Chicken Biryani Kerala Style
Chicken Biryani Kerala Style

Hey everyone, it is Carrillo, welcome to my recipe page. Today, we’re going to make a distinctive dish, chicken biryani kerala style. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Chicken Biryani Kerala Style is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Chicken Biryani Kerala Style is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have chicken biryani kerala style using 24 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Biryani Kerala Style:
  1. Prepare Chicken ( cut into medium - sized pieces )
  2. Prepare Onions Large (sliced lengthwise)
  3. Take Tomatoes Large (diced)
  4. Get Garlic ( ground to fine paste )
  5. Prepare Ginger ( ground to fine paste )
  6. Prepare Green chillies chopped (or as per taste)
  7. Make ready Coriander leaves ( chopped )
  8. Take Mint leaves ( chopped )
  9. Prepare Yoghurt Curd Dahi / Set / Set
  10. Prepare Garam Masala powder
  11. Take Cardamom
  12. Take Cloves
  13. Make ready Cinnamon stick ( small size )
  14. Get Black pepper Seeds ( slightly crushed)
  15. Take Coriander powder
  16. Take Turmeric powder
  17. Get Chilli powder ( or as per taste )
  18. Take Cooking oil ( I used refined sunflower oil )
  19. Prepare Ghee
  20. Make ready lemon Slice of
  21. Prepare Salt
  22. Get Rice (Jeera )
  23. Make ready Cashewnuts chopped
  24. Get Raisins
Step by Step to make Chicken Biryani Kerala Style:
  1. 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).
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. 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.
  7. Paralelly, while the masala is busy being ready, soak the rice in water with salt for about 20 min.
  8. 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.
  9. 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)
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.

So that’s going to wrap this up for this exceptional food chicken biryani kerala style recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this webpage on your browser, and share it to your family, friends and colleague. Thank you for reading, I hope this webpage becomes “the place to be” when it comes to chicken biryani kerala style cooking. Go on get cooking!