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Main Course

Chicken Biriyani - Nadan Style Spicy(Kozhi Biryani)

Kerala biryani — lighter on oil, heavier on spice, and always cooked with jeerakasala rice for that distinctive short-grain bite. The chicken is marinated separately and layered with the rice for the final steam.

Ingredientsfor 3 servings

250 ml Oil
4 nos Onion Cut vertical
4 nos Tomato — cut into 4
4 nos Green chillies don’t cut
Ginger garlic paste – 6 tsp
3 tsp Cardamom, Cloves, All spices powder
2 Hand Mint and coriander leaves cut small
2 tsp Red chilly powder
1/2 kg Chicken
3 cup Basmati rice — soak in water for 10 mins
5 cup Water
3 tsp Ghee
3 tsp Lime juice
3 tsp Yogurt
1/2 tsp Ajinomotto
Salt, to taste

Preparation

Step 1
Heat the pressure cooker and add oil.
Step 2
Put the thinly sliced onions.
Step 3
Add spices powder to it and stir for some time.
Step 4
Add ginger and garlic paste. 5)When onion goes golden brown, add whole green chillies and tomato.
Step 5
Add mint and coriander leaves and give it a good stir.
Step 6
Add 2 tsp of red chilly powder to it and stir.
Step 7
Add chicken to this mixture with little salt for chicken and stir.
Step 8
Add 2 cups of water and close the pressure cooker for 10 minutes.
Step 9
Open the cooker and stir.
Step 10
Add basmati rice, ghee, lime juice, ajinomotto, yogurt and remaining 3 cups of water.
Step 11
Stir little and close the cooker and cook in low flame for about 7 minutes.
Step 12
Switch off the stove.
Step 13
After 30 minutes, open the cooker and serve.

Tip

The bottom layer of rice — the crispy, golden crust — is called the "thari" and is the most prized part. Cook on very low heat for the last 10 minutes to get it right.

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Main Course

Chicken Biriyani - Nadan Style Spicy(Kozhi Biryani)

Ingredientsfor 3 servings

250 ml Oil
4 nos Onion Cut vertical
4 nos Tomato — cut into 4
4 nos Green chillies don’t cut
Ginger garlic paste – 6 tsp
3 tsp Cardamom, Cloves, All spices powder
2 Hand Mint and coriander leaves cut small
2 tsp Red chilly powder
1/2 kg Chicken
3 cup Basmati rice — soak in water for 10 mins
5 cup Water
3 tsp Ghee
3 tsp Lime juice
3 tsp Yogurt
1/2 tsp Ajinomotto
Salt, to taste

Preparation

Step 1
Heat the pressure cooker and add oil.
Step 2
Put the thinly sliced onions.
Step 3
Add spices powder to it and stir for some time.
Step 4
Add ginger and garlic paste. 5)When onion goes golden brown, add whole green chillies and tomato.
Step 5
Add mint and coriander leaves and give it a good stir.
Step 6
Add 2 tsp of red chilly powder to it and stir.
Step 7
Add chicken to this mixture with little salt for chicken and stir.
Step 8
Add 2 cups of water and close the pressure cooker for 10 minutes.
Step 9
Open the cooker and stir.
Step 10
Add basmati rice, ghee, lime juice, ajinomotto, yogurt and remaining 3 cups of water.
Step 11
Stir little and close the cooker and cook in low flame for about 7 minutes.
Step 12
Switch off the stove.
Step 13
After 30 minutes, open the cooker and serve.

Tip

The bottom layer of rice — the crispy, golden crust — is called the "thari" and is the most prized part. Cook on very low heat for the last 10 minutes to get it right.