Kerala Tasty Chicken Biriyani(Kozhi Biryani)

Ingredientsfor 4 servings

• 500 g Chicken
• 3 nos Onion medum
• 2 nos Tomato medium
• 10 nos Green chilies
• 2” piece Ginger
• 1 nos Garlic pod
• 1/2 tsp Pepper powder — optional
• 1/2 tsp Turmeric powder
• 1/2 - Thick curd
• 1/2 tsp Fennel seeds (Perinjeerakam)
• 1/2 bunch Mint leaves Pudhina
• Curry leaves A handful
• 11/2 tsp Lemon juice or juice of 1 lemon
• 1/4 cup Ghee or oil or both mixed
• Cashew nuts (for garnishing
• Raisins (for garnishing
• 2 inch Cinnamon
• 8 nos Cardamom
• 8 nos Cloves
• 1 nos Nutmeg
• 1 nos Bay leaf
• 5 - Mace
• 1 tbsp Caraway seeds
• 1 nos Star Anise

Preparation

1. Step 1

   Dry roast the ingredients under biryani masala all together and grind to a fine powder. Require only 1 - 2 tsp from this for biriyani preparation. Clean the chicken and cut into medium sized pieces. Wash and drain.

2. Step 2

   Grind together the fennel, ginger, garlic and green chilies, half of mint leaves into a coarse paste.

3. Step 3

   You can add some coconut too while grinding if you prefer.

4. Step 4

   Chop the tomatoes into small pieces and slice the onions.

5. Step 5

   One onion should be sliced very thin for garnishing.

6. Step 6

   Marinate the chicken with half of the masala paste, turmeric and salt. Keep covered for atleast an hour.

7. Step 7

   Clean and soak rice for about 30 minutes Set aside.

8. Step 8

   Heat the oil in a heavy bottom pan.

9. Step 9

   Fry the onions required to garnish till golden brown. Add raisins and cashew nuts too. Drain and remove. Set aside.

10. Step 10

    Heat up the remaining oil and add the rest of the sliced onions and sautT it till it becomes light brown.

11. Step 11

    Add the remaining masala paste n cook until raw smell goes.

12. Step 12

    Add tomatoes n sauté.

13. Step 13

    Add biriyani masala, curry leaves, curd n cook it, stirring for about 5 minutes.

14. Step 14

    Add chicken n pressure cook for one whistle and remove whistle and let it cook on low till chicken is done.

15. Step 15

    The gravy should be bit watery n thick as u need this to mix with rice. :- Check taste and add salt, pepper etc depending on it. Do not add water at all. Use curd instead.

16. Step 16

    Heat oil or ghee and add the whole spices- cinnamon, cardamom, cloves and bay leaves,remaining mint leaves. cook for a minute.

17. Step 17

    Add the drained rice. Stir the rice till it turns opaque and add 2 cups water and 1 tsp lime juice.

18. Step 18

    Cook on low heat.

19. Step 19

    Add more water till the rice gets done.

20. Step 20

    It shouldn`t be over cooked or get sticky.

21. Step 21

    In an oven proof dish, spread half of the chicken masala and place half of rice over it.

22. Step 22

    Spread the remaining masala and top it with rice followed by lemon juice.

23. Step 23

    Sprinkle roasted onion, nuts and raisins.

24. Step 24

    Bake it for 15 - 20 minutes at 200ªC n let it stand for 10 minutes before serving.

25. Step 25

    Add lime juice after each layer of rice to prevent it from getting sticky.

26. Step 26

    Serve while still hot with chutney or raitha or date chutney.

27. Step 27

    For date chutney:- Grind together 100 gm dates, 2 - 3 green chillies, 1 small piece ginger and salt. Add vinegar or lime juice.