Chicken biriyani is one of the most loved delicacies of Kerala. It can be served on all special occasions.
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servings
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Ingredients
For Marinating Chicken
- 500 grams Chicken pieces
- 1/2 teaspoon Pepper powder
- 1/4 teaspoon Turmeric powder
- 2 tablespoons Curd
- 1/4 teaspoon Salt
For Cooking Rice
- 2 cups Basmati/ Kaima rice
- 4 cups Boiling water
- 2 tablespoons Ghee
- 4 numbers Clove
- 3 numbers Cardamom
- 2 small Cinnamon pieces
- 1/2 teaspoon Fennel seed
- 1 number Bay leaf
- 1/2 teaspoon Lemon juice
- 1 teaspoon Salt
For Chicken Masala
- 2 tablespoons Ghee
- 1 tablespoon Oil
- 2 cups Onion sliced
- 1/2 cup Tomato chopped
- 1 1/2 tablespoons Ginger crushed
- 1 1/2 tablespoons Garlic crushed
- 4 numbers Green chilli crushed
- 1/2 teaspoon Chilli powder
- 1/2 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 8 numbers Cashew nuts soaked and ground to paste
- 1/2 cup coriander leaves chopped
- 1/4 cup Mint leaves, chopped
- Salt - to taste
For Garnishing
- Oil - For deep frying onion
- 1 tablespoon Ghee
- 1 1/2 cup Onion sliced
- 1/4 cup Cashew nuts
- 2 tablespoons Raisins
- 1/4 cup coriander leaves chopped
- 2 tablespoons Mint leaves, chopped
- 1 pinch Saffron strands
- 1/2 teaspoon Rose water
- 1/8 teaspoon Pineapple essence
Ingredients
For Marinating Chicken
For Cooking Rice
For Chicken Masala
For Garnishing
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Instructions
For Marinating Chicken
- Marinate the chicken pieces with all the ingredients listed under 'For marinating chicken'. Let it stand for 30 minutes.
For Cooking Rice
- Wash and soak the rice for 15 minutes. Drain the water and keep aside.
- Heat ghee in a pan and add cinnamon, cardamom, clove, bay leaf and rice. Stir for 5 minutes
- Add boiling water, salt and lime juice. Cover and cook on low flame till the water is dried completely and the rice is cooked.
For Chicken Masala
- Heat ghee and oil in a pan, sauté onion till it becomes golden. Add ginger, garlic and green chilli, cook for few minutes.
- Add chilli powder, coriander powder and garam masala along with little water and sauté till oil separates.
- Add tomato, coriander leaf, mint leaf and chicken, stir for few minutes. Add required amount of water and cook till the chicken is almost done.
- Finally, add cashew nut paste and cook till the chicken is done and the gravy is thick.
For Garnishing
- Heat oil in a pan, add sliced onion and fry till golden brown. Drain it on a paper towel.
- Heat ghee in a pan, fry the cashews and raisins, keep aside.
- Soak the saffron strands in rose water and pineapple essence, keep aside.
For Layering the Biriyani
- Pre-heat the oven to 180°C for 10 minutes. Grease an oven proof dish with some ghee and spread chicken masala.
- Sprinkle some fried onion, coriander leaves, mint leaves, cashew nuts, raisins and saffron mix.
- Spread cooked rice and cover the baking dish with aluminium foil. Bake for 15 minutes.
- Garnish the baked Biriyani with remaining fried onion, coriander leaves, mint leaves, cashew nuts, raisins and saffron mix.
- Serve hot with pickle, raita, chutney and pappad.
- NOTE - One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.
Recipe Notes
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