Vaniyambadi Chicken Biryani Recipe

Southindian biryani's differ from region to region, though the ingredients are same the preparation is different the taste is different and unique. Normally in Tamilnadu, short grain rice is used to prepare biryani, due to the influence of Nawabs long grain basmati rice was used to enhance the rich flavor and taste.

Recipe Video on Youtube English Channel😉

Ingredients:
500 Grams Chicken
500 Grams Basmati Rice
5 Whole Green Chilies
2 Medium Onions
1 Large Bangalore Tomato
1 Medium Desi or Natti Tomato
1 Whole Lime
5 Sprigs Coriander
5 Sprigs Mint
1 Tbsp Ginger Paste
1 1/2 Tbsp Garlic Paste
1 Inch Cinnamon
3 Cardamom's
4 Cloves
2 Bay leaves
1 1/2 Tbsp Yogurt
1 Tbsp Chilly Powder
1/2 Tsp Turmeric Powder
Coarse Salt / Rock Salt
Oil as required 

Masala Paste:
5 Almonds
1/2 Tsp Shahi Jeera
3 Cloves
3 Cardamoms
2 Inch Cinnamon

Prep:

Peel and Wash onion and slice it into thin coins.

Wash tomatoes slice it into thin coins.

Wash the mint and coriander and finely chop.

Squeeze limejuice in a bowl and reserve.

Wash the chicken well allow to drain in a colander and reserve.

Peel and wash 10 to 15 cloves garlic pods, add it to a mixer jar grind to form a smooth paste and reserve in a bowl.

Peel and wash 1 1/2 inch ginger chop it and add to a blender grind to smooth paste and reserve in a bowl.

In a mixer jar add 2 to 3 slices of onion, approx. 1 tbsp of mint and coriander, almonds, cumin, cloves, and cinnamon grind to form a smooth paste, if needed add 2 tbsp water and grind till smooth paste.

Method:

Heat a heavy bottom pot on medium flame.

Add 3 to 4 Large tbps oil allow to reach temp.

Add whole spices...cloves, bayleaf, cinnamon, and cardamom allow to splutter and fry till good aroma is released.

Add the sliced onion and constantly stir and fry on medium flame till onions turn transparent.

Add garlic paste once the onion turns transparent and fry till raw flavor has reduced and the onion turn light golden in color. 

Add the sliced tomatoes, whole green chilies, ginger paste, chilly powder, turmeric powder and yogurt, constantly stir and fry all the ingredients on medium flame.

Add half glass of water to the masala and fry till the tomatoes are half done and the oil surfaces on the sides.

Add the chicken and ground masala paste and fry in the masala for 2 to 3 minutes or until the raw flavor has reduced.

Add mint and coriander along with a tbsp of coarse salt stir well, add lime juice stir once cover and cook the chicken on medium flame.

Wash the rice add enough water till the rice is covered allow it to soak for 30 minutes.

For every glass of rice measure and reserve 2 glasses of water in a pot.

Add the water to the chicken place it on high flame and cook the chicken until well done.

Once the chicken has cooked, drain the rice and add to the chicken gravy, stir once and cook the rice until 70% done.

Cover the pot with tight lid and cook the rice on low flame for 15 minutes until well done.

Fluff the rice once once gently mixing the meat with the rice...Plate the biryani garnish with mint and coriander and serve it with onion raita and boiled eggs...Enjoy!