Muslim Wedding Style Chicken Biryani recipe in Tamil

Ingredients

• 1.2 kg Chicken Thighs (bone‑in, skin removed, cut into 3‑inch pieces)
• 500 g Basmati Rice (rinsed and soaked for 30 minutes)
• 2 large Onion (thinly sliced)
• 2 medium Tomato (chopped)
• 200 g Yogurt (plain, unsweetened)
• 2 tbsp Garlic Paste (freshly made)
• 2 tbsp Ginger Paste (freshly made)
• 4 Green Chilies (slit lengthwise)
• 3 tbsp Biryani Masala Powder (store‑bought South Indian blend)
• 1 tsp Turmeric Powder
• 1.5 tsp Red Chili Powder (adjust to heat preference)
• 1 handful Whole Spices (Cinnamon Stick, Cardamom Pods, Cloves, Bay Leaf, Star Anise) (used for tempering rice)
• 1/2 cup Fresh Coriander Leaves (chopped)
• 1/4 cup Mint Leaves (chopped)
• 4 tbsp Ghee (clarified butter)
• 3 tbsp Cooking Oil (neutral oil like sunflower or canola)
• to taste Salt
• 1.2 L Water (for cooking rice)

Instructions

1. Marinate the Chicken

   In a mixing bowl combine chicken pieces, yogurt, garlic paste, ginger paste, green chilies, biryani masala, turmeric, red chili powder, and salt. Mix well, cover, and let rest for 20 minutes at room temperature.

   Time: PT20M

2. Prepare the Rice

   Rinse the basmati rice until water runs clear, then soak in water for 30 minutes. After soaking, drain using a fine mesh sieve.

   Time: PT30M

3. Fry Onions

   Heat cooking oil and 2 tbsp ghee in the deep skillet over medium heat. Add sliced onions and fry, stirring occasionally, until deep golden brown (about 12 minutes). Remove half of the fried onions and set aside for garnish.

   Time: PT12M

   Temperature: Medium heat

4. Cook the Chicken

   To the same skillet, add the marinated chicken (including all the yogurt‑spice mixture). Cook on medium‑high heat, stirring occasionally, until the chicken is about 80% cooked and the sauce thickens (approximately 15 minutes).

   Time: PT15M

   Temperature: Medium‑high heat

5. Boil the Rice

   In the large heavy‑bottomed pot, bring 1.2 L water to a rolling boil. Add salt, whole spices, and a tablespoon of ghee. Add the drained rice and cook until 70% done (about 7 minutes). Drain the rice and set aside.

   Time: PT7M

   Temperature: 212°F (boiling)

6. Layer the Biryani

   In the heavy‑bottomed pot, spread the cooked chicken at the bottom. Sprinkle half of the chopped coriander, mint, and reserved fried onions. Gently layer the partially cooked rice over the chicken. Top with the remaining herbs, fried onions, and drizzle the remaining 2 tbsp ghee.

   Time: PT5M

7. Dum (Steam) Cooking

   Cover the pot tightly with its lid or seal with foil, then place a heavy skillet or trivet on top to trap steam. Reduce heat to low and cook for 20 minutes.

   Time: PT20M

   Temperature: Low heat

8. Rest and Serve

   Turn off the heat and let the biryani rest, still covered, for 10 minutes. Gently fluff the rice before serving.

   Time: PT10M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

70 g

Fat

22 g

Fiber

3 g