Vellore Style Chicken Biriyani Recipe

Name: Vellore Style Chicken Biriyani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg chicken, cut into medium sized pieces; 1 teaspoon salt; 2 teaspoons ginger-garlic paste; 1/2 teaspoon turmeric powder; 3/4 teaspoon chili powder; 3 cups basmati rice; 1 cup water, lukewarm; 5 tablespoons olive oil; 6 onions, thinly sliced; 1 cinnamon stick; 5 cloves; 10 cashews, halved; 1 tablespoon ginger paste; 1 tablespoon garlic paste; 3 cardamom pods; 2 -3 bay leaves (optional); 2 tablespoons mint leaves, chopped; 6 tablespoons coriander leaves, chopped; 1 teaspoon chili powder; 1 teaspoon coriander powder; 4 tomatoes, chopped; 1 teaspoon salt; 1 cup yoghurt, beaten well

Servings: persons

1 kg chicken, cut into medium sized pieces
1 teaspoon salt
2 teaspoons ginger-garlic paste
1/2 teaspoon turmeric powder
3/4 teaspoon chili powder
3 cups basmati rice
1 cup water, lukewarm
5 tablespoons olive oil
6 onions, thinly sliced
1 cinnamon stick
5 cloves
10 cashews, halved
1 tablespoon ginger paste
1 tablespoon garlic paste
3 cardamom pods
2 -3 bay leaves (optional)
2 tablespoons mint leaves, chopped
6 tablespoons coriander leaves, chopped
1 teaspoon chili powder
1 teaspoon coriander powder
4 tomatoes, chopped
1 teaspoon salt
1 cup yoghurt, beaten well

1
Mix the chicken with salt, ginger, garlic paste, turmeric powder, chillie powder. Cover and keep in the fridge.
2
Measure 3 C basmati rice. Wash and soak in 1 C lukewarm water.
3
Heat the olive oil in a big pan.Add the sliced onions and fry until dark golden brown. This will take at least 10 minutes.
4
Add cinnamon, cloves and cashewnuts. Fry for 2-3 minutes.
5
Meanwhile mix the ginger and garlic paste with ground cardamom.
6
Add this to the pan and fry well.
7
Add the bay leaves if using.
8
Add the mint and coriander leaves and fry for a few minutes.
9
Add the chillie and coriander powders and fry well.
10
Add the tomatoes and cook until the oil rises to the top.
11
Add the chicken pieces and fry for 5 minutes, then cover and cook for 7-8 minutes. Stir well and add the salt.
12
Add 3 1/2 C water (double the amount of rice minus 1C yoghurt, 1C in the rice already,1/2 C from the chicken).
13
Bring to the boil. Pour the yoghurt in while mixing well.
14
Add the rice and cook on low heat until the water is at the level of the rice.
15
Cover tightly with foil and put into an oven at 170* for 15 minutes. Turn off and do not touch until serving- upto 5 hours later.

1232

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 kg chicken, cut into medium sized pieces, 1 teaspoon salt, 2 teaspoons ginger-garlic paste, 1/2 teaspoon turmeric powder, and more.

Yes, Vellore Style Chicken Biriyani falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vellore Style Chicken Biriyani

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