Chicken Biriyani Kerala style recipe
- 4 4 Cups Biriyani Rice / Basmati Rice
- 1 1 Kilogram Chicken
- 5 nos Medium Sized Onion
- 2 2 Teaspoons Ginger Garlic paste
- 4 nos Green Chilli
- 2 nos Tomato
- 1/2 1/2 Cup Curd
- 1/2 1/2 Tablespoon Chilli powder
- 3 3 Tablespoons Coriander Powder
- 1/2 1/2 Teaspoon Turmeric powder
- 4 no. Cardamon
- 8 Cloves/ Grambo
- 3 piece Cinnamom / Ellaka
- 8 nos Pepper corn
- 6 6 Cups Water
- 1/2 1/2 Teaspoon Garam Masala
- 15 nos Cashew nuts
- 15 nos Raisins
- 3 3 Tablespoons Ghee
- 8 8 Cups Boiled water
- 4 sprigs Coriander leaves chopped very fine
- 6 leaves Pudina / mint leaf Chopped finely
- 4 4 Tablespoons Coconut Oil
- Salt to taste
Soak rice in water for 30 minutes. Then drain it and keep it aside
Now grind green chilli to a paste. Mix ginger garlic paste, greeen chilli paste, curd and salt well.
Apply this on the chicken pieces. Marinate for 30 minutes.
Heat 1 table spoon of ghee in a pan. Fry cashew, raisins separately. Keep it aside. In the same pan fry 2 onion sliced fine till its golden brown.
Keep it aside.
Now take vessel , Heat 3 table spoon of oil. Add finely cut onion pieces (3 in no.) and salt. Fry till the onion is golden brown
Reduce the flame. Add turmeric, chilli, coriander and garam masala powder. Stir for two minutes till the raw smell dissappears.
Add the tomatoes cut fine and saute for another 3 minutes till its cooked.
To this add the marinated chicken pieces and mix well. Keep stirring for about 6 minutes. Add 1 cup of water, cover and cook till done.
Heat one table spoon of ghee in a vessel. Add pepper, cloves, cardomom and cinnamon. MIx well for one minute.
Now add the rice to it and mix well for 3-4 minutes. Add 7 cups of water and salt to taste. Cover and cook till the water is completely absorbed by the rice. (take care to see that rice is not overcooked)
Take a large bottomed vessel. Spread evenly with one table spoon of ghee . Layer it with rice and cooked chicken. Arrange 5 layers with rice and chicken. The bottom layer and top layer should be rice.
Garnish each layer with fried cashew, raisins, fried onions, pudina and coriander leaves.
Pour one table spoon of ghee over the Chicken biriyani. Cover it with a tight lid.
Heat a heavy tawa and keep the biriyani vessel on it and keep it for 15 minutes on low flame. Turn of the flame and keep it covered for another 10 minutes. (Alternatively you may use your oven. Preheat the over to 180 degree 10 minutes before baking and then bake the biriyani for 20-25 minutes)
Serve hot with Salad, Pappad, Pickle and boiled egg (optional)
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