How To Make Chicken Biryani – Kerala Style (MUST TRY ONE)

Chicken Biryani – Kerala Style

Recipe for
Chicken Biryani – Kerala Style

Ingredients :

For Rice :
Basmati rice : 2 cups
Water : 4 cups
Cloves/Karambu : 4 nos
Cardamom pods/Elakka : 4 nos
Cinnamon stick/Karuvapatta : 1 inch pieces
Bay leaves /Tejapatta : 1 no
Lemon Juice : 2 tsp (freshly squeezed)
Salt to taste
For Marinating Chicken:
Chicken : 1/2 kg /1.1 lb
Turmeric powder : 1/4 tsp
Red Chilli powder : 1 tsp
Yogurt : 1/2 cup
Biryani masala : 1/2 tsp
Salt to taste
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Chicken Biryani – Kerala Style

Recipe for
Chicken Biryani – Kerala Style

Ingredients :

For Rice :
Basmati rice : 2 cups
Water : 4 cups
Cloves/Karambu : 4 nos
Cardamom pods/Elakka : 4 nos
Cinnamon stick/Karuvapatta : 1 inch pieces
Bay leaves /Tejapatta : 1 no
Lemon Juice : 2 tsp (freshly squeezed)
Salt to taste
For Marinating Chicken:
Chicken : 1/2 kg /1.1 lb
Turmeric powder : 1/4 tsp
Red Chilli powder : 1 tsp
Yogurt : 1/2 cup
Biryani masala : 1/2 tsp
Salt to taste

For Chicken Masala :

Onion : 4 medium (thinly sliced)
Tomato : 2 medium (chopped)
Green Chillies : 15-20 nos (chopped)
Ginger : 1 inch Piece
Garlic : 8-10 cloves
Biryani masala
Red chilli powder : 1/2 tsp
Coriander powder : 2 tbsp
Turmeric powder : 1/4 tsp
Mint leaves : 1/4 cup (chopped)
Cilantro/Corainder leaves : 1/2 cup (chopped)
Oil /Ghee /Ney : 2 tbsp

For Nutty Paste :
Fennel seeds : 1 tsp
Poppy seeds : 1 tsp
Grated Coconut : 3 tbsp
Cashew nut : 10 nos

How to make Chicken Biryani – Kerala Style:
Preparing the Nutty Paste :

1. Soak the poppy seeds, fennel seeds, cashewnut in the water for half an hour and grind it to smooth paste along with grated coconut and keep it aside.

Cooking the Chicken Masala:

1. Clean with pinch of turmeric and cut the chicken into medium sized pieces and drain the water well.
2. Grind ginger,garlic,green chillies to coarse paste and set it aside.
3. Marinate the chicken with all above mentioned ingredients “For Marinating Chicken” for 1 hrs at room temperature and shallow fry it.
4. Heat oil/ghee in a pan, add thinly sliced onion saute until it is translucent,add the ginger,garlic,green chillie paste,saute until brown color,add chopped tomatoes and saute for few seconds.
5. Add the briyani masala,turmeric powder,red chilli powder,coriander powder,combine well and saute untill the raw smell goes.
6. Add the chopped corainder & mint leaves and mix well.
7. Add the shallowed fried chicken and cover & cook on medium flame for about 10 mins add water if needed and adjust salt.
8. Add the nutty paste and cook for couple of minutes,when its done,remove and keep it aside.

Cooking the Rice:

1. Soak the rice for 30 mins and drain the water completely.
2. Boil the required water,with half of the whole masala ( cardamom, cloves & cinnamon ) and add little olive oil & salt.
3. Heat ghee in a pan & splutter whole masala.Add the cleaned & drained rice, when the rice starts cracking add it to boiled water and cook uncovered the rice for 8-10 mins.
4. When rice done drain the excess water immediately spread the rice on a tray and sprinkle the lemon juice.let it cool for sometime

Preparing for Garnish :

1. Heat ghee and fry the thinly sliced onion till golden colour and crispy for 15 miutes sprinkle little sugar to caramelize,remove and drain on to the paper towel.
2. Now fry cashews and then raisins until they turn golden colour,drain and remove on to the paper towel and keep it aside.( Note : Save the leftover ghee for layering the biryani)
3. Mix saffron strand in warm milk and keep it aside.

Cooking in Stove top – Dum Method :

1. Make a dough out of the wheat flour / maida with little water, the same way you would do it for chappathi and set it aside.
2. Place flat cast iron skillet or tawa on the lowest burner of your stove. The flame should be at the lowest setting.
3. Layer the chicken masala and rice; sprinkle biryani masala, fried cashews, raisins, fried onions, chopped coriander leaves and mint leaves, sprinkle left over ghee and few drops of saffron milk the rice as the final layering. Repeat this process.
4. Close with tight fitting lid seal the edges of the lid with above prepared dough. (Note : There should not be even the slightest opening) (or) if you don’t prefer sealing it dough, then close it tight fitting lid and place the biryani vessel on top of the iron skillet or tawa and cook on for 15 mins and turn off the flame.
5. Let it rest unopened on tawa for another 15 mts and break open the seal; now dum is also done.Serve hot with Raita, Pickle or Biryani Chammanthi and Pappadam on the side and Enjoy!