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Kerala Style Chicken Biryani

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  Basmati rice 2 Cup (32 tbs)
  Chicken 1 1⁄2 Kilogram
  Chili powder 1⁄2 Teaspoon
  Cinnamon pieces 4
  Cloves 6
  Cardamom 4
  Ginger 1 (1 Inch)
  Garlic pods 8
  Mint leaves 3
  Coriander leaves 3
  Cashews 20
  Raisins 15
  Ghee/Oil/butter 1 Tablespoon
  Curd 3 Teaspoon
  Rose essence 1 Teaspoon
  Yellow color 1 Pinch
  Onion 3
  Tomato 3
  Green chilies 3
  Oil 2 Cup (32 tbs) (For Frying)
  Water 3 1⁄2 Cup (56 tbs)
  Salt To Taste
  Coriander powder 1⁄2 Teaspoon
  Turmeric powder 1 Pinch
  Black pepper powder 1 Pinch
  Ginger garlic paste 1⁄2 Teaspoon
  Garam masala powder To Taste
  Lemon juice 6 Drop

Tut rice in water and let it soak for an hour.
Then drain away the water and keep aside the rice.
Cut chicken into big pieces.
Make slits on them.
Take all the ingredients mentioned above for marinating the chicken and mix them well.
Now, marinate the chicken in this mixture and leave for an hour.
Alternately, you can prepare this the previous day and put it in a refrigerator.
Fry the chicken lightly adding salt, in oil.
Put 2-3 tsp of ghee in a thick bottomed pan and heat it.
Add cinnamon, cloves and cardamom to the ghee and stir it for a few minutes.
Take the soaked and drained rice and add it to this ghee.
Fry it for 10 mins. dd water and 1 tsp of salt to it.
Cook it over a high flame and cover the pan with a lid.
After some lime, when there is no more water visible on top of the rice, open the lid and stir the rice.
Take care to ensure that the entire rice is mixed well.
This is done to avoid burning the rice at the bottom of the vessel.
Once the entire water has evaporated, remove the rice from heat and cool.
Put a little ghee or oil or both in a pan or kadhai and heat it.
Add green chilli, garlic and ginger to this and saute.
Next, add onions and fry.
Add chilli powder, coriander powder and salt and saute once again.
Add curd and mix well.
Then add the chicken pieces along with the marinade.
Cover the mixture and cook for 10 mins.
Next, add big tomato slices and 1/2 tsp salt and cook covered till the gravy looks like a paste.
Fry raisins, cashews, coriander and mint leaves separately in ghee and keep them aside or baking biryani.
Oven Style In a greased flat dish, arrange the chicken (with gravy) and rice in layers.
The first layer should be that of chicken and the topmost layer should be that of rice.
Mix rose essence and yellow colour powder and sprinkle it on top of the rice carefully.
Take one tsp of ghee and sprinkle it on top.
Sprinkle the fried leaves followed by fried cashews and raisins.
Seal the vessel with aluminum foil.
Bake in an oven at 375°F or 185°C for the next 45 mins.
In the absence of oven Take a big wide vessel.
Just coat it with butter or ghee.
Arrange the chicken and the cooked rice into layers as mentioned above.
Next, cover the vessel with a lid and heat it over a low flame for 20 to 25 mins placing it on a tawa.
The biryani is ready to be served.

Recipe Summary

Main Dish
Rice, Chicken

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Kerala Style Chicken Biryani Recipe