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Photo of Curry Leaves and  Pepper Chicken Biryani by Priya Satheesh at BetterButter
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Curry Leaves and Pepper Chicken Biryani

Nov-25-2016
Priya Satheesh
30 minutes
Prep Time
30 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Curry Leaves and Pepper Chicken Biryani RECIPE

Flavorful and tasty chicken biryani prepared using freshly ground pepper powder and curry leaves.

Recipe Tags

  • Non-veg
  • Easy
  • Tamil Nadu
  • Main Dish

Ingredients Serving: 2

  1. 2 tbsp oil
  2. 1 Tbsp Gingelly oil ( can also substitute with regular cooking oil )
  3. 2 Bay Leaves
  4. 2 Elachi
  5. 1/2 inch cinnamon stick
  6. Small piece of Biryani flower
  7. 1 star anise
  8. 1 Dry Kapok buds / Marathi Moggu
  9. 2 cloves
  10. 1 cup Basmati rice
  11. 2 onions, sliced
  12. 3 Green chillies, slitted
  13. 1 Tomato, made into fine paste
  14. Few mint leaves ( Cooking + Garnishing )
  15. 1 Tsp ginger - garlic paste
  16. 2 capsicum / bell pepper, chopped
  17. 1 1/2 cups water
  18. salt to taste
  19. To Marinate chicken -
  20. 250 gms chicken pieces
  21. 1 Tbsp pepper powder ( freshly ground )
  22. 6 - 7 Sprig of Curry leaves, dry roasted and made into fine powder
  23. 2 tsp ginger garlic paste
  24. Little salt
  25. 1/4 tsp turmeric powder

Instructions

  1. Wash the soak the basmati rice for 30 minutes.
  2. Marinate the chicken pieces by adding the given ingredients in "To Marinate Chicken" for 30 minutes.
  3. Heat 3 Tbsp of oil in a heavy bottomed pan or cooker and add all the spices ( Bay leaves, Elachi, Cinnamon stick, Biryani flower, Star anise, Dry Kapok buds / Marathi Moggu and Cloves ).
  4. Fry it for half a minute and add green chillies followed by mint leaves, sliced onions and ginger garlic paste.
  5. Saute till the onions turns light brown color and the raw smell of ginger garlic goes off.
  6. Add tomato paste and saute it for a minute.
  7. Now add the marinated chicken, mix well and cook it for couple of minutes in a medium flame.
  8. Now add the required amount of salt and 1 1/2 cups of water.
  9. Once the water starts boiling, drain the water from rice and add it to the pan or cooker.
  10. Simmer the flame, cover the pan or cooker with aluminium foil and place an iron pan to avoid steam to escape.
  11. Cook it for 20 minutes or till the rice gets cooked.
  12. Once done, garnish with Mint leaves and serve hot with Raita.

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