Chicken Biryani With Coconut Milk Recipe

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Chicken Biryani With Coconut Milk
How To Make Chicken Biryani With Coconut Milk
  • Recipe By: Food Blogger Divya Burman
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

About Chicken Biryani With Coconut Milk Recipe: A biryani with a twist - chicken and coconut milk, and it will not leave you disappointed.

Ingredients of Chicken Biryani With Coconut Milk

  • 500 gms basmati or jeera rice
  • 500 gms chicken
  • 1 onion, chopped
  • 3 tomato, chopped
  • 5 Green chillies
  • 5-6 cinnamon sticks
  • 6-10 Cardamom
  • 8-10 Cloves
  • 1 tsp fennel
  • 10 Cashewnuts
  • 1/2 tsp garam masala powder
  • 1 tsp chilli powder
  • 1/2 tsp turmeric powder
  • 2 Bay leaves
  • 2 tsp curd
  • 2 tsp ginger-garlic paste
  • 200 ml coconut milk
  • 1 spring curry leaves
  • 1 spring coriander leaves
  • A few mint leaves
  • to taste salt
  • 15 ml oil
  • 2 tbsp ghee

How to Make Chicken Biryani With Coconut Milk

  • 1.Wash Basmati rice and soak it in 800 ml of water for 15 to 30 minutes.
  • 2.Wash chicken and cut into small pieces. Add chilli powder, 1 tsp ginger garlic paste, curd and salt. Mix well and keep aside for 3 to 4 hours. Marinating the chicken overnight is advised.
  • 3.Heat oil in a big pressure cooker. Add cinnamon, cardamom, cloves, cashew nuts, fennel and fry in a slow flame till the cashew nut color changes slightly brown.
  • 4.Add chopped onion, green chillies (slit vertically) and curry leaves and continue frying till the raw smell of onion subsides.
  • 5.Add chopped tomatoes, remaining ginger-garlic paste, garam masala, turmeric powder, coriander leaves, mint leaves, salt and continue frying in slow flame till tomato get mashed well.
  • 6.Add chicken and continue frying till the chicken gets slightly cooked.
  • 7.Add basmati rice and continue frying for 2 minutes.
  • 8.Add water in which we soaked rice and coconut milk. Bring to boil and pressure cook for 8 to 10 minutes.
  • 9.Remove from heat and transfer to a big plate.
  • 10.Add ghee and mix well.
  • 11.Serve hot with korma and raita.
Key Ingredients: basmati or jeera rice, chicken, onion, tomato, Green chillies, cinnamon sticks, Cardamom, Cloves, fennel, Cashewnuts, garam masala powder, chilli powder, turmeric powder, Bay leaves, curd, ginger-garlic paste, coconut milk, curry leaves, coriander leaves, A few mint leaves, salt, oil, ghee