The delicious classic Kerala Chicken Biriyani is made by layering chicken gravy with fluffy aromatic basmati rice.
This Kerala Chicken Biriyani is influenced from Kottayam region and will have a typical Syrian Christian touch. Biriyanis are usually made during special occasions, weddings and festivals. It’s a must-have during Christmas.
Christmas is celebrated in pomp and style in Kerala. Even though we aren’t Christians, we live in Central Travancore which is largely influenced by Syrian Christians.
It is also a time when all the cousins get together and there will be lots of non-stop giggles and banter.
Almost ten days before Christmas, we put up a twinkling star outside of our homes, adorn it with fairy lights and wait for the Carol to arrive. Most often the Carol arrives two-three days before Christmas Eve. Christmas Carol group includes kids too, who carry candles and visit the neighborhood singing Christmas carols. It is fascinating for the children because irrespective of religion, all the houses are open and all would join them in the merriment.
Santa Claus gives little presents and chocolates to the kids, setting the tone of joy and cheerfulness.
For us, celebrating Christmas also means celebrating Mum’s birthday. Though she doesn’t have any other type of meat or poultry except chicken, we still prepare a wide variety of dishes on a Christmas day.
Yes, we go all out. Breakfast would often be Appams and Idiyappams with Mutton or Chicken Stew along with steamed sweet plantains. Christmas lunch would be Chicken or Beef Biryani with a side of raita, eggs, pappad, fried fish, and pickle. We end it with cutlets and a payasam.
| How to make Prawn Biriyani
Christmas Special Kerala Chicken Biriyani
X'mas Special Chicken Biriyani
Finger-licking Kerala Style Chicken Biriyani prepared by making a chicken gravy and layered with aromatic basmati rice
Ingredients
- 300 gms Chicken
- 2 cups Basmati Rice or Jeerakasala Rice
- 4 cups water
- 2 bay leaves
- 3 Cloves
- 3 Cardamons
- 1 Cinnamon stick
- Salt, to taste
- 1 tbsp Ghee
- 1 tbsp lemon juice
- 3 Onion, sliced
- 1 tbsp Ginger, finely chopped
- 1 tbsp Garlic, finely chopped
- 3 tbsp Green chillies, chopped
- 1tbsp Red chili powder
- 1 tbsp Coriander powder
- 1/2 tbsp Garam masala
- 2 tomatoes, sliced
- 1/2 cup Fried Onions
- Fried Cashews and Raisins
- 1/2 cup Mint leaves, chopped
- 1/2 cup Coriander leaves, chopped
- Ghee
- 2 tbsp Saffron in milk
- 4 Boiled eggs
Instructions
- Soak rice for about 30 minutes.
- Meanwhile, prepare the masala. Heat ghee in a pan.
- Add ginger, garlic, green chillies and onion. Saute.
- Once cooked, add red chili powder, coriander powder and garam masala. Saute.
- Add tomatoes and cook until well mashed and oil separates.
- Add chicken and mix well. Cook until chicken is done. Keep aside.
- It’s time to cook rice. Bring water to boil and add bay leaves, cloves, cardamom, cinnamon stick and salt. Add rice and cook until 3/4th done. Add a tbsp on lemon juice so that the rice doesn’t stick together.
- For assembling the biriyani, heat a deep vessel. Add some ghee and layer it with chicken masala.
- Top it with a layer of 3/4th cooked rice.
- Sprinkle fried onions, mint and coriander leaves. Add a tbsp of ghee as well. Repeat the process.
- Finally, top it with fried cashews and raisins and saffron milk.
- Cook covered for about 7-8minutes in low flame.
- Serve hot with boiled egg, raita, pappad and pickle.
Notes
You can also soak a tbsp of poppy seeds and cashew, grind it to a fine paste and add it to the chicken masala for a creamy, nutty flavor.
That’s all for now!
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Wow Shalini, I had no clue Kerala had its own version of Biryani! Will try the recipe.
Oh my goodness, it sounds gorgeous!!!
I need to try this!
Looking at the list of ingrediants, I thought this was going to be complicated, but from the directions, it actually doesn’t seem to be.
@JazzFeathers
The Old Shelter – Berliner Cabaret
interesting recipe