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Main Course

Easy Chicken Biriyani(Kozhi Biryani) Making

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

1/2 kg Chicken — cut into chunks
3 cup Basmati rice
2 tbsp Oil
1 nos Onion
1 nos Garlic pod
1 small Ginger
4 nos Green chillies
2 nos Tomato
Coriander leaves A handful
Mint leaves A handful, Pudhina
11/2 tbsp Coriander powder
1 tsp Chilly powder
1/2 tsp Turmeric powder
1/2 tsp Pepper
1/2 tsp Cumin powder (Jeerakam)
1/2 tsp Cardamom powder (Elakka)
1/2 tsp Cinnamon powder (Karugapatta)

Preparation

Step 1
Blend together all the ingredients for making the paste.
Step 2
Heat 2 tbsp of oil in a pressure cooker.
Step 3
Fry the blended paste for about 4 minutes.
Step 4
Add chicken along with a cup of water and salt.
Step 5
Pressure cook for about 6 minutes with the weight on.
Step 6
Take it off the heat. and allow it to cool.
Step 7
After opening the lid, add the cleaned rice.
Step 8
Check the level of salt and top with water(an inch above the rice level).
Step 9
Put it back on fire and pressure cook for another 6 minutes.
Step 10
Take it off the heat. and open the lid after 10 minutes.
Step 11
If you really have time and patience, you can fry few fine slices of onion, cashews, raisins and garnish.

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(Kozhi Biryani) Making

Ingredientsfor 4 servings

1/2 kg Chicken — cut into chunks
3 cup Basmati rice
2 tbsp Oil
1 nos Onion
1 nos Garlic pod
1 small Ginger
4 nos Green chillies
2 nos Tomato
Coriander leaves A handful
Mint leaves A handful, Pudhina
11/2 tbsp Coriander powder
1 tsp Chilly powder
1/2 tsp Turmeric powder
1/2 tsp Pepper
1/2 tsp Cumin powder (Jeerakam)
1/2 tsp Cardamom powder (Elakka)
1/2 tsp Cinnamon powder (Karugapatta)

Preparation

Step 1
Blend together all the ingredients for making the paste.
Step 2
Heat 2 tbsp of oil in a pressure cooker.
Step 3
Fry the blended paste for about 4 minutes.
Step 4
Add chicken along with a cup of water and salt.
Step 5
Pressure cook for about 6 minutes with the weight on.
Step 6
Take it off the heat. and allow it to cool.
Step 7
After opening the lid, add the cleaned rice.
Step 8
Check the level of salt and top with water(an inch above the rice level).
Step 9
Put it back on fire and pressure cook for another 6 minutes.
Step 10
Take it off the heat. and open the lid after 10 minutes.
Step 11
If you really have time and patience, you can fry few fine slices of onion, cashews, raisins and garnish.

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.