Chicken biryani Recipe in 3 Ways! This is one of the most popular and favourite dish all over the world. It is one of the most loved rice and meat dish that originated from Indian sub-continent. Traditional chicken dum biryani which has a fragrance which is so inviting is made by layering rice and marinated chicken that is flavoured with whole spices, herbs like mint and coriander leaves, curd and ghee. Every household has their unique way of making this dish. Learn how to make the perfect aromatic chicken biryani with all my tips and tricks made three different ways including pressure cooker, stove top & dum-style. Make sure you make some refreshing raita, mirchi salan or tomato salan.
Chicken Biryani
Biryani takes in our Sunday lunch menu often. Each time I experiment different variations of it. Here I am documenting three different, successful, fail-proof method of making the classic traditional chicken biryani so you have the option to choose a recipe that suits your needs.
About Chicken Biryani
Biryani is one of the most loved dish all over the world. Biryani is made with marinated meat like chicken, mutton, fragrant basmati rice, whole spices, coriander leaves, mint leaves, fried onions, fried nuts and raisins and lots of ghee. It has an aroma that is so unique to the authentic biryani.
Chicken biryani is the popular variety of biryani which is made with tender pieces of chicken marinated with yogurt, spices, fresh garam masala, coriander, mint and lemon juice. Biryani can be made many different style.
The most authentic biryani is Chicken Dum Biryani and it cannot be matched by anything else. It is cooked in Dum Pukht which means the pot is sealed tight using wheat flour dough and lid. The whole pot is steam cooked over low flame. It is also known as kachi biryani.
Chicken dum biryani involves different steps which can be elaborate and time consuming which I make only during weekends. But during busy weekdays when I crave for chicken biryani, I make them different ways using pressure cooker or instant pot.
The main flavouring for this biryani comes from the masala which we make. It is a homemade spice mix which smell so heavenly. Make sure you check my other biryani recipes starting from pressure cooker chicken biryani to hyderabadi mutton biryani. Best accompaniment for this biryani would be raita.
Watch Chicken Biryani Video
Chicken Biryani Ingredients
Making a perfect chicken biryani is easy and has few basic ingredients. In this blog post, I have shared three different method for making chicken biryani. Whatever method you choose, the ingredients will be similar. I have added optional ingredients which will add more flavour to the biryani. Here are the list of ingredients which you need for making restaurant style chicken biryani.
Basmati Rice - the most essential and important ingredient in making biryani is rice. Try to find the finest quality basmati rice that you can afford. Better the quality of rice, better the aroma will be. Instead of basmati you can use seera samba rice. check notes for details.
Chicken - for making biryani, use chicken with bone-in and skins-removed. Try and use medium size chicken for this recipe which cooks faster and stays juicy.
Onion - onions are used in making masala and fried till crispy to add finishing touch to the biryani. These fried onions are called as birista which adds sweetness to the biryani.
Ginger & Garlic - this duo of ingredients gives the biryani aroma. Fresh ginger and garlic is ground and used.
Whole Spices - cinnamon, cloves, fennel seeds, cumin seeds, bay leaf, cardamom is used. Whole spices are tempered in ghee and also these spices are dry roasted and ground to form fresh biryani masala which elevates your regular biryani to next level.
Fresh Herbs - lots of chopped coriander leaves and mint leaves adds the aroma.
Spice powders - a combination of chilli powder, coriander powder, turmeric powder, garam masala powder is used in biryani.
Curd - curd adds the tanginess which a biryani requires. it also makes the chicken super tender.
Ghee or Oil - you can use a combination of both for making biryani.
Optional Ingredients - optional ingredients like coconut milk, fried cashews, raisins, fresh ground masala (shared in stove top method) can be used.
Homemade Biryani Masala Powder
In this chicken biryani recipe I have used a combination of regular masala powders like chilli powder, coriander powder and garam masala powder. But instead of using these spices you can add biryani masala powder instead. I have shared a detailed recipe for homemade biryani masala. You have to dry roast all these whole spices and grind them to a powder.
Ingredients for Biryani Masala Powder
- 1 stick Cinnamon
- 2 tsp Fennel Seeds
- 1 tsp Cumin Seeds
- 2 Bay Leaf
- 5 Green Cardamom
- 1 Black Cardamom
- 4 Cloves
- 2 Mace
- 4 Kalpasi
- 3 tbsp Coriander Seeds
- 4 Dry Red Chilli
- 1 Star Anise
- 1 tsp Whole Black Pepper
Why This Recipe Works?
