Kerala Chicken Biriyani

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

Kerala Chicken Biriyani

 

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Kerala Chicken Biriyani
Chicken biriyani is one of the most loved delicacies of Kerala. It can be served on all special occasions.
Kerala Chicken Biriyani
Course Chicken Recipes, Main Course
Cuisine Kerala
Servings
servings
Ingredients
For Marinating Chicken
  • 600 grams Chicken pieces
  • 1/2 teaspoon Pepper powder
  • 1/4 teaspoon Turmeric powder
  • 1/4 cup 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 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
  • 1/2 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
Course Chicken Recipes, Main Course
Cuisine Kerala
Servings
servings
Ingredients
For Marinating Chicken
  • 600 grams Chicken pieces
  • 1/2 teaspoon Pepper powder
  • 1/4 teaspoon Turmeric powder
  • 1/4 cup 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 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
  • 1/2 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
Kerala Chicken Biriyani
Instructions
For Marinating Chicken
  1. Marinate the chicken pieces with all the ingredients listed under 'For marinating chicken'. Cover and refrigerate for 2 hours.
For Cooking Rice
  1. Wash and soak the rice for 15 minutes. Drain the water and keep it aside.
  2. Heat ghee in a pan and add cardamom, clove, cinnamon, bay leaf, fennel seed, and rice. Stir for 5 minutes
  3. 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
  1. Heat ghee in a pan, saute the onion until it becomes golden. Add ginger, garlic, and green chilli, cook for a few minutes.
  2. Add chilli powder, coriander powder and garam masala along with little water and saute until oil separates.
  3. 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.
  4. 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
  1. Heat ghee in a pan, fry the cashews and raisins, keep aside.
  2. Heat oil in a pan, add sliced onion, and deep fry until golden brown. Drain it on a paper towel.
  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, and saffron mix.
  3. 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.
  4. Serve with pickle, raita, chutney, and pappad.
  5. NOTE - One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.

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