Description
A popular rice dish served duirng special occasions, holidays and parties. Traditional preparation involves use of meat/vegetables marinated with yogurt, spice powders and cooked along with layered rice by following a challenging baking process called Dum. But the process can be made simple by using a pressure cooker or rice cooker. (CHICKEN BIRYANI / KOZHI BRIYANI / CHICKEN BRIYANI)| Ingredients-1 | |
|---|---|
| 1 lb | Chicken (1/2 kg approx, cut into small pieces) |
| 2 nos | Onion (cut lengthwise) |
| 3 nos | Tomato (finely chopped or crushed) |
| 1 tsp | Ginger garlic paste |
| 8 stks | Corrainder leaves (chopped) |
| 4 stks | Mint leaves (chopped) |
| 3 nos | Green chilli (slit open) |
| 2 cup | Basmati rice |
| 3 tbsp | Oil |
| 2 tbsp | Clarified butter/ghee |
| ½ cup | Yogurt/curd dilute with water to make 1 cup |
| 3 cup | Water |
| 2 nos | Bay leaf |
| 2 nos | Cinnamon |
| 5 nos | Cloves |
| 3 nos | Cardamon |
| 2½ tsp | Salt (or to taste) |
| 2 tsp | Red chilli powder |
| 3 tsp | Corrainder/dhania powder |
| ¼ tsp | Turmeric powder |
| 1 pinch | Orange food color (optional) |
| 6 stks | Corrainder leaves (chopped for garnishing) |
| 2 tsp | Ghee (to finish the dish) |
| Ingredients-2 | |
|---|---|
| ¼ tsp | Salt |
| 3 tsp | Lemon juice |
| 1 pinch | Turmeric powder |
| ½ tsp | Dhania powder |
| ½ tsp | Red chilli powder |
| ½ tsp | Ginger garlic paste |
Instructions
Wash and cut chicken(with or without bones) into small pieces and marinate for atleast half an hour using all ingredients from list-2. In a heavy deep vessel or pan heat oil and ghee together and fry bay leaf, cinnamon, cloves, cardomon along with chopped green chilli, chopped corrainder and mint leaves. Slowly add onions while suateing them. When onions turn slightly brown and crispy add ginger garlic paste, tomatoes , marinated chicken along with turmeric powder, red chilli powder, dhania powder and salt. Saute everything until it thicken to a gravy consistency.
While the gravy is still simmering, rinse 2 cups of Basmati rice and drain all water from it. Now add the gravy to the rice along with 3 cups of water and diluted 1 cup of yogurt and mix well. Check for salt and cook them in a rice cooker. If using a regular pressure cooker allow 2 whistles and swtich off. Once done sprinkle food colour and add couple of spoons of ghee along with corrainder leaves and mix carefully without breaking the rice. Serve hot with boiled eggs and raita.
Notes
Yield: 3 adult servings.
171 Comments
I tried this Chicken biryani today and it came out perfect! No words to describe the taste! A sure-shot recipe! Thank you for the recipe ma’am !
Girija, thank you so much for your feedback, happy to know that you enjoyed!
Aw, this was an incredibly nice post. Spending some time and actual effort
to make a great article? but what can I say? I procrastinate
a lot and don’t manage to get anything done.
Great website. Plenty of helpful information here. I’m sending it to a
few buddies ans also sharing in delicious. And obviously,
thanks in your effort!
Hi Mullai
Today I made Chicken Biryani inspired by your this post. It was awesome. Next to try is your Salna receipe! That looks very yummy… Your website has increased my confidence in cooking new recipes. Thanks for wonderful collection of recipes and keep posting more!
Rashi
Thanks for feedback Rashi, Iam elated??☺️☺️☺️ yep, salna will be nice dish to pair it up. Most of my salna or side gravy recipes call for raw masala paste which needs to be suateid for longer time to cook them, just read the notes underneath the recipe before you proceed and Iam sure you will become a pro?
The Dish itself looks awesome. It must be inetersting to try at home.
Thanks for share.
HI..I HAVE TO PREPARE VEGETABLE FRIED RICE FOR 40 PEOPLE.HOW TO CHOOSE BASMATI RICE AND HOW MANY KILOGRAMS OF RAW BASMATI RICE SHOULD I USE TO SERVE 40 PEOPLE?CAN I ADD BIRIYANI ESSENCE TO THIS FRIED RICE.?
post somw morw rice cooker recipes
Is this 1 cup of rice = 8 oz cup or did you use the small cup that comes with the rice cooker? Please let me know Thanks.