Easy to Make - chicken biryani ingredients are readily available including onions, tomatoes, ginger, garlic, fresh herbs, whole spices, rice, chicken. These ingredients are our pantry and fridge staple. All the three methods shared in this recipe takes less than 1 hour to make.
Adaptable - chicken biryani is a emotion, whenever you are craving for a steaming plate of chicken biryani you should be able to make it easily. This recipe has three version of making the best flavourful biryani with easy instructions so anyone can cook.
Flavourful Biryani with Best Results - The fresh ground masala and whole spices make this biryani so flavourful so there is no more mushy rice.
What makes Chicken Biryani Special?
In the end everyone wants their biryani to have these three components.
Flavour, Aroma & Well balanced - which can be achieved by the whole spices and freshly ground biryani masala.
Fluffy Rice - Pick the first quality basmati rice. Washing & soaking basmati rice is essential for fluffier biryani. Add the proper amount of water ratio. Don't over cook the rice.
Juicy, Moist & Tender Meat - Always use tender cuts of chicken, Bone-in chicken is preferred. Marinating with yogurt, spices tenderises the meat which is the key for perfect biryani.
How to Make Chicken Biryani (Pressure Cooker Method)
Marinating Chicken
1)Take 500 grams of cleaned chicken in a bowl. I am using skinless and bone-in chicken. Make sure you cut the chicken into medium pieces which cooks fast and stays moist. To the cleaned chicken, add in curd, salt, chilli powder, garam masala powder and ginger garlic paste. Mix well and set aside to marinate for at least 30 minutes.
Soaking Basmati Rice
2) While the chicken is marinating. Wash 2 cups of basmati rice multiple times till water runs clear. Cover with fresh cold water and let it soak for 30 minutes.
Making Fresh Biryani Masala
3)Take fennel seeds, cinnamon, cloves, cardamom, mace, star anise in a blender and powder till coarse. This is your fresh masala for biryani.
Pro tip: I didn't toast my whole spices before grinding. But you can dry roast the whole spices for few minutes in a pan and grind for more pungent flavour.
Making Biryani Base
4)Heat coconut oil and ghee in a kadai. Add in sliced onions and slit green chillies. Saute them till light golden in colour.
5)Add in freshly ground ginger and garlic paste. Saute the ginger and garlic till raw smell leaves. It will take around 2 minutes.
6)Add in chilli powder, coriander powder, turmeric powder and fresh garam masala powder.
7)Saute the spice powders with onion for few seconds.
Cooking chicken
8)once masala is cooked, add in the marinated chicken.
9)Saute the marinated chicken in the masala for at least 6 to 8 minutes. The chicken will be half cooked at this point.
10) Take this chicken masala in a pressure cooker.
Roasting Rice
11)In the same pan in which you made the chicken masala. Add a tbsp of ghee.
12)Add in the 2 cups of soaked strained rice. Roast the rice for few minutes till it turns toasty and light golden in colour.
13)Add in the roasted rice over the chicken masala which is kept in the pressure cooker.
Cooking Chicken Biryani
14)Add in chopped coriander and mint leaves.
15)Pour in 1 cup of coconut milk. This is optional. You can use water instead of coconut milk.
16)Pour in 2 cups of water.
17)Add salt to taste.
18)Bring this to a full boil. Once it starts boiling give it one good stir. cover the lid of the pressure cooker.
19)Pressure cook for 1 whistle, reduce the flame to lowest possible and cook for 5 minutes. Switch off the flame and let the pressure release by itself.
20)Open the cooker and mix gently using a spatula or fork.
21) Serve.
How to Make Chicken Biryani (Dum Style)
This version of biryani is my go-to quick version of chicken dum biryani. it is made by layering chicken and rice with herbs and fried onions. I have already shared a elaborate chicken dum biryani recipe but this version is Instant version which can be made in less than 45 minutes.
