Aug 19, 2011

Kerala Chicken Biryani

Kerala Chicken Biryani (A very tasty & less spicy biryani. Must try !!!!)

Here's the recipe of Malabar Chicken Biryani (2nd photo with raita and pickle)

Serves: 3


2 tablespoon ghee
500 g chicken, medium size pieces

Ingredients - A

3 onions, finely sliced
1 - inch piece ginger, crushed
8 garlic cloves, crushed
5 green chillies, crushed

Ingredients - B

2 1/2 teaspoon coriander powder
1 teaspoon red chilli powder
1 pinch turmeric powder
1 teaspoon garam masala powder
1 teaspoon salt (or to taste)

Dilute above ingredients in 2 tablespoons water and keep aside.

For  the Rice:

2 cups (400 g) basmati rice
1/4 teaspoon ghee
2 cardamoms
2 cloves
1 cinnamon stick
1 star anise
6 cups water

Final preparation (Ingredients - C):

Extra 1 tablespoons ghee
3 teaspoons chopped cashew nuts
3 teaspoon raisins
1 tablespoon chopped coriander leaves
1 tablespoon chopped mint leaves
1 tablespoon chopped tomatoes
2 tablespoons milk
1/2 teaspoon sugar (dilute milk and sugar together)


For the chicken:

Wash and clean pieces. Drain out water completely.

In a wide pan, heat 2 tablespoons ghee. Add sliced onions (Ingredient - A) and fry on a low to medium heat till golden brown and crisp. Add remaining ingredients (green chilli, ginger & garlic). Stir well for 5 - 7 minutes.

Add diluted spice powders (Ingredient - B) and stir continuously for 4 - 5 minutes or until the raw smell goes.

Add chicken pieces. Adjust salt to taste. Do not add extra water. Cover with a tight lid and cook on a low to medium heat for 30 - 40 minutes or until done / gravy thickens.

For the  Rice:

Wash and clean rice. Soak rice in 6 cups water for 30 minutes.

Put all spices and ghee in water and boil. Add rice, and drain when it is 3/4 th done (Do not overcook rice. Each rice grain should be separated).

Final preparation:

Dum method:

In a heavy - bottomed vessel or biryani pot, spread a layer of chicken masala and half portion of cooked rice Make 2 layers with cooked rice and meat masala. Sprinkle 1 tablespoon ghee and remaining Ingredients - C.

Cover with a 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 25 - 30 minutes. You can find a color change on the maida seal. Open the seal carefully. Serve with raita & pickle (This recipe partially adapted from Naushad catering service, Kerala)

1 comment:

Priya Suresh said...

Droolworthy flavourful briyani..