The dill leaf is a fragrant leaf which has many minerals and health benefits.
I tried this without using mint leaves ,as we normally use in biriyanis,and this seemed
to give a good flavor .You have to use only a handful of these leaves .
So try this recipe and send in your comments.
500 gm basmati rice/seeraga samba (washed and soaked in salt water for 20 minutes)
400-500 gm chicken
2-3 tblsp.ginger-garlic paste
3-4 green chillies(ground)
4-5 onions sliced
10 almonds+10 cashewnuts+1/4 coconut ground to a paste
1 tblsp.garam masala powder/biriyani masala powder
whole spices(3-4 cardamons,1 stick cinammon,5-6 cloves,javithri 1,bay leaf,aniseeds 1 tsp)
a handful of dill leaves
3-4 tomatoes chopped
2 green chillies slit
1/2 cup curd or yoghurt
1 tsp.coriander powder
1 tsp cummin powder
1/4 tsp.turmeric powder
1/2 tsp chilli powder(you could add more if you prefer)
juice of 1 lime
salt to taste
few curry leaves
1/4 cup ghee
coriander leaves to garnish
fried cashews and raisins for garnishing.(optional)
Heat oil in the biriani pot, or any flat thick bottomed vessel.
Add the onions,and fry till brown with the whole spices.
Next add the slit green chillies, peppercorns,ginger garlic and green chilli paste.
Saute till the slit green chilli changes color.Add the tomatoes with salt,and turmeric
Next add the dill leaves, and saute till you get a nice aroma.Add the chicken,and the rest of
the spices.Next add curd with the almond paste.After 5 minutes add 4-4.5 cups water.
Add the drained rice,and mix well.Check for salt taste.Add lime juice.
Once it has a reached a boil, cover with foil/banana leaf.(see note down)Put the lid on the
banana leaf /foil and cook on a slow flame for just 10 minutes.After it is done,add the ghee
on top with the garnish .
Note:After you cover keep a small pot with hot water, on the cover of the biriani pot to seal
the aroma .
This biriani is mild in color but rich in taste.
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