For Marinating Chicken
- Boneless Chicken - 500 grams (preferably chicken thigh)
- Curd / Thick Yogurt - ½ cup
- Ginger Garlic Paste - 2 tblspn
- Fennel Seeds- 1 tsp
- Cinnamon - 1 small stick
- Cardamom - 4
- Cloves - 2
- Coriander Leaves - ½ cup chopped finely
- Mint Leaves - ½ cup chopped finely
- Salt to taste
- Cashews - 3 tbsp
- Kishmish / Sultanas - 3 tbsp
- Green Chillies - 6 slit
- Garam Masala Powder - 1 tbsp
1)First you have to wash and soak 2 cups of basmati rice for 15 to 30 minutes. Take boneless chicken in a bowl. Add in all the above listed marination ingredients into the chicken and mix well. Leave to marinate till you cook the rice.
2)Bring lots of water to boil. Add in whole spices like fennel seeds, cardamom, cloves and cinnamon. Add salt to the water. Once water starts to boil, add in the soaked strained rice into the water and cook for 6 minutes. By this time the rice will be cooked ¾ th.
3)Strain the rice in a colander and set aside.
4)In a cooking pot. Heat ghee and coconut oil. Add in sliced onions and fry till golden brown. once onions are golden, remove this using a slotted spoon and set aside.
Cooking Biryani in Dum
5)Now let's layer the chicken dum biryani. In the same pot in which you fried onions to the remaining oil and ghee. Add the marinated chicken and mix well so the chicken is coated well with the oil.
Add half of the cooked rice, top with fried onions, chopped tomatoes, coriander leaves and mint leaves.
Now add the remaining half of the cooked rice. sprinkle more fried onions and coriander leaves on top.
Cover the whole pot with double layers of aluminium foil. Seal the pot with a tight fitting lid. Place it on lowest heat possible and cook for 35 to 40 minutes.
6)Once the 40 minutes is up, open the lid and foil and gently mix the biryani. Serve hot with raita.
Chicken Biryani (Stove Top Method)
This version is a flavour packed biryani recipe. In this recipe mint and coriander leaves are ground with green chillies, whole spices and coconut. This paste is added to onion tomato mixture to form the base. It adds so much flavour to the chicken biryani.
Ingredients for Grinding
- Coconut - ½ cup grated
- Mint & Coriander leaves - 1 cup
- Cloves - 3
- Cardamom / Yelakai - 4
- Bay Leaf - 1
- Cinnamon - 1 stick
- Cumin Seeds - 1 tsp
- Black Stone Flower - 2
- Fennel Seeds - 1 tblspn
- Ginger Garlic Paste - 2 tblspn
- Green Chillies - 6
1)Grind the above listed ingredients to a smooth or coarse paste. This is your masala.
2)Heat 2 tbsp ghee and 2 tbsp coconut oil in a pot. Add in 2 large sliced onions and cook till golden brown.
3)Add in 2 sliced tomatoes and mix well.
4)Add in the ground coconut herb paste which we made earlier. Cook this for 4 to 5 minutes till raw smell leaves.
5)Add in 500 grams cleaned chicken and mix well.
6)Add in 1 tsp of chilli powder, 2 tsp coriander powder and 1 tsp garam masala powder.
7)Mix well with the chicken and cook this for 5 more minutes.
8)Add in 2 cups of washed, soaked and strained basmati rice.
9) Pour in 3 cups of water.
10) Add salt and mix well. Bring this to a full boil. Once the mixture is boiling, reduce the flame and cover with a tight fitting lid. Cook on low heat for 15 minutes.
11)After 15 minutes, Turn off the flame. Open the lid and gently mix using a fork. Cover the pot with lid again and let it rest for 10 minutes.
12)Serve.
Instant Pot Chicken Biryani
Many people prefer to use instant pot to cook chicken biryani or any rice dish these days. It is so easy to use and following this method to make any rice dish like pulao, biryani is fail proof.
- Marinate chicken as mentioned in any of the recipe. Wash and soak basmati rice for 30 minutes.
- Set instant pot mode to saute. Pour oil into the instant pot. Add in whole spices and let them sizzle. Add in onions and saute till golden. Add in chicken and saute for 5 to 10 mins. Add in strained rice, spice powders, salt and water and mix well.
- Now set the mode to pressure cook mode, set timer to 6 minutes. Let it cook. Once the timer is up, it will automatically change to keep warm | low. Leave the pressure to release manually for 11 minutes. Now lift the quick release vent so the excess steam can release.
