Tamil Nadu Style Chicken Biryani Recipe

About this recipe

A flavorful and authentic Tamil Nadu-style chicken biryani with perfectly spiced chicken and aromatic basmati rice, ideal for a satisfying dinner.

Ingredients

• Pcs Epi Yogurt Mango
• 150 Gms Cloves
• - Bay Leaf
• 250 G Fennel Seeds / Saunf 250 G
• 500 ml Water
• 1 kg Basmati Rice
• Pcs Chings Masala Chicken Chilli
• 25 g Ginger Garlic Paste
• 250g Green Chilli
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• - Red Chilli
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 10G Salt
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
• 250g Coriander
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil

Instructions

1. Step 1: Heat oil in the rice cooker on sauté mode. Add cinnamon, cloves, cardamom, bay leaf, and fennel seeds, and sauté for 30 seconds until aromatic.
2. Step 2: Add sliced onions and sauté until golden brown, around 5–7 minutes.
3. Step 3: Add the ginger garlic paste and green chilies. Stir well and cook for 2 minutes.
4. Step 4: Add chopped tomatoes and cook until they turn mushy, around 3–4 minutes.
5. Step 5: Add chicken pieces, turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 10 minutes, stirring occasionally.
6. Step 6: Add whisked yogurt and mix well. Cook for another 5 minutes until the chicken is well-coated with spices.
7. Step 7: Add chopped mint and coriander leaves, and garam masala powder. Stir well.
8. Step 8: Add soaked basmati rice and mix gently to combine with the chicken mixture.
9. Step 9: Pour in the boiled water and adjust salt as needed. Close the lid of the rice cooker and cook on the 'Biryani' or 'Rice' setting.
10. Step 10: Once the rice cooker switches to warm mode, allow the biryani to rest for 10 minutes before serving.