
Prep Time | 15 Minutes |
Cook Time | 45 Minutes |
Servings |
People
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- Chicken - 1 Kg
- Ghee - 3 Tbsp
- Onion(Large) - 2 Nos.
- Ginger garlic green chilli paste - 3 Tbsp
- Tomatoes - 2 Nos.
- Salt(As required) -
- Coriander leaves(One hand ful) -
- Mint leaves - 2 Tbsp
- Curd - 2 Tbsp
- Lime water - 1 Tbsp
- Turmeric powder - 1/2 Tsp
- Garam masala - 1 1/2 Tsp
- Jeerakashala rice - 4 Cup
- Clove - 4
- Cinnamon - 2
- Cardamom - 4
- Ghee - 3 Tbsp
- Oil - 5 Tbsp
- Salt(As required) -
- Water - 6 Cup
- Fried onion -
- Fried cashew and raisins - 4 Tbsp
- Ghee - 3-4 Tbsp
- Garam masala - 1 Tsp
- Turmeric powder - 1/2 Tsp
- Milk - 1/4 Cup
- Coriander leaves -
- Mint leaves -
- Carrot(Thinly sliced) - 1
Ingredients
For Chicken masala &For rice
For Dum
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- In the same oil, add whole spices and let them sizzle. Then add washed and drained rice into it. Put the flame high and roast the rice continuously for 3-4 minutes.
- Now the rice is ready.
- Add turmeric powder, garam masala, salt and mix well.
- Then add tomatoes, chicken and curd. Combine well. Now cover and cook till chicken is done.
- Take the half portion of fried onion and crush it. Add it along with some chopped coriander leaves and mint leaves. Remove it from the flame.
- Mix the remaining fried onion with fried cashew nuts and raisins. Add one handful chopped coriander leaves and mint leaves along with some garam masala. Mix it well.
- Now move on to the dum process. Layer half of the rice and masala.
- Mix the milk with turmeric powder. Sprinkle it on top of the rice.
- Sprinkle half of the fried onion mix.
- Cover the pot and cook on very low heat for 30 mins. Now leave aside for 15 mins.
- Remove the rice from the vessel and serve the biriyani.
You can visit this link Crispy Chicken Cutlet. You can also visit this link Kerala Spicy Pepper Chicken.