- Open the instant pot and mix the rice gently. Serve.
Expert Tips
Which Rice to Choose?
Finest quality basmati rice is preferred for making biryani. High quality rice gives you better flavour and aroma for biryani. I prefer to use India Gate Classic, Daawat biryani rice for my biryani. Whichever rice you choose, make sure it is aromatic.
Always wash basmati rice multiple times until water runs clear. Soak basmati rice in water for at least 30 minutes. Washing and soaking rice removes excess starch from the rice, softens rice which in turn makes biryani fluffier.
Instead of basmati, you can opt for seera samba rice which is more traditional rice for making biryani in South India. One of the most popular thalappakatti biryani is made with seera sambar rice.
About Chicken
I prefer tender cuts of chicken for making biryani. Opt for chicken with bone-in and skins removed for moist chicken. Whenever I buy chicken for biryani, I ask the butcher to cut it into medium size (not so big - not so small) which make sure the chicken absorbs the flavour better.
Water Ratio for Rice
Many people struggle to get their biryani rice fluffy. Sometimes overcooking may result in rice getting mushy. It can be avoided by the correct water to rice proportion and proper cooking technique. Here are the water ratio for the rice.
Basmati Rice - Use 1.5 cups of water to 1 cup of basmati rice (soaked for 30 minutes). 1.25 cup of water to 1 cup of basmati rice (soaked for 1 hour)
Seera Samba Rice - For 1 cup of seera samba rice (soaked 30 minutes) use 2 cups of water.
More Biryani Recipes to Try
📖 Recipe Card
Chicken Biryani | Chicken Biryani Recipe
Ingredients
Chicken Biryani (Pressure Cooker Method)
For Marinating Chicken
- 500 grams Chicken bone-in
- ½ cup Curd
- 1 tsp Chilli powder
- 1 tsp Garam masala powder
- 1 tbsp Ginger garlic paste
- Salt to taste
Fresh Garam Masala
- 1 tbsp Fennel Seeds
- 1 stick Cinnamon
- 6 no Cardamom
- 2 no Mace
- 1 no Star Anise
- 2 no Cloves
For Biryani Base
- 2 tbsp Ghee
- 3 tbsp Coconut Oil
- 2 large Onion sliced thinly
- 3 no Green Chillies slit
- 3 tbsp Ginger Garlic Paste
- 2 tsp Chilli Powder
- 2 tsp Coriander powder
- 1 tsp Turmeric Powder
For Roasting Rice
- 2 cups Basmati Rice
- 1 tsp Ghee
For Cooking Biryani
- ½ cup Coriander Leaves chopped finely
- ½ cup Mint Leaves chopped finely
- 1 cup Coconut Milk
- 2 cups Water
- Salt to taste
Chicken Biryani (Dum Style)
- 3 tbsp Coconut Oil
- 3 tbsp Ghee
- 2 large Onions sliced thinly
- 2 large Tomatoes chopped into big chunks
- 3 tbsp Coriander Leaves chopped finely
- 3 tbsp Mint Leaves chopped finely
For Cooking Rice
- 2 cups Basmati Rice
- 1 tsp Fennel Seeds
- 1 piece Cinnamon
- 2 no Cardamom
- 2 no Cloves
- 1 no Star Anise
- 1 tbsp Salt
- 8 cups Water
For Marination
- 500 grams Boneless Chicken preferably chicken thigh
- ½ cup Curd
- 2 tbsp Ginger Garlic Paste
- 1 tsp Fennel Seeds
- 1 piece Cinnamon
- 4 no Cardamom
- 2 no Cloves
- 3 tbsp Coriander Leaves chopped finely
- 3 tbsp Mint Leaves chopped finely
- Salt to taste
- 2 tbsp Cashews
- 3 tbsp Kishmish golden raisins
- 6 Green Chillies slit
- 1 tbsp Garam Masala Powder
Chicken Biryani (Stove Top)
- 2 tbsp Coconut Oil
- 2 tbsp Ghee
- 2 large Onions sliced thinly
- 2 large Tomatoes sliced thinly
- 500 grams Chicken bone-in
- 2 cups Basmati Rice
- 1 tsp Chilli Powder
- 2 tsp Coriander Powder
- 1 tsp Garam Masala Powder
- Salt to taste
- 3 cups Water
For Grinding
- ½ cup Coconut grated
- 1 cup Mint & Coriander leaves
- 3 no Cloves
- 4 no Cardamom
- 1 no Bay Leaf
- 1 piece Cinnamon
- 1 tsp Cumin Seeds
- 2 no Black Stone Flower
- 1 tbsp Fennel Seeds
- 2 tbsp Ginger Garlic Paste
- 6 Green Chillies
Instructions
Chicken Biryani (Pressure Cooker Method)
- Marinate chicken with the given ingredients for 10 mins, You can leave it in the fridge overnight.
