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Main Course

Kerala Chicken Biriyani with fried Chicken | Kerala 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

1 kg Chicken
1 kg Biriyani rice
1/2 kg Onion
1/2 kg Tomato
5 nos Green chilly
1 piece Ginger big thumb size piece
8 nos Garlic
1 tbsp Chilly powder
1/2 tsp Turmeric powder
1/2 bunch Cilantro
1/2 bunch Pudina
4 Tbs Ghee
3 tsp Coconut oil
1 tbsp Garam masala
1 tbsp Casews and raisins
4 Liter Water
Salt, to taste

Preparation

Step 1
Chop 1 onion.
Step 2
Pour the coconut oil and 1 table spoon ghee to the pressure cooker.
Step 3
Add the chopped onion and fry.
Step 4
Next, add the rice and water. Season with salt.
Step 5
Put the weight of cooker and wait for whistle.
Step 6
When one whistle has come, wait for some time and then off the stove.
Step 7
Chop the remaining onion and tomato. Make a paste of garlic,ginger,green chilly,Cilantro and pudina (mint) leaves.
Step 8
Fry the chicken in coconut oil.
Step 9
Next, add onion,tomato and the paste to the remaining oil and fry.
Step 10
Mix the masala with fried chicken.
Step 11
Pour some ghee and garam masala also some curd. Dont forget to add salt. The mix the rice with it.
Step 12
Fry dry fruits in ghee and garnish your Kerala Kozhi Biryani with it.

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

Kerala Chicken Biriyani with fried Chicken | Kerala Kozhi Biryani

Ingredientsfor 4 servings

1 kg Chicken
1 kg Biriyani rice
1/2 kg Onion
1/2 kg Tomato
5 nos Green chilly
1 piece Ginger big thumb size piece
8 nos Garlic
1 tbsp Chilly powder
1/2 tsp Turmeric powder
1/2 bunch Cilantro
1/2 bunch Pudina
4 Tbs Ghee
3 tsp Coconut oil
1 tbsp Garam masala
1 tbsp Casews and raisins
4 Liter Water
Salt, to taste

Preparation

Step 1
Chop 1 onion.
Step 2
Pour the coconut oil and 1 table spoon ghee to the pressure cooker.
Step 3
Add the chopped onion and fry.
Step 4
Next, add the rice and water. Season with salt.
Step 5
Put the weight of cooker and wait for whistle.
Step 6
When one whistle has come, wait for some time and then off the stove.
Step 7
Chop the remaining onion and tomato. Make a paste of garlic,ginger,green chilly,Cilantro and pudina (mint) leaves.
Step 8
Fry the chicken in coconut oil.
Step 9
Next, add onion,tomato and the paste to the remaining oil and fry.
Step 10
Mix the masala with fried chicken.
Step 11
Pour some ghee and garam masala also some curd. Dont forget to add salt. The mix the rice with it.
Step 12
Fry dry fruits in ghee and garnish your Kerala Kozhi Biryani with it.

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.