Karnataka Style Biryani Recipe
How to make Karnataka Style Biryani
This easy to make biryani is made with a fresh and vibrant gravy and marinade of mint and coriander leaves and the tanginess of tomatoes, lemon and curd give it a lip-smacking edge.
- Total Cook Time1 hr
- Prep Time 30 mins
- Cook Time 30 mins
- Recipe Servings2
Ingredients of Karnataka Style Biryani
- 1 Kg Chicken
- 3 cup Rice (Seeraga Samba recommended)
- 3 medium Onions
- 1 cup Sliced onion
- 3 Medium-sized tomatoes chopped
- 1 Medium sized ginger
- 12-15 Garlic cloves
- 5-6 Green chilies
- 1 cup Coriander Leaves
- 1 cup Mint Leaves
- 1 cup curd
- 1 tbsp Haldi
- 1 tsp Red chilli powder
- 1 tsp Garam Masala
- 2 Bay Leaf
- 4-6 Cloves
- 2-4 Green Cardamom
- 1 Black Cardamom
- 1-2 Star Anise
- Medium sized cinnamon stick
- 1/4 cup Ghee
- Salt as required
How to Make Karnataka Style BiryaniHideShow Media
In a grinder take coriander, mint, green chili, ginger, garlic, onions and a pinch of salt. Add a little water and make a fine paste out of it.
Use half of this paste to marinate the chicken. In a bowl, take chicken, curd, half the green paste, garam masala, haldi, red chili powder, and let this marinade for at least 30 mins.
Clean and soak the rice for 15-20 mins.
In a pan add ghee and let it heat, to this add all the whole spices, sliced onions and fry until onions are golden brown. Now add tomatoes and the remaining green paste. Let this cook until mixed properly and the masala leaves oil on the sides.
Once the masala is cooked, add the chicken and cover, and cook until it is 80% done.
Add some more salt at this point, since the marinade already had some salt, check before adding more.
Once the chicken is tender, add the soaked rice and mix everything well. Pour enough water to submerge all the rice.
Now let this cook for 10-15 mins. Check if the rice is almost done.
When the last 10 mins remain, drizzle 2-3 tbsp of ghee, saffron milk, coriander, fried onions and let it cook on dum for 10 minutes.
Remove off the heat and serve hot.