- Wash and soak basmati rice multiple times till the water runs clear. Soak them in cold water for 30 minutes.
- Grind the ingredients given for the fresh masala masala to a fine powder. Set aside.
- Now make the masala. Heat oil and ghee in a kadai. Add in onions, green chilli and saute till light golden. Now add in ginger garlic paste and saute for a min. Add in turmeric, chilli powder, coriander powder and the fresh garam masala.. Saute it for a min. Now add in the marinated chicken along with the marination. Saute it for 7 to 8 mins so the chicken gets coated with the masala.
- Transfer the masala to a pressure cooker. In the same kadai. Add a tsp of ghee and fry the soaked and strained rice for 5 mins or so. Once it is coated well with the ghee, add it into the pressure cooker over the chicken.
- Add in coriander leaves and mint leaves, coconut milk and water. Add salt to taste Now bring everything to a boil. Cover the pressure cooker and let everything Pressure cook for 1 whistle, reduce the flame to lowest possible and cook for 5 minutes. Switch off the flame and let the pressure release by itself. Open the cooker and mix gently using a spatula or fork. Serve hot with raita.
Chicken Biryani (Dum-Style)
- Marinate the chicken in the ingredients listed above for 30 minutes. Wash and soak basmati rice for 30 minutes.
- Bring lots of water to a good boil, add in salt and the whole spices listed for cooking rice. Add in the strained rice and cook for 5 to 7 mins till the rice is 70 percent cooked, when you taste it, it should have a bite to it. Now drain this and set aside.
- Now take a pot in which you are going to cook biryani. Heat oil and ghee and fry the onions till golden. Drain the onions and set aside.
- In the remaining ghee add the marinated chicken and give one good mix. Spoon the ½ of the cooked rice over the chicken, spread chopped tomatoes, half coriander and mint leaves then half of the fried onions. Now spoon the rest of the rice in and spread coriander, mint and fried onions.
- Now cover this with foil, and a lid. Put this on a very low heat and cook for 30 to 35 mins. You can put this over a tawa and cook on a very low heat. Once it is done, mix it well and serve hot.
Chicken Biryani (Stove Top Method)
- Wash and soak basmati rice for 30 mins. Grind the ingredients for masala and make it into a fine puree.
- Heat oil in a pot. Add in onions and salt. Fry this till golden brown. Add in tomatoes and cook that for couple of mins. Now add in the ground masala and cook till oil separates. Add in chicken and spice powders and mix well. Let the chicken cook for 6 to 7 minutes. Now add in the rice and toss well.
- Pour in water, bring it to a boil. Cover and simmer the flame to the lowest possible and cook for 15 minutes. Take it off the heat, Open the lid, gently fluff the rice using a fork and cover the pot again and let it sit for 5 minutes. Serve with raita.
Video
Notes
- Always choose finest quality ingredients for making biryani.
- Soaking basmati rice is important for getting fluffy biryani.
- Use bone-in chicken for better flavour.
- Make sure you cut chicken into medium pieces which absorbs the masala better.
Instant Pot Chicken Biryani
Many people prefer to use instant pot to cook chicken biryani or any rice dish these days. It is so easy to use and following this method to make any rice dish like pulao, biryani is fail proof.- Marinate chicken as mentioned in any of the recipe. Wash and soak basmati rice for 30 minutes.
- Set instant pot mode to saute. Pour oil into the instant pot. Add in whole spices and let them sizzle. Add in onions and saute till golden. Add in chicken and saute for 5 to 10 mins. Add in strained rice, spice powders, salt and water and mix well.
- Now set the mode to pressure cook mode, set timer to 6 minutes. Let it cook. Once the timer is up, it will automatically change to keep warm | low. Leave the pressure to release manually for 11 minutes. Now lift the quick release vent so the excess steam can release.
