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INGREDIENTS
STEP 1 (MARINATION)
Chicken - 1 full plus 1 extra breast piece
Salt
Chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Fry in coconut oil
STEP 2 ( BROWNING ONION)
Ghee - 2 tbsps heaped
Onion - 6 big nos
Garlic - 2 big ones peeled or 3/4th cup if you have big garlic. If you are using small garlic that you get in India, peel and use 2 whole garlic
Ginger - 1 big piece
Green chilli slit - 6 nos
Tomato - 2 ripe
STEP 3 ( BIRIYANI MASALA)
MIX EVERTHING BELOW WITH STEP 2
Garam masala using whole spices - 2.5 tsp jeera, 2 jadikapatri (mace), 1/2 jadika (nutmeg), 20 clove, 15 cardamom, 2 cinnamon
Cuscus - 3 tbsp soaked in hot water and grinded
Garlic - 8 cloves
Ginger - small piece
Green chilli - 6
Mint leaf - 1 small bunch
Coriander leaf - 1 small bunch
Curry leaf - 2 sprig to crush
Curry leaf whole - 2 sprig
Tomato - 1 chopped
Onion - 1 chopped
Curd - 3 heaped tbsp
Lemon - 1 full
Salt
Water - 3.4 th cup
Pepper - 1 1/2 tsp
STEP 4
Ghee - 2 tsp
Rice - 3 1/2 cups
Water - 6 1/2 cup room temperature
Biriyani masala ( from combining STEP 2 and 3 )- 1/2 cup
Garam masala homemade powder from step 2 - a pinch
Salt
Lime - 1/2
TIPS
1. While frying onions - If you have chopped the onions in a chopper, make sure to drain the excess water using a tissue paper. Do not squeeze the water. Gently allow the tissue to soak the excess water. Cook this in ghee on HIGH flame for 5 to 10 minutes until all of the water evaporates. Then reduce the flame to a medium and then brown rest of the onion after the water has evaporated.
If chopping using a knife - brown on meidum high flame and not on high.
2. TO COOK RICE - The usual measurement to cook rice is 1:2 . 1 portion of rice to two cups of water. But while making biryani, we reduce the amount of water we use so that the rice does not turn sticky. In this recipe I have used 3.5 cups of rice and then added 6.5 cups of room temperature water plus 1/2 cup of biryani masala.
Pour the water into the rice and cook on HIGH FLAME. Let the water come to a boil. Once water comes to a boil, cover with a lid and REDUCED FLAME TO LOW and cook for 7 minutes. After 7 minutes, turn off the flame. Do not remove the pot from the stove. Let the residue heat from the stove cook the rice. Do not open the lid either. DO NOT TOUCH YOUR RICE POT! After 20 minutes open and fluff the rice.
Hope you guys love this video as much as I have loved making it for you. Leave in a comment if you've tried making and let me know how you like it. You can also send me photos of your creation on my Instagram page.
Lots of Love. Until next time!
Негізгі бет കോഴിക്കോടൻ ചിക്കൻ ബിരിയാണി | കൈമ/ ജീരകശാല റൈസ് കൊണ്ടുള്ള perfect KOZHIKODAN CHICKEN BIRYANI
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