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Main Course

Delicious Chicken Biriyani(Kozhi Biryani)

Chicken biriyani made in my style which is a customised one.

Ingredientsfor 4 servings

1½ kg Chicken
½ cup Yoghurt/Curd
Coriander leaves A, a few
Curry leaves A, a few
½ tsp Cumin seeds (Jeerakam)
½ tsp Aniseed powder (Perinjeerakam)
4 nos Green chillies — chopped
1 tsp Garlic — chopped
2 tsp Ginger — chopped
½ tsp Red chilly powder
½ tsp Black pepper powder
½ tsp Turmeric powder
½ tsp Coriander powder
1 tsp Lime juice/Vinegar
Salt, to taste
3 nos Boiled eggs
Cashews, Almonds and Raisins roasted in ghee

Preparation

Step 1
Mix together yoghurt, coriander leaves, curry leaves, red chilly powder, black pepper powder, coriander powder, garlic, ginger, turmeric powder, lime juice, salt and marinate the chicken in it. Keep for overnight.
Step 2
Add cumin seeds, aniseed powder, yoghurt n keep for half hour.
Step 3
Heat clarified butter or ghee in a pan.
Step 4
Add cinnamon, bay leaf, cardamom seeds, curry leaves and cloves.
Step 5
Add onions and sauté, till they turn translucent.
Step 6
Add washed and cleaned rice.
Step 7
Cook, till rice turns translucent.
Step 8
Add water and add turmeric powder, rose water. Allow it to boil.
Step 9
When the water comes to a boil, lower the flame and cover the pan.
Step 10
Cook on low heat for at least 15 minutes, after which the rice would be done.
Step 11
Heat clarified butter or ghee in a pan.
Step 12
Add cinnamon, bay leaf, cardamom seeds, nutmeg and cloves.
Step 13
Add onions and sautT, till brown.
Step 14
Add tomatoes and sauté.
Step 15
Add marinated chicken along with little water if necessary.
Step 16
Cover the pan and cook for at least 5 minutes on a medium flame.
Step 17
Remove the Put the lid on and cook on low heat for another 10 minutes to allow gravy to thicken.
Step 18
Mix chicken and rice together.
Step 19
Garnish the top with a boiled egg cut in 2 pieces, roasted cashews, almonds and raisins.

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

Delicious Chicken Biriyani(Kozhi Biryani)

Chicken biriyani made in my style which is a customised one.

Ingredientsfor 4 servings

1½ kg Chicken
½ cup Yoghurt/Curd
Coriander leaves A, a few
Curry leaves A, a few
½ tsp Cumin seeds (Jeerakam)
½ tsp Aniseed powder (Perinjeerakam)
4 nos Green chillies — chopped
1 tsp Garlic — chopped
2 tsp Ginger — chopped
½ tsp Red chilly powder
½ tsp Black pepper powder
½ tsp Turmeric powder
½ tsp Coriander powder
1 tsp Lime juice/Vinegar
Salt, to taste
3 nos Boiled eggs
Cashews, Almonds and Raisins roasted in ghee

Preparation

Step 1
Mix together yoghurt, coriander leaves, curry leaves, red chilly powder, black pepper powder, coriander powder, garlic, ginger, turmeric powder, lime juice, salt and marinate the chicken in it. Keep for overnight.
Step 2
Add cumin seeds, aniseed powder, yoghurt n keep for half hour.
Step 3
Heat clarified butter or ghee in a pan.
Step 4
Add cinnamon, bay leaf, cardamom seeds, curry leaves and cloves.
Step 5
Add onions and sauté, till they turn translucent.
Step 6
Add washed and cleaned rice.
Step 7
Cook, till rice turns translucent.
Step 8
Add water and add turmeric powder, rose water. Allow it to boil.
Step 9
When the water comes to a boil, lower the flame and cover the pan.
Step 10
Cook on low heat for at least 15 minutes, after which the rice would be done.
Step 11
Heat clarified butter or ghee in a pan.
Step 12
Add cinnamon, bay leaf, cardamom seeds, nutmeg and cloves.
Step 13
Add onions and sautT, till brown.
Step 14
Add tomatoes and sauté.
Step 15
Add marinated chicken along with little water if necessary.
Step 16
Cover the pan and cook for at least 5 minutes on a medium flame.
Step 17
Remove the Put the lid on and cook on low heat for another 10 minutes to allow gravy to thicken.
Step 18
Mix chicken and rice together.
Step 19
Garnish the top with a boiled egg cut in 2 pieces, roasted cashews, almonds and raisins.

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.