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Main Course

Easy Chicken Biriyani In Kerala Style(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 4 servings

500 g Chicken
2 nos Onions medium
Ginger garlic paste - 1 tbsp
1 nos Tomato
4 nos Cloves (Grambu)
4 Sticks Cinnamon (Karugapatta)
4 nos Cardamom (Elakka)
1/4 tbsp Cumin seeds (Jeerakam)
1 tsp Chicken masala
2 tbsp Curd
2 tbsp Mint leaves — chopped
2 tbsp Coriander leaves — chopped
1 tbsp Oil
2 tbsp Butter or ghee
2 cup Basmati rice
4 cup Water
1/4 tsp Turmeric powder
1 tbsp Chilly powder
Salt, to taste

Preparation

Step 1
For preparing Easy Chicken Biriyani in Kerala Style, first mix together ginger-garlic paste(1/2 tbsp), cumin seeds, chicken masala(1/2 tsp), curd(1 tbsp), chilly powder(1/4 tbsp), and salt. Marinate the chicken in it and set aside for 1/2 an hour. Put the marinated chicken in a pressure cooker and cook until the chicken is done.
Step 2
Heat oil and cook 1 tbsp ghee, cloves(2 nos), cinnamon(2 sticks)and cardamom(2 nos) in a pressure cooker. Add water, rice and salt. Cook until 2 whistles. Set aside.
Step 3
Heat oil and butter or ghee(1 tbsp)in a pan.
Step 4
Add cloves(2nos), cinnamon(2 sticks) cardamom(2 nos) and onions. Fry till they become lightly browned.
Step 5
Add ginger-garlic paste(1/2 tbsp) and fry for a while.
Step 6
Add tomato and fry, till they turn soft.
Step 7
Add turmeric powder, chilly powder(1/4 tbsp), chicken masala(1/2 tsp), salt, mint and coriander leaves and fry for a while.
Step 8
Add curd(1/2 tbsp), cooked chicken and Stir everything together thoroughly. Keep the chicken masala aside.
Step 9
Open the boiled rice and mix chicken masala in it. Close the cooker and simmer on very low flame for 3 minutes.
Step 10
Do not release the pressure. Let the cooker cool down.
Step 11
Open the cooker and serve the hot Chicken Biryani in Kerala Style.

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

Easy Chicken Biriyani In Kerala Style(Kozhi Biryani)

Ingredientsfor 4 servings

500 g Chicken
2 nos Onions medium
Ginger garlic paste - 1 tbsp
1 nos Tomato
4 nos Cloves (Grambu)
4 Sticks Cinnamon (Karugapatta)
4 nos Cardamom (Elakka)
1/4 tbsp Cumin seeds (Jeerakam)
1 tsp Chicken masala
2 tbsp Curd
2 tbsp Mint leaves — chopped
2 tbsp Coriander leaves — chopped
1 tbsp Oil
2 tbsp Butter or ghee
2 cup Basmati rice
4 cup Water
1/4 tsp Turmeric powder
1 tbsp Chilly powder
Salt, to taste

Preparation

Step 1
For preparing Easy Chicken Biriyani in Kerala Style, first mix together ginger-garlic paste(1/2 tbsp), cumin seeds, chicken masala(1/2 tsp), curd(1 tbsp), chilly powder(1/4 tbsp), and salt. Marinate the chicken in it and set aside for 1/2 an hour. Put the marinated chicken in a pressure cooker and cook until the chicken is done.
Step 2
Heat oil and cook 1 tbsp ghee, cloves(2 nos), cinnamon(2 sticks)and cardamom(2 nos) in a pressure cooker. Add water, rice and salt. Cook until 2 whistles. Set aside.
Step 3
Heat oil and butter or ghee(1 tbsp)in a pan.
Step 4
Add cloves(2nos), cinnamon(2 sticks) cardamom(2 nos) and onions. Fry till they become lightly browned.
Step 5
Add ginger-garlic paste(1/2 tbsp) and fry for a while.
Step 6
Add tomato and fry, till they turn soft.
Step 7
Add turmeric powder, chilly powder(1/4 tbsp), chicken masala(1/2 tsp), salt, mint and coriander leaves and fry for a while.
Step 8
Add curd(1/2 tbsp), cooked chicken and Stir everything together thoroughly. Keep the chicken masala aside.
Step 9
Open the boiled rice and mix chicken masala in it. Close the cooker and simmer on very low flame for 3 minutes.
Step 10
Do not release the pressure. Let the cooker cool down.
Step 11
Open the cooker and serve the hot Chicken Biryani in Kerala Style.

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.