Easy South Indian Chicken Biryani Recipe – Famous Malabar Style Biryani

From the coconut-rich Malabar biryani to the famous Hyderabadi biryani, South Indian biryani variations celebrate local ingredients and unique flavors. This South Indian Chicken Biryani combines tender marinated chicken, aromatic rice, and spices, creating a perfect dish for biryani lovers and beginners alike.

Ingredients:

For the Rice:

• 2 cups basmati rice
• 4 cups water
• 1 bay leaf (tej patta)
• 4 cloves (laung)
• 4 cardamom pods (ilaayachee)
• Salt, to taste

For the Chicken Marination:

• 500g chicken (bone-in or boneless)
• 2 tablespoons yogurt (dahi)
• 1 tablespoon ginger-garlic paste (adrak-lahsun)
• 1 teaspoon red chili powder (laal mirch)
• 1/2 teaspoon turmeric powder (haldi)
• Salt, to taste

For the Biryani Masala:

• 2 large onions, thinly sliced (pyaaz)
• 2 tomatoes, chopped (tamatar)
• 3-4 green chilies, ground to a paste (hari mirch)
• 1/2 cup chopped mint leaves (pudina)
• 1/2 cup chopped coriander leaves (hari dhaniya)
• 10 curry leaves
• 2-inch cinnamon stick (dalchini)
• 4 cloves (laung)
• 4 cardamom pods (ilaayachee)
• 1 bay leaf (tej patta)
• 1 teaspoon cumin seeds (jeera)
• 2 tablespoons ghee or oil
• 1 teaspoon biryani masala (optional)
• 1 teaspoon garam masala
• 1 cup coconut milk (optional, adds richness)
• Juice of 1 lemon

Instructions:

1. Prepare the Rice:
   • Rinse the basmati rice under cold water until the water runs clear, then soak for 20-30 minutes.
   • In a large pot, bring 4 cups of water to a boil with the bay leaf, cloves, cardamom, and salt.
   • Add the soaked rice and cook until 70% done (the rice should still have a slight bite to it). Drain and set aside.
2. Marinate the Chicken:
   • In a bowl, combine chicken with yogurt, ginger-garlic paste, red chili powder, turmeric, and salt. Mix well and let it marinate for at least 30 minutes (or overnight for deeper flavor).
3. Cook the Biryani Masala:
   • Heat ghee or oil in a large pot over medium heat. Add cumin seeds, cinnamon, cloves, cardamom, curry leaves, and bay leaf.
   • Add the sliced onions and fry until golden brown. Stir in the green chili paste and chopped tomatoes, and cook until the tomatoes soften and turn mushy.
   • Add mint and coriander leaves, then stir in biryani masala and garam masala, cooking for an additional 2-3 minutes.
   • Add the marinated chicken and cook until the chicken is browned and thoroughly cooked.
4. Layering the Biryani:
   • Once the chicken is cooked, spread the partially cooked rice evenly over the chicken masala.
   • Drizzle coconut milk (if using) and lemon juice over the rice.
   • Garnish with a few additional chopped mint and coriander leaves.
5. Dum Cooking:
   • Cover the pot with a tight-fitting lid or seal it with foil to trap the steam.
   • Cook on low heat (dum) for 20-30 minutes, allowing the flavors to meld and the rice to finish cooking.
6. Serve:
   • Gently mix the layers before serving. Garnish with fried onions, mint leaves, or boiled eggs.
   • Serve hot with raita or a South Indian-style chutney.

Tips:

• Vegetarian Option: For a vegetarian version, substitute the chicken with vegetables like potatoes, carrots, beans, and peas.
• Coconut Milk: Adding coconut milk imparts a rich South Indian flavor to the biryani.

Nutrition Chart for South Indian Chicken Biryani (per serving)

• Calories —————— 480 kcal
• Total Fat —————— 18 g
• Cholesterol ————— 70 mg
• Sodium ——————– 600 mg
• Total Carbohydrates — 55 g
• Protein ——————— 25 g
• Sugar ———————— 4 g
• Fiber ———————— 4 g

Note: These values are approximate and may vary depending on the ingredients used and portion size.