Kerala Chicken Biryani ( Chicken Biryani with pineapple )

Here is a biryani inspired from the combined experiences of 3 biryanis.

I read the article tiltled “Able biryani” from Vanitha ( April 15-30, 2009 - Cover featuring Menaka and Keerthi).

During our numerous trips to Kerala, I developed fondness for biryani from 2 restaurants in Cherthala on Cochin to Alleppey ( Kerala ) Highway. They are Apsara Hotel at Bye-pass junction (NH 47 and opposit to Aswathi Petrol station ), Cherthala - famous for its quality. The other restaurant being an old one known as “Gandhi’s restaurant” ( near Ratna Bakery ) in Cherthala- Alleppey route. I requested the recipes of biriyani’s from these eateries and they were kind enough to give me some good tips.

The great success of this biryani was evident from the content looks / smiles on my husband’s and kid’s face after having the biryani. Husband is my best critic and never misses an opportunity to point out a short coming ( as he always pursue perfection). But this time he offered no suggestion - which means this biryani was really nice.

This biryani is without food color and MSG ( ajinomoto )

Here's the recipe of Chicken Biryani ( without Pineapple )

Here’s the recipe

You need

750 g chicken ( wash and drained )
1/2 teaspoon salt
1/2 teaspoon turmeric powder
1 teaspoon chilli powder

Marinate salt, turmeric powder and chilli powder with chicken pieces and keep aside for one hour.

Other ingredients for biryani masala :

1/2 cup cooking oil for frying chicken pieces
5 onions, finely sliced
10 cloves garlic, crushed
2 - inch piece ginger , crushed
5 green chillies, slit lengthwise
1/2 teaspoon turmeric powder
1 /2 teaspoon chilli powder
1 teaspoon garam masala powder

2 tomatoes, chopped finely
1/4 cup chopped fresh coriander leaves
1/4 cup chopped fresh coriander leaves

Salt to taste

For rice :

3 cups basmati rice ( soak rice in water for half an hour )
1/2 teaspoon salt
1/2 teaspoon ghee
Water for cooking rice

Spices :

3 cardamom, crushed
5 cloves ( whole )
3 cinnamon sticks ( whole )
3 star anise ( whole )

For garnishing :

1 tablespoon ghee
1 tablespoon cashew nuts ( split )
1 tablespoon raisins

250 gm pineapple diced to cubes
1/2 cup maida
1/4 cup water for mixing ( mix water and maida together and make a soft dough for sealing biryani pot )

Raita ( May use other options like Dates chutney etc)

1 cup fresh curd
2 onions, finely chopped
1 tomato , finely chopped
Salt to taste

Mix all the ingredients together and serve.


Method

1, Heat oil in a kadai and fry marinated chicken pieces till golden color and keep aside ( fry chicken pieces in batches ) .

2, Add cardamom and whole spices. Fry for 2-3 minutes and add finely sliced onions , crushed ginger, garlic and green chilli. Fry till fragrant. Add chopped coriander- mint leaves , turmeric powder, chilli powder, garam masala , salt to taste and tomatoes. Stir continuously . Fry for 5 - 8 minutes or till the gravy thickens and oil leaves from the sides.

3, Cook rice in water along with salt and ghee . Drained well and keep aside. ( Rice should not be overcooked ).

4, Heat 1 tablespoon ghee in a frying pan. Shallow fry cashew nuts and raisins till golden color.

Final dum preparation

In a heavy - bottomed vessel or biryani pot , spread a layer of biryani masala , half portion of cooked rice, half portion of fried chicken pieces, half portion of pineapple. Make 2 layers with cooked rice, pineapple, fried chicken pieces, biryani masala and fried cashew nuts and raisins.Cover with tight lid. Seal with maida dough on the edges of the lid. Heat a heavy - bottomed iron kadai. Keep biryani pot over it. Cook on a low heat for 30 - 40 minutes. You can find a color change in the maida seal. Open the seal carefully. Serve with raita / pappadam/ pickle.