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
- 600 grams Chicken pieces (9 medium-sized pieces)
- 1/4 teaspoon Turmeric powder
- 2 tablespoons Curd
- 1/4 teaspoon Salt
For Cooking Rice
- 2 cups Kaima rice
- 3 1/2 cups Boiling water
- 4 numbers Cardamom
- 6 numbers Clove
- 2 small Cinnamon pieces
- 1 number Bay leaf
- 1/2 teaspoon Fennel seed
- 1/2 teaspoon Lime juice
- 2 tablespoons Ghee
- Salt to taste
For Chicken Masala
- 2 1/2 cups Onion sliced
- 1/2 cup Tomato cubed
- 2 tablespoons Ginger crushed
- 2 tablespoons Garlic crushed
- 6 numbers Green chilli crushed
- 1/2 teaspoon Chilli powder
- 1/2 teaspoon Coriander powder
- 1 1/4 teaspoons Garam masala
- 6 numbers Cashew nuts soaked and ground to paste
- 1/2 cup coriander leaves chopped
- 1/4 cup Mint leaves, chopped
- 2 tablespoons Ghee
- Salt to taste
For Garnishing
- 1 1/2 cups 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
- 2 drops Pineapple essence
- 1 tablespoon Ghee
- Oil For deep frying onion
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'. Cover and refrigerate for 2 hours.
For Cooking Rice
- Wash and soak the rice for 15 minutes. Drain the water and keep it aside.
- Heat ghee in a pan and add cardamom, clove, cinnamon, bay leaf, fennel seed, and rice. Stir for 5 minutes
- Add boiling water, salt, and lime juice. Cover and cook on low flame until the water is dried completely and the rice is cooked.
For Chicken Masala
- Heat ghee in a pan, saute the onion until it becomes golden. Add ginger, garlic, and green chilli, cook for a few minutes.
- Add chilli powder, coriander powder and garam masala with little water and saute until the oil separates.
- Add coriander leaf, mint leaf, tomato, and chicken, stir for a few minutes. Add the required amount of water and cook until the chicken is almost done.
- Finally, add cashew nut paste and cook until the chicken is done and the gravy is almost dry. (Do a taste test and add some lime juice if needed)
For Garnishing
- Heat ghee in a pan, fry the cashews and raisins, keep aside.
- Heat oil in a pan, add sliced onion, and deep fry until golden brown. Drain it on a paper towel.
- Soak the saffron strands in rose water and pineapple essence, keep aside.
For Layering the Biriyani
- Preheat the oven to 180°C for 10 minutes. Grease an ovenproof 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 the remaining fried onion, coriander leaves, mint leaves, cashew nuts, raisins, and saffron mix. Cover the baking dish with aluminium foil. Bake for 20 minutes.
- Serve with pickle, raita, chutney, and pappad.
- NOTE - One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.
