Kerala style chicken biryani recipe
It's an exotic dish from a region of Kerala. Basmati rice is used in this preparation. Each bite of the rice beautifully absorbs the essence of the chicken during the dum process. Chicken that is cooked in coconut paste, doubles the flavor of the biryani. The process of making this biryani is pretty much similar to Hyderabad dum biryani. Though this process consumes quite a lot of time, really well worth a try.
Ingredients
- 1 kg Chicken
- 4 Cups Basmati rice
- 1 tsp turmeric powder
- 11/2 tbsp Salt
- 6 tbsp Ghee
- 3 tbsp Raisins
- 3 tbsp Cashew
- 6 Onions
- 8 Tomatoes
- 6 Green chillies
- 6 sprigs Coriander leaves
- Curry leaves little
- 1 Cup Curd
For the spice paste
- 4 Gms Garlic
- 3 Gms Ginger
- 2 pieces Cinnamon sticks medium pieces
- 6 Cloves
- 4 tsp Fennel
- 5 tsp red chilli powder
- 2 tsp Coriander powder
- 2 tsp Pepper powder
- 2 tsp Turmeric powder
- 1/2 Cup Water
Instructions
- Firstly, wash rice and drain. Take it in a pan with turmeric, salt, and water. Bring it to a boil.
- Cook the rice until it is 75% cooked.
- Take Ginger, garlic, cinnamon, clove, fennel in a mixer jar.
- Along with the above whole spices add red chili powder, coriander powder, pepper powder, and turmeric powder.
- Grind everything without adding water initially and then add 1/4 to 1/2 cup water and grind it to a fine paste and keep it ready.
- Meanwhile, roast the raisins and cashews in ghee.
- To make the chicken masala for the dum process, add the sliced onions in oil and start frying till golden brown in medium flame.
- Stir in the spice paste we prepared and fry the paste until the raw smell disappears.
- Add the washed and drained chicken.
- Add required salt, tomatoes.
- Mix in coriander leaves, mint leaves, chilli.
- Cover the pan with a lid and cook until tomatoes turn mushy. With this, add curd and coconut paste.
- Again cover with a lid and cook till the gravy thickens. Adding coconut paste is optional. This biryani tastes good even without the coconut paste.
Dum Process
- Take a casserole or any thick-bottomed pot and start layering. First layer with the chicken gravy.
- Followed by Rice and ghee roasted sultans and cashews.
- Repeat the layers and end it with rice topped with raisins, cashews and some mint and coriander leaves.
- Cover tightly and place it over a heated tala and cook on low heat for 15 minutes.
- Remove from heat and serve warm with onion or cucumber raita.
