Chicken Biryani Recipe- Authentic Indian Rice & Coconut Milk Delight

Last Updated on 4 months by Neha Deshmukh

Chicken Biryani Recipe – Authentic Indian Rice & Coconut Milk Delight

Hey everyone! If you’re anything like me, the aroma of biryani instantly transports you to a happy place. This Chicken Biryani recipe is a little different from what you might be used to – it’s a style I learned from my grandmother, incorporating coconut milk for a subtle sweetness and richness that’s just divine. I first made this for a family gathering and it was an instant hit! It’s a bit of a process, but trust me, the end result is SO worth it.

Why You’ll Love This Recipe

This isn’t your average biryani. We’re going for a flavour profile that’s both comforting and complex. The coconut milk adds a beautiful creaminess, while the blend of spices creates a warm, aromatic experience. It’s perfect for special occasions, or honestly, just a weekend when you’re craving something truly delicious. Plus, it’s a great way to impress your friends and family!

Ingredients

Here’s what you’ll need to create this masterpiece:

• 1/2 kg chicken
• 2 cups long-grained rice (Basmati is best!)
• 2 onions
• 2 green chillies (plus 3-4 for the marinade)
• 1/2 tsp ginger garlic paste
• 1 tomato
• 1 tbsp chopped coriander leaves
• 10-12 mint leaves
• 2 1/2 cups water
• 1/2 cup thick coconut milk
• Salt to taste
• 1 1/2 tbsps ghee
• 1 1/2 tbsps oil
• 1/2 cup thick curd/yogurt
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1/2 tbsp lemon juice
• 7 cloves
• 1 inch cinnamon stick
• 3 cardamom pods
• 1 star anise
• 1 marathi mogga
• 1 pinch mace
• 1 pinch nutmeg powder
• 2 bay leaves

Ingredient Notes

Let’s talk ingredients! A few things make this biryani special:

• Marathi Mogga: This is a key ingredient in this particular style of biryani, adding a unique, slightly floral aroma. It can be tricky to find outside of India, but I’ll share substitution tips in the FAQs!
• The Spice Blend: Don’t skimp on the whole spices! They’re toasted to release their flavour, creating a fragrant base for the biryani.
• Long-Grained Rice: This is crucial. Short-grain rice will get mushy. Basmati is my go-to – it stays fluffy and absorbs all those wonderful flavours.
• Coconut Milk: The coconut milk isn’t overpowering, but it adds a lovely subtle sweetness and richness that balances the spices beautifully. Use full-fat coconut milk for the best results.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, marinate the chicken. In a bowl, combine the chicken with yogurt, green chillies, ginger-garlic paste, red chilli powder, turmeric, coriander leaves, mint leaves, lemon juice, and salt. Give it a good mix and let it sit for at least 10 minutes – longer is even better!
2. Now, let’s build the flavour base. Heat ghee and oil in a heavy-bottomed pot (a Dutch oven works great!). Add the cloves, cinnamon, cardamom, star anise, marathi mogga, mace, nutmeg, and bay leaves. Sauté for about 30 seconds until fragrant.
3. Add the sliced onions and green chillies. Cook until the onions soften and turn golden brown. Then, stir in the ginger-garlic paste, followed by the chopped tomatoes, mint, and coriander leaves. Cook until the tomatoes are soft and pulpy.
4. Add the marinated chicken to the pot and cook on high heat for about 2 minutes, stirring constantly. Then, cover the pot and simmer for 15-16 minutes, or until the chicken is partially cooked and coated in a light gravy.
5. Pour in the water and coconut milk. Bring the mixture to a boil. Add the rice, the remaining mint and coriander leaves. Give it a gentle stir.
6. Cover the pot tightly and cook on low heat for 15-18 minutes, or until the rice is tender and all the liquid has been absorbed. Resist the urge to peek!
7. Turn off the heat and let the biryani rest, covered, for at least 10 minutes. This allows the flavours to meld together beautifully.
8. Finally, drizzle with a little extra ghee, fluff gently with a fork, and serve!

Expert Tips

• Don’t overcook the rice! It should be tender but still have a slight bite.
• Low and slow is key. Simmering the biryani on low heat ensures the rice cooks evenly and doesn’t stick to the bottom of the pot.
• Resting is essential. Seriously, don’t skip the resting period. It makes a huge difference in the final texture and flavour.

Variations

• Vegan Adaptation: Substitute the chicken with your favourite vegetables like potatoes, cauliflower, and carrots. Use a plant-based yogurt and skip the ghee.
• Spice Level Adjustment:
  • Mild: Reduce the amount of red chilli powder and green chillies.
  • Medium: Use the recipe as is.
  • Hot: Add an extra teaspoon of red chilli powder and a few more green chillies.
• Festival Adaptations: My family always makes this for Eid and Diwali. For Eid, we often add fried onions for extra crunch. For Diwali, we sometimes include a handful of cashew nuts.

Serving Suggestions

Biryani is a complete meal in itself, but it’s even better with some accompaniments! I love serving it with:

• Raita (yogurt dip) – it cools down the palate beautifully.
• A simple salad with sliced cucumbers and tomatoes.
• Papadums (crispy lentil wafers).

Storage Instructions

Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. You might need to add a splash of water to prevent it from drying out.

FAQs

• What type of rice is best for biryani? Long-grained rice, like Basmati, is the best choice. It stays fluffy and doesn’t get mushy.
• Can I make this biryani ahead of time? You can marinate the chicken and prepare the spice paste ahead of time. However, it’s best to cook the biryani just before serving for the best texture.
• What is Marathi Mogga and can I substitute it? Marathi Mogga is a unique spice with a floral aroma. If you can’t find it, you can try substituting it with a pinch of dried rose petals or a small piece of stone flower (pathar phool).
• How can I adjust the spice level of this biryani? Easily! Reduce or increase the amount of red chilli powder and green chillies to suit your taste.
• What is the best way to serve Chicken Biryani? Serve it hot, garnished with fresh coriander leaves, and accompanied by raita and a salad. Enjoy!