Chicken Biryani Muslim Style
Seeraga samba rice dum biryani with chicken, mint, and fried onions. Chennai Triplicane-style Muslim biryani.
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Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- chicken — 250 g (chopped)
- coriander powder — 1 tsp (ground)
- Turmeric Powder — 0.5 tsp (ground)
- salt (optional) (whole)
- rice — 640 g (ground)
Tempering
- Coconut Oil — 2 tbsp (whole)
Method
- Wash the rice and soak it in water for 20 minutes, then drain and keep aside.
- Clean and cut the chicken into medium pieces.
- Heat the coconut oil in a heavy-bottomed pot or handi.
- Add the chicken pieces along with turmeric powder, red chilli powder, coriander powder and salt, and cook on medium heat until the chicken is well coated and starts releasing its juices, about 8 to 10 minutes.
- Add enough water to cook the chicken through and let it simmer for 10 minutes until the chicken is nearly done.
- Add the soaked rice on top of the chicken along with the required amount of water, cover tightly and cook on low heat (dum style) until the rice is fully cooked and fluffy, about 20 to 25 minutes.
- Gently fluff the biryani with a fork, mixing the rice and chicken layers together without breaking the rice grains.
- Garnish with chopped coriander leaves and serve hot with raita.
Common questions
- How many calories in one plate of Chicken Biryani Muslim Style?
- 381 kcal per plate.
- How much cooking time?
- 95 min — 45 min prep, 50 min cooking.