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Main Course

Kerala Cuisine Chicken Biriyani(Kozhi Biryani)

Chicken biriyani - really - Kerala Cuisine Chicken Biriyani(Kozhi Biryani).

Ingredientsfor 4 servings

1 kg Basmati rice
Salt, to taste
Ghee, to taste
3 nos Onion chopped, big
1 small Cinnamon (Karugapatta)
2 nos Cloves (Grambu)
2 nos Cardamom (Elakka)
Cashew nuts
Raisins
Mint and coriander leaves for garnishing — chopped
1 kg Chicken
1 inch Ginger make into a paste
15 nos Garlic pods make into a paste
10 nos Green chillies make into a paste
1 tsp Poppy seeds or Cashew paste
2 tbsp Biriyani masala preferred Eastern masala
1/2 cup Curd
1 nos Lemon
2 nos Tomato — chopped
1/4 tsp Turmeric powder
Salt, to taste
Mint leaves chopped, Pudhina
Coriander leaves — chopped

Preparation

Step 1
Boil the rice with salt (as per your taste), strain water and set aside.
Step 2
Make sure you don`t overcook the rice.
Step 3
Marinate the chicken with ginger, garlic, green chillies, poppy seeds or cashew(all made into a paste), biriyani masala, curd, lemon juice, turmeric powder, chopped tomato, salt, mint leaves and coriander leaves and keep it for atleast 1/2 an hour.
Step 4
Heat ghee in a pressure pan.
Step 5
Add 1/2 of the chopped onions and sauté.
Step 6
When it turns slightly brown in colour, add marinated chicken pieces and Stir everything together thoroughly.
Step 7
Cook upto 2 whistles.
Step 8
Open the pan when the pressure goes off and boil it in high level until only a little gravy is left.
Step 9
Make sure it does not get burned.
Step 10
Meanwhile, heat ghee in a pan.
Step 11
Add spices and sauté.
Step 12
Add cashew nuts and raisins and cook and set aside.
Step 13
Add the rest of the onions in the same pan.
Step 14
Cook until it turns brown in colour and set aside.
Step 15
Place another pan on flame.
Step 16
Add 1 tsp of ghee, place rice and chicken layer by layer and sprinkle sauted onions, cashews, raisins and dry spices, chopped mint leaves and coriander leaves on the top and simmer it for about 5 minutes.
Step 17
Mix it well and let it cool.

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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Ingredientsfor 4 servings

1 kg Basmati rice

Salt, to taste

Ghee, to taste

3 nos Onion chopped, big

1 small Cinnamon (Karugapatta)

2 nos Cloves (Grambu)

2 nos Cardamom (Elakka)

Cashew nuts

Raisins

Mint and coriander leaves for garnishing — chopped

1 kg Chicken

1 inch Ginger make into a paste

15 nos Garlic pods make into a paste

10 nos Green chillies make into a paste

1 tsp Poppy seeds or Cashew paste

2 tbsp Biriyani masala preferred Eastern masala

1/2 cup Curd

1 nos Lemon

2 nos Tomato — chopped

1/4 tsp Turmeric powder

Salt, to taste

Mint leaves chopped, Pudhina

Coriander leaves — chopped

Preparation

Step 1

Boil the rice with salt (as per your taste), strain water and set aside.

Step 2

Make sure you don`t overcook the rice.

Step 3

Marinate the chicken with ginger, garlic, green chillies, poppy seeds or cashew(all made into a paste), biriyani masala, curd, lemon juice, turmeric powder, chopped tomato, salt, mint leaves and coriander leaves and keep it for atleast 1/2 an hour.

Step 4

Heat ghee in a pressure pan.

Step 5

Add 1/2 of the chopped onions and sauté.

Step 6

When it turns slightly brown in colour, add marinated chicken pieces and Stir everything together thoroughly.

Step 7

Cook upto 2 whistles.

Step 8

Open the pan when the pressure goes off and boil it in high level until only a little gravy is left.

Step 9

Make sure it does not get burned.

Step 10

Meanwhile, heat ghee in a pan.

Step 11

Add spices and sauté.

Step 12

Add cashew nuts and raisins and cook and set aside.

Step 13

Add the rest of the onions in the same pan.

Step 14

Cook until it turns brown in colour and set aside.

Step 15

Place another pan on flame.

Step 16

Add 1 tsp of ghee, place rice and chicken layer by layer and sprinkle sauted onions, cashews, raisins and dry spices, chopped mint leaves and coriander leaves on the top and simmer it for about 5 minutes.

Step 17

Mix it well and let it cool.