Manjali Chicken Biriyani | Manjali Biryani Kerala Style

Ingredientsfor 4 servings

• 3 cup Jeerakasala/kayama rice Washed and — drained
• 4 tbsp Ghee
• 4 tbsp Oil
• 1 nos Onion
• 2 small Pieces Cinnamon
• 4 nos Clove
• 3 nos Cardamom
• 4½ cup Water
• 1 nos Biriyani leaf — optional
• 1 small Carrot
• Coriander leaves, a few — chopped
• 1 small Onion
• 3 tbsp Chicken stock water
• 1 kg Chicken Cleaned and — washed
• 1 tbsp Red chilli powder
• ½ tsp Turmeric powder
• ½ tbsp Lemon juice/ vinegar
• Salt, to taste
• 1 nos Green chilly
• ¾ cup Water
• 1½ tbsp Ginger garlic paste
• 3 nos Onion large
• Curry leaves, a few
• 1 nos Green chilly
• 2 nos Tomato
• 2 tbsp Coriander powder
• 1/2 tbsp Red chilly powder
• 1/2 tsp Turmeric powder
• 1 tsp Garam masala powder
• ¾ cup Chicken stock water
• 1 handful Coriander leaves — chopped

Preparation

1. Step 1

   Clean, wash and drain the chicken pieces.

2. Step 2

   Add red chilly powder, turmeric powder, vinegar and salt to taste.

3. Step 3

   Marinate the chicken and set aside for 30 minutes.

4. Step 4

   Then cook the chicken by adding 1/2 cup water.

5. Step 5

   When the chicken is half cooked, take it off the heat and separate chicken stock water and chicken pieces.

6. Step 6

   Fry the chicken pieces in oil until all the sides are lightly browned. Set aside.

7. Step 7

   After the chicken pieces are fried, add crushed ginger, garlic and curry leaves into the same pan. cook it, stirring for one minute.

8. Step 8

   Next, add sliced onion and green chilly.

9. Step 9

   Cook the onion until it becomes super soft.

10. Step 10

    Next, add tomato.

11. Step 11

    Cook the tomatoes until soft.

12. Step 12

    Stir in coriander powder, turmeric powder, garam masala powder and chilly powder. cook for one minute until the raw spice smell fades powders.

13. Step 13

    Add reserved chicken gravy and check for salt.

14. Step 14

    Bring to a gentle boil and add chopped coriander leaves.

15. Step 15

    Stir in the fried chicken pieces.

16. Step 16

    Continue cooking for 2 to 3 minutes until the chicken piece are well coated in the masala. Switch off the stove.

17. Step 17

    To cook rice (you can cook the rice while chicken is being cooked). Heat oil and ghee in a bottom thick pan and add the spices, grated carrot, coriander leaves, biriyani leaves and green chilly.

18. Step 18

    Add required water.

19. Step 19

    Add rice (washed and soaked for 30 minutes, then drained). season with salt to your taste. Bring to a gentle boil.

20. Step 20

    Now reduce the flame into low. Cover with lid and Let it cook for 10 minutes.

21. Step 21

    When the rice is 90% cooked, add fried onion and chicken stock water. Put the lid on and cook for few more minutes and take it off the heat.

22. Step 22

    Served with pickle, pappad, raitha,chammanthi.