Easy Chicken Biriyani(Kozhi Biryani)

Easy to prepare biriyani when you have unexpected guests

Easy Chicken Biriyani(Kozhi Biryani)

Easy to prepare biriyani when you have unexpected guests

Category : Non-Vegetarian, Rice

By Sapna Anu B. George

Published On: 22 Aug 2009

Rating: 3
23 Votes, 2 Reviews
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45 Minutes
Served : 4
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Step 1

Marinate the chicken with 2 tbsp of ginger/garlic paste, turmeric and salt. Keep aside for about 2 hours.

Step 2

Boil 1 1/2 cup of good quality basmati rice with required water. Cook them with whole garam masala and keep aside.

Step 3

In a heavy kadai/pan, heat 1/4 cup of any oil of your preference and saute onion.

Step 4

When they are translucent in color, add all the masala and saute` till the oil separates.

Step 5

Add the tomato and the both green leaves and saute again.

Step 6

Take another pan and fry the marinated chicken pieces till they turn brown and keep aside.

Step 7

Add the fried chicken pieces to the masala and saute till the water starts coming out of the chicken pieces. Add about 1 glass of hot water for the chicken to cook along the masala and cover and cook for about 15 to 20 minutes.

Step 8

Layer the rice and chicken masala in a heavy flat bottom vessel.

Step 9

Pour 1/2 cup of milk with 1 tsp of turmeric power,among the layers of rice and chicken.

Step 10

Top the vessel with rice and add milk solution .

Step 11

For a sumptuous taste add 1 tbsp of ghee on top layer and cover with a deep vessel.

Step 12

Keep the flat bottom biriyani vessel on a Tava and heat them for about another 10 minutes and now your biriyani is being baked in a traditional way.

Step 13

:- Garnish with fried, cashew , kismis and golden deep fried onion if you prefer.

Step 14

:- But even without them ,its more healthy and tasty too.

Step 15

Note:- The advantage with this biriyani is that it contains less Ghee/oil and being made at home it carry less masala and oil.


Very nice recipe...thank you

Sapna George

I vouch for the success, taste and quick effort of this recipe.

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