Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chicken biryani kerala style. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Chicken Biryani Kerala Style is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Chicken Biryani Kerala Style is something which I’ve loved my whole life. They are fine and they look wonderful.
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To get started with this particular recipe, we have to first prepare a few components. You can cook chicken biryani kerala style using 24 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Biryani Kerala Style:
- Take Chicken ( cut into medium - sized pieces )
- Take Onions Large (sliced lengthwise)
- Take Tomatoes Large (diced)
- Prepare Garlic ( ground to fine paste )
- Make ready Ginger ( ground to fine paste )
- Get Green chillies chopped (or as per taste)
- Get Coriander leaves ( chopped )
- Prepare Mint leaves ( chopped )
- Prepare Yoghurt Curd Dahi / Set / Set
- Get Garam Masala powder
- Make ready Cardamom
- Get Cloves
- Take Cinnamon stick ( small size )
- Take Black pepper Seeds ( slightly crushed)
- Make ready Coriander powder
- Make ready Turmeric powder
- Take Chilli powder ( or as per taste )
- Take Cooking oil ( I used refined sunflower oil )
- Get Ghee
- Get lemon Slice of
- Make ready Salt
- Take Rice (Jeera )
- Prepare Cashewnuts chopped
- Take Raisins
So we can believe that it originated from Iran. I usually make Kerala Style Chicken Biriyani but I never had the patience to post the recipe. The addition of Fennel Seeds (Perum Jeerakam) and tomatoes make Kerala Style Biryani taste out of this world. Additionally, Coconut Milk is often used in South Indian Biriyani and the taste gets even better.
Steps to make Chicken Biryani Kerala Style:
- Heat the cooking oil in a vessel. Add in 3/4th of the sliced onions and all of the chopped green chillies with a pinch of salt and saute till onions are light brown in color. (Tip :Salt aids in quickening the process of browning the onions).
- Now add in the garlic paste, ginger paste and the diced tomatoes. Once the raw smell of garlic and ginger is gone, add in 1 cup of chopped coriander leaves and 1/2 a cup of chopped mint leaves and leave for a min.
- Now add in the masalas - turmeric powder, chilli powder, coriander powder and one spoon of garam masala powder. (It's best to make a paste of the masalas with a little bit of water and then add the paste in).
- Add in the whole spices - 3 cardamom pods, 3 cloves, a cinnamon stick and 3 black pepper seeds and mix well. When you see an oil layer floating on the top, it indicates the masala is cooked.
- Now you add in the yoghurt / set curd / set dahi. Mix well and let it heat a bit but do not bring it to a boil.
- Add in the cut chicken pieces and coat each piece well with the masala. Reduce flame, cover and cook for about 30 min. (If you are using a pressure cooker, keep it for a whistle). The chicken masala should be in a semi-paste form.
- Paralelly, while the masala is busy being ready, soak the rice in water with salt for about 20 min.
- In another vessel (which will be used to cook rice), bring water to boil. Add in the remaining mint leaves, coriander leaves, cardamom pods, cloves, cinnamon stick, crushed pepper seeds, salt and the lemon slice.
- Add in 2 tbsp of ghee to the boiling water and the pre-soaked rice. Cook on medium flame and bring it to a semi-cooked stage (8-10 min). Drain and keep the rice aside. (Tip: Grate about 1/2 a carrot into the water alongwith the rice. Not only does it give color, but adds to the flavor as well)
- In a frying pan, heat 2 tablespoon of ghee and add in the remaining sliced onions. When they start to turn brownish, add in the chopped cashew and raisins. Sprinkle the remaining garam masala powder and salt on top of it all, mix well, and turn off the heat once cashews start changing color.
- In a large aluminum vessel, spread about a tablespoon ghee on the bottom. Layer about a half of the semi-cooked rice on top of the ghee. Sprinkle half of the fried onion-cashew mixture on top of this layer.
- Layer the chicken masala prepared earlier on top of the rice layer. Dump the remaning semi-cooked rice on top of the chicken masala layer. Sprinkle the remaining fried onion-cashew mixture on top alongwith the remaining ghee. Add few coriander and mint leaves as well.
- Cover the vessel with a lid. It should be tightly closed so as not to let any steam escape. This can be done either by using an aluminium foil paper and wrapping around the lid area or using a dough made of plain flour/ all - purpose flour / maida.
- Place the vessel on stove on medium flame for about 2-3 min. Reduce the flame and keep it for 20-30 min. Remove from heat and serve hot.
Chicken Biryani Recipe: Biryani is the rich and royal dish that can instantly make your menu drool worthy. This biryani recipe here is a popular one from Kerala which has two distinct biryanis, the other one apart from this is the Thalassery biryani which has just. Though initially not a part of authentic Kerala cuisine, biryani conquered the hearts and taste buds of Keralites in no time. Recipe of Chicken Biriyani in Malabar style. Malabar Chicken Biryani - A one pot biryani to spice up your week.
So that is going to wrap this up for this special food chicken biryani kerala style recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
