Chicken Biryani (Kerala)

Biryani is one cuisine that most of the people love throughout Kerala to be served in parties or events. Although Biryani is a dish prepared in other parts of India, they all have differences in preparations and taste.

Ingredients

Chicken 1 kg (big pieces)

Basmati Rice 1 kg

Onions 2 large (sliced)

Tomato 2 large (chopped)

Cashew nuts ¼ cup (split)

Raisins ¼ cup

Curd 1 cup

Lemon 1 (juice)

Coriander leaves 8 to 10

Mint leaves 6 to 8

Curry leaves 2 sprigs

Cloves 2

Green cardamom 2

Cinnamon stick 3 to 4

Nutmeg powder ½ teaspoon

Cumin powder ½ teaspoon

Fennel seed powder ½ teaspoon

Star Aniseeds 2 to 3

Vazhana leaves 2

Rose water 2 tablespoon

Saffron 1 pinch

Boiled eggs 2

Turmeric powder ½ teaspoon

Chili powder 1 teaspoon

Green chili paste 1½ teaspoons

Ginger paste ¾ teaspoon

Garlic paste ¾ teaspoon

Poppy seed paste ¾ teaspoon

Salt to taste

Ghee as required

Method §  Wash and soak rice for an hour; drain water and keep aside. §  Marinate chicken pieces in a paste of turmeric powder, chili powder, and salt for 30 to 40 minutes in refrigerator; §  Boil rice in a cooking bowl with water at 1:2 ratio (1 cup rice - 2 cups of water); you may also add some salt. §  Heat some ghee in a frying pan and fry half of onions, cashew nuts, and raisins separately and keep them aside. In the same ghee or add a little more ghee to it and fry chicken pieces for some time; keep it aside. §  Add more ghee to the frying pan; add remaining onions and sauté until translucent; add tomatoes, salt, green chili paste, garlic paste, ginger paste, and poppy seed paste and sauté for 3 minutes; stir in curd and lemon juice and cook until ghee separates. §  Mix fried chicken pieces to the gravy, cover and cook for 5 minutes; add mint leaves, coriander leaves, curry leaves, cumin powder, nutmeg powder, and fennel seed powder to the gravy and cook in medium flame until all water is absorbed and chicken is done. §  In a handi (a vessel normally used for making Biryani), spread a layer of chicken along with its thick gravy; on that spread a layer of half-cooked rice; on that sprinkle some fried onions, cashew nuts, raisin, saffron, cloves, cardamom, star aniseeds, cinnamon sticks, and vazhana leaves; then another layer of rice and repeat the layering until all rice, cooked chicken, and other ingredients are done; seal the vessel with aluminum foil and bake for 15 minutes; mix well with rose water and add boiled eggs. §  Serve hot with pappads, onion salad, and pickle.