Atlast found an excellent chicken biryani recipe. This was the yummiest biryani I have ever made. Thanks allot.
Pls post if you have the recipe for chettinad chicken biryani recipe. would luv to try that too…:)
Nice recipe.. tried it out today.. Thanks a lot 🙂
Hey,
Currently I am doing my research on The different ways of cooking Biryani. I made a document which has some questions about the process of cooking Biryani. \
Attached is the link of the document.
https://docs.google.com/spreadsheet/viewform?fromEmail=true&formkey=dHpUUzBCSVNmOUhncWxCeGlCdW1xOHc6MQ
Please feel free to go through it and if you have some suggestions please let me know.
thank you
Prasad,
Good luck with your project, I’ll try to fill the survey. Thanks.
fantabulous Biriyani. thanks for posting the recipe. do continue posting more recipes which is easy to cook, with the punchline “keeping it Simple”
Hi, May I know if I cook 2 cups of rice with one whole chicken (weighs 2.3 kg) will the measurement for all ingredients the same? If not, pls let me know the measurements for all ingredients? I hope i can cook succesfully and taste just like in one of the restaurant I eat. Thks
Hi Mullai,
This is a great blog post. thank you very much for the wonderful insight and we really appreciate the time you took to write this. thank again.
The ratio of rice and (the total amount) water for cooking in a pressure cooker is wrong in this recipe.
According to the recipe ,to cook two cups of basmati rice and the marinated chicken the amounts of water being used are
1/2 cup of water with the curd
+ 3 cups of water to cook the 2 cups of rice ( Ratio of rice : water = 1: 1.5)
+ water content from the pureed mint, coriander and (3 nos.)tomatoes
+ some water around (1/4 cup) to simmer the chicken to gravy consistency before
adding the uncooked rice.
My advice when cooking this recipe (for 2 cups of rice) using a pressure cooker:
Prepare a diluted mixture of
1/2 cup curds (or yogurt) and 1 and a 1/2 cup water .
After getting chicken to gravy consistency, when adding the rice, add the mixture of water+curds according to a ratio of
1:1 = rice: water+curd .
Wait for 4 whistles…first two on high heat , the other two on low.Switch off and wait for pressure to completely reduce.
To : Anand Vysya.
Your comment was helpful to me. Though, the rice : water ratio 1:1 didnt work out for me. I have to try 1 : 1 and a half, next time. Its on trial and error method ! Thanx.
hi..i have to cook for 40 people..how many cups of rice do i have to cook to serve 40 people (preferable 40 males)..would appreciate ur help so much :))
Devi,
Cooking for 40 people is a very hard task and wonder how you are going to do. You may need 10 to 12 batches of this recipe to feed that many people. Two cups of rice can feed only 3-4 people approx. Thanks.
For 40 people , minimum 4 kgs rice to 5 kgs rice;
Hi, ur receipe jz easy to cook for coming deepavali but can i get the recipe for 10 people plz coz need to cook for office colleague…. please
Thanks
God Bless
Sri
Sri,
You have to make 3 batches of this to feed 10 people. But it also depends on the appetite plus the number of the side dishes served. If those are limited then make 4 batches. Thanks and good luck.
Hi Mullai.
Thanks for the recipe.
However, i’ve got i quick question.
You said 1 plain yoghurt in your ingredients. It is the small of big tub of plain yoghurt?
Will be making chicken briani on Saturday and i’m sure my Scottish husband will like it.
Thanks
Deborah
Deborah, its just 1/2 cup plain yogurt. I’am not about the tub measure just go with a regular cup measure. Thanks for stopping by and good luck with your try.
hi mullai,
just now i finished ur chicken biryani and chicken kuruma it came out really superb. I am going to prepare parotta with chicken kuruma for 2nite. Nowdays u make my food super taste.
Thanks for the wonderful recipes
Mullai, thank you for the recipe. However, if you are a true meat lover like I am, the ratio of meat to rice will be a little unsatisfying. The recipe suggests 2 cups rice for 1/2 kg meat. Instead I made it with 1 cup of rice.
hi mullai, i am newly married. from last week only i started my cooking begging it was good. Now i am wondering what to do for next day. i need to make the lunch for my husband. pls give some idea how to organize the recipe everyday. thanks. waiting for your reply
Mohana, try the simple ones first which uses little ingredients. Master the basics like sambar, rasam and poriyals, which ofcourse you might be preparing on an everyday basis. Try the hard ones once in a while… invite a friend and try it together… you will have lot of fun as well learn new stuff. Goodluck and blessings for a happy married life. Thanks.
