Coconut Milk Chicken Biryani with Basmati Rice

Chicken Biryani with Coconut Milk & Basmati Rice

Description:
This Chicken Biryani is a delightful twist on the classic dish, offering a rich, aromatic flavor profile with the added creaminess of coconut milk. Infused with whole spices, fresh mint, and a homemade tomato puree, this version is cooked in a pressure cooker, significantly reducing the preparation time while enhancing the depth of flavors. The coconut milk brings a subtle coastal touch, which beautifully complements the spices, making it a hearty, satisfying meal that’s perfect for lunch or special occasions.

Cuisine: North Indian Recipes
Course: Lunch
Diet: Non-Vegetarian

Ingredients

Preparation Time: 15 minutes

Cook Time: 60 minutes

Total Time: 75 minutes

Serves: 4-5 people

Instructions

Step 1: Marinate the Chicken

1. Prepare the chicken: In a large mixing bowl, wash and rinse the boneless chicken pieces thoroughly.
2. Add spices: To the chicken, add turmeric powder, coriander powder, red chilli powder, garam masala powder, and salt.
3. Add yogurt: Incorporate the yogurt (curd) into the chicken mixture and mix well, ensuring all pieces are coated with the spices and yogurt.
4. Let it marinate: Cover and set the chicken aside to marinate for at least 30 minutes. This will help the chicken absorb the spices and become tender.

Step 2: Prepare the Rice and Other Ingredients

1. Soak the rice: Wash the rice under cold water until the water runs clear. Soak the rice in water for 30 minutes to ensure it cooks evenly and remains fluffy.
2. Make the paste: In a blender, combine the onion, garlic, ginger, and green chillies to form a smooth paste. Set this aside.
3. Prepare tomato puree: If making homemade tomato puree, blend fresh tomatoes into a smooth paste. Set this aside as well.

Step 3: Cook the Chicken Biryani

1. Heat oil: In a pressure cooker, heat 3 tablespoons of oil over medium heat.
2. Sauté the paste: Add the prepared onion-garlic-ginger-green chilli paste into the hot oil. Sauté for 2-3 minutes until the raw smell fades away and the paste turns golden brown.
3. Add whole spices: Drop the bay leaf, cardamom pods, and cinnamon stick into the cooker. Stir them for a few seconds to release their aromatic oils.
4. Cook the chicken: Add the marinated chicken into the pressure cooker and sauté for 4-5 minutes. The chicken should be well-coated with the paste, and the aroma will start filling your kitchen.
5. Add tomato puree: Pour in the homemade tomato puree and cook for another 2 minutes. The tomato will create a rich gravy, combining beautifully with the chicken and spices.
6. Add coconut milk: Pour in the coconut milk, which will lend a creamy richness to the biryani.
7. Add rice and water: Drain the soaked rice and add it to the pressure cooker along with 1/2 cup of water. Stir gently to combine.
8. Final touch: Add the finely chopped mint leaves and mix them through the rice and chicken mixture.

Step 4: Pressure Cook

1. Seal and cook: Cover the pressure cooker and cook on medium heat for 3 whistles. After the third whistle, turn off the heat and allow the pressure to release naturally.
2. Fluff the Biryani: Once the pressure has released, open the cooker. Use a fork to gently fluff the biryani, ensuring the rice grains are separate and not clumped together.

Step 5: Serve

• Serve your Chicken Biryani with Coconut Milk hot, paired with Mirchi Ka Salan (a spicy chili curry) and Mooli (Radish) Raita for a traditional and flavorful North Indian meal.
• This biryani is perfect for a cozy family lunch or a festive Sunday gathering with friends!

Tips for Best Results:

• Chicken Marination: The longer the chicken marinates, the more flavorful and tender it will become. You can marinate it for up to 2 hours if you have time.
• Rice: Use high-quality basmati rice like Kohinoor Extra Long Basmati for the best texture and aroma.
• Mint Leaves: Fresh mint adds a refreshing flavor to the biryani. If you don’t have fresh mint, you can use dried mint leaves, but the taste will be less vibrant.
• Spices: Adjust the spices according to your preference. If you prefer a spicier biryani, you can increase the amount of red chilli powder or add extra green chillies.

Nutritional Information (per serving):

Conclusion

This Chicken Biryani with Coconut Milk is a rich, flavorful variation of the traditional recipe, ideal for those looking to experiment with new textures and tastes. The coconut milk provides a luxurious creamy base, while the whole spices infuse the dish with their fragrant aroma. Perfect for any lunch or family gathering, this biryani is sure to be a crowd-pleaser, delivering a memorable meal with minimal effort. Enjoy the blend of spices, chicken, and rice in every bite!