Recipe for Kerala Chicken Biryani

Image of Kerala Chicken Biryani

Recipes for biryani are different based on the region. Pakistani biryani recipes are different from that of Indian biryani or Arabic biryani or Iranian biryani. Even in India, different recipes are being used for Hyderabad Biryani, Kerala Biryani, Thalasseri Biryani, Bombay biryani, etc.

Please try the below recipe for easy kerala style chicken biryani……

Chicken 1kg (cleaned and cut into 10 pcs)
Onion ½ kg (sliced)
Ginger 2 tbsp
Garlic 2 tbsp
Green Chilli 8-12 (according to your spice level)
Tomatoes 4 medium
Coriander leaves 2 Bunch
Mint ½ a bunch
Turmeric powder ½ spoon
Garam Masala 1 tsp
Curd 2 tbsp
Oil 3 tbsp
Ghee 3 tbsp
Basmati Rice 1 kg
Whole spices 1 tbsp (cardamom, cinnamon, clove and shahjheera)

Grind coarsely the ginger, garlic and green chilli together and keep aside. Heat a big Kadai with half of oil and half of ghee.

Splutter the whole spices and then add the onions and sauté till transparent. Add the ginger, garlic and chilli mixture. Sauté till the raw smell departs. Add turmeric and mix well. After a minute add the chopped tomatoes and garam masala powder.

Sauté well till the aroma is released from the masala. Then add the chicken pieces and curd and mix well. Adjust the salt. Finally add the chopped coriander and mint and cook until the chicken is done half way through.

Meanwhile prepare the rice. Soak the Basmati Rice for 15-20 minutes. Boil the water with whole spices like cardamom, cinnamon and clove and some whole mint leaves.

Once boiled add the washed rice and cook till half done adding salt. Drain and keep aside.

Deep fry the onions by slicing it very thin using a food processor or a slicer. Now heat oil and fry these sliced onions. The heat should be medium but not high, otherwise the onions will get burned.

Stir the onions continuously for uniform browning. When they become light brown, drain and keep it aside. They will get crispy as they cool down.

Now take a non stick pan. Heat it and put some ghee and some gravy from the chicken kurma. Spread a layer of rice, then some coriander leaves. Spread a layer chicken with its gravy.

Repeat this once more finishing finally with rice. Sprinkle some ghee and fried onions, fried nuts etc according to our preference.

Close the lid tightly and seal it with maida or cover with aluminium foil before closing the lid. Bake in the oven for 20 minutes or on a slow flame on stove till the steam come out.

Now the chicken biryani is ready.

Serve the hot biryani with raita, pappad and lime pickle. Place a boiled egg on top if you prefer.

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