Hi, i stay alone and cook only for myself or a friend on odd occasions. The measurements used is for 4-6 people i guess… I am a little scared that I will mess it up since i will have to make alterations in the measurements… but looks like a great recipe… another concern is, most of the recipes suggest (even the cover of the basmati rice suggests) that we soak the rice for atleast 20 mins before using… is it required for this recipe??? someone here has commented stating the rice was spoilt since they soaked the rice for 5 mins??? help mee 🙁
Sheetal, the above recipe should feed just 3-4 adults with good appetite, plus a little leftover for lunch box. There’s no way you can mess this, its a simple rice cooker preparation and its going to do the job for you. Just make sure you use right measure of liquid that you add. Coming to the soaking part- soaking tend to make the rice fluffy and soft. For any rice cooker or pressure cooker rice recipe- soak good quality rice for 5 – 7 minutes. If cooking by traditional dum style then its need to be soaked for 30 minutes or more. For this recipe I don’t even recommend soaking just wash and dump it in the rice cooker. There are chances for spoiling if you go with cheap brand basmati rice… like the buyone get one free type. I used Royal Basmati from sams club and no flops whatsoever. Build up your confidence and go ahead, you can do this and get back to me. Thanks.
it was the yummiest biryani ever!!! thank u sooo much :D:D
I tried this recipe today.. it is very good…. thanks a heaps…
Vignesh, thanks a lot for your kind words and feedback, that means a lot!!
Very helpful information, its my lucky day i found the right site. Very nice picture and nice way of explaining via picture. i love this recipe.
This is cooking right now as we speak.
Question on pressure cooking. I have an indian whistling pressure cooker (Hawkins).
What should be the approximate time in minutes between whistles?
On my stove on high heat, it was approx a 1 minute.. This does not seem long enough to me.
Thanks in Advance.
Paulbill
Hi Paul,
Usually if its a good pressure cooker it should whistle withing few seconds when put on high flame. Always put the flame over medium for biryani that way the bottom portion doesn't get burnt. If kept this way then the gap should be about 3 minutes. By this time you must have finsihed the biryani, hope it turned out ok. Thanks.
Nice recipe. I tried this. It was so good..Thanks
It was delicious, but it came out Chicken gravy rice. Just because I used pressure cooker? I am wondering amount of water was too much.. Any comments? Thanks!!
Hi Mullai,
I just tried your recipe and it became like a chicken gravy rice rather than the briyani! I followed your recipe to the ‘t’ but I guess I messed up in the sauteing of chicken. Rather than have pictures of spices, I would highly recommend that you put pictures of ‘while cooking’ to give those who are cooking the first time ever! 😉 like me, to know when to stop the sauteing and go to the next step…Now I have to think of a way to drain the excess moisture and make it look like a briyani 😉 coz i am so not dumping this rice into the trash 😉
Thanks,
prabu
Prabu, sorry to hear… but this is a guaranteed no fail recipe, even an amateur can cook this perfect in a rice cooker. I will try posting step by step instruction when i get a chance. A bad brand rice could spoil the dish, so pick the best. don't loose hope, try again, you will sure succeed. Thanks.
Mullai,
I could not get good food in SanFrancisco for the last two months, i mean Indian food. Once i saw your site and started my own cooking and now i am so interested to try all the items.Awesome south Indian recipes.
Thanks
Siva
Dear Siva,
Thanks for your feedback, really glad that it helped.
Hi It came out really tasty! Thanks alot. AKSHAYA.D
Hi Mullai ,
I started cooking only from last month & Yesterday , I tried Chicken briyani for the 1st time in my life .I followed all the measurements as you have given but then it became like a chicken gravy rice . Can you just give me some tips for the end result to be a Perfect Briyani ?
Mrs Dhinesh,
You can never go wrong in this recipe, its so perfect and you can read from the comments. All you have to watch for is good quality rice, less soaking time, check the quanity of water you used. For every cup of rice its 2 cups liquid measure including yogurt. I make this often in my rice cooker with Sams club Royal basmati rice and every time it turns out perfect. Better luck next time.
Thanks
Mullai
Hi Mullai ,
Thanks for your Comments . Hmmm , i got to know the mistake i washed the basmati rice after soaking it for some 5 mins and i didn't get India Gate Basmati rice at the Indian shop so i got TILDA Basmati rice i tried it for the 1st time . Next time when , I go to Sam's club will get the basmati rice which you are using . Once again thank you for your tips Mullai .
Thanks ,
Mrs Dhinesh
verry very nice ur chicken biryani
Hello Mullai,I am a big fan of all your recipes….Think, every day you people have feast at your home !!!
