Chennai Chicken Biriyani | Angloindian Biriyani | One Pot Chicken Biriyani | Robertandstephy

Easiest and simplest of all biriyanis which tastes exceptionally delicious. This is my family's favorite and I'm doubly sure that it will be your favorite too after checking out this recipe. Full recipe here: For marinade Turmeric - 1/2 tsp Chilly Powder - 1 tbsp ( I've used a very pungent one so that's why I limited the amount to 1 tbsp you can add more if yours isn't as spicy as this) Garam masala - 1 tsp Ginger-Garlic Paste - 1 tbsp Lemon juice - Half a lemon Curd - 1/2 cup Chopped coriander and mint - A handful Salt - 1 tsp For biriyani Basmati Rice - 5 cups Whole spices - Cinnamon - 3 sticks, Cardamom - 8 pods, Cloves - 10 nos, Bay leaves - 3, Black Stine Flower or Kalpasi - 3-4 pieces Canola oil or any refined flavorless oil - 5 tbsp Onion - 3 1/2 large onions ( I've used really giant ones so if you have smaller ones then you'll have to used 5 onions) Tomato - 3 large ones (Beefsteak tomato or 4 Roma tomatoes) Turmeric powder - 1/2 tsp Garam masala - 1/2 tsp Cumin powder - 1 tsp Ginger-Garlic Paste - 1/2 tbsp Chopped coriander and mint - A handful again ( This depends on your taste if you like to add more or less by all means go ahead) Method Marinate chicken overnight if possible, or a few hours will also suffice, with the marinade ingredients mentioned above. Wash and Soak the rice for a few hours. Heat oil in a big vessel and add spices. Fry till fragrant and add onions. Fry till onions are browned well this is important so that it doesn't taste too sweet. Now add ginger garlic paste and saute well till it looses it's raw smell. Then add Turmeric, cumin and Garam masala. Add tomatoes after this along with 2 tbsp salt and saute till they are mushy. Once tomatoes are cooked add the marinated chicken with one cup water and cook till nearly done. Then add 8 cups of water keeping in mind that we added one cup water and also the chicken has left excess water. Bring to a full boil and add the soaked rice coriander and mint. Check for salt at this point and add accordingly. Close the lid and cook till all water dries on low medium heat. I didn't do any dum process here instead I just put a pot filled with water to weigh the lid down and keep some of the steam in. Open the lid once a while to check on it. And once done turn of heat and leave it closed in that heat with the pot of water on top. Leave this for about 1/2 hour. And the biriyani is done. #madrasangloindianchickenbiriyani #angloindianchicken biriyani #angloindianbiriyani #madrasbiriyani #madrasangloindianbiriyani #easybiriyani ##chickenbiriyani #angloindianrecipes #angloindiancuisine #angloindiancooking #angloindianfood

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