Green Chicken Biryani - Chicken Biryani with Mint,Cilantro & Green Chillies

Hello Friends,

Today with not much of an introduction I am going to share with you all a very colourful, flavourful and delicious Green Chicken Biryani.

Here’s how to make Green Chicken Biryani with step by step photos…

Ingredients

Chicken	500 gm
Basmati Rice	2 ½ cups [500gm]
Onion	1 thinly sliced
Tomato	1 big finely chopped
Green chillies	2 slit lengthwise
Bay leaf	2
Cloves	3-4
Cinnamon sticks	2
Cardamom/Elachi	2
Star anise	1
Fennel seeds	½ tsp
Turmeric powder	¼ tsp
Oil + Ghee	2 tbsp
Lemon juice	2 tsp
Salt	As needed

For Marinating the Chicken

Yogurt	½ cup
Turmeric powder	½ tsp

For Grinding

Coriander leaves/Cilantro	¼ bunch [one fist full tightly packed]
Mint leaves	¼ bunch [one fist full tightly packed]
Onion	1 small [cubed]
Green chillies	6-8
Ginger	2 inch piece
Garlic cloves	10
Cinnamon	1 stick
Cloves	3
Cardamom/Elachi	1
Bayleaf	1
Fennel seeds	¼ tsp
Oil	1 tbsp
Nutmeg	One pinch

Recipesource: from here with some modifications

Preparation time: 15 minutes      

Cooking time: 35 minutes 

Serves: 4   

   

Method

Wash and clean the chicken really well. Add the yogurt and turmeric powder to the chicken and marinate it for about 1 hour.

Grinding the Biryani Masala

Meanwhile let’s prepare the masala for grinding. Cut the onions, peel garlic & ginger, wash the cilantro and mint thoroughly, slit the green chillies and get them ready.

Heat 2 tbsp of oil in a kadai, add cinnamon, cloves, cardamom, bay leaves, fennel seeds and fry until nice aroma fills the room.

Add the onions, green chillies, ginger, garlic, salt and sauté really well until they turn golden brown.

Now add the cilantro, mint and sauté for another 2 minutes and switch off the stove.

Let it cool, transfer it the mixer jar and grind it a fine paste.

Cook the Chicken

Now let’s cook the chicken. In the same kadai add the ground green paste in medium flame. Add the marinated chicken, salt and mix thoroughly.

Cover and cook the chicken until really soft and all the water has evaporated.

Wash the basmati rice and soak it for 15 minutes.

Cooking the Biryani

Heat oil & ghee mixture in a pressure cooker, add cinnamon sticks, cardamom, cloves, star anise, bay leaves, fennel seeds and sauté until rice aroma arises.

Now add the onions, green chillies, pinch of salt and sauté until translucent.

Add the tomatoes and fry until they turn mushy.

[Now add enough water to the cooked chicken, the water added to the chicken green curry paste should all together be 4 ½ cups, the ratio of rice to water is 1: 1 ½ cups.]

Add the chicken along with the green water mixture to the tomatoes and let it boil really well.

When it comes to rolling boil, add the basmati rice, lemon juice, required salt and pressure cook for one whistle and switch off the stove.

Flavourful, colourful and delicious Green Chicken Biryani is ready to be enjoyed.

Serve it hot with onion raita or any raita for your choice.

Thank you all for visiting my blog, please come back again for more and more delicious and mouth-watering recipes from my kitchen.

Other biryani varieties that might be of your interest...

Quick Pressure Cooker Chicken Biryani

Fried Chicken Biryani
Green Chicken Biryani

Ambur ChickenBiryani

Chicken Pulav
Mutton Biryani [Layered in oven]
Brinjal for Biryani [Biryani Kathrikkai]

Vegetarian /Biryani Varieties

Quick pressure cooker Vegetable Biryani

Soya Chunks Biryani

Mushroom Biryani/Kaalan Biryani

Chickpea Biryani/Kondakadalai Biryani

Peas Pulav

Vegetable Pulav

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