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Main Course

KERALA SIMPLE & GREAT CHICKEN BIRIYANI(KOZHI BIRYANI)

Kerala is too famous for its tasty, unique Biriyani preparations like Malabar Biriyani, Thalessery Biriyani etc. Among various types of biriyani, Chicken Biriyani is the most famous one. Kerala Chicken Biriyani has its own magic of taste, flavor and aroma.

Ingredientsfor 7 servings

1 kg Chicken
1 kg Basmati rice
2 nos Carrots big
3 nos Onions medium
4 nos Cardamom (Elakka)
4 nos Cloves (Grambu)
3 nos Cinnamon sticks (Karugapatta)
2 nos Bay leaves Vazhana ela (Karuga)
1 large Garlic pods
2” piece Ginger
8 nos Green chillies
Coriander leaves A bunch
½ cup Ghee
3 - Oil
¼ cup Milk
Saffron A pinch
10 nos Cashew nuts
10 nos Raisins Onakka munthiri
1 nos Onion big

Preparation

Step 1
Grind together the ingredients for marinating the chicken into a fine paste.
Step 2
Marinate the chicken with the above paste for 2 to 3 hours.
Step 3
Cook the rice with lots of water. Do not over cook it.
Step 4
Before straining the water off, add 1 tbsp of lemon juice along with enough salt.
Step 5
Heat the oil in a thick bottom pan.
Step 6
When the oil is warm, add finely chopped onions and sautT till it turns brown.
Step 7
Add cardamom, cinnamon sticks, bay leaves and cloves.
Step 8
When the smell of the whole spices comes, add ginger and garlic and sautT it for a while.
Step 9
Add the marinated chicken.
Step 10
When the chicken is cooked and the gravy gets to thicken, add coriander leaves and split green chillies and remove it from the fire.
Step 11
Heat ghee in another pan.
Step 12
Fry cashew nuts, raisins and the onions. Keep them aside.
Step 13
In the same ghee, add the thinly chopped carrots and sautT for a while.
Step 14
Add the carrots to the cooked rice and Stir everything together thoroughly.
Step 15
Soak the saffron in warm milk for a while.
Step 16
Grease a big vessel with butter and layer the rice and cooked chicken.
Step 17
Pour the soaked saffron over the rice.
Step 18
Bake it for 20 minutes at 180 C.
Step 19
Garnish with fried cashews, raisins and onions.
Step 20
Finally, sprinkle chopped coriander leaves. Serve hot.

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 SIMPLE & GREAT CHICKEN BIRIYANI(KOZHI BIRYANI)

Ingredientsfor 7 servings

1 kg Chicken
1 kg Basmati rice
2 nos Carrots big
3 nos Onions medium
4 nos Cardamom (Elakka)
4 nos Cloves (Grambu)
3 nos Cinnamon sticks (Karugapatta)
2 nos Bay leaves Vazhana ela (Karuga)
1 large Garlic pods
2” piece Ginger
8 nos Green chillies
Coriander leaves A bunch
½ cup Ghee
3 - Oil
¼ cup Milk
Saffron A pinch
10 nos Cashew nuts
10 nos Raisins Onakka munthiri
1 nos Onion big

Preparation

Step 1
Grind together the ingredients for marinating the chicken into a fine paste.
Step 2
Marinate the chicken with the above paste for 2 to 3 hours.
Step 3
Cook the rice with lots of water. Do not over cook it.
Step 4
Before straining the water off, add 1 tbsp of lemon juice along with enough salt.
Step 5
Heat the oil in a thick bottom pan.
Step 6
When the oil is warm, add finely chopped onions and sautT till it turns brown.
Step 7
Add cardamom, cinnamon sticks, bay leaves and cloves.
Step 8
When the smell of the whole spices comes, add ginger and garlic and sautT it for a while.
Step 9
Add the marinated chicken.
Step 10
When the chicken is cooked and the gravy gets to thicken, add coriander leaves and split green chillies and remove it from the fire.
Step 11
Heat ghee in another pan.
Step 12
Fry cashew nuts, raisins and the onions. Keep them aside.
Step 13
In the same ghee, add the thinly chopped carrots and sautT for a while.
Step 14
Add the carrots to the cooked rice and Stir everything together thoroughly.
Step 15
Soak the saffron in warm milk for a while.
Step 16
Grease a big vessel with butter and layer the rice and cooked chicken.
Step 17
Pour the soaked saffron over the rice.
Step 18
Bake it for 20 minutes at 180 C.
Step 19
Garnish with fried cashews, raisins and onions.
Step 20
Finally, sprinkle chopped coriander leaves. Serve hot.

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.