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You are here: Home / Briyani / Chicken White Rice Recipe / Coconut Milk Chicken Biryani Recipe

Chicken White Rice Recipe / Coconut Milk Chicken Biryani Recipe

June 15, 2015 By Aarthi 13 Comments

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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
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Filed Under: Briyani, Chicken Recipes, Lunch Box, Lunch Box Ideas, Main Dishes, Recent Recipes, Rice, Variety Rice Mixes

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. vijai kumar

    June 16, 2015 at 1:16 am

    Super aarthi

    Reply
  2. Coral crue

    June 16, 2015 at 11:27 am

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

    Reply
  3. Anonymous

    June 16, 2015 at 12:15 pm

    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………..

    Reply
  4. Anonymous

    June 16, 2015 at 12:39 pm

    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….

    Reply
  5. Christina

    June 16, 2015 at 1:40 pm

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

    Reply
  6. Christina

    June 16, 2015 at 1:42 pm

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

    Reply
  7. Aarthi

    June 17, 2015 at 5:30 am

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

    Reply
  8. Aarthi

    June 17, 2015 at 5:31 am

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

    Reply
  9. Aarthi

    June 17, 2015 at 5:31 am

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

    Reply
  10. Anonymous

    June 18, 2015 at 11:41 am

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

    Reply
  11. Aarthi

    June 18, 2015 at 1:14 pm

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

    Reply
  12. Anonymous

    June 19, 2015 at 3:12 am

    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

    Reply
  13. Aarthi

    June 19, 2015 at 6:08 am

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

    Reply

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Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! More About Me…

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