Muslim Amma Chicken Biryani – Yes, I call it as such, as I got this recipe from my neighbor whom we call as muslim amma. All credits goes to her. Do you know why? Because she gave me the exact amount for each and every ingredient in the biryani.
This is a kids’ friendly recipe as it is less spicy and less hot. There is no compromise in the taste of the biryani, yet it’s a kids’ friendly one. They will love this yummy chicken biryani with a leg piece on top of it.
Usually in the past, I made biryanis which came out good at some times and okay at other times. Only after getting recipe from her, I came to know that everything is based on calculation, especially in terms of biryani. She gave me the recipe for 500 gms of Basmati Rice. I am sharing here with you all the secret behind the chicken biryani that came out from the kitchen of Ramzan and other Muslim festivals.
Scroll down to get the secret recipe.
Kids' friendly chicken biryani
A less spicy, yummy chicken biryani, authentic taste from the Ramzan kitchen.
- 500 gms Jeera Rice
- 1/4 kg Chicken
- 75 gms Ginger-Garlic Paste Ginger: Garlic = 1:2 ratio
- 4 no Big Onion Finely Chopped
- 3 no Tomato Finely Chopped
- 1 no Green Chilli Sliced into two
- 1 tsp Garam Masala Powder
- 1 tsp Chilli Powder
- Coriander Leaves and Mint Leaves A few leaves is enough
- 50 gms Curd
- 25 mL Ghee
- 75 mL Oil
- Water 2 cups of water for 1 cup Jeera Rice.
- 1 no Cardamom - Green
- 1 inch Cinnamon Stick
- 4 no Cloves
- 2 leaves Bay Leaves
Soak Jeera rice for 20 to 30 minutes. Drain and save the water separately. Leave rice to air dry for some time. You can soak the rice at the starting of the preparation.
Add ghee and oil together in a pan and heat. I used pressure cooker without lid here. Add the seasoning and fry in low flame.
Add finely chopped onion followed by green chilli. Fry until onion is translucent.
Add ginger-garlic paste and fry for a minute.
Add chopped tomatoes and fry them until tomatoes dissolve.
Add coriander and mint leaves and fry with the mixture.
Add garam masala powder and chilli powder and mix well.
Add the chicken pieces and salt as needed and fry for two to three minutes.
Add half a cup of water and pressure cook or normally cook the chicken pieces until they are fully done.
If you are pressure cooking, wait for the pressure to release.
Then open and add curd to it and mix well.
Add water to it. Add water according to the water content in the cooked chicken.
1 cup of rice needs 2 cups of water. Calculate water retained in the cooked chicken plus curd plus water.
Once water started to bubble up, add the rice and cook on normal flame until the rice shows up, as shown in the picture.
Once rice is half cooked and shows up, now close the cooker with a thick plate, as shown. Remove it from the stove top.
Place a iron dosa tawa on the stove top and simmer the flame.
Place the cooker with the lid closed. You can place a bowl of hot water on top of the closed cooker plate as shown.
Now, the dum procedure starts. Wait for 20 minutes, then open the lid and use a spatula to mix them. Then, close again and dum for another 20 minutes.
Totally, 40 minutes of dum in low simmer is needed for the biryani to get ready.
Now, yummy chicken biryani is ready to serve with raita or chicken gravy.
Are you going to try this out in your kitchen, give me your feedbacks on your recipe.
Ready to taste this?