White Chicken Biryani Recipe / Yummy Tummy Special Biryani Recipe

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I have already mentioned how much i love biryani, they are like my favourite food in the entire world. And specially the layered ones they pack really a punch and the aroma, OMG it is heavenly.

You can check my biryani collections here.

This is one biryani which i made yesterday and it turned out so yummy, which i cannot wait to share with you all. Here i am with the post. I am calling this white chicken biryani because, there is no much spice going on this and the rice is white. Hope you will give this a try and let me know how it turns out for you..

Preparation Time : 10 mins
Cooking Time : 1 hour
Marinating Time : 1 hour
Serves : 6 to 8

Ingredients:

Oil – 1/2 cup
Onion – 2 large sliced thinly
Coriander Leaves – 1/2 cup chopped finely
Mint Leaves – 1/2 cup chopped finely

Tomatoes – 2 large chopped into big chunks

For Cooking Rice:
Basmati Rice – 1 kg
Fennel Seeds / Sombu / Saunf – 1 tsp
Cinnamon / Pattai – 3 cm piece
Cardamom / Yelakai – 10
Cloves / Krambu – 6
Star Anise / Anasipu – 1

Salt to taste

Water lots of it

For Marination:
Chicken – 1 kg ( I used boneless chicken)
Curd / Thick Yogurt – 1.5 cup
Ginger Garlic Paste – 2 tblspn
Fennel Seeds / Sombu / Saunf – 1 tsp
Cinnamon / Pattai – 3 cm piece
Cardamom / Yelakai – 10
Cloves / Krambu – 6
Star Anise / Anasipu – 1
Coriander Leaves – 1/2 cup chopped finely
Mint Leaves – 1/2 cup chopped finely
Salt to taste
Cashews – 1/2 cup
Kishmish / Sultanas – 1/2 cup
Green Chillies – 15 chopped roughly
Garam Masala Powder – 3 tblspn

Method:

First marinate the chicken in the ingredients listed above for 1 hour.

Wash and soak basmati rice for 1 hour. Bring lots of water to a good boil, add in salt and the spices. Add in the drained 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 fry the onions till golden. Drain more than half of the onions and set aside.

In the remaining oil add the marinated chicken.

Spoon the 3/4 th of the rice in, spread 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.

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