- Open the instant pot and mix the rice gently. Serve.
Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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Srikitchen
may i know which brand basmathi rice u used? it looks perfect!
SINDOORI
oh this biriyani makes my mouth watery !!!!! wish you success and continue doing this great job 🙂 🙂
Shobana Vijay
Superb aathi.Pass that plate to me dear.
Regards
Shobas Delight
Sakunthala
அருமை... பிரியாணி பார்க்கும்போதே சாப்பிட வேண்டும் என்று தோன்றுகின்றது. உங்கள் அனைத்து பதிவுகளும் மிகவும் அருமை. வாழ்த்துகள்.
fxsunny
Thanks for sharing. Shouldn't the water be 4 cups...since you have 2 cups of rice? Or is this different coz of the pressure cooker?
roshni.m.s
I think when she cooked the chicken there was some gravy/ water that came out of chicken, which would compensate the other 1 + 3/4 cup water....usually for 2 cups of rice you add 3 + 3/4 cup of water because 4 cups of water can sometimes make the rice overcook...
fxsunny
Don't we need 4.cups of water, for 2 cups of rice? Thanks for sharing!
Priya Suresh
Briyani,the word itself makes me drool, wat a tempting one pot meal.
Unknown
சூப்பர் - வர்ற தீவாளிக்கு திண்டுகல் பிரியாணி போடுற போறோம்
Sunitha
I tried out this receipe Aarthi Sister🥰it come out very well & taste also so yummy Never had this taste Before especially in Briyani.Congrats !!All The Best Wishes💐👍
Coral crue
superb, i will try!
Anonymous
Hi Aarthi
Very nice recipe,good step by step procedure..But dear I want to tell one thing....The original thalappakatti briyani is with jeeraka samba rice,also the the briyani is dark brown color..I have tasted so many times...This ia a classical tamilnadu briyani recipe...
Anonymous
Tried your recipe and it turned great ehanks
Sowmya
Hi aarthi, Thank you for this wonderful recipe. I made this yesterday with jeera samba rice and it came out superbly. DH loved it and planing make it again. Thanks once again.
Anonymous
wow recipe.. gonna try next week..no need to add tomatoes huh ?
Aarthi
@AnonymousNo you dont have to add tomatoes
Anonymous
I have tasted dhinugal thalapakkattu briyani..color is dark brown & no chilli powder is added only green chillies...also they does with seeraga samba rice ...
subitha
Came out well aarthi.. 🙂 the taste was authentic.. 🙂
chithra siva
Hi arthi,Yesterday i tried this briyani ...It was awesome..My husband praised me a lot..Thank you so much..god bless u and ur family..
Anonymous
Hi arthi
U explain steps very well and it s a pleasure to see ur recipe. Clear and precise!! Keep it up! For the cooker, how many whistles do we need for the rice to be cooked?
Thanks
Anonymous
I tried this with jeera samba rice.it is very good receipe
Aarthi
@AnonymousCover the pressure cooker and let everything cook for 1 whistle. Simmer the flame and let it sit for 15 mins. Once 15 mins is over, switch off the flame and let the steam escape all by itself. Once the pressure is released. Open the cooker and fluff the rice with a fork.
Anonymous
semmaya irunthathu arthi . thank u 4 sharing this info .
sasi
I tried this today and it came our very well
Anonymous
for the first whistle the flame should be in low ,medium or high..do mention dat pls
Aarthi
@AnonymousFor the first whistle it should be on high
Xavier Amalraj
Yester day we made with your Idea Great Thank You....
Xavier Amalraj
We made it with your Idea Thank U.
Anonymous
Hi
Sorry to say this,u never taste dindigul thalapakatti briyani then how come u say this is dindigul thalapakatti briyani
Anonymous
Is it not necessary to add tomato for more taste
Aarthi
@Anonymousno need
Surinder Pal Singh
I made this last night. Came out very good. Sorry no pics - was not given time to take a pic.
Too good.
Joseph Kurian
Hello Aarthi,
I was planning to prepare this dish tomorrow. The description of recipe provided by you is excellent and self explanatory, Good work!
