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
| Ingredient | Quantity |
|---|---|
| Rice | 1 cup |
| Boneless chicken (cut into pieces) | 300 grams |
| Curd (Dahi / Yogurt) | 1/2 cup |
| Onion (cut into chunks) | 1 medium-sized |
| Garlic | 5 cloves |
| Ginger | 2-inch piece |
| Green chillies | 2 pieces |
| Homemade tomato puree | 1/2 cup |
| Turmeric powder (Haldi) | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Red chilli powder | 1 teaspoon |
| Coriander powder (Dhania) | 2 teaspoons |
| Bay leaves (Tej Patta, torn in half) | 1 leaf |
| Cardamom (Elaichi) Pods/Seeds | 2 pods |
| Cinnamon stick (Dalchini) | 1-inch piece |
| Coconut milk | 1 cup |
| Mint leaves (Pudina, finely chopped) | 5 sprigs |
| Oil | For cooking |
| Salt | To taste |
Preparation Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Serves: 4-5 people
Instructions
Step 1: Marinate the Chicken
- Prepare the chicken: In a large mixing bowl, wash and rinse the boneless chicken pieces thoroughly.
- Add spices: To the chicken, add turmeric powder, coriander powder, red chilli powder, garam masala powder, and salt.
- Add yogurt: Incorporate the yogurt (curd) into the chicken mixture and mix well, ensuring all pieces are coated with the spices and yogurt.
- 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
- 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.
- Make the paste: In a blender, combine the onion, garlic, ginger, and green chillies to form a smooth paste. Set this aside.
- 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
- Heat oil: In a pressure cooker, heat 3 tablespoons of oil over medium heat.
- 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.
- 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.
- 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.
- 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.
- Add coconut milk: Pour in the coconut milk, which will lend a creamy richness to the biryani.
- 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.
- Final touch: Add the finely chopped mint leaves and mix them through the rice and chicken mixture.
Step 4: Pressure Cook
- 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.
- 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):
| Nutrient | Value (approx.) |
|---|---|
| Calories | 400-450 kcal |
| Protein | 25-30 grams |
| Carbohydrates | 45-50 grams |
| Fat | 18-20 grams |
| Fiber | 2-3 grams |
| Sodium | 350-400 mg |
| Cholesterol | 60-70 mg |
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!
