Chicken Biriyani is a famous rice dish originated in India. There are many variations of Biriyani recipe. This recipe is NOT the authentic Biriyani recipe but a fushion recipe which is easy to make with less number of ingredients when you can’t find all the ingredients to make the authentic Biriyani rice.
The masala powder that we used to make biriyani is available in stores. But if you are craving for Biriyani and if you cannot find the masala powder you can make it at home! For this recipe, I have made the masala powder separately and have used veges like carrots and leeks and that is totally optional. If you do not like chicken you can substitute it with some white fish, sausages or anything you like!
It is so easy to make this recipe and it is so delicious and spicy! It gives the real flavor and the amazing fragrant of real Biriyani! This is a family favorite recipe which is perfect for a family gathering and weekend lunch!
- 3 cups rice, rinsed and drained
- 300 grams chicken, cut into bite sized pieces
- 2 tablespoons garlic and ginger paste
- 1 cup onion, thinly sliced
- 2 tablespoons green chillies, thinly sliced
- 1 cup carrots, sliced
- 1 cup leeks, sliced
- 1 cup tomatoes, cut into cubes
- 1 cup yogurt
- 2 cups water
- bunch of curry leaves
- 2 tablespoons salt
- 2 tablespoons pepper
- 2 tablespoons chilli powder
- 1 1/2 tablespoons curry powder
- 1/2 teaspoon turmeric powder
- 3 tablespoons oil
- 1 inch cinnamon stick or 1 tablespoon cinnamon powder
- 4-5 cardamon pods
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
Making the Biriyani Masala Powder:
- Toast the cinnamon stick, cardamon pods, coriander seeds and the cumin seeds on a dry skillet for 2 to 3 minutes to make it easy to grind.
- Smash the cardamon pods to crack open the pods. Take out the seeds.
- Grind the cinnamon stick, cardamon seeds, coriander seeds and the cumin seeds until you get all powdered.
Making the Biriyani:
- To a mixing bowl, add chicken, 1 tablespoon salt, 1 tablespoon pepper, 1 tablespoon chilli powder and 1/2 tablespoon curry powder.
- Mix all together until well combined and all the chicken pieces are coated.
- Let it aside for 10-15 minutes to marinate.
- Heat 1 tablespoon oil in a skillet and add the chicken.
- Cook the chicken for 10 minutes or the chicken is barely cooked.
- Remove from the stove.
- Add the remaining oil to the skillet.
- Add garlic and ginger paste and curry leaves and fry until golden and fragrant.
- Add onions and fry until golden.
- Add the carrots, green chillies and leeks and cook for 5 minutes.
- Add the tomatoes and close the lid for 5 minutes for the tomatoes to cook.
- Smash the tomatoes with the spoon.
- Add the cooked chicken and mix well.
- Add yogurt and mix well.
- Season with salt, pepper, chilli powder, curry powder and turmeric powder.
- Add the Biriyani Masala Powder and mix well until combined.
- Add the rinsed and drained rice and mix all together.
- Add water and close the lid letting the rice to cook or transfer the mixture to a rice cooker and add water and cook the rice.
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