muslim chicken biryani recipe

muslim chicken biryani recipe
muslim chicken biryani recipe

               There are so many versions of chicken biryani that vary from state to state and region to region. I have already posted a muslim chicken biryani (pressure cooker) which I got from a muslim neighbour in my mom’s place. I do not know the origin of that recipe, but the aunty who gave me the recipe hailed from a small town called guntakal in Andhra Pradesh. I presume it to be an Andhra muslim chicken biryani recipe which is prepared during weddings and extended family feasts. I have noticed that it is very close to the one prepared in tamilnadu too. Today iam sharing another version of Muslim biryani from a friend who has her roots from Hyderabad. Some people make our lives special in all ways that we cherish everything about them so much even when we are away from them for several years. She is one such friend, we grew up together, most of her ramzan fasting days were broke in my house followed by a special dinner together in her home. During my visits to India, this is one special chicken biryani (as she calls it) always caught my attention. It is tastier and healthier when compared to the other biryanis. All she uses is walnuts and almonds as a taste enhancer. She cooks the chicken gravy the previous night and refrigerates it, so that it imparts a very good flavor and taste. Though this is not necessary she does it so that she can spend more time with me and less in the kitchen.  The next day she just cooks the rice and layers this over the warm chicken and puts it for a dum process either in the oven or on the stove top. The chicken pieces acquire a dark color in this dish, as it is soaked in walnut paste and note that it is not due to chili pow.


serves 3 to 4
4 tbsps oil
1 to 2  tbsps ghee
1 ¾ cups aged basmathi rice
½ kg chicken with bones
1 cup of thinly sliced onions
2 to 3 green chilies
1 ½ tbsps. ginger garlic paste (iused green chili ginger garlic paste)
1/3 cup of chopped red riped tomatoes
¼ tsp of turmeric
salt to taste
½ tsp chili powder (do not increase, if you want it to be hot, increase the green chilies)
¼ cup of pudina (mint) +1 tbsp for layering
¼ cup of coriander leaves + 1 to tbsps. For garnishing and layering
1 ½ tsp of biryani masala powder * updated on 19/5/13
3 almonds, 2 walnuts and 2 cashews (1 cup of water to use for making the milk by grinding to smooth) *updated on 19/5/13
90 ml of yogurt (not too thick and not too thin)
¼ tsp saffron
45 ml hot milk *updated (add saffron to hot milk and set side to soak)
lemon juice (optional) to use while layering
Dry spices for cooking chicken
1 bay leaf
½ tsp shahi jeera
1 nutmeg
2 strands of mace
1 star anise
6 green cardamom
1 black cardamom
2 inch cinnamon stick (2)
8 cloves
Dry spices for cooking rice (optional) (tie all these in a muslin cloth and drop in the boiling water)
1 tsp oil
salt to taste
4 green cardamom
6 cloves
2 inch cinnamon stick
¼ tsp shahi jeera
few pepper corn
1 bay leaf
1.   heat a pan with oil, add the dry spices and sauté for a min
2.   add the onions, green chilies and fry till golden brown, set aside ¼ of this for layering
3.   add ginger garlic paste and sauté for a min

4.   add tomatoes, salt and turmeric and fry till fully mushy
5.   add chicken and fry till it turn white

6.   add chili pow and biryani masala powder, mix well
7.   add mint and coriander leaves, fry for a min

8.   pour the nut milk. cover and cook on a low flame till fully done. keep mixing else the nut milk will burn the mix.
9.   once it is done, there will be a thick gravy left. refer the pic. if it is watery, cook further  without covering for sometime and evaporate the water. refer the pic

10.                off the flame and pour the yogurt. mix well and set aside for atleast 2 hours. I refrigerate for overnight or a day. though this is not necessary, but surely tastes good.
11.                if refrigerating, transfer this to an air tight utensil and refrigerate.
12.                when you intend to cook your biryani, soak the rice for 15 to 20 mins, cook in lot of water with oil, salt and spices (tied in the cloth). cook till the rice is done to 90%. not mushy. take care. drain off the excess water
13.                Heat up the chicken till it begins to bubble, transfer the chicken to the utensil intended for dum process, either a casserole or a oven safe dish.

14.                add some mint and coriander, layer the rice, add the fried onions, repeat mint and coriander pour the saffron millk and melted ghee.

15.                cover it with a foil for a oven safe dish or wet thick kitchen towels for stove top utensil. preheat the oven to 180 C and bake for 45 mins. if on stove top place it on a old hot tawa and medium the flame and cook for 10 to 12  mins .
Notes: i used a silicon bakeware kept seperate for grilling spiced foods , but if you intend to use one like mine, note that it will be discolored with the spice color and spice flavour. it cannot be used anymore for baking cakes. so i suggest you use a glass one.
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  1. says

    almost 95% luks my style…I mean Hyd biryani also teh same process.I liked d presentation with step by step pics….nice work.hope ur family enjoyed this wonderful biryani..happy new year dear..

  2. says

    Gosh, Swasthi! You had me at the first photo, gorgeous chicken biryani and I spotted my favorite green chillis on the plate :) Happy New Year and wish you all good things for the coming year!

  3. says

    Cant wait to make some soon,my H birthday is just around the corner, will make this delectable dish surely specialy for him, thanks for sharing Swasthi.

  4. says

    I love Indian food. Last year I have visited for 1 month and 4 days. I enjoyed their culture and food a lot. In addition, I got a chance to taste their Vegetable biriyani. It was amazing. Moreover, I hope even the chicken biriyani is more taster. I should try this out soon. Thank you for the steps.

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