Kerala Chicken Biriyani

Chicken biriyani is one of the most loved delicacies of Kerala. It can be served on all special occasions.

Print Recipe

Kerala Chicken Biriyani

Chicken biriyani is one of the most loved delicacies of Kerala. It can be served on all special occasions.

Course

Chicken Dishes, Main course

Cuisine

Kerala

Servings

servings

Ingredients

For Marinating Chicken

• 500 grams Chicken pieces
• 1/4 teaspoon Pepper powder
• 2 tablespoons Curd
• 1 teaspoon Lime juice
• 1/4 teaspoon Salt

For Cooking Rice

• 2 cups Basmati/ Kaima rice
• 3 1/2 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
• Salt to taste

For Chicken Masala

• 2 tablespoons Ghee
• 1 tablespoon Oil
• 2 1/2 cups Onion sliced
• 1/2 cup Tomato chopped
• 2 tablespoons Ginger crushed
• 2 tablespoons Garlic crushed
• 4 numbers Green chilli crushed
• 1/2 teaspoon Chilli powder
• 1/4 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 6 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
• 2 tablespoons Ghee
• 1 1/2 cups Onion sliced
• 1/4 cup Cashew nuts
• 2 tablespoons Raisins
• 1/2 teaspoon Garam masala
• 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

Course Chicken Dishes, Main course Cuisine Kerala Servings servings Ingredients For Marinating Chicken 500 grams Chicken pieces 1/4 teaspoon Pepper powder 2 tablespoons Curd 1 teaspoon Lime juice 1/4 teaspoon Salt For Cooking Rice 2 cups Basmati/ Kaima rice 3 1/2 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 Salt to taste For Chicken Masala 2 tablespoons Ghee 1 tablespoon Oil 2 1/2 cups Onion sliced 1/2 cup Tomato chopped 2 tablespoons Ginger crushed 2 tablespoons Garlic crushed 4 numbers Green chilli crushed 1/2 teaspoon Chilli powder 1/4 teaspoon Turmeric powder 1 teaspoon Garam masala 6 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 2 tablespoons Ghee 1 1/2 cups Onion sliced 1/4 cup Cashew nuts 2 tablespoons Raisins 1/2 teaspoon Garam masala 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

Instructions

For Marinating Chicken

1. Marinate the chicken pieces with all the ingredients listed under 'For marinating chicken'. Let it stand for 30 minutes.

For Cooking Rice

1. Wash and soak the rice for 15 minutes. Drain the water and keep aside.
2. Heat ghee in a pan and add cinnamon, cardamom, clove, bay leaf, and rice. Stir for 5 minutes
3. 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

1. Heat ghee and oil in a pan, sauté onion till it becomes golden. Add ginger, garlic and green chilli, cook for few minutes.
2. Add chilli powder, turmeric powder and garam masala along with little water and saute till oil separates.
3. Add tomato, coriander leaf, mint leaf, and chicken, stir for few minutes. Add the required amount of water and cook till the chicken is almost done.
4. Finally, add cashew nut paste and cook till the chicken is done and the gravy is thick.

For Garnishing

1. Heat oil in a pan, add sliced onion and fry till golden brown. Drain it on a paper towel.
2. Heat ghee in a pan, fry the cashews and raisins, keep aside.
3. Soak the saffron strands in rose water and pineapple essence, keep aside.

For Layering the Biriyani

1. Preheat the oven to 180°C for 10 minutes. Grease an ovenproof dish with some ghee and spread chicken masala.
2. Sprinkle some fried onion, coriander leaves, mint leaves, cashew nuts, raisins, garam masala and saffron mix.
3. Spread cooked rice and the remaining fried onion, coriander leaves, mint leaves, cashew nuts, raisins, garam masala and saffron mix. Cover the baking dish with aluminium foil. Bake for 20 minutes.
4. Serve with pickle, raita, chutney, and pappad.
5. NOTE - One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.

Share this Recipe