Best Anjappar Style Chicken Biryani Recipe 2024

Anjappar, a South Indian restaurant chain, is renowned for its bold flavors and aromatic dishes. Their Chicken Biryani is no exception, boasting layers of succulent chicken, fluffy rice, and a vibrant blend of spices. This recipe will take you on a culinary journey to recreate the magic of Anjappar Style Chicken Biryani in your own kitchen.

Ingredients for Anjappar style chicken biryani:

  • One cup of basmati rice
  • Three potatoes
  • A few green chillies
  • 1/2 tsp red chili powder
  • Salt, as required
  • Two cups of water
  • Two tablespoons of ghee
  • A one-inch piece of cinnamon
  • Two cloves
  • One no. of cardamom
  • One leaf of biryani
  • One large onion, sliced
  • One tomato
  • Half a large onion or eight small onions
  • Two no. green chilies
  • One-inch piece of ginger
  • Five cloves of garlic
  • 1/4 teaspoon of fennel seeds

To Add a Finish

Finely chopped mint leaves and coriander leaves, three tablespoons.

Let’s cook:

  1. Give the basmati rice a 20-minute soak after washing. Peel and cut the potatoes into cubes while you wait. Chop the tomatoes into small pieces and slice the onions. Cut the green chilies in half.
  2. Add enough water to the ingredients listed under “to grind” and grind them into a smooth paste. When sautéing onions and whole spices, add 1.5 tsp of G&G paste and crushed fennel seeds to the oil. If you don’t want to grind them.
  3. At this point, drain the rice of its entire soak. Heat the ghee in a kadai and roast the rice for two minutes, being careful not to break it.
  4. Add oil and ghee to the center of the serrated plate while the rice cooker is now heated in the cooking mode. Stir in the cardamom, cloves, cinnamon, and biryani leaf. Saute for a brief moment.
  5. Add the chopped green chilies and onions at this point. Cook until clear.
  6. Add the ground paste now, and sauté until the raw smell disappears. Stir in the red chili powder. Warm mode can be selected from the rice cooker mode. No issue; continue sautéing over the plate’s heat.
  7. Add the salt and tomatoes now. Till the tomato becomes pulpy, stir.
  8. After setting the rice cooker to cook, add water.
  9. Add water to the finely chopped mint and coriander leaves. Once the water boils, add the rice, and cook it through.

Also Try: Paneer BiryaniGutti Vankaya Biryani


  • You can also make this biryani in a pressure cooker; use 1.5 cups of water instead of the original.
  • Change the number of chilies according to how much you need.
  • When sautéing, avoid adding mint or coriander leaves. Only add them to the water before the rice is added.
  • Long-grain, firm rice can be produced by roasting rice.
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