Have a question,
What is the measurement for four cups of rice, to do the chicken biryani?
Thanks,
Sudha.
Hi Mullai akka,
I made chicken briyani today. It turn out too good.Thanks a lot akka.
Hi Mullai
Thank you for recipes is turn out very well.
It was a perfect chicken biriyani finallyyyyyyy…
It took me 3 attempts to hit the bull's eye 🙂 In my earlier attempts… the "chicken aroma" in the biriyani was not dominant as expected and it tasted a little bit like a rich tomato rice… What could be the reason? I used the same quantity of chicken all 3 times. Please reply if u get time 🙂 Take care!
I just cooked and had it.. man its just so awesome.. it came perfect.. thanks mullai.. u rock 😀
Hi Mullai,
Thanx 4 such good recipes. Tried this one and it came out very well. Also tried chicken salna, chicken chettinad, chicken tikka masala, khushka and many more. All turned out very tasty. Thanx again and keep up good work.
Regards,
Rakhi
Hi
I tried this today and came out really tasty.My hubby liked it.Thanx for sharing.U ROCK!!
Hi mullai, I tried this receipe and it came out really well. My husband loved it. Thank u for making this biryani so simple.
Hi, I prepared biryani what ever given the same way, it was very nice. My friends every one told that very tasty. Thanks for nice posting . It is very useful for unmarried guys.
Thank you once again! I made this on Tuesday and it was great. I put some balck peppercorns in for flavour. Only thing wring was I put in too much chillipowder but this was my fault for not following your recipte.
thanks again!
Dear Mullai,
Thank you for this wonderful & easy biryani. My husband used to always complain about my biryanis saying that they are too dry. But when I made this he took 3 helpings :). It came out real good & as he said “real yummm”. He has even told me to prepare it again when my in-laws visit us next week – so I know it has got his full approval.
Thank u once again. I’m off to try more of u’r wonderful recipes.
– Sai
Hi Mullai, I am planning to cook this biryani for 35 people, can u pls tell me the ratio of rice n water, yogurt. i am planning to cook 7 cups rice n 4 lbs chicken.i am planning to cook in oven.I thought, I will half cook the chicken, and cook all masalas first, then I am planning to put the uncooked rice, half cooked chicken with masalas n add water, n finally put it in oven, does this sounds good or bad. I am doing in this method for the first time. pls gimme some idea.
Rama, cooking for 35 people is not an easy task. Don't attempt anything new when you cook for a big crowd, do what you are familiar with. If you ask about this recipe, you might probably need more than 5 batches and also depend on the other items you cook. You do the math and read the comments section as many questions like this have been already answered.
hi mullai,
can u pls tell me,if i have to make the same biriyani in a vessel,is it possible,how long should i keep it in place of 2whisltles for a cooker.
Excellent recipe. Thanks for posting!
I have been wanting to make chicken biryani for a while but have been frightened of the elaborate recipes. This recipe was simple but delicious.
Will definitely make it again.
Thanks so much for this recipe!
I made it tonight and Hubby loved it!
Thanks again!
Hi I tried this recipe , turned out awesome. Thanks a lot. Sudha
Hi Mullai,
Thank you so much for sharing your wonderful and yet simple to make recepies. Chicken Biryani turned out very tasty. Plese carify how to avoid burn outs at the bottom layer, while cooking in the pressure cooker. Thanks again.
Hi Mullai,
Thanks a bunch for the receipe
I made with the exact quantity & specifications, I feel the biriyani was little watery & oily as well (probably to my liking) but the taste was awesome. Thanks again.
hi mullai ..
excellent dish..i tried today with kohinoor basmathi rice ..but the rice gets sticky at the bottom .. what should i do for that..i usually dont soak the rice in water before cooking..how much water to be used for 21/2 cup rice..
Jayashree, no matter what vessel / cooker or rice you use, a little portion of rice will stick to the bottom. One good solution… once it comes up to warm after cooking, transfer the content to a wide bowl or plate and spread gently. I wouldn't alter the water, use the same proportion mentioned above. Pls also read the comment section under the recipe for more tips, these topics have been discussed many times. Thanks.
thanks for your prompt reply ,mullai…
I tried it with chilly chicken today.. It came out excellent. Thanks Mullai.
Hai Every Body Can You Tell How to Make Chiken Dum Ka Biryani
Hi Mullai, Thanks a ton for the wonderful recipe!
