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I have been on hunt to replicate Biriyani done by Tamilnadu Bhais – finally found recipe which is satisfied me the most. I have tried 10+ styles but this is the most I liked.

The original recipe is here in the video https://www.youtube.com/watch?v=W3OAwnhZNUQ

 

Ingredients:

1. Chicken 1Kg
   
2. Basmati Rice 1Kg (Soak in water for 2hrs)
   
3. Onion -400g
   
4. Tomato-400g
   
5. Oil -200g
   
6. Pattai -1g / Cloves1g / Eleachi 1g (Full, don’t grind them)
   
7. Cilantro- 1/2 Bunch (Chopped)
   
8. Mint -1/2 bunch (Chopped)
   
9. Green Chili -3Full (don’t cut them)
   
10. Kashmiri Chili Powder-2Tbsp
    
11. Ginger -100g & Garlic-50g (Paste them in mixer)
    
12. Curd -200ml
    
13. Salt -2Tbsp
    
14. Water -800ml
    

For Marination (Optional)

1. Ginger Garlic Paste – 4 Tbsp
   
2. Red Chilli Powder – 2Tbsp
   
3. Curd – 200ml
   
4. Salt – 1Tbsp
   

 

Chicken Marination Preparation

Mix Ginger Garlic paste, Chilli powder, Curd & Salt into bowl. Add Chicken into bowl and marinate for 4hours. Marination will ensure all flavors goes inside the chicken and tastes slightly better. This is optional step

Rice PreCooking:

1. Boil 3 liter water with 1Tbsp salt
   
2. Once water started boiling. Don’t add rice before water starts boiling.
   
3. Add Rice and boil only for 2mins or max 3mins – depending on rice (this is good enough to start dum process)
   
4. Drain water and keep the partially cooked rice. Also keep the water for Dum process
   

 

Biriyani Cooking Method

1. In big sauce pan (see picture) add oil and onions and fry them till brown.
   
2. Add Cilantro and Mint and continue to fry them. Sauté for 1min.
   
3. Add full green chilli & add Salt. Sauté for 1min
   
4. Add Red chili power now, to get better coloring and the colors will spread evenly via oil. Continue Sauté for 1min
   
5. Add ginger garlic paste and continue sauté for 1min
   
6. Add curd and continue sauté for 1min
   
7. Add Tomato and continue sauté for 1min
   
8. Add Water (800ml)
   
9. Close it with Tight lid
   
10. Keep it in low flame for 5mins slow cooking. Now start the rice precooking process
    
11. Add chicken now and cook for 2mins
    
12. DUM Process: Add Precooked rice (instruction below) and boil for 15mins in low flame (slow cook process). Close it with Tight lid and add weight on top.
    
13. Open and check whether rice is fully cooked. Add 5mins, if rice is under cooked.
    

 

Notes: I find biriyani taste even better the next day morning.