Description
Finger-licking Kerala Style Chicken Biriyani prepared by making a chicken gravy and layered with aromatic basmati rice
Ingredients
Scale
- 300 gms Chicken
Cooking the Rice:
- 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
Cooking Chicken Masala:
- 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
Others:
- 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.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Main Course
- Cuisine: Kerala