I'm writing to you also because, I am stuck with one doubt though, ie.. In the ingredients section you mentioned that the quantity of coconut milk shld b 1 Cup, but I observed that in one of your reply, to a comment (regarding the quantity of water), you mentioned about using 2 cups of coconut milk . Could you kindly clarify if its 1 cup or 2 cups?
Again, appreciate your effort in including the pics and for providing such a detailed description of the recipe.
Looking forward to ur reply, n Thanks in Advance,
-Joseph 🙂
dhivyadove
Vry useful...thank u aarthi
Aarthi
@Joseph KurianSorry that is a typo. Totally the water level including the coconut milk should be 3 cup for 2 cup of rice.
Basically, for 1 cup rice you have to use 1.5 cup of water content.
Aarthi
@fxsunnyBasically for 1 cup of rice there should be 1.5 cup of water content, since you are cooking this in pressure cooker.
I have used 1 cup of coconut milk and 2 cups of water for 2 cup of rice. So the total water content is 3 cup.
Hope this clear your doubts.
Joseph
@AarthiGot it! thanks again, very much appreciated.
urmimala ghatak
Turned out great! Thanks! Have tried several of your other recipes too...and they''ve all been good! Look forward to trying many more 🙂
renumahesh
Hi aarti I'm a very big fan of ur recepies
For a kind information I'm from dgl n near to thalapakati home
They use seerakasamba rice n mechery vellatukari for biryani n they won't use turmeric it changes the colour of the biryani n only crushed small onion they use for biryani n dhaniya powder n only green chillies for spice powder cinnamon cloves cardamom that's it
Anonymous
Hi, can I use carnation evaporated milk instead of coconut milk? Thank you
Aarthi
@Anonymousu can use..but coconut milk gives the flavour.
chinnamuru
I tried this it is came out very well thanks for sharing
Anonymous
Hi
Can someone tell how many ml a cup has. 160 ml makes a cup according to some measurements.
Aarthi
@AnonymousMy 1 cup measures 240 ml
sumaya
Wow.... yummmy.....😍
Naveen M
Yummy tummy super biriyani i try it very nice
Shalini
Wow yummy briyani...I tried it today and it turned out very well...am big fan of ur receipes...
ramya
awesome recipe aarthi 🙂 came out well 😀 my husband loved it 😀
Thasha Nair
Hello 😊 , can I transfer the rice into a rice cooker instead of pressure cooker and will it bring any changes ?
Aarthi
@Thasha Nairyes u can use rice cooker
Bharat Singh TN
Thank you... very good recipe... I prepared it today... Everyone liked it...
Bharath Kumar
I tried with the same instruction... Very good result... Thanks for ur wonderful guidance
nagamani kavitha
I have tasted thalappakatti biryani already. Your recipe is not proper thalappakatti biryani. In that they will use only jeeraga samba rice only and it will be in light brown colour.
Rifath Ali Khan
Tried your recipe Aarthi,superb is the word
revathi sunil
Hi aarthi,
Thanks for sharing this recipe.
I tried last week my husband n my friends family all are like this Biriyani very much.
This week again my husband ask me to do this Biriyani. Thank u 😊
revathi sunil
Hi aarthi,
Thanks for sharing this recipe.
I tried last week my husband n my friends family all are like this Biriyani very much.
This week again my husband ask me to do this Biriyani. Thank u 😊
Praveen Nair
Hello Aarthi ji .. I tried out the biryani today and it tasted very good.. I added some chicken masala powder and marinated the chicken.. it tasted nice. All in all a wonderful recipe..please keep posting
Divya
Hi Aarthi.. i strted following ur receipes since 2015 wen my son turned 6 months.. u r awesome.. i recommend all the new born moms to try recipe wen their kids turn 6 months. No more store bought junks for kids. And this briyani i tried last sunday. It turned out awesome..And ur periperi chicken is my all my favorite. keep posting. God bless.
Harini
Tried this for dinner today. It was super hit. I can't believe I made such a tasty biriyani. 😀 Thank you so much Aarthi !!
Shalini
Wonderful Recipe!
Raji
Hi aarthi...u have mentioned two cups of basmati rice...can u say app how many grams...that will be easy to measure
Rajini
Hi Aarthi,
Thanks for the recipe..
I just tried it today and the taste is great but the rice overcooked following exactly the same procedure.. 🙁
Any suggestions?
Fansta
Hai Aarthi sis is must that should use coconut milk or water is enough