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Main Course

Kerala Chicken Biriyani(Kozhi Biryani) Making

Fragrant basmati layered with spiced chicken, caramelised onions, and whole spices — this Kerala-style biryani is cooked on dum until the rice absorbs every drop of flavour. The crispy bottom layer is the best part.

Ingredientsfor 3 servings

1 kg Chicken
1/2 kg Basmati rice
3 nos Onion
1 nos Onion — thinly sliced
3 nos Potato peeled and — cut into 4 pieces
11/2 tbsp Curd
3 Drops Rose essence
3 Drops Meetha Attar
2 cup Milk
2-3 pinch Food colour
2 tbsp Ghee
2 tsp Garam masala powder
1/2 tbsp Chilly powder
Ginger garlic paste - 3 tsp
Water, to taste
1 tbsp Oil
Salt, to taste
2 nos Cardamom
3 nos Cloves
1/4 inch Cinnamon
4 tsp Cashew nuts
4 tsp Kismis

Preparation

Step 1
Soak basmati rice in water for at least 20 minutes. Set aside.
Step 2
Set a pan over medium heat and pour in the oil. Add cloves, cardamom, cinnamon and fry for about 2 minutes.
Step 3
Add chopped onion and cook until it turns light brown.
Step 4
Add chicken and Stir everything together thoroughly with the onion.
Step 5
Mix together curd, ginger garlic paste, chilli powder, salt and garam masala powder with 1 cup of water in a bowl.
Step 6
Add into the chicken. cook for 1 minute, till it changes to light brown colour.
Step 7
Put the lid on and cook the chicken till it forms a thick gravy.
Step 8
Heat 2 tsp of oil and fry the potatoes lightly.
Step 9
Add some food colour over the potatoes.
Step 10
Cook basmati rice in lots of water. Add some oil and salt till its half cooked. Strain the water.
Step 11
Mix the food colour with a little milk.
Step 12
Heat 1 tbsp oil and 1/2 tbsp ghee in a vessel.
Step 13
Add sliced onions and cook for 8-10 mts till they turn dark brown in colour. Set aside.
Step 14
Add the food colour, rose essence, metta attar, with lukewarm milk and Fold everything together gently. Set aside.
Step 15
To prepare the biriyani, take a wide deep vessel and add 2 tbsp of oil. Spread it over the vessel.
Step 16
Add some rice in the bottom of the vessel and keep the potato pieces.
Step 17
Add chicken on top of the potatoes.
Step 18
Add half cooked rice on top.
Step 19
Spread the fried onion over the rice and put fried cashew nuts and kismis.
Step 20
Put the combined lukewarm milk on all the sides and on top of the rice.
Step 21
Add 1 tbsp of ghee on top of the rice.
Step 22
Place the vessel over an iron tawa and cover with lid. Place a heavyweight over the lid.
Step 23
Reduce to low flame and heat for 10 minutes.
Step 24
Remove weight and the lid.
Step 25
Combine gently.
Step 26
Serve while still hot with raita and curry of your choice.

Tip

Bone-in chicken gives a richer, more flavourful gravy than boneless. The marrow flavours the curry as it cooks.

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Ingredientsfor 3 servings

1 kg Chicken

1/2 kg Basmati rice

3 nos Onion

1 nos Onion — thinly sliced

3 nos Potato peeled and — cut into 4 pieces

11/2 tbsp Curd

3 Drops Rose essence

3 Drops Meetha Attar

2 cup Milk

2-3 pinch Food colour

2 tbsp Ghee

2 tsp Garam masala powder

1/2 tbsp Chilly powder

Ginger garlic paste - 3 tsp

Water, to taste

1 tbsp Oil

Salt, to taste

2 nos Cardamom

3 nos Cloves

1/4 inch Cinnamon

4 tsp Cashew nuts

4 tsp Kismis

Preparation

Step 1

Soak basmati rice in water for at least 20 minutes. Set aside.

Step 2

Set a pan over medium heat and pour in the oil. Add cloves, cardamom, cinnamon and fry for about 2 minutes.

Step 3

Add chopped onion and cook until it turns light brown.

Step 4

Add chicken and Stir everything together thoroughly with the onion.

Step 5

Mix together curd, ginger garlic paste, chilli powder, salt and garam masala powder with 1 cup of water in a bowl.

Step 6

Add into the chicken. cook for 1 minute, till it changes to light brown colour.

Step 7

Put the lid on and cook the chicken till it forms a thick gravy.

Step 8

Heat 2 tsp of oil and fry the potatoes lightly.

Step 9

Add some food colour over the potatoes.

Step 10

Cook basmati rice in lots of water. Add some oil and salt till its half cooked. Strain the water.

Step 11

Mix the food colour with a little milk.

Step 12

Heat 1 tbsp oil and 1/2 tbsp ghee in a vessel.

Step 13

Add sliced onions and cook for 8-10 mts till they turn dark brown in colour. Set aside.

Step 14

Add the food colour, rose essence, metta attar, with lukewarm milk and Fold everything together gently. Set aside.

Step 15

To prepare the biriyani, take a wide deep vessel and add 2 tbsp of oil. Spread it over the vessel.

Step 16

Add some rice in the bottom of the vessel and keep the potato pieces.

Step 17

Add chicken on top of the potatoes.

Step 18

Add half cooked rice on top.

Step 19

Spread the fried onion over the rice and put fried cashew nuts and kismis.

Step 20

Put the combined lukewarm milk on all the sides and on top of the rice.

Step 21

Add 1 tbsp of ghee on top of the rice.

Step 22

Place the vessel over an iron tawa and cover with lid. Place a heavyweight over the lid.

Step 23

Reduce to low flame and heat for 10 minutes.

Step 24

Remove weight and the lid.

Step 25

Combine gently.

Step 26

Serve while still hot with raita and curry of your choice.