Chicken Biryani – South Indian Style.


Chicken Biryani – South Indian Style.

Indian cuisine is packed with flavor and the liberal use of fresh vegetables, legumes, yogurt, rice and other grains make it inherently healthy as well. Spices form the backbone of Indian cooking, and although the list of spices and techniques used to prepare some recipes can be intimidating, they provide tantalizing layers of flavors in a matter of minutes. Whether you’re preparing a quick curry for an easy weeknight meal or a medley of dishes for an Indian-themed dinner party, you’ll find these recipes to be healthy, flavorful and delicious.

Chicken Biryani – South Indian Style is a tangy and very popular party and home made recipe. Learn how to make Chicken Biryani – South Indian Style by following this easy steps.

  • Prep time:  20 min
  • Cook time:  40 mins
  • Total time:  1 Hr
  • Cuisine:  South Indian
  • Serves:  4


Masala powder.
  • Small nutmeg piece
  • 4 Cardamoms
  • ¼ to ½ tsp. Pepper corn
  • 5 Cloves
  • Small cinnamon stick
  • ½ tsp. Fennel seeds / saunf
  • ½ tsp. Stone flower / kalpasi
Masala paste.
  • 12 to 15 mint leaves / pudina
  • 12 to 15 small stems of coriander leaves, leaves plucked
  • 1 ½ inches ginger
  • 3 large pods of garlic or 6 to 8 small
  • 2 to 3 green chilies
  • 1 large onion chopped
To Temper.
  • 1 Bay leaf
  • 1 Small black cardamom
  • 4 Green cardamoms
  • 4 Cloves
  • Cinnamon stick
  • Star anise
  • 2 Strands of mace
  • ¼ to ½ tsp Shahi jeera
Other ingredients.
  • ½ kg chicken
  • 2 cups rice (aged basmati) (used 240 ml cup)
  • 3 ¼ to 3 ½ cups water
  • 3 tbsp. Oil
  • Salt as needed
  • ¼ tsp. turmeric
  • ¼ tsp. red chili powder
  • 1 medium tomato
  • ½ cup curd / yogurt
  • 1 tsp.  Rose water or kewra


  1. Soak rice for at least 20 mins.
  2. Wash chicken under running water, drain off the water completely and marinate with lemon juice, salt and turmeric. Rub the meat with the marination for about 5 minutes keep this aside.
  3. Chop tomatoes, slice onions, keep them aside for later use.
  4. Wash the mint and coriander leaves set them to drain.
  5. Powder all the ingredients mentioned under “Masala powder” in a blender. Transfer this to a plate and keep it for later use.
  6. Make a paste of the green chilies, onions, mint, coriander leaves, ginger and garlic.
  1. Heat a heavy bottom pan, add spices mentioned under “To temper”. Let them crackle.
  2. Add the onion mint paste to the pan and fry for about 2 to 3 minutes
  3. Add tomatoes, turmeric and salt. Cook or fry till the tomatoes turn soft. If needed you can cover the pot and make the tomatoes soft.
  4. Add chicken and fry for 3 to 4 minutes.
  5. Add powdered masala and red chili powder and fry till it becomes fragrant
  6. Pour curd and mix. Cook until the meat turns tender, if mutton you can pressure cook for one whistle till it turns tender and soft. Cook till the oil begins to separate and the gravy thickens.
  7. Pour 3 ¼ cups water and add salt
  8. When the water begins to boil rapidly, drain off the water from the rice completely otherwise the rice turns mushy. Add the rice to the water and cook till it is 75% cooked. If the water is not sufficient, you can sprinkle hot water and stir.
  9. Drizzle kewra or rose water.Cover the pot with a tight lid .Place the biryani utensil on a hot tawa and dum it for about 5 to 7 minutes. Switch off the stove.
  10. Now chicken biryani is ready, Serve with onion raita and a salan.

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