Biryani/Biriyani is a tasty and an aromatic main course rice dish from South Asia. For my experience, Biriyani/Biryani has an unique taste according to their own culture and nature of a particular place and people.
Ingredients
1. Chicken - - 2 kg, cut into medium piece
2. Turmeric powder - 1/2 tsp
Chilly powder (medium or mildly spicy) - - 2tsp
Pepper powder - 1 tbsp
Garam masala powder - 2 tsp
Lemon juice - 1tsp
Salt - As required
3. Oil - As required to fry
4. Onion - 8 large, thinly sliced (Around 3 cups)
5. Ginger - 3/4 inch
Garlic - 2 ball ,cloves-5nos
Green chilies - 15
6. Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Biriyani masala-1sp
7. Tomato - 4 chopped
Curd - 1cup
8. Garam masala powder -2 tsp
Hot water - 3/4 cup
coriander leaves
Mint leaves - 2 - 3 tbsp, chopped
9. Salt - To taste
For Rice:
Ghee 2 tablespoon
Ginger garlic Paste 1cup
Cloves 5 to 6 Numbers
Cardamom 5 Numbers
Cinnamon 5nos
Bay Leaves 2 to 3
Fennel Seeds 2 Pinches
Black Pepper Seeds 5 to 6
Basmati Rice 4 Cups
Hot Water 7 ½ to 8 Cups
Fresh lemon Juice 1 Tablespoon
Saffron 2 Pinches Soak in one Tablespoon warm Milk (Optional)
Salt to taste (Rice)
For Garnishing :
Onion 1 medium size Skinned and slice very thinly
Ghee For fry cashew nuts raisins and Onion
Chopped Coriander leaves Few
Mint Leaves Few
Ghee (Extra) To Sprinkle Rice
Method
• Marinate Chicken with ingredients for marinating, refrigerate 30 minutes to 1 hour.
• In a frying pan, heat oil for frying chicken. Shallow fry the pre marinated chicken and keep a side.
• Heat 3 tablespoon coconut oil in a wide pan.
• Add sliced onion, curry leaves and a pinch salt (it helps to fry onion easily), stir until light brown.
• Add ginger garlic paste and crushed green chili, sauté next one minute. Add spices for gravy (Chili (Kashmiri) Powder-1 Tablespoon, Coriander Powder-1 tablespoon, Meat/ Garam Masala- 1 Tablespoon, Turmeric Powder-½ Teaspoon), Sauté until its raw smell is gone.
• Add tomato, sauté until it becomes soft.
• Add chopped mint and coriander leaves. Sauté and mix well.
• Add water for gravy, allow it to boil.
• Add shallow fried chicken pieces; make sure all pieces are well covered with gravy.
• Close and cook (medium heat) curry next 10 to 15 minutes.
• Uncover the pan, taste the curry and add salt if required. Cook the curry until the gravy thickens.
• When gravy thickens or your desired texture, turn off the heat and garnish with some chopped coriander leaves.
• Wash and soak rice for 30 minutes, drain and keep aside until dry completely .
• Heat 1 tablespoon Ghee in a wide pan. Add cashew nuts, fry until light brown then add raisins. When cashew nuts look golden brown, leave both cashew nuts and raisins from the ghee. Keep aside. Add 1 tablespoon ghee again, fry thinly sliced onion until golden and crispy. Keep aside.
• In the same pan add 2 tablespoon ghee, Fry ginger garlic paste (for rice), whole Indian spices for rice (Cloves- 5 to 6 Numbers, Cardamom-5 Numbers, Cinnamon- 2 Inch Stick (Cut into small), Bay Leaves- 2 to 3, Fennel Seeds- 2 Pinches, Black Pepper Seeds-5 to 6). Add drained rice; roast/fry 2 to 3 minutes or until it starts cracking.
• Add water and salt, close and cook rice. Reduce the flame when its start boiling.
• Cook till the rice is done and water is completely dry. Sprinkle lemon juice and saffron with milk.
• With help of fork mix the rice gently. Keep aside.
• Place a thick bottom pan on the stove top in a lower flame.
• Place rice, fried ingredients (nuts, raisins, onion), Chicken pieces with gravy, coriander and mint leaves and ghee by layer by layer (recommend more layers, like 4 to 5). Close with a heavy/ air tight. Also place a heavy weighted pot/thing over the lid for its tightness. Cook next 10 to 15 minutes. Turn off the heat, keep aside a while for setting. Serve with yogurt salad, pappad and lemon pickle.
• Also you can use a simple and easy layered method like me 🙂
• Take a medium size round bowl.
• Grease some ghee.
• Place some cooked hot basmati rice.
• Sprinkle some fried cashew nuts, raisins, onions and fresh mint and coriander leaves.
• Place 1 or 2 chicken pieces with gravy.
• Again add some hot basmati rice. Press well with a spoon or spatula.
• Place serving plate on top of the bowl and flip.
• Take the bowl slowly from the plate.
• Garnish with some fried cashew nuts, raisins, onions and fresh mint and coriander leaves.
• Our yummy and aromatic Kerala Chicken Biriyani is ready! Serve it with yogurt salad/raita, pappadam and lemon pickle.
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കാറ്ററിംഗ് സ്പെഷ്യൽ ചിക്കൻ ബിരിയാണി ഇതുവരെയും നിങ്ങൾ ട്രൈ ചെയ്തിട്ടുണ്ടോ |Chicken Biriyani Recipe
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