South Indian food chicken biryani is a fragrant and delightful rice dish that exhibits the exceptional flavors and cooking strategies of South India. Dissimilar to different kinds of biryani, South Indian chicken biryani frequently integrates coconut milk, curry leaves, and a blend of provincial flavors like fennel, dark pepper, and star anise, which give it a particular fragrance and rich taste.
The chicken is marinated with flavors and cooked until delicate, injecting the rice with a profound, exquisite flavor. Frequently presented with raita and bubbled eggs, this biryani is a generous, fiery, and fulfilling dinner that mirrors the glow and liveliness of South Indian food.
South Indian Food – Chicken Biryani
Ingredients
- Basmati Rice – 1 kg
- Chicken – 1 kg
- Garlic – 3 cloves
- Ginger – 3 large pieces
- Red Onion – ½ cup
- Big Onion (thinly sliced) – 4 cups
- Green Chillies – 5 pcs
- Lemon – Half
- Coriander – 1 bunch
- Oil – As needed
- Curry Leaves – 1 bunch
Spices
- Cinnamon – 4 pcs
- Cardamom – 3 pcs
- Cloves – 6 pcs
- Fine Cumin – 1 pinch
- Persimmon – 1 tsp
- Black Pepper – 4 pcs
Arapukoot
- Chili Powder – 1 tsp
- Turmeric Powder – ½ tsp
- Coriander Powder – 3 tsp
- Ghee – ½ cup
- Poppy Seeds – 1 Dessert spoon
- Yogurt – ½ cup
- Refined Oil – ½ cup
- Salt – as needed
Cooking Method
Wash basmati rice and put it in water. Cut the chicken into medium-large pieces and clean it, rub it with salt and turmeric powder and keep it aside for a while.
Crush ginger, green chili, red onion and garlic. Chop the big onion (three-quarters) and fry it well. For this, mix ghee and refined oil in a pan and heat it and fry the big onion in it. Put a quarter of the big onion in the remaining oil and fry it and remove it.
Crack the mustard seeds in a pan and add the big onion that was fried first. Add the crushed spices to it and fry it. When it is well fried, add the arapkuttu and fry it. Then add the chicken pieces, season with salt and pour boiling water as needed, cover the pot and place on medium heat.
Grind the kashkash and mix it with a quarter cup of unfermented yogurt and pour it into the meatloaf. Stir the mixture. Sprinkle coriander leaves and curry leaves in the meatloaf and cook the chicken. Boil the chicken with a little broth. Drain some of the broth with ghee and set aside.
Pour some ghee in the pressure cooker. Add the reserved chicken broth to it and stir. Add the rice that was kept aside and fry for a while. Then pour in enough boiling water (one cup of water for one cup of rice).
Add lemon juice, salt, and a little turmeric powder, stir the rice, cover the cooker and let it cook. When you hear the first whistle, turn off the heat (If you don’t have a pressure cooker, you can cook the rice in a regular pot). Remove the rice from the cooker. Then pour a little ghee or refined oil into the cooker. Arrange the chicken with some broth.
Arrange half of the cooked rice on top. Arrange the remaining chicken and broth on top, pour a teaspoon of ghee on top, cover the cooker and place it in the oven for a few minutes. Be careful not to let it touch the bottom of the pot.
When the steam starts coming out, remove the lid of the cooker and serve the biryani as desired in the pot. Arrange the fried big onion on top. Sprinkle fried ayuparip and grapes in ghee, decorate according to taste and serve hot.
South Indian Food – Chicken Rice Pulao
Ingredients
- Chicken – 1 kg
- Yogurt – 2 teaspoons
- Basmati rice – 3 cups
- Coriander powder – 3 teaspoons
- Turmeric powder – ½ teaspoon
- Chili powder – 1 teaspoon
- Cloves – 4 pieces
- Coriander leaves – 2 teaspoons
- Ginger – 1 piece
- Garlic – 1 clove
- Cloves – 3 pieces
- Salt – as needed
- Cinnamon – 1 piece
- Oil – as needed
Cooking Method
Cut the chicken into medium-sized pieces.
Fry the garlic. Rub three-quarters each of coriander powder, chili powder, crushed ginger, garlic, unfermented yogurt, half of the fried garlic, and salt to taste into the chicken pieces. After half an hour, let the chicken cook. When it is cooked, remove it.
Cook the rice slightly and scoop it out. In a deep pan, add a little oil and add the remaining ingredients (coriander powder, chili powder, ginger, garlic, fried shallots, remaining yogurt) and saute them. Add the chicken pieces and fried rice to it and mix.
Stir the rice and chicken with a fork occasionally, adjust the salt, and serve in a flat dish. Sprinkle the shallots on top and garnish.