Tuesday, July 31, 2012

Chicken Biryani - with home ground spices

Is anyone ever satisfied that they have the perfect biryani recipe.....until i made this biryani, i was always trying to better my biryanis but i think i have reached my perfect biryani recipe with this one!

I usually think that making freshly ground spice powders are a bit tedious.But recently i can definitely see the difference the freshly ground spices make to the dishes.
Hence forth, i know I'm not going to be using any ready made powders for my biryanis in a while :) or ever!

Home made garam masala powder
For the ground spice mixture : roast the following in a pan and grind to a fine powder
Cinnamon 3/4 large pieces
Clove 10/12 numbers
Cardamom 6nos
Aniseeds/saunf 1tbsp
Star anise 2 pieces
Pepper 1tsp
Dhaniya seeds/Coriander seeds 1 n half tsp

For marinating the chicken
Chicken half kg and a little more 
Yogurt 2 tablespoons
Ginger garlic paste 1 tsp each ground separately
Chilli powder 1tsp
Above spice powder 1tsp
Salt to taste
  • Marinate the chicken for about an hour(or atleast for half hour) in the above marinade.Refrigerate until you cook it.
  • Add about 1 tsp of oil in a frying pan and add the marinated chicken with the marinade and cover and cook until the chicken is soft.

To make the masala/wet gravy for the biryani
Ghee/oil 3 tablespoons
Onions 2 large
Tomato 3 medium/2 large
Ginger garlic paste 1 tablespoon
Green chillies 2 slit at the tops
Generous Hand full each of coriander leaves and mint leaves chopped finely
Lime juice of half a medium sized one
Saffron few strands soaked in quarter cup of milk
Yogurt 2 tablespoons
Ground spice powder 2 tsp
Salt to taste

Basmati rice 3cups soaked and drained after half an hour
Water 5 and half cups

  • Heat oil/ghee in a wide mouthed vessel, add one or two pieces each of cinnamon and star anise and then add the onions and let it fry until a deep brown.
  • Add ginger garlic paste and saute well.
  • Add the tomatoes and let it cook completely until mashed well.Add the yogurt to this and mix well.Add the chopped mint,coriander leaves and green chillies let them fry well.
  • Add the cooked chicken with the oil and juices all from the pan into this and let this cook well.
  • Add the basmati rice and saute well until dry and then add the ground spice powder.
  • Add enough water for the rice to cook and add the saffron soaked milk.
  • Add salt to taste and if you feel the spices are less add more of the ground spice powder.
  • Add lime juice and cover and cook for about 11-12 minutes until all the water gets absorbed and the rice is nice and fluffy.Garnish with chopped mint leaves and coriander leaves.
  • Serve hot chicken biryani with raitha and pickle.

  1. you can use hard boiled eggs instead of chicken and make an egg biryani using the same above steps.Just skip the marinating the chicken part.
  2. I have added a little more of ghee and oil as this keeps the biryani nice and juicy and moist.You can reduce the quantity as per need.
  3. If you need a more spicy or hot biryani you can add more green chillies or chilli powder while adding the ground spice powder.

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