South Indian Chicken Biryani Recipe, a delicious biryani that’s different from the other biryanis like Hyderabadi Chicken Dum Biryani.
If you have been following my blog, you will notice that I have a host of biryani recipes on it. Whether it is the Indian Chicken Biryani, Hyderabadi Chicken Biryani or the Hyderabadi Chicken Dum Biryani, there is always a unique touch to each.
The South Indian Chicken Biryani recipe is no different. It is so similar to the other biryani recipes, and yet so different in its own unique way.
South India is a broad region with varied tastes throughout. You will find a lot of biryani recipes that seem so delicious in their own unique way.
But this is an amalgamation of it all. There is a big difference between the South Indian chicken biryani and the other biryani recipes. Other varieties of biryanis do not add tomato to the process of making the biryani. But however, in South Indian variety, most of the places add the tomatoes.
Though some may argue that it is not the case with how they make in their home, but most of the South Indian biryani recipes call for it. I have tasted a whole lot of biryanis from varied regions of South India, and have found the tomato to be an integral part of the biryani making.
This South Indian Chicken biryani recipe follows a pakki yakhni method. In other words, it means that the chicken is cooked prior to placing the rice.
You can use either use the Basmati rice or the Jeera Samba Rice for making this biryani. But I would suggest you use the basmati rice for making this South Indian Chicken biryani recipe. The flavors that come out of basmati rice are simply amazing for any biryani.
But it is totally your personal choice and you can as well use any other rice that you prefer.
I have added whole spices to this South Indian Chicken Biryani Recipe. But if you do not like to get the whole spices in your mouth while eating, you can simply omit them. And instead, use the garam masala powder.
But if you would like the authentic taste of the whole spices, you can take a muslin cloth and add the whole spices to it. Then tie the muslin cloth and place while cooking. Once your cooking is done, you can simply remove the muslin cloth with the whole spices in it.
This way, the whole spices will not bother while eating and you will get the flavor from the whole spices as well.
Making this South Indian Chicken Biryani recipes is pretty easy and cook. Unlike the Indian Mutton Biryani Recipe, this gets cooked pretty soon.
It is not only delicious and tasty but also a simple and easy recipe. This is just perfect when you are short on time and would yet like to make a great biryani dish.
So let’s get started with the South Indian Chicken Biryani recipe.
South Indian Chicken Biryani Recipe is a delicious chicken biryani that is so easy and simple to make and yet so tasty. It gets prepared in no time at all.
- 500 gms Basmati Rice
- 500 gms Chicken
- 2 tbsp Oil
- 2 tbsp Ghee
- 2 Onion finely sliced
- 1 Tomato finely chopped
- 4 Green chilli slit in the middle
- bunch of Coriander Leaves leaves separated from the stems
- bunch of Mint leaves leaves separated from the stem
- 1 cup Yogurt beaten nicely
- 1 tbsp Red Chilli Powder or as per taste
- 1 tbsp Garam Masala powder
- 1 tsp Cumin seeds
- Whole Garam Masala (2 or 3 cardamom, 1 inch stick cinnamon, 1-2 cloves, 1 tsp shahi jeera,1 bay leaf)
- Salt to Taste
- 10 pieces Cashew
Soak the basmati rice for 30 minutes in sufficient water. Then drain it and set aside.
Take a muslin cloth, add all the garam masala ingredients and tie it firmly.
In a large pan add oil and ghee. Add cumin seeds and green chili. Allow the cumin seeds to crackle. Add in the onion and fry on a medium heat till they turn golden brown in color.
Add in the chicken pieces and sear the meat until it is no longer pink.
Next throw in the chopped tomatoes, Red chili powder and Garam masala powder and stir well.
Mix in the coriander and mint leaves and stir well. Lower the flame and add in the yogurt and mix well. This step is crucial to avoid curdling of the yogurt. Beat the yogurt well before always add the curd on low flame. Then stir well immediately to prevent the curdling.
Cook for 15 minutes on medium flame stirring occasionally.
Drain the water from the soaked basmati rice and add the Basmati rice to the chicken gravy. Combine well gently.
Pour in the water (For 1 cup of rice add 2 cups of water) and season with some salt and mix well. Add in the muslin cloth with the whole spices that we made earlier and bring it to a boil.
Reduce the flame and cover the pan tightly.
Cook on low heat for about 20 to 25 minutes. Switch off the heat and allow to rest for another 15 minutes before opening the lid.
Remove the spice bag before serving hot with some onion raita.