I tried out this recipie 2 days back and came out soooo well. It was the first time i prepared biriyani and my husband was so impressed. That has given me courage to invite my in laws for lunch on sunday
. Can you please tell me whether it is enough if i take 4 times the quantity of all ingredients mentioned in your recipe when i am cooking for 6 people and using 2kgs of chicken.
Nischi,
This recipe should feed 3 adults (good eaters), don't know about your guests, so.. you do the math. The more the chicken, the more tastier its going to be. So you can use 3/4 kg for 2 cups if not its ok with the regular proportion too. I would suggest you to do two separate batches to be on the safe side. Unless youa re a pro in pressure cooking techniques… huge batch in pressure cooker might not work or better stick to rice cooker which is safe. Goodluck!
Thanks Mullai!
I thought of using 2kgs of chicken for 8 cups(rice cooker measuring cups) of rice. Will that be fine? I am going to have 10 people over here tomorrow for lunch and they are all good eaters. So just to be on the safer side i thought of preparing a little excess. Will do it in 2 batches in the rice cooker. But what about the other ingredients? Shall i add 4 times of what is given in your recipe?
Hi Mullai!
Thank u so much for this recipe da..it was so wonderful..thanks a ton..Valakkam pola oru ” o ” ungalukku
man, awesome. i tried biriyani the first time, but none beleived it is the first time. thanks a lot my friend.
Guru, thanks a bunch!!
Hi Mullai,
I tried with 1/4 kg,its simply AMAZING,thanks a lot and the taste is soooooo yummy !
Hi Mullai,Whenever I try making chicken biriyani,it comes like ven pongal,inspite of following the rules very carefully,the problem could be the water,I use the brand “Double Deer” is it ok,or do you have any suggestions ? If its not too much to ask,can you give for 1/4 kg chicken,in the sense just for one person,so that after trying it,I can make for 1 kg.I stay in Chennai and started learning cooking only couple of years back.
I tried this dish today.. turned out superb! Thank u for d receipe.
please tell me instead of saffron what can use ideas anyone
you coperation and understanding is greatly appreciated
ur recipes are realy good…i loved most of the dishes i tried in here…hope to try some more interesting recipes
can i use pre made masala from indian store, does it make a difference?
Tim, store bought masala is ok to use but has a different blend of spices. So taste of the biryani will depend on the quality of masala used. Thanks.
simply awesome!
hi all of u the biryani tastes so good.try every one with same receipe
Hi Mullai,
thanks to ur wonderful recipe..had a feast for Easter..i just cut down on the spices…biryani came out well.nethu vanguna paaraatellam ungalukku dhaan 🙂
Hi mullai,
i really like your recipes…they are nice and easy.i tried your biryani recipe…came out really well…thanks mullai…recommended to my friends and sis too.
Hi Mullai
Really chicken biriyani tastes good… U r rocking with your gr8 recepies….
Hi Mullai,
Can i substitute the chicken with prawns?
Thanks
Paramesh, ofcourse you can but prawn biryani tastes good when cooked in coconut milk. Check this version too
http://www.spiceindiaonline.com/shrimp_biryani_2
Hi
The Taste of Chicken Biriyani is awesome.. Thanks a lot.. Do u know how to prepare Mint Biriyani?..
Here u go…
http://www.spiceindiaonline.com/pudina_pulao
Hi Mullai,
Could you please tell me what you meant when you said 1 CUP? Is this the measuring cup or the cup which we get with the rice cooker? Thank you.
Hi all,
Iam priya from USA.Iam planning to make Vegetable Briyani with same Chicken Briyani receipe.
Please advise
Priya
SO THANKS FOR RECEIPE
IZZAT BACH GAYI…………..
Hello Mam,
Thank you very much for your delicious recipes.
Your recipes are really very nice.
I am very thankfull for your recipes.
Thanks,
Thiya
Dear Mullai,
How to get different colors of rice in-between the briyani like yellow, orange, green likewise ? Last week i tasted this kind of colored briyani in Briyani Express…
Madam…. coriander leaves are used as garnish for the biryani and its not green colour rice. Ok, once when rice is cooked, mix colour to little water(whatever colour you wish) and sprinkle over it. Do not mix or disturb for some time. It will go all the way down, after cooling the rice when you mix them gently.This way you will find each one looking different.
Oh i got it ! Thank you so much
hai rupa,thanks for the info,this is more than enough for me.
hi ramya,
u can make biryani tastefully with seeraga samba rice. 4 1 cup rice take 2 cups of water. no need to soak the rice just wash it twice and drain . even now i prepare biryani, tomata rice with this rice only.result was good.have a try and let me know how it comes
abish
Hi abish,
Thanq for the info. i tried it and came out really gud. Its tastier than basmati.
