Kerala Chicken Biriyani | Kozhi Biryani

Ingredientsfor 4 servings

• 21/2 cup Basmati rice
• 3/4 kg Chicken chopped into medium size pieces
• 15 nos Garlic pods
• 1/2 A Ginger
• 8 nos Green peppers
• 4 nos Onions medium
• 1 small Cinnamon (Karugapatta)
• 5 nos Cloves (Grambu)
• 2 tbsp Garam masala preferably Melam
• 1 tsp Chicken broth — optional
• 2 tbsp Vinegar
• Salt, to taste
• 1 tsp Black pepper
• 1 tsp Chilly powder
• 1/4 tsp Turmeric powder
• 1/2 A Ginger — crushed
• 7 nos Garlic pods big
• 2 tbsp Vinger

Preparation

1. Step 1

   Mix together the ingredients for marination along with chicken in a bowl.

2. Step 2

   Refrigerate it overnight.

3. Step 3

   A minimum of 4 hrs marination is required.

4. Step 4

   Soak the rice in water and set aside for 2 hours.

5. Step 5

   Pour oil into a pan and heat it.

6. Step 6

   Add the marinated chicken and give it a good stir.

7. Step 7

   Sauté, until the chicken appears fried on the outside(10 minutes).

8. Step 8

   Add onions and continue to cook for another 5 - 6 minutes.

9. Step 9

   Add a little black pepper, chicken broth and garam masala.

10. Step 10

    Combine the mixture well, until you can smell the spicy aroma of masala and chicken combined.

11. Step 11

    Add a glass of water.

12. Step 12

    Put the lid on and cook for about 15 minutes on a low flame.

13. Step 13

    Heat a tbsp of oil in a pressure cooker.

14. Step 14

    Add the rest of crushed garlic and ginger, cinnamon and cloves and fry.

15. Step 15

    Once the ginger and garlic is fried, add the drained rice and stir the mixture well.

16. Step 16

    Do not overfry the rice.

17. Step 17

    Once the rice becomes crisp, add 5 cups of water and salt to taste.

18. Step 18

    The chicken masala gravy for the biriyani should appear moist and juicy with all the excess water drained out.

19. Step 19

    Once the rice is cooked, combine the masala and rice in a big bowl.

20. Step 20

    Set the oven to 350 degree Celsius and bake for another 10 minutes.

21. Step 21

    Garnish with coriander leaves and mint leaves.

22. Step 22

    Chicken in the biriyani tastes spicy and delicious, only when it is marinated and kept overnight.