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Main Course

Kerala Top Chicken Biriyani(Kozhi Biryani)

A slow-assembled chicken biryani where each grain of rice carries the aroma of cardamom, clove, and slow-cooked masala. Served with raita and pickle, it is a complete meal on its own.

Ingredientsfor 3 servings

2 cup Rice washed and — drained
2 nos Cardamom (Elakka)
1 - Cinnamon (Karugapatta)
2 - Cloves (Grambu)
4 cup Water
1 nos Chicken cube of Maggi tastemaker
Salt, to taste
1 tbsp Ghee
3 tbsp Small onions(chopped (Kunjulli)
2 tbsp Grlic — chopped
1 nos Green chilly
1 - Ginger 1"
Coriander leaves
1 nos Tomato
1/2 cup Yoghurt Curd
1 tsp Chilly powder
1/4 tsp Turmeric powder
1 tsp Pepper powder
1/2 tsp Garam masala powder
1 - Cinnamon (Karugapatta)
1 - Cloves (Grambu)
1 - Cardamom (Elakka)
3 - Cashew nuts
1 nos Onion sliced thinly, big
Ghee, to taste

Preparation

Step 1
For preparing rice:-(can be used for both Fried rice and Biriyani) 1)Heat 1 tbsp of ghee in a vessel on a low flame.
Step 2
Add cardamom, cinnamon and cloves.
Step 3
When it crackles, add rice and stir-fry for about 2 minutes.
Step 4
Add water, a chicken cube of Maggi tastemaker and a little salt and give it a good stir.
Step 5
Cover and allow it to cook on a high flame.
Step 6
Simmer, till it is cooked and all water is dried up.
Step 7
Be careful not to burn the bottom. :- Check with a spoon. If not well cooked, add a little more water and simmer covering with the lid.
Step 8
For preparing chicken:- 1)Crush or grind roughly, the small onions, garlic, green chillies and ginger separately.
Step 9
Grind together pepper powder, chilly powder, turmeric powder, garam masala powder and cashewnuts into a paste adding sufficient water.
Step 10
Heat 2 tbsp of ghee in a frying pan on a low flame.
Step 11
Add cinnamon, cloves and cardamom.
Step 12
Add crushed or ground small onions followed by ginger, garlic and green chillies and sauté`.
Step 13
When a nice smell comes, add the ground masala paste and give it a good stir.
Step 14
Add a few coriander leaves.
Step 15
If not available, you can add a tsp of coriander powder.
Step 16
Add tomato pieces and give it a good stir.
Step 17
Add curd and Stir everything together thoroughly.
Step 18
Add chicken pieces and salt.
Step 19
Give it a good stir for a while.
Step 20
Add a cup of water and give it a good stir.
Step 21
Put the lid on and cook on a low flame.
Step 22
Take it off the heat. when chicken is soft and the gravy is thick.
Step 23
Fry the sliced onion in a tbsp of ghee and oil, till brown.
Step 24
For mixing rice and chicken:- a)For Biriyani:- 1)Pour 1 or 2 tsp of ghee in a vessel.
Step 25
Add a layer of rice.
Step 26
If you want colour, add a drop of it too.
Step 27
Add chicken curry followed by rice.
Step 28
Repeat the placement of rice and chicken in alternate layers.
Step 29
Add a few drops of lemon juice in between.
Step 30
Top with fried onions.
Step 31
Keep in oven for 1 min.
Step 32
B)For fried rice:- 1)cook small onions, garlic, ginger, green chillies (ground).
Step 33
Cook the vegetables.
Step 34
Add salt, maggi tastemaker, 1 tsp of soya sauce and a little vinegar.
Step 35
Add cooked rice and fry well.
Step 36
C)For vegetable pulao:- 1)cook small onions, garlic, ginger, green chillies (ground).
Step 37
Cook the vegetables.
Step 38
Add salt, maggi tastemaker and a little lemon juice and Stir everything together thoroughly.

Tip

Marinate for at least 30 minutes if you can — the spices penetrate deeper and the chicken stays juicier.

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Ingredientsfor 3 servings

2 cup Rice washed and — drained

2 nos Cardamom (Elakka)

1 - Cinnamon (Karugapatta)

2 - Cloves (Grambu)

4 cup Water

1 nos Chicken cube of Maggi tastemaker

Salt, to taste

1 tbsp Ghee

3 tbsp Small onions(chopped (Kunjulli)

2 tbsp Grlic — chopped

1 nos Green chilly

1 - Ginger 1"

Coriander leaves

1 nos Tomato

1/2 cup Yoghurt Curd

1 tsp Chilly powder

1/4 tsp Turmeric powder

1 tsp Pepper powder

1/2 tsp Garam masala powder

1 - Cinnamon (Karugapatta)

1 - Cloves (Grambu)

1 - Cardamom (Elakka)

3 - Cashew nuts

1 nos Onion sliced thinly, big

Ghee, to taste

Preparation

Step 1

For preparing rice:-(can be used for both Fried rice and Biriyani) 1)Heat 1 tbsp of ghee in a vessel on a low flame.

Step 2

Add cardamom, cinnamon and cloves.

Step 3

When it crackles, add rice and stir-fry for about 2 minutes.

Step 4

Add water, a chicken cube of Maggi tastemaker and a little salt and give it a good stir.

Step 5

Cover and allow it to cook on a high flame.

Step 6

Simmer, till it is cooked and all water is dried up.

Step 7

Be careful not to burn the bottom. :- Check with a spoon. If not well cooked, add a little more water and simmer covering with the lid.

Step 8

For preparing chicken:- 1)Crush or grind roughly, the small onions, garlic, green chillies and ginger separately.

Step 9

Grind together pepper powder, chilly powder, turmeric powder, garam masala powder and cashewnuts into a paste adding sufficient water.

Step 10

Heat 2 tbsp of ghee in a frying pan on a low flame.

Step 11

Add cinnamon, cloves and cardamom.

Step 12

Add crushed or ground small onions followed by ginger, garlic and green chillies and sauté`.

Step 13

When a nice smell comes, add the ground masala paste and give it a good stir.

Step 14

Add a few coriander leaves.

Step 15

If not available, you can add a tsp of coriander powder.

Step 16

Add tomato pieces and give it a good stir.

Step 17

Add curd and Stir everything together thoroughly.

Step 18

Add chicken pieces and salt.

Step 19

Give it a good stir for a while.

Step 20

Add a cup of water and give it a good stir.

Step 21

Put the lid on and cook on a low flame.

Step 22

Take it off the heat. when chicken is soft and the gravy is thick.

Step 23

Fry the sliced onion in a tbsp of ghee and oil, till brown.

Step 24

For mixing rice and chicken:- a)For Biriyani:- 1)Pour 1 or 2 tsp of ghee in a vessel.

Step 25

Add a layer of rice.

Step 26

If you want colour, add a drop of it too.

Step 27

Add chicken curry followed by rice.

Step 28

Repeat the placement of rice and chicken in alternate layers.

Step 29

Add a few drops of lemon juice in between.

Step 30

Top with fried onions.

Step 31

Keep in oven for 1 min.

Step 32

B)For fried rice:- 1)cook small onions, garlic, ginger, green chillies (ground).

Step 33

Cook the vegetables.

Step 34

Add salt, maggi tastemaker, 1 tsp of soya sauce and a little vinegar.

Step 35

Add cooked rice and fry well.

Step 36

C)For vegetable pulao:- 1)cook small onions, garlic, ginger, green chillies (ground).

Step 37

Cook the vegetables.

Step 38

Add salt, maggi tastemaker and a little lemon juice and Stir everything together thoroughly.