Jun 15, 2015

Chicken White Rice Recipe / Coconut Milk Chicken Biryani Recipe



I love simple rice dishes, this is one of the recipe which i made recently and fell in love with it. When i took the rice and had the first mouthful i was like wow, this is truly delicious. Unlike other biryani this doesn't have ant spice powders or stuffs like that. The main flavour for this comes from the spices and coconut milk. 

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You can check my biryani collections here.


Hope you will give this a try and let me know how it turns out for you..



Preparation Time : 10 mins
Cooking Time : 25 to 30 mins
Serves : 4

Ingredients:

Basmati Rice - 2 cup
Chicken - 500 grams 
Thick Coconut Milk - 2 cups
Water - 1 cup
Onion - 1 large sliced thinly
Green Chillies - 6 to 8 slit
Mint Leaves - a handful finely chopped
Ginger Garlic Paste - 1 tblspn
Salt to taste

For Seasoning:
Ghee - 1 tblspn
Oil - 2 tblspn
Fennel Seeds / Sombu / Saunf - 1 tsp
Cinnamon Stick / Pattai - 2 cm piece
Bay Leaf - 2
Mace - 2
Cloves / Krambu - 2
Cardamom / Yelakai - 2
Brinji Ilai / Pandan Leaf- 1 leaf
Cumin Seeds / Jeerakam - 1/2 tsp

Method:

Wash and soak basmati rice for 30 mins. Drain and set aside.

Heat oil and ghee in a pressure cooker, add in the seasoning and saute for a min.

Add in onions, green chillies along with salt and saute till golden.

Add in ginger garlic paste and saute for a min.

Add in chicken and saute till it is well seared, around 10 mins. Add in mint leaves and mix well.

Add in rice and mix well.


Pour in coconut milk, water and mix well. Bring it to boil and cover the cooker, simmer the flame to a very low and cook covered for 15 mins.


Now turn the heat off and let the steam escape all by itself. Open the cooker and fluff it up.

Serve.

Pictorial:
Take all your ingredients

Wash and soak rice for 30 mins


Drain and set aside
Heat ghee and oil, crackle the whole spices


Add in a biryani leaf or pandan leaf..This is optional


add in onions and green chillies


add in salt


mix well cook till soft


add in ginger garlic paste


mix well


add in chicken


toss well so it is well seared


Now it is well seared


add in mint leaves


add in drained rice


mix well


add in coconut milk, you need lots of it


pour in water


mix well


bring it to boil


cover and pressure cook


now the rice is cooked


serve

13 comments:

  1. wow, this looks really brilliant. I want to try it out. Great recipe, thank you dear.

    ReplyDelete
  2. Aarthi, did you mean to close the pressure cooker lid with the weight on it and to simmer the flame to a very low and cook for 15 mins.
    ie We shouldn't wait to hear any whistle....right? Plz reply soon.....

    I had already left comment on your spicy chicken curry post before 2 days.....plz also reply for that...........

    ReplyDelete
  3. For 2 cups of basmati rice it is normally said to use 4 cups of water..............in this recipe you used 2 cups of rice & only used 3 cups of water (1 cup water + 2 cups coconut milk)...........what is the reason behind this....plz help me out of this confusion....

    ReplyDelete
  4. Where do you get pandan leaf in chennai? Are there any nurseries selling pandan plant?

    ReplyDelete
  5. Where do you get pandan leaf in Chennai? Are there any nurseries in Chennai selling pandan plant?

    ReplyDelete
  6. @Christinau can get it in any veg markets. Big ones

    ReplyDelete
  7. @AnonymousSince chicken will; leave out their water you have to reduce water content

    ReplyDelete
  8. @Anonymousyou dont have to weight to hear whistle. Just cook for 15 mins on a very low heat. thats it.

    ReplyDelete
  9. For 1kg rice is the cooking time same as 15 minutes or should I reduce the time

    ReplyDelete
  10. @Anonymousit will be a little different. it will be high.

    ReplyDelete
  11. can u tell me the quantity of ginger & garlic used to make 1tbsp of ginger garlic paste...........I know it will be difficult for u...........but I will be helpful to make this rice & chicken for my wedding anniversary on 21/06.....plz help

    ReplyDelete
  12. @Anonymousu need 3 fat cloves of garlic and 2 cm piece of ginger

    ReplyDelete

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Thanks for understanding..

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