Asians and Indians in particular love the spicy dish called Biryani.It is mildly fragrant,a complete meal in itself,prepared with rice and chicken.Lamb may also be used instead of chicken.Festivals and marriages among Christians and Muslims in India must have this dish prepared in addition to other dishes.Accompaniments include sliced cucumber,a sour and spicy brinjal curry(Bagara Bhaigan),and a raitha(chopped onions,tomatoes and cucumbers in curds).You may garnish the biryani with fried onions,almonds and raisins.Chicken Kababs,boiled eggs,may also be served alongside.This irresistible aromatic dish is finished off with a dessert of payasam/phirnee at the end.
- Basmati Rice or any long grained good quality rice,1 kg
- Chicken,around 950 gms,jointed and cut into medium-sized pieces(with or without skin)
- Oil(sunflower/peanut),3-4 tbsp
- Dalda/vanaspati(hydrogenated fat),10 tbsp
- Onions,3 large,sliced thinly
- Tomatoes,3 ripe red,pureed
- Coriander leaves,1 bunch
- Mint leaves,1 bunch
- Lime,1 large and juicy
- Curds/yoghurt,3-4 tbsp
- Coriander powder,2 tsp
- Chilli powder,3 tsp
- Turmeric powder,1tsp
- Bay leaf,1
- Cinnamon,2 long sticks
- Ginger and garlic paste,3 -4 tbsp
- Salt to taste
- Peas,shelled,a large handful
- Carrots,sliced,a handful
- Green chillies,3-4,with small slit in centre
- Take a large bowl
- Put in the cut chicken
- Make a marinade with yoghurt,lime,salt,turmeric powder,chilli powder,coriander powder and ginger-garlic paste.
- Pour over the chicken
- Let stand for at least 30 minutes.
- Place a large heavy bottomed vessel on the stove,or use a pressure cooker.
- Add 3 tbsp of oil(sunflower/peanut)
- Add 10 tbsp of dalda/vanaspati(hydrogenated fat)
- When it begins to smoke,add the bayleaf,whole cardamoms,cloves and cinnamon sticks
- Add sliced onions,fry them till golden brown
- Add marinated chicken and fry till oil separates
- Next add coriander and mint leaves,cut finely
- Tomato puree goes in next,all the while being stirred
- When oil begins to float on top,add about a glass of water and let cook covered.
- Measure the rice in a glass or jar before washing it
- Measure out double the number of jars of water in another pan and bring to boil
- When chicken is 3/4 th done,add the boiling water
- Taste to see if you need more salt which can be added at this stage
- Some shelled peas,and chopped carrots and a couple of green chillies may be added
- Washed rice goes in and let cook,covered
- When rice is 3/4 th cooked,uncover lid,stir lightly
- Cover with an extra tight lid,and lower the flame
- Let cook on low flame till rice is done
Anne Xavier on April 07, 2018:
Tomato purée is not mentioned in the ingredients but mentioned in the method. So how
Much to use?
Esther Shamsunder (author) from Bangalore,India on March 16, 2016:
Mindy, you can do away with the dalda altogether. If you prefer,you could add ghee. Adding ghee will make your biryani more aromatic and delicious.
Reyna, if using a pressure cooker, first cook the chicken with all masalas,(about 3 whistles). Open cooker and after adding water and rice, cover with lid and just one whistle should do. Allow for about 10 minutes before opening lid.
Reyna M on August 19, 2015:
how long does one pressure cook the biryani for?
mindy cindy on August 12, 2015:
do you have to use dalda? any sustitue
Sarah AtHome on November 29, 2012:
Yum! That looks amazing! I'm going to try it next week. Voting up and useful.
dinkan53 from India on July 03, 2012:
Chicken biryani is one of my favorite dish.I really happy to see the recipe here. It look's yummy. Voted up and interesting.
Dr Kulsum Mehmood from Nagpur, India on May 09, 2012:
Sounds great and yummy. Nice easy to follow steps. Thanks for sharing.
Jools Hogg from North-East UK on April 09, 2012:
Great recipe, sounds yummy. I love Biryani but have never tried to make it at home - the Indian restaurant make such a good job :0)
mary on February 03, 2012:
I liked ur recipe
Dinesh \kumar on November 15, 2010:
I love Biryani, Thanks a lot for sharing.
dipak sur on October 01, 2010:
i love biriyani and try today only
Esther Shamsunder (author) from Bangalore,India on September 27, 2010:
Ashish James on September 26, 2010:
does it works?
Esther Shamsunder (author) from Bangalore,India on August 06, 2010:
jacqueline,you can choose to pressure cook if you wish or use a heavy bottomed vessel.
jacqueline on August 05, 2010:
is it to be pressure cooked
trtrt on December 11, 2009:
Ash on March 31, 2009:
Thanks for the recipe!!
Laila Rajaratnam from India on December 10, 2008:
Hmmm..yum,yum!!Thanks for sharing!:)
Esther Shamsunder (author) from Bangalore,India on December 08, 2008:
You are welcome,Kulsum Mehmood!
Dr Kulsum Mehmood from Nagpur, India on December 08, 2008:
I LOVE biryani, chicken as well as meat. Thanks Purple Perl for the recipe.