Anjappar Style Chicken Briyani


  1. 1/2 kg/ 1 lb chicken with bones
  2. 3 cups Basmati rice
  3. 1 big onion, thinly sliced
  4. 2 big tomato,cubed
  5. 2 green chilies
  6. 2 tbsp. oil
  7. 2 tbsp. ghee
  8. 1/2 bunch mint leaves, chopped coarsely
  9. 1/2 bunch cilantro, chopped coarsely
  10. juice of half lemon
 Grind to a paste :

  1. 1/2 Red onion, medium sized , cut into cubes and grind to a paste without adding water.
  2. 1/2 " ginger + 10 cloves of garlic + 2 green chillies , grind these together to a fine paste.
To Marinate:

  1. 1 tbsp red chilly powder (I've used Kashmiri type)
  2. 1 tbsp ginger garlic green chilly paste from above
  3. Salt needed for the meat
  4. Lemon juice 1 tsp
For Seasoning :

  1. 1" piece Cinnamon
  2. 3 to 4 Cloves, small sized
  3. 3 Cardamom 
  4. 1 star anise, optional
  5. 1 Bay leaf 
  6. small piece Mace

Prep work :

  • Clean and rinse the chicken pieces and marinate them with 1 tbsp red chilli powder, 1 tbsp ginger garlic green chilly paste, salt and lemon juice. Apply the masala all over the chicken, mix well, cover and refrigerate in the fridge for at least 30 minutes.
  • Wash and chop the onions, tomatoes, green chillies, mint leaves, coriander leaves and kee them separately.
  • Wash the rice and soak them in good water for at the least 20 to 30 minutes.

  • Take a wide bottomed, deep kadai and pour in the 2 tbsp of oil and 1tbsp + 2 tsp tbsp of ghee, heat it for 30 secs. Do the seasoning with cinnamon, cloves, cardamom, bay leaf, star anise and mace. Add the whole spices one by one and fry them well.
  • Now dump in the finely sliced onions, slit open green chillies to the oil and add a pinch of salt. Let the onions fry for 1 to 2 minutes on a medium flame until they are golden in colour. Spoon in 1 tsp of  ginger garlic garlic paste to the onion , saute them well so that it doesn't get stick to the bottom.
  • Add half of the chopped mint and coriander leaves and mix well for 10 secs. Next add in the ground onion paste , required salt and stir often, if unattended, the paste will stick on to the bottom. Cover and cook the onion paste for 2 to 3 minutes on medium low flame  or until the oil starts appearing on the sides and top.
  • Now drop in the cubed tomatoes and let them cook until they are soft, beginning to break. At this stage add the marinated chicken pieces to the masala and mix them thoroughly. Do not add water at this stage. Cover the pan and cook the chicken for 5 minutes on medium low flame. By now, the chicken would have turned to pale white in colour.
  • Pour in 3 3/4 cup of water ( 1 :1 1/4 , rice to water ratio) and combine well with the korma. Let them sit in the medium heat and boil for a minutes.
  • Add the soaked rice and the reamaing chopped corainder , mint leaves at this stage and mix well. Check for the salt and cook open on medium low flame until the rice gets 50 % cooked. Do not forget to stir once or twice and cover the pot with a tight lid or cover it with aluminium foil like in the pic, to keep the steam inside.
  • Heat a tawa/ dosa pan on high flame for a minute and keep the briyani pot on top. Initially the flame has be in medium for the first 3 to 4 minutes and then lower the flame completely to simmer and let it cook for 15 to 20 minutes. Later switch off the stove, remove the pot from the heat, wait for 2 minutes and then remove the foil and pour in / sprinkle  the lemon juice , 1 tsp of ghee in circles. Again cover the pan with the aluminium foil, let it sit for 5 minutes. Later, open the pan and fluff the rice with a fork and serve with chicken curry and raita.

  My Notes:
  • As I've already mentioned, this is a mildly spiced biryani, use hot red chilli powder instead of Kashmiri chilli powder and add more green chillies.
  •  U may also add ( 1 : 1 , rice to water ratio, if soaking the rice for long) to get a grainy rice.
  • There's no curd , turmeric powder needed for this recipe. If needed, u may add turmeric powder to this recipe.
  • U may also add fried Cashews to this recipe as well.