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Chicken Biriyani/Biryani - Tamil Muslim Style

Prachi Pawar
0 minutes
Prep Time
60 minutes
Cook Time
4 People
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ABOUT Chicken Biriyani/Biryani - Tamil Muslim Style RECIPE

An all-time must have dish on the menu for any reason to celebrate at home is biriyani! An easy one-pot meal. Biryani, also known as biriyani, is a South Asian mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is popular throughout the subcontinent and among the diaspora from the region. It is generally made with spices, rice, and meat. Tamil Muslim Style Chicken Biriyani is made with basmati rice, spices and goat. Popular variations use chicken instead of goat. There are various forms of Chicken Biryani. One such biryani is the Kachay Gosht Ki Biryani or the Dum Biryani, where the mutton is marinated and cooked along with the rice. It is left on slow fire or dum for a fragrant and aromatic flavor. Tamil Muslim Style Chicken Biryani is one of the mostordered and liked rice preparation in India. It tastes best when served with vegetable or pineapple raita.

Recipe Tags

  • Non-veg
  • Dinner Party
  • Tamil Nadu
  • Pressure Cook
  • Main Dish

Ingredients Serving: 4

  1. Chicken: 1 kg [Washed & cleaned]
  2. Basmati Rice: 1 kg
  3. Onions - 5-6 Medium [ Thinly sliced]
  4. Tomatoes - 5 Medium [Thinly sliced]
  5. Ginger Garlic paste - 2 1/2 tbsp
  6. Garam masala Powder - 1 tbsp
  7. Coriander Leaves - 1 bunch [ Clean & separate into two portions]
  8. Mint Leaves - 1 bunch [ Clean & separate into two portions]
  9. Green Chili - 5 - 6 [Depends how spicy you want the biryani]
  10. Red chilli powder - 2 tbsp
  11. Turmeric powder - 2 tsp
  12. Biriyani masala - 1 tbsp [store bought]
  13. Curd - 200 gms
  14. Ghee - 100 gms
  15. Sunflower oil - 4 tbsps


  1. Take a glass and measure rice. Wash, soak and set aside. Using the same glass measure water (for 4 cups of rice, 6 cups of water) and take it into a cooking vessel. Bring this water to boil on medium flame.
  2. In another bowl add chicken (cleaned and washed), chopped tomatoes, green chilies, little coriander leaves, little mint leaves, curd, red chili powder and turmeric powder. Combine well using hands. Cover and set aside.
  3. In the meantime, heat oil and ghee in a pressure cooker. To this add remaining coriander and mint leaves along with garam masala powder (you can even use whole garam masala spices) and fry carefully without burning powder.
  4. Add sliced onions and fry until golden brown. Now add ginger-garlic paste and fry till raw smell wafts.
  5. To this add marinated chicken pieces and on medium flame combine well. To this add biryani masala and saute.
  6. At this stage add measured hot water from step ‘1’ along with salt. If you prefer spicy biryani then add few more green chilies at this stage and stir to combine.
  7. Drain water from soaking rice and add this to above boiling water. Stir gently. Place the lid and once pressure starts to release, put on the whistle.
  8. Cook for 10-12 minutes and turn off the flame. Carefully release the pressure as soon as possible, doing so rice will remain fluffy.
  9. Take out the lid and using a ladle mix the rice in clock wise or anti clock wise pattern. This is important step as mixing the rice clock-wise and anti-clock-wise direction will break the rice. So follow only one pattern either clock-wise o
  10. Now transfer it to casserole. Add little ghee on top of rice. Sprinkle little garam masala and few coriander leaves. Serve warm with onion-cucumber raita, chicken 65 and brinjal gravy.

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Aniket Nakade
Aniket Nakade   Dec-19-2017


Vivek Rocz
Vivek Rocz   Feb-03-2017


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