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| Kerala Style Chiken Biriyani |
Biriyani.………… With out biriyani………. it is difficult
to think a celebration. To celebrate any occasion no better choice other than
biriyani. This is a great biriyani from
state of Kerala. It is the great combination of rice, Ghee (Clarified Butter), Kerala Spices,
nuts, dry fruits and chiken. These give ingredients give distinct aroma to this
dish.
Serving Size: 2 Adults
Cooking Time: 60 Minutes
Preparation Time: 45 Minutes
For
Biriyani Powder
1. Cumin seeds – 1 tsp.
2. Cinnamon pieces - 2-3 pieces.
3. Bay leaf 1-2
pieces.
4. Cardamom seeds – 4-5 no.
5. Cloves – 5-6 no.
6. Mace – 2-3- no.
7. Nutmeg – 1
8. Finnel – 1 tsp.
9. Black cumin – I tsp.
For the Marinade
and make masala
1. Onion - 2 no. chopped.
2. Garlic - 5 no (2 tsp).
3. Ginger - Small piece (1 tsp).
4. Coriander leaf.
5. Mint leaf.
6. Lemon - ½ piece( 1 tsp juice).
7. Curry leaves - 1 strip.
8. Green chillies - 2-3 no.
9. Coriander powder – ½
tsp.
10. Chilli powder - ½ tsp.
11. Turmeric powder - ¼ tsp.
12. Black pepper powder – ¼ tsp.
13. Youghurt – 1-2 tsp.
14. Ghee ( clarified butter) - 50 gm.
15. Poppy seed paste – 1 tsp.( optional)
16. Tomato – 1 medium size.
17. Salt.
18. Water.
19. Chicken – 250 gm.
To
prepare the Rice
1.
Jeerakashala rice or Basmathi rice
-
250g (1 cup).
2.
Water -1
1/2 cups.
3.
Ghee
- 2 tbsp.
4.
Cinnamon Pieces - 2-3 pieces
5.
Cardamom - 3-
4 nos.
6.
Curry Leaves -
3stalks.
7.
Cloves -
4 nos.
For Garnishing
2.
Roasted Cashew Nuts -10gm.
3.
Roasted Raisins - 10 gm.
4.
Roasted Onion
- 1 no.
Method of Preparation
a.
Preparation of biriyani
powder.
Dry roast all the ingredients for biriyani masala, cool it and
prepare powder.
b.
Preparation of
Garnishing items
Heat ghee in a pan (kadai). Deep fry the cashew
nut and raisins. In the remaining oil fry the onions until golden brown (also
known as bista).
c.
Prepration of biriyani masala.
1.
Wash and clean the chicken pieces.
2.
Take a
wide pan and heat ghee, the add onion
chopped.
3.
To this
add , garlic paste and ginger paste.
4.
Add green
chillies.
5. Add tomato chopped, and leaves, and stir well until it cook well.
6.
Add chicken.
7.
Add coriander leaves, mint leaves and curry leaves.
8. The add
fennel powder, coriander powder, turmeric powder, chilli powder, black pepper
powder and biriyani masala powder.
9.
The add
lime juice and yoghurt.
10. Add
salt and water. Stir well and allow it to boil.
11. Cook it
a low flame for 20 minutes.
12. Chicken masala is
ready.
d.
Prepration of rice.
1. Heat a wide pan. Add boiled water to it. When it
boils, add cinnamon, cardamom, coriander leaves and cloves. When water comes to
a boil, Add washed and cleaned rice. Cook on low flame for at least 5 minutes.
2. Drain the water when it cookes 80 %.
3. The rice is done.
e.
Dum
procedure
1.
Take a pan, Pour some ghee on the
bottom.spread it.
2.
Spread half of the rice,
3.
springle some garam masala,
4. Sprinkle fried onions, coriander leaves, carrots,
cashews and raisins over it.
5.
Spread the chiken masala.
6.
The level it. Spread rice and ghee
on the top of it.
7.
Again sprinkle the garnishing items.
8. Make a dough out of maida (like what
u do for chappathi). Close the vessel and seal the edges of the lid with this
dough ,with no air passage.( you can also use aluminum foil)
9.
Cooke in a low flame for 5 minutes.
10. Keep it in hot for ½ to 1hr.
11. Leave it on the gas stove on low
flame .Traditionally, we put coal on top of then biriyani vessel as heat has to
come from both sides. Do this for almost 20 mints.
12. Open the lid and combine well .Yummychiken
biriyani is ready to serve.
13. Garnish
the top with a boiled egg cut in four pieces, roasted cashews and raisins.
14. For best taste serve it with raita, dates pickle, coconut
chammanthi.
15. Enjoy!!!!
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