeraga samba rice
• gently mix well
• boil the rice over high flame for 5-6 minutes (the rice will drink most of the liquid and now the rice cooked almost to 6-%-70%)
• add lemon juice and slightly mix well
• now bring the flame to low, cover with aluminum foil and then cover with lid
• now dum cook for 15 minutes then switch off the flame and rest the biryani pot for another 15 minutes
• open the biryani pot, garnish with chopped coriander leaves and ghee
• muslim style chicken biryani ready
• serve hot with raita or bagara baingan
• taste delicious 😋 

NOTES

• short grained rice is mostly used in Tamil muslim households, they do not use basmati rice
• ghee is must for this biryani
• you can also garnish with fried onions and cashews