Hi mullai, Can i use seeraga samba rice for briyani? If so, is the water ratio same as basmati rice? we've some guests for 2mrws lunch…Also i've 1 ltr capacity pressure cooker. So, to cook in bulk amount, can i bake in oven, after all seasoning is done….expecting ur reply……thanx in advance
Hi Ramya,
Never had a chance to try with seeraga samba, as its hard to find here. Guess its the same proportion but if you're making for guests, do not experiment. Try with the variety which you are comfortable with. Oven is risky too… rice cooker would be perfect choice.
Hi mullai,
I used the same proportion of water and it came out good.
Thanks for ur reply Mullai… Okay I will have to double the water and yogurt..
What about onions…tomato, chilli and ginger garlic paste..shld i double them also…?
Sathu, same holds good for the rest. Got to be doubles to get juicy biryani. You can also make with less gravy but end having dry biryani.. you know what I mean.. depends on your taste. You do the math.
Hallo
I’m a woman from the Netherlands who visited India for a few months. There I ate the delicious South Indian food and I especially liked Biryani (and parota’s off course 🙂
I always wanted to make it for my friends and family in Europe, but until now I couldn’t find a receipt. So thank you very much! It maybe will be hard to find the ingredients here, but I surely gonna try it.Thanks!
Marleen
Marleen, no big deal… just give your location and we can help you find the ingredients. There are quite a few online stores which can help too, if you don't mind. Write to us, if you need any help with the preparation. Kindly register to have full access bcos that might be very helpful. Thanks for visiting.
Hello Mullai,
Your site and receipes seem to be amazing… Chicken Biriyani is the first dish I tried and oooo it turned out to be delicious…It was as if my mom had cooked it for me….Thank u so much for all ur time in posting these lovely mouth watering receipes. I have a question, If I have to cook 4 cups of rice, should i just double the amount of all the ingredients?? Will that do?
One suggestion: With rocking content in your website, if you just make the look and feel a little colourful ….I bet urs would be the best cooking website.. All the best in all your endeavours…Happy New Year -sathya
Hi Sathu, good to know that you relished this dish and hope would try many more. Actually, if you wish you can cut down some of the masala items, but do not mess with water and yoghurt, just multiply with cup measures. BTW, thanks for your suggestion and for sure will work on it. Your ideas are welcome too, pls feel free to send us a feedback. Thanks again.
hi everybody……..can anybody tell me the recipe for mint chicken(pudina chicken)…i searched for that but i didnt find good one…waiting for u r reply bye takecare…..
hi mullai,,
Why you used canned tomato instead of normal tomatos.. can u explain the difference and the brand name pls.
lara
Lara, there's no specific reason for using those. They come in real handy, whe you don't have ripe tomatoes at home. Moreover gives good colour to the dish without adding any food colour. During winter, its vey hard to get nice ripe tomatoes and even if I get, they have to be used in 2 or 3 days and get to drive to the market just twice a month. Brand doesn't matter much, as you may even get good local brands too. Mkae sure they have just tomatoes, tomato juice and little salt or even without any salt and chemicals. Using canned tomatoes is just an option, you can very well use regular ones too. Pure matter of convenience!!
hi,mullai its very tasty thank u
what should we do to avoid the rice being overcooke and the biriyani becoming pasty
Lalitha,
Please read the comments posted under this recipe for tips.
to avoid the ricw from being overcooked, try not using the pressure cooking . instead use a wide open pan.
add a little less water for cooking the rice and put a spoon of oil.
the rice will be cooked seperately. add water as required and close the vessel to cook. steam helps in cooking the rice.
Hi Mullai,
Did you use canned crushed tomatoes? They look so red in the picture. If yes, how much quantity should we use?
Thanks,
Vidya
Vidya,
Yes, I've used canned tomatoes… but not the crushed one, I always buy canned whole tomatoes and crush them depending on the recipe. Bcos canned whole tomatoes comes with no chemicals added. If using crushed, then try to add 1 cup for this recipe.
Hey Mullai, thank you so much for this great site with all this wonderful recipes. I am a new member since about 2 days and I tried chicken biryani and chicken 65 on the first day it cames out fantastic. As a german girl who is going to marry a boy from tamil nadu in 4 months I dont know much about traditional cooking and your site is a very welcoming help for me. Thank you!!
Have a nice day,
Anja
Hi Anja, Congrats on your engagement and my Best Wishes for all success. Glad you liked my recipe collection, keep trying them and with no doubt.. you will become a pro.
why yoghut not using for marination?
