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Main Course

Chicken Biriyani(Kozhi Biryani) Easy

Fragrant basmati layered with spiced chicken, caramelised onions, and whole spices — this Kerala-style biryani is cooked on dum until the rice absorbs every drop of flavour. The crispy bottom layer is the best part.

Ingredientsfor 4 servings

1½ kg Chicken
150 g Onions
150 ml Curd Thayiru
1 tsp Ginger paste
1 tsp Chilly paste
4 nos Garlic pods
1 tsp Coriander leaves
1 tsp Chilly powder
½ tsp Cumin seeds (Jeerakam)
1 tsp Garam Masala
50 ml Oil
450 g Rice
2 nos Cardamom (Elakka)
2 nos Cloves (Grambu)
2 nos Cinnamon (Karugapatta)
2 nos Bay leaf ela (Karuga)
1 tsp Black pepper
Salt, to taste
For garnishing
Milk
Saffron
Cashew nuts
Raisins(Onakka munthiri
Nutmeg(Jathikka — powdered
Boiled eggs

Preparation

Step 1
Marinate the tender chicken with curd, chilly paste, ginger garlic paste, salt, coriander leaves and garam masala powder for about half an hour.
Step 2
Mean while cook the rice along all spices and pepper.
Step 3
Set a pan over medium heat and pour in the oil and fry the onions cut into long thin slices and cook the marinated chicken. When this chicken is cooked well add this to the half cooked rice.
Step 4
In warm milk, add saffron and Stir everything together thoroughly.
Step 5
Fry cashew nuts and raisins in ghee and set aside.
Step 6
When the chicken and rice is cooked well, garnish the biriyani with saffron mixed in warm milk, boiled egg and fried dry fruits.
Step 7
Serve while still hot with any spicy curry.

Tip

Bone-in chicken gives a richer, more flavourful gravy than boneless. The marrow flavours the curry as it cooks.

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Main Course

Chicken Biriyani(Kozhi Biryani) Easy

Ingredientsfor 4 servings

1½ kg Chicken
150 g Onions
150 ml Curd Thayiru
1 tsp Ginger paste
1 tsp Chilly paste
4 nos Garlic pods
1 tsp Coriander leaves
1 tsp Chilly powder
½ tsp Cumin seeds (Jeerakam)
1 tsp Garam Masala
50 ml Oil
450 g Rice
2 nos Cardamom (Elakka)
2 nos Cloves (Grambu)
2 nos Cinnamon (Karugapatta)
2 nos Bay leaf ela (Karuga)
1 tsp Black pepper
Salt, to taste
For garnishing
Milk
Saffron
Cashew nuts
Raisins(Onakka munthiri
Nutmeg(Jathikka — powdered
Boiled eggs

Preparation

Step 1
Marinate the tender chicken with curd, chilly paste, ginger garlic paste, salt, coriander leaves and garam masala powder for about half an hour.
Step 2
Mean while cook the rice along all spices and pepper.
Step 3
Set a pan over medium heat and pour in the oil and fry the onions cut into long thin slices and cook the marinated chicken. When this chicken is cooked well add this to the half cooked rice.
Step 4
In warm milk, add saffron and Stir everything together thoroughly.
Step 5
Fry cashew nuts and raisins in ghee and set aside.
Step 6
When the chicken and rice is cooked well, garnish the biriyani with saffron mixed in warm milk, boiled egg and fried dry fruits.
Step 7
Serve while still hot with any spicy curry.