Kerala Tempting Chicken Biriyani(Kozhi Biryani)
Spicy and delicious chicken biriyani
Ingredients
- 1 kg Chicken
- 1 kg Basmati rice
- 2 nos Carrots big
- 3 nos Onions medium
- 4 nos Cardamom Elakka
- 4 nos Cloves Grambu
- 3 nos Cinnamon Karugapatta
- 2 nos Bay leaves Vazhana/Karuga ela
- 1 big Garlic pods
- 2” piece Ginger
- 8 nos Green chillies
- ½ cup Ghee
- 4 tbsp Oil – 3
- ¼ cup Milk
- Saffron A pinch
- 1 tbsp Lemon juice
- Salt As reqd
For garnishing:
- 10 nos Cashew nuts
- 10 nos Raisins Onakka munthiri
- 1 no Onion big
- Coriander leaves A bunch
Instructions
- Grind together the ingredients for marinating, into a fine paste and marinate the chicken for 2 to 3 hrs.
- Cook the rice with lots of water. Do not over cook it.
- Before straining the water off, add 1 tbsp of lemon juice and enough salt.
- Heat oil in a thick bottomed pan.
- Add finely chopped medium sized onions.
- When it turns brown, add cloves, cardamoms, cinnamon sticks and bay leaves.
- When the smell of the whole spices comes, add ginger and garlic and sautT it for a while.
- Add the marinated chicken.
- When the chicken is cooked and the gravy thickens, add coriander leaves and split green chillies and remove it from the fire.
- Heat ghee in another pan.
- Fry cashewnuts, raisins and the big onion (sliced finely) and keep aside for garnishing.
- In the same ghee, add the finely chopped carrots and sautT for a while.
- Add this to the cooked rice and mix well.
- Soak the saffron in warm milk for a while.
- Grease a big vessel with butter and layer the rice and cooked chicken.
- Pour the soaked saffron over the rice.
- Bake it for 20 minutes at 180 degree C.
- Garnish with fried cashews, raisins, onions and chopped coriander leaves.
- :- Serve hot.
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