Hi Rohan,
You can do bothways, this method worked for me.
Hi Mullai,
I tried the chicken biriyani today. Iam a beginner in cooking, infact started only a month ago after my marriage. It really came well (from what i tasted!). thanks for your receipe. But a quick question, the amount of water and rice was kept as given by you, but the rice was a little sticky(not much), but it dint turn out to be like the one shown in the picture of your receipe. So i kept it in ‘Dum’ for a while(anyway it dint make a big difference!) just wanted to know…what is the secret for the rice being so seperated??
Anuradha Ram.
hey mullai, it’s a nice recipe.
want to cook this dish for my brother’s
birthday.i want curry recipe for briyani.could u help me..
Sagi, there are so many varieties to choose from. Depends on your personal choice.
My first choice would be Chicken or mutton kurma, boiled eggs and onion raita.
Veg dishes like Mirch ka Salan, Ennai Kathirikkai, Andhra Gutti Vankaya Koora and Plain tomato kurma suits well. Sometimes Veg salna too.
For side choose from Chicken 65, Gobi 65, Boiled eggs, Raita, Bhaji and fish fry.
hey mullai,
thanks for your reply.
can you pls post chicken kurma
and veg salna recipe for me?
i would like to try these with chicken
briyani. thank you..
Sagi, its has been posted long time back. Please use the search, http://www.spiceindiaonline.com/chicken_kurma
Hi Mullai,
I am big fan of ur website.There is lot of website but none drives us to make food like with interest like your website.
I have my own method of making Briyani which comes out good.The only thing i am having problem is cooking rice alone separately ( not kulanchu as in tamil) and then mixing with the gravy.
Please let me know how to cook the rice 80-90 % .What water proportion to use and how to identify it is 80-90 % cooked and anything else that you think might help us.Your response is appreciated
Thanks a bunch Ayesha. Cooking rice have been always tricky, got to experiment it. Will work on it and post.
Hiii Mullai madam… Ur recipes are just Smashing… I have tried many of ur recipes & even recommend my mom ;-)… Became interested in cooking just ‘coz of U…. Thank U loads…
Tried this chicken biriyani last sunday… It came out very well… The taste is just Smashing.. My hubby loved it…
Can u suggest me how to cook the biriyani in a Kadai?? Coz my pressure cooker & rice cooker are very small, so am not able to make the final cooking part with them. I did in kadai itself by, poured water & added the rice, But it was quiet sticky.. Do u have any advice???
Once again Thanks a lot!!
Priya,
Biryani has to be cooked in a flat bottomed pan, cooking in a kadai won't work. Try adding less water, for every cup of rice use 1/2 cup yogurt+ 1 1/4 cup water. Once done, cover with aluminium foil and finish in the oven by cooking @ 400 F for 5 to 6 minutes. Cooking rice over the stove, in a regular pan is always a tricky issue, because it could vary depending on the vessels used and the quality of rice. So, you have to go with trial and error basis. Even if you master the skills, it would be confined to….. only in your kitchen and its hard to get the same taste and quality when cooked somewhere else with a different brand of rice and vessel. You must have seen those bai's making dum biryani for ceremonies….. they always use the right vessels to go with the proportion. Never compromise for a new vessels or variety, bcos they knew, slight change in (kalai), or brand of rice could end up in a disaster. Never attempted to cook this type yet, but figured that I need a sturdy flat bottomed aluminium pan, which unfortunately I don't have in my kitchen.
Hii mullai madam…
Thanks a lot for the response. Will try ur suggestions. Unfortunately I am not able to get a flat bottom vessel here.
Just made Baingan bartha for dinner. Came out very well. Thanks for the recipe.
how to prepare MIRCHI KA SALAN
Pls tell that process
Check here
http://www.spiceindiaonline.com/mirch_ka_salan
This recipe is very good.I just added few drops of rosewater(available at most indian stores),came out really good.
Hi Mullai,
can u please tell me how much time i need to cook the chicken,i meen aproximately how much time it will take to form a thick gravy.
10 minutes on high flame , little longer on medium flame.
Hi mullai,
I tried chicken briyani last week. it came out very well and the taste like in restaurant.
i also made veg briyani too. taste was good but not spicy.
thank you for sharing mouth watering recipes.
Hi Mullai..
I am ur fan!!! I have tried each recipe of urs and it has always turnd out jes great….Chicken Biriyani is my hubby’s personal fav…before stumbling across ur site, i had tried biriyani many times but it never could be like i wnted but u make cooking easy and us amateurs a better cook…Thank you so much! You ROCK!!!
