A Perfect twist to the classic Biryani, this traditional basmati Chicken Biryani With Coconut Milk is cooked in coconut milk, whole spices and tomato puree. Here We included Instructions and Incrediants of making basmati rice chicken biriyani.
This Basmati Chicken Biryani is made with the twist to the traditional classic recipe. The addition of coconut milk, whole spices and tomato puree and making it in a pressure cooker makes this flavour-ful rice in 30 minutes. Coconut milk adds to the richness and flavourful to a dish, it gives a coastal touch and brings out the spices beautifully.
Cuisine: North Indian Recipes
Diet: Non Vegeterian
Prep Time: 15 Minutes
Cook Time: 60 Minutes
Total Time: 75 Minutes
Serving: 2 People
1 cup Rice
300 grams Boneless chicken , cut into pieces
1/2 cup Curd (Dahi / Yogurt)
1 Onion , cut into chunks
5 cloves Garlic
2 inch Ginger
2 Green Chillies
1/2 cup Homemade tomato puree
1 tbsp Turmeric powder (Haldi)
1 tbsp Garam masala powder
1 tbsp Red Chilli powder
2 tbsp Coriander Powder (Dhania)
1 Bay leaves (tej patta) , torn into half
2 Cardamom (Elaichi) Pods/Seeds
1 inch Cinnamon Stick (Dalchini)
1 cup Coconut milk
5 sprig Mint Leaves (Pudina) , finely chopped
Sunflower Oil , for cooking
Salt , to taste
How to make Basmati Rice Chicken Biriyani with Coconut Milk
To begin making the Chicken Biryani in Coconut Milk, first it’s important to get all the ingredients ready and prepped on the cooking table. Prepping helps prevent confusion and eases the flow of cooking the recipes.
We will first marinate the chicken in a large mixing bowl; add the washed and rinsed boneless chicken pieces, turmeric powder, coriander powder, chili powder, Garam masala powder, salt, yogurt in a bowl. Keep this aside for 30 minutes.
Make a paste of the onion, ginger, garlic and green chillies. Keep this aside.
Make the tomato puree according to the recipe “How to make homemade tomato puree” and keep aside.
Wash the rice and soak it in water & keep aside for 30 minutes.
The next step is to cook the Chicken Biryani in Coconut milk. We will be using a pressure cooker to cook the Biryani.
Heat 3 tablespoons of oil in a pressure cooker over medium heat. Add the onion garlic paste and sauté until the raw smell goes away for a couple of minutes.
Add the whole spices like bay leaf, cinnamon, cardamom and cloves. Stir for a few seconds and add the marinated chicken. Sauté the chicken for a good 4 to 5 minutes until it gets well coated and you can start smelling good aromas.
Add the tomato puree and allow it to form good gravy along with the chicken – give it a sauté for another couple of minutes.
Once done, add the coconut milk, the mint leaves, the washed Kohinoor Extra Long Basmati Rice and 1/2 cup of water.
Cover the pressure cooker and cook until you hear 3 whistles and turn off the heat. Allow the pressure to release naturally. Once the pressure releases naturally open the cooker and fluff up the Chicken Biryani with a fork and stir gently.