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Main Course

Kerala Simple & Tempting Chicken Biriyani(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 3 servings

2 cup Basmati rice
1/2 kg Chicken
1 nos Onion sliced thinly
2 nos Tomato sliced thinly
1/2 tsp Curry masala powder
11/2 tsp Coriander powder
1" piece Cinnamon (Karugapatta)
2 nos Cardamom (Elakka)
1 nos Bay leaf Vazhana ela (Karuga)
2 nos Cloves (Grambu)
1 tsp Aniseeds (Perinjeerakam)
7 nos Dry red chillies (Kollamulaku)
Ginger garlic paste -, to taste
Curry leaves A, a few
Ghee, to taste

Preparation

Step 1
Grind together cinnamon, cardamom, cloves, aniseeds, ginger-garlic paste, curry leaves, dry chillies and coriander powder along with sufficient water.
Step 2
Heat ghee in a cooker.
Step 3
Add bay leaf, curry leaves, onion, ground mixture and tomato and fry well.
Step 4
Add chicken and curry masala powder.
Step 5
Cook, till oil comes up.
Step 6
Add rice followed by 4 cups of water.
Step 7
Pressure cook upto 2 whistles. 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 & Tempting Chicken Biriyani(Kozhi Biryani)

Ingredientsfor 3 servings

2 cup Basmati rice
1/2 kg Chicken
1 nos Onion sliced thinly
2 nos Tomato sliced thinly
1/2 tsp Curry masala powder
11/2 tsp Coriander powder
1" piece Cinnamon (Karugapatta)
2 nos Cardamom (Elakka)
1 nos Bay leaf Vazhana ela (Karuga)
2 nos Cloves (Grambu)
1 tsp Aniseeds (Perinjeerakam)
7 nos Dry red chillies (Kollamulaku)
Ginger garlic paste -, to taste
Curry leaves A, a few
Ghee, to taste

Preparation

Step 1
Grind together cinnamon, cardamom, cloves, aniseeds, ginger-garlic paste, curry leaves, dry chillies and coriander powder along with sufficient water.
Step 2
Heat ghee in a cooker.
Step 3
Add bay leaf, curry leaves, onion, ground mixture and tomato and fry well.
Step 4
Add chicken and curry masala powder.
Step 5
Cook, till oil comes up.
Step 6
Add rice followed by 4 cups of water.
Step 7
Pressure cook upto 2 whistles. 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.