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Chennai-Biryani-Recipe

South Indian Chicken Biryani

Sarah & Safiyah
The easiest chicken biryani South Indian style!
Prep Time 15 mins
Cook Time 1 hr
Course Main Course
Cuisine Indian
Servings 4 people

Ingredients
  

For the masala

  • 1 kg chicken
  • 150 ml cooking oil
  • 4 tbsp ghee
  • 2 pcs cinnamon sticks
  • 4 star anise seeds
  • 5-6 cloves
  • 1 tsp shahjeera
  • 4 cardamom pods
  • 4 onions finely sliced
  • 4 tbsp ginger garlic paste
  • 4 green chilies slit into halves
  • 2 tsp chilli powder
  • 1 tsp turmeric powder
  • 4 tomatoes
  • 1/2 cup yogurt
  • 200 g mint leaves
  • 100 g coriander leaves
  • Salt to taste

For the rice:

  • 800 g basamati rice
  • 2-3 tbsp oil
  • 1 clove
  • 1 cinnamon stick
  • 1 star anise
  • Salt to taste
  • 4 liters Water

Instructions
 

For the masala:

  • In a big vessel, add oil, cloves, cardamoms, cinnamon sticks, star anise, shahjeera, and sliced onion to the oil and ghee
  • Let the onion fry till they turn transparent, then add chilies, ginger garlic paste and salt
  • Then add chicken and let it cook for about 5 minutes
  • Then add chilli powder, turmeric powder, and tomatoes to the mixture and let it fry till the tomatoes soften
  • Add yoghurt, mint, and coriander leaves to the masala next
  • Then add the half cooked rice (recipe below)
  • Cover the vessel with a lid covered in aluminum foil and let it simmer for about 20-25 minutes
  • Open the lid and mix the masala and rice
  • Serve hot along with baigan ki chutney and raita

For the rice:

  • Soak the rice for about half an hour
  • Then in a pot full of water, add oil, clove, cinnamon stick, star anise and salt and let it boil.
  • Add the rice in the boiling water and let it cook for 5 -10 minutes
  • When the rice is cooked half way, drain the rice and add to the masala
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