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Simple Chicken Biryani In Coconut Milk

A simple biryani with very few steps where the masala and the rice is cooked in coconut milk. The flavor and aroma of this biryani is insanely good.

Ingredients

For the chicken masala

  • 800 grams chicken
  • 2 tbsp ginger garlic paste
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 2 tbsp yoghurt
  • 1 cinnamon
  • 2 cloves
  • 2 cardamom
  • 1 tsp whole peppercorns
  • ½ tsp black pepper powder
  • 1 bay leaf
  • 1 tsp ghee
  • 1 tbsp ghee
  • 1 tbsp oil
  • 2 large onions chopped
  • 1 tsp garam masala
  • ½ tsp sugar
  • ½ cup thick coconut milk (I made it by mixing 4 tbsp coconut milk powder in warm water)
  • salt to taste
  • 3-4 green chillies
  • coriander leaves chopped

For the coconut milk ghee rice

  • 2-3 tbsp ghee clarified butter
  • 1 cinnamon
  • 2 cloves
  • 2 cardamom
  • 2 cups rice I used jeerakashala rice (soaked in water for an hour)
  • 3 ¼ cup water
  • ½ cup coconut milk
  • salt to taste

Instructions

To make the masala

  • Marinate chicken with gg paste, red chilli powder, coriander powder, yoghurt, cinammon, cardamom, cloves, pepper corns, 1 tsp ghee, pepper powder, bay leaf and salt. Let it sit for an hour
  • In a pan, add ghee and oil.
  • Add onions and saute until it turns translucent and brown.
  • Add the marinated chicken to it and combine.
  • Cover and cook for about 15 minutes.
  • Open the lid, add garam masala powder, sugar and coconut milk.
  • Add green chillies and cook for another 5 minutes on high flame until the gravy thickens.
  • Add coriander leaves.

To make ghee rice

  • In a pan, add ghee.
  • Drop in the whole garam masalas.
  • Add rice and cook on high heat for a minute.
  • Pour water. Add salt. Let it boil and reduce to almost rice level.
  • Pour coconut milk.
  • Cover and cook on low for 10-15 minutes, flipping the rice over once in between.

To assemble

  • Take out ¾th of the rice out of the pan. Add chicken masala on ¼th of the rice in the pan. Put back the rice which was taken out into the pan.
  • Cover the pan with a foil paper and close the lid.
  • On very low heat, place a thick bottomed flat pan. Place the biryani pan on top of it and cook it on dhum for 45 minutes. (keep the flame very low)
  • Serve.

Notes

You can add fried onions, raisins and cashews on the biryani for more flavor.