Herb Chicken Biryani Recipe with step by step pictures. In this recipe mint and coriander leaves are been pasted with green chillies and used as a main ingredient.
Herb Chicken Biryani
I have made so many types of biryani in my blog..My all time favourite is pressure cooker biryani and one pot biryani. They are not only so easy to make, but taste really delicious too..
Check out my collections of biryani recipes here..
Similar Recipe,
Hyderabadi Mutton Dum Biryani
Mughlai Chicken Dum Biryani
Chicken Kofta Dum Biryani
Fish Dum Biryani
Vegetable Dum Biryani
Mughlai Vegetable Dum Biryani
Mushroom Dum Biryani
Chicken White Rice
White Chicken Biryani
Brown Rice Egg Biryani
Chicken Dum Biryani
Ingredients for Herb Chicken Biryani
- Oil - ½ cup
- Onions - 3 large sliced thinly
- Tomatoes - 2 large sliced thinly
- Chicken - 500 grams with bone, cut into small pieces
- Basmati Rice - 1 kg or 5 cups
- Chilli Powder - 1.5 tblspn
- Coriander Powder / Malli Podi - 1 tblspn
- Garam Masala Powder - 2 tblspn
- Salt to taste
- Water - 7.5 cup ( for 1 cup rice you need 1.5 cup water)
- Ghee - 2 tblspn
For Masala:
- Coconut - ½ cup grated
- Mint Leaves - 1 cup
- Coriander Leaves - 1 cup
- Cloves / Krambu - 10
- Cardamom / Yelakai - 10
- Bay Leaf - 3
- Cinnamon / Pattai - 5 cm piece
- Cumin Seeds / Jeerakam - 1 tblspn
- Black Stone Flower / Kal Paasi - 4 piece
- Star Anise - 1
- Fennel Seeds / Sombu / Saunf - 1 tblspn
- Ginger Garlic Paste - 2 tblspn
- Green Chillies - 10
How to Make Herb Chicken Biryani
- Wash and soak basmati rice for 30 mins.
- Grind the ingredients for masala and make it into a fine puree.
- Heat oil in a pressure cooker. 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 mix well. Add in the spice powders and mix well.
- Now cook the chicken for 15 mins or so.
- Now add in the rice and toss well.
- Pour in water, bring it to a boil. Cover and simmer the flame and cook for 15 to 20 mins. Let the pressure go all by itself.
- Now open the cooker, add in ghee and mix well.
- Serve.
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.
Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.
IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!
📖 Recipe
Easy Herb Chicken Biryani Recipe
Ingredients
- Oil - ½ cup
- Onions - 3 large sliced thinly
- Tomatoes - 2 large sliced thinly
- Chicken - 500 grams with bone cut into small pieces
- Basmati Rice - 1 kg or 5 cups
- Chilli Powder - 1.5 tblspn
- Coriander Powder / Malli Podi - 1 tblspn
- Garam Masala Powder - 2 tblspn
- Salt to taste
- Water - 7.5 cup for 1 cup rice you need 1.5 cup water
- Ghee - 2 tblspn
- For Masala:
- Coconut - ½ cup grated
- Mint Leaves - 1 cup
- Coriander Leaves - 1 cup
- Cloves / Krambu - 10
- Cardamom / Yelakai - 10
- Bay Leaf - 3
- Cinnamon / Pattai - 5 cm piece
- Cumin Seeds / Jeerakam - 1 tblspn
- Black Stone Flower / Kal Paasi - 4 piece
- Star Anise - 1
- Fennel Seeds / Sombu / Saunf - 1 tblspn
- Ginger Garlic Paste - 2 tblspn
- Green Chillies - 10
Instructions
- Wash and soak basmati rice for 30 mins.
- Grind the ingredients for masala and make it into a fine puree.
- Heat oil in a pressure cooker. 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 mix well. Add in the spice powders and mix well.
- Now cook the chicken for 15 mins or so.
- Now add in the rice and toss well.
- Pour in water, bring it to a boil. Cover and simmer the flame and cook for 15 to 20 mins. Let the pressure go all by itself.
- Now open the cooker, add in ghee and mix well.
- Serve.
Herb Chicken Biryani Recipe Step by Step
Anonymous
Hi Aarthy,
Can i use sona masoori rice for this? If yes, then what is the ratio of water?
uthaya j
How many cooker whistles aarthi?
Aarthi
@Anonymoussame ratio for 1 cup rice use 1.5 cup of water
Aarthi
@uthaya jonce the rice boils,put it in a very low simmer cover and pressure cook for 15 mins. thats it
Anonymous
@Aarthi
Thank you Aarthi. Gonna try this today....
plasterers bristol
Yum i love this recipe. Tastes great. Thanks for sharing.
Simon
Ishu
@Aarthi .Hi aarthi. I've two questions, 1.So there is no need for whistle only thing I've to do is cooking for 15 mins in a lower flame?
2. Can I use normal rice instead of basmati with other ingredients as same measurements you mentioned?
Awaiting for your reply.... Ishu
Ishu
@Aarthi. Hi aarthi. I've two questions, 1.So there is no need for whistle only thing I've to do is cooking for 15 mins in a lower flame? 2. Can I use normal rice instead of basmati with other ingredients as same measurements you mentioned? Awaiting for your reply... Ishu
Aarthi
@Ishuyes cook for 15 mins on low flame..
U can use normal rice too, but the water level will vary..use around 2.5 cup of rice.