Thanks, Shyamasree.
hi i tried ur chicken biryani….the taste was so good…….but it came bit pasty…i think the amount of water which u told was more …….bcz inc hicken itself some water will come and in tomato also water will come so i think for 1 cup of rice 1 cup water and half cup yougurt should be fine…..what do u think……
Hima,
With my pressure cooker, its always 1:2 ratio , as it works for me. Even with a rice cooker, I use the same quantity, less water makes more rice stick to the bottom, and sometimes it burns too. But if you find 1:1.5 works, then stick to it. Moreover, the gravy should not be watery, I usually fry them till its turns thick like a masala. So, the water released from chicken and tomatoes does not count much. Anyway, thanks for the suggestion.
Hai im prasidha,came across your chicken recipy. It was very simple to understand and was very east to identify the ingredents you have mentioned along with the pictures and measures you have prescirbed is perfect. Thank you for a good chicken briyani.
This is a perfect chicken biriyani
Sadhana Raveen
hi mullai what is the meaning of garam masala ,i dont know cooking very well.pls tell. bye
Hi!
I definitely will try this recipe, but I have a small question.
You show anis star, but you haven’t included it in the recipe. Do you use it or it’s just for decoration? 😉
Areena,
Picture shows star anise and jawa peppercorns , those are just optional whole masalas. Some are hard to find here, thats why I didn't mention in my recipe. Its OK to include them if you have.
Hi Mullai…I saw the comments on this recipe so I’m planning to prepare this. I prepared chiken biryani last time but it came out just like paste :-)I came to know that i pour more water than required…So can i go thru u r formula which u gave there?
Hi Mullai…Today i prepared u r veg biryani…It came out very well..Even my hubby ate quitely i mean he always thru comments on my dishes..Im very new to kitchen..I saw the viewers comments on chicken biryani so planning to prepare this with in 2 days..
bye takecare…..
Hi, thx for the recipe..
quick question..
1 cup rice: which cup do i have to use? rice cooker cup or measuring cup?
thx
very good recipe.thanks
any of u guys know the recipe 4 a sauce that is sometimes served with byriani a vegetable sauce i believe
This is one such gravy, which is served with biryani.
http://www.spiceindiaonline.com/ennai_kathirikkai
What basmati rice do u use ?…bcoz generally for 1 cup basmati rice ppl use 1.5 cup of water. Iam not sure which is ideal. But when I used 2 cups of water it becomes sticky. I use tilda basmati rice. Plz suggest something.
I use Royal Basmati rice, its available at Sams club. Most of my recipes are made using a rice cooker, for which 1:2 ratio works. You might also want to check the gravy consistancy which you use for rice preparation. Sometimes the rice becomes sticky if your gravy is too watery. Swad brand is also good. Haven’t tried with Tilda, i guess its bit expensive too.. Right???
Hi Great recipe , one doubt, if using one cup of rice, how many whistles in a pressure cooker???
For every 1 cup of rice its 2 cups of water. For biryani preparation, use 1 1/2 cups water and 1/2 cup curd/yogurt. Irrespective of the proportion , its always 2 whistles for a good pressure cooker. Switch off after 2 whistles and let it cook in the steam for about 10 minutes. When all the steam releases, slowly remove the lid and add ghee. Let cool and then mix with a flat laddle without breaking the rice. Hope this helps.
HI,
My wife is a Brahmin and she has never cooked Chicken all thru her life.But she eats at Restaurants.
I had bought chicken some 2 weeks back as we had a party but culdnt make it over.So it was lying in the refrigerator.
One day she came up and said to me that she found your chicken biriyani receipe and she was going to make it for me.Beleive it or not it came out so well, that i didnt believe she was making the first time.
Thanks to your receipe that helped my wife to pick cooking chicken also at home.
Have a Good day
regards
Sathya
Sathya iam really happy to hear this. My appreciation goes to Mrs. Sathya, for taking so much effort & intiative in making this dish. Thanks to both of you. Happy Cooking!!!
hey mullai…nice dish.i will try it.but do u have veg biriyani recipes?
Hi Kaberi… Its almost the same preparation, instead of chicken you use your choice of vegies. I dont have veg briyani on my site, i shall post one. I do have mixed veg pulao, which you might want to try.
hey mullai at last i tried your recipe and it came out so good and tasty .you are a wonderful cook.i added half tsp of cumin powder and sprinkle a little pepper powder.and really really good.thanks …keep on posting good and mouth watering recipes.
Kaberi, thanks for trying, still waiting on your recipes to be posted.
Great Dish
Thankyou.