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Main Course

Easy Kerala Chicken Biriyani | Kozhi Biryani)

Kerala Chicken Biriyani, popularly known as Kozhi Biryani, is a delightful one-pot dish that combines fragrant basmati rice with succulent chicken, aromatic spices, and rich flavor.

Ingredientsfor 4 servings

1 kg Chicken — cut into medium sized pieces
2 tbsp Ginger Garlic Paste
1/2 tsp Turmeric powder
Salt, to taste
11/2 cup Basmati rice Good quality
Whole Garam masala Little
1 nos Onion Finely sliced, big size
1 tbsp Red chilly powder
2 tbsp Coriander powder
1 tsp Garam masala powder
1 cup Mint and coriander leaves
1 cup Tomato — cut into small/fine pieces
Oil, to taste
Water, to taste

Preparation

Step 1
Marinate the chicken with 2 tbsp of ginger/garlic paste, turmeric and salt. Set aside for about 2 hours.
Step 2
Boil 1 1/2 cup of good quality basmati rice with required water. Cook them with whole garam masala and set aside.
Step 3
In a heavy kadai/pan, heat 1/4 cup of any oil of your preference and cook onion.
Step 4
When they are translucent in color, add all the remaining masala: red chilly powder, coriander powder, garam masala and sauté` till the oil separates.
Step 5
Add the tomato and the both green leaves and cook again.
Step 6
Get another pan and fry the marinated chicken pieces till they turn brown and set aside.
Step 7
Add the fried chicken pieces to the masala and cook until the water starts coming out of the chicken pieces. Add about 1 glass of hot water for the chicken to cook along the masala. Put the lid on and cook for about 15 to 20 minutes or until done.
Step 8
Layer the rice and chicken masala in a heavy flat bottomed vessel.
Step 9
Pour 1/2 cup of milk with 1 tsp of turmeric power, among the layers of rice and chicken.
Step 10
Top the vessel with rice and add milk solution.
Step 11
For a sumptuous taste add 1 tbsp of ghee on top layer and cover with a deep vessel.
Step 12
Keep the flat bottom biriyani vessel on a Tava and heat them for about another 10 minutes and now your biriyani is being baked in a traditional way.
Step 13
Garnish with fried cashew, kismis and golden deep fried onion if you prefer.
Step 14
But even without them its more healthy and Too.
Step 15
Note:- The advantage with this biriyani is that it contains less Ghee/oil and being made at home it carry less masala and oil.

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.

Easy Kerala Chicken BiriyaniKozhi Biryani

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Ingredientsfor 4 servings

1 kg Chicken — cut into medium sized pieces

2 tbsp Ginger Garlic Paste

1/2 tsp Turmeric powder

Salt, to taste

11/2 cup Basmati rice Good quality

Whole Garam masala Little

1 nos Onion Finely sliced, big size

1 tbsp Red chilly powder

2 tbsp Coriander powder

1 tsp Garam masala powder

1 cup Mint and coriander leaves

1 cup Tomato — cut into small/fine pieces

Oil, to taste

Water, to taste

Preparation

Step 1

Marinate the chicken with 2 tbsp of ginger/garlic paste, turmeric and salt. Set aside for about 2 hours.

Step 2

Boil 1 1/2 cup of good quality basmati rice with required water. Cook them with whole garam masala and set aside.

Step 3

In a heavy kadai/pan, heat 1/4 cup of any oil of your preference and cook onion.

Step 4

When they are translucent in color, add all the remaining masala: red chilly powder, coriander powder, garam masala and sauté` till the oil separates.

Step 5

Add the tomato and the both green leaves and cook again.

Step 6

Get another pan and fry the marinated chicken pieces till they turn brown and set aside.

Step 7

Add the fried chicken pieces to the masala and cook until the water starts coming out of the chicken pieces. Add about 1 glass of hot water for the chicken to cook along the masala. Put the lid on and cook for about 15 to 20 minutes or until done.

Step 8

Layer the rice and chicken masala in a heavy flat bottomed vessel.

Step 9

Pour 1/2 cup of milk with 1 tsp of turmeric power, among the layers of rice and chicken.

Step 10

Top the vessel with rice and add milk solution.

Step 11

For a sumptuous taste add 1 tbsp of ghee on top layer and cover with a deep vessel.

Step 12

Keep the flat bottom biriyani vessel on a Tava and heat them for about another 10 minutes and now your biriyani is being baked in a traditional way.

Step 13

Garnish with fried cashew, kismis and golden deep fried onion if you prefer.

Step 14

But even without them its more healthy and Too.

Step 15

Note:- The advantage with this biriyani is that it contains less Ghee/oil and being made at home it carry less masala and oil.