Chicken Biryani In Tamil

Ingredients

• 1 kg Chicken Pieces (medium‑size pieces, skinless)
• 1 kg Basmati Rice (Unity brand or any long‑grain basmati, rinsed and soaked 1 hour)
• 400 g Onion (sliced thin)
• 200 ml Rice Bran Oil (high smoke point, authentic flavor)
• 1 g Cinnamon Stick (ground or broken stick)
• 1 g Green Cardamom (crushed)
• 1 g Cloves (whole, lightly crushed)
• 10 g Coriander Leaves (about 1/4 bunch, roughly chopped)
• 10 g Mint Leaves (about 1/4 bunch, roughly chopped)
• 3 Green Chilies (slit lengthwise)
• 2 tbsp Chili Powder (preferably Kashmiri for color)
• 150 g Ginger Garlic Paste (equal parts ginger and garlic, blended)
• 2 tbsp Salt (plus extra for rice water)
• 200 ml Curd (Yogurt) (plain, unsweetened)
• 400 g Tomatoes (sliced)
• 800 ml Water (for masala gravy)
• 3000 ml Water (for boiling rice (50% cooked))
• 2 tbsp Ghee (optional, added after dum)

Instructions

1. Rinse and Soak Rice

   Rinse the basmati rice under cold water until water runs clear. Transfer to a bowl, add fresh water and soak for 1 hour.

   Time: PT5M

2. Prepare Ingredients

   Wash chicken pieces and set aside. Slice onions, tomatoes, and slit the green chilies. Roughly chop coriander and mint leaves.

   Time: PT15M

3. Heat Oil and Fry Onions

   Add 200 ml rice bran oil to the heavy pot over medium‑high heat. When shimmering, add 400 g sliced onions and fry until they turn deep red and slightly caramelized.

   Time: PT10M

   Temperature: Medium‑High

4. Add Whole Spices

   Add 1 g cinnamon, 1 g crushed green cardamom, and 1 g cloves. Fry for 1‑2 minutes until fragrant.

   Time: PT2M

   Temperature: Medium

5. Introduce Herbs and Chili Powder

   Add chopped coriander, mint, slit green chilies, and 2 tbsp chili powder. Stir for 2 minutes so the powder coats the oil and releases color.

   Time: PT2M

   Temperature: Medium

6. Add Ginger Garlic Paste

   Stir in 150 g ginger‑garlic paste and cook for 1 minute, allowing the raw aroma to disappear.

   Time: PT1M

   Temperature: Medium

7. Season with Salt, Curd and Tomatoes

   Add 2 tbsp salt, 200 ml curd and cook for 30 seconds. Then add 400 g sliced tomatoes and cook until softened, about 2 minutes.

   Time: PT3M

   Temperature: Medium

8. Create Masala Gravy

   Pour in 800 ml water, increase heat to high and bring the mixture to a rolling boil. Boil for 10 minutes, then reduce to low and simmer 5 minutes.

   Time: PT15M

   Temperature: High then Low

9. Par‑Cook Chicken in Gravy

   Add the raw chicken pieces to the hot gravy, increase to high flame and cook uncovered for 2 minutes. Then lower the flame, cover, and simmer for another 5 minutes.

   Time: PT7M

   Temperature: High then Low

10. Boil Rice Separately (50 % cooked)

    In a second pot, bring 3 L water with 2 tbsp salt to a rapid boil. Add the soaked rice and cook for 2 minutes until the grains are half‑cooked. Drain using a fine mesh strainer and set aside.

    Time: PT7M

    Temperature: High

11. Layer Rice Over Masala

    Gently spread the partially cooked rice over the chicken‑masala mixture without stirring. Sprinkle the filtered rice‑cooking water until the liquid reaches the rice level.

    Time: PT2M

12. Dum Cooking

    Cover the pot tightly (slide the lid to avoid steam burns), place a weight plate on top, and set the flame to high for 1 minute. Then reduce to low flame and cook for 18 minutes.

    Time: PT19M

    Temperature: High then Low

13. Finish with Ghee (Optional) and Rest

    Turn off the heat, drizzle 2 tbsp melted ghee over the top, close the lid and let the biryani rest for 5 minutes.

    Time: PT5M

14. Serve

    Gently fluff the biryani, mixing the top layer with the chicken. Serve hot, optionally with raita or boiled eggs.

    Time: PT2M

Nutrition Facts

Calories

540

Protein

30 g

Carbohydrates

28 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken Pieces: Bone‑in chicken thighs, Mutton pieces
• Instead of Basmati Rice: Sona Masoori rice, Jasmine rice
• Instead of Onion: Shallots
• Instead of Rice Bran Oil: Vegetable oil, Sunflower oil
• Instead of Cinnamon Stick: Cinnamon powder
• Instead of Green Cardamom: Cardamom powder
• Instead of Cloves: Clove powder
• Instead of Coriander Leaves: Cilantro
• Instead of Mint Leaves: Fresh basil
• Instead of Green Chilies: Jalapeño, Serrano
• Instead of Chili Powder: Paprika + cayenne mix
• Instead of Ginger Garlic Paste: Store‑bought ginger garlic paste
• Instead of Salt: Sea salt
• Instead of Curd (Yogurt): Greek yogurt, buttermilk
• Instead of Tomatoes: Canned diced tomatoes
• Instead of Ghee: Unsalted butter, vegetable oil

Equipment Needed

• Heavy Bottomed Pot
• Cutting Board
• Chef Knife
• Measuring Cups and Spoons
• Fine Mesh Strainer
• Ladle
• Small Bowl for Spices
• Weight Plate or Heavy Lid (optional)
• Serving Spoon

Critical Steps — Do Not Skip

• Fry onions until deep red without burning.
• Add chili powder before ginger‑garlic paste to achieve natural color.
• Par‑cook chicken only 25% in the masala gravy.
• Layer partially cooked rice over the masala without stirring.
• Dum cooking: high flame 1 min then low flame 15‑20 min with a tight seal.

Chef Tips from the Video

• Use fresh coriander and mint for a bright aroma that survives the dum process.
• Rice bran oil gives an authentic South Indian flavor and a high smoke point for frying onions.
• Do not stir the rice after layering; gentle fluffing after cooking preserves the grain integrity.

Troubleshooting

Storage

Refrigerator: Cool within 2 hours; store in airtight container for up to 3 days.

Freezer: Portion and freeze in freezer‑safe bags for up to 1 month; reheat gently.

Room temperature: Do not keep at room temperature beyond 2 hours.

Make-Ahead Tips

• Marinate chicken with a little yogurt and spices a few hours ahead for deeper flavor.
• Par‑cook the rice a day before and refrigerate; bring to room temperature before layering.
• Prepare the fried onion and spice mix in advance and store in an airtight jar.

Frequently Asked Questions