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Main Course

Kerala Simple & Yummy 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

1 kg Chicken — cut into big pieces
1 kg Basmati rice
250 g Dalda or Ghee
½ kg Onion sliced finely & divided into three portions
½ kg Tomato
100 g Green chillies — crushed
5 Nos) Ginger – 100 gms (4 crushed, 4
100 g Garlic — crushed
Cinnamon (Karugapatta)
Cloves (Grambu)
Cardamom (Elakka)
Nutmeg(Jathikka
Mace(Jathipathri
2 tsp Pepper — crushed
3 tsp Coriander powder
50 g Cashewnuts
100 g Raisins
11/2 tsp Coriander leaves — chopped
11/2 tsp Mint leaves — chopped
2 kg Water
1 pinch Biriyani colour
Salt, to taste

Preparation

Step 1
Clean the chicken well.
Step 2
Apply well 1 tsp of turmeric powder and salt over the chicken and keep it for 1 hr.
Step 3
Don¦t use the chicken¦s liver.
Step 4
Crush the ingredients which are to be made into a paste and keep it separately.
Step 5
For cooking the chicken:- 1)Fry the marinated chicken in oil.
Step 6
To the remaining oil, fry onion(1/3 of the onion) till golden brown.
Step 7
Add powdered cinnamon, cloves, cardamom, pepper, coriander powder and fry for about 2 minutes.
Step 8
Stir in low fire.
Step 9
Add cut coriander leaves & mint leaves to it and stir for 1 min.
Step 10
Add crushed ginger, green chillies and garlic and stir for 1 min.
Step 11
Add sliced tomato and stir, till tomato gets cooked.
Step 12
Add salt.
Step 13
Add fried chicken pieces into it and Stir everything together thoroughly.
Step 14
Cover the lid and cook.
Step 15
When done, remove from fire.
Step 16
For cooking rice:- 1)Take rice and rinse it thoroughly in a sieve under cold running water.
Step 17
Heat 100 gm of dalda or ghee in a pan.
Step 18
Fry cashews & raisins in it & transfer to another dish.
Step 19
To the remaining ghee, add 1/3rd of the onions and fry till golden brown.
Step 20
Now to a little ghee, add 1/3rd of the onion & fry till medium brown.
Step 21
Add 2 kg of water & salt to taste.
Step 22
Bring to a rolling boil.
Step 23
Add washed rice into it & boil.
Step 24
Lower the flame, Put the lid on and cook for some time. Give it a stir now and then.
Step 25
When water evaporates completely, add biriyani colour mixed with 2 - 3 drops of water and Stir everything together thoroughly.
Step 26
Switch off the fire.
Step 27
Cover using a lid and keep for 1 hr.
Step 28
For serving:- 1)Take a small plate and place 2 tsp of fried cashews, onion & raisins, 1 chicken piece,1 tsp of masala on it.
Step 29
On top of it, add some rice & press well.
Step 30
Transfer to another serving dish in such a way that the masala comes on top.

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 3 servings

1 kg Chicken — cut into big pieces

1 kg Basmati rice

250 g Dalda or Ghee

½ kg Onion sliced finely & divided into three portions

½ kg Tomato

100 g Green chillies — crushed

5 Nos) Ginger – 100 gms (4 crushed, 4

100 g Garlic — crushed

Cinnamon (Karugapatta)

Cloves (Grambu)

Cardamom (Elakka)

Nutmeg(Jathikka

Mace(Jathipathri

2 tsp Pepper — crushed

3 tsp Coriander powder

50 g Cashewnuts

100 g Raisins

11/2 tsp Coriander leaves — chopped

11/2 tsp Mint leaves — chopped

2 kg Water

1 pinch Biriyani colour

Salt, to taste

Preparation

Step 1

Clean the chicken well.

Step 2

Apply well 1 tsp of turmeric powder and salt over the chicken and keep it for 1 hr.

Step 3

Don¦t use the chicken¦s liver.

Step 4

Crush the ingredients which are to be made into a paste and keep it separately.

Step 5

For cooking the chicken:- 1)Fry the marinated chicken in oil.

Step 6

To the remaining oil, fry onion(1/3 of the onion) till golden brown.

Step 7

Add powdered cinnamon, cloves, cardamom, pepper, coriander powder and fry for about 2 minutes.

Step 8

Stir in low fire.

Step 9

Add cut coriander leaves & mint leaves to it and stir for 1 min.

Step 10

Add crushed ginger, green chillies and garlic and stir for 1 min.

Step 11

Add sliced tomato and stir, till tomato gets cooked.

Step 12

Add salt.

Step 13

Add fried chicken pieces into it and Stir everything together thoroughly.

Step 14

Cover the lid and cook.

Step 15

When done, remove from fire.

Step 16

For cooking rice:- 1)Take rice and rinse it thoroughly in a sieve under cold running water.

Step 17

Heat 100 gm of dalda or ghee in a pan.

Step 18

Fry cashews & raisins in it & transfer to another dish.

Step 19

To the remaining ghee, add 1/3rd of the onions and fry till golden brown.

Step 20

Now to a little ghee, add 1/3rd of the onion & fry till medium brown.

Step 21

Add 2 kg of water & salt to taste.

Step 22

Bring to a rolling boil.

Step 23

Add washed rice into it & boil.

Step 24

Lower the flame, Put the lid on and cook for some time. Give it a stir now and then.

Step 25

When water evaporates completely, add biriyani colour mixed with 2 - 3 drops of water and Stir everything together thoroughly.

Step 26

Switch off the fire.

Step 27

Cover using a lid and keep for 1 hr.

Step 28

For serving:- 1)Take a small plate and place 2 tsp of fried cashews, onion & raisins, 1 chicken piece,1 tsp of masala on it.

Step 29

On top of it, add some rice & press well.

Step 30

Transfer to another serving dish in such a way that the masala comes on top.