Kerala Style Easy Chicken Biriyani(Kozhi Biryani)

Quick and easy chicken biriyani

Kerala Style Easy Chicken Biriyani(Kozhi Biryani)

Quick and easy chicken biriyani

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By sini avinash

Published On: 19 Jun 2005

Rating: 4
4 Votes, 1 Reviews
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40 Minutes
Served : 4
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Kerala Style Easy Chicken Biriyani(Kozhi Biryani) Kerala Style Easy Chicken Biriyani(Kozhi Biryani) By Sini Avinash Kerala Style Easy Chicken Biriyani(Kozhi Biryani) Published: Quick and easy chicken biriyani 4 stars based on 1 reviews Total time: Yield: 4 servings Serving size: 1 medium slice Calories per serving: 250 cal Fat per serving: 12 g Ingredients:
Basmati rice : 2 1/2 cups
Chicken : 3/4 kg
(chopped into medium size pieces)
Garlic pods : 15 nos
Ginger : 1/2 a chink
Green peppers : 8 nos
Onions(medium) : 4 nos
Cinnamon(Karugapatta) : 1 small stick
Cloves(Grambu) : 5 nos
Garam masala : 2 tbsp
(preferably Melam)
Chicken broth : 1 tsp (optional)
Vinegar : 2 tbsp
Salt : As reqd
For marinade::
Black pepper : 1 tsp
Chilly powder : 1 tsp
Turmeric powder : 1/4 tsp
Ginger(crushed) : 1/2 a chunk
Garlic pods(big) : 7 nos
Vinger : 2 tbsp
Directions:
1. Mix together the ingredients for marination along with chicken in a bowl. 2. Refrigerate it overnight. 3. :- A minimum of 4 hrs marination is required. 4. Soak the rice in water and keep aside for 2 hours. 5. Heat oil in a pan. 6. Add the marinated chicken and stir well. 7. Saute, until the chicken appears fried on the outside(10 mins). 8. Add onions and continue to saute for another 5 - 6 mins. 9. Add a little black pepper, chicken broth and garam masala. 10. Combine the mixture well, until you can smell the spicy aroma of masala and chicken combined. 11. Add a glass of water. 12. Cover and cook for about 15 mins on a low flame. 13. Heat a tbsp of oil in a pressure cooker. 14. Add the rest of crushed garlic and ginger, cinnamon and cloves and fry. 15. Once the ginger and garlic is fried, add the drained rice and stir the mixture well. 16. :- Do not overfry the rice. 17. Once the rice becomes crisp, add 5 cups of water and salt to taste. 18. :- The chicken masala gravy for the biriyani should appear moist and juicy with all the excess water drained out. 19. Once the rice is cooked, combine the masala and rice in a big bowl. 20. Set the oven to 350 degree celsius and broil for another 10 mins. 21. Garnish with coriander leaves and mint leaves. 22. :- Chicken in the biriyani tastes spicy and delicious, only when it is marinated and kept overnight.

Ingredients

Directions

Step 1

Mix together the ingredients for marination along with chicken in a bowl.

Step 2

Refrigerate it overnight.

Step 3

:- A minimum of 4 hrs marination is required.

Step 4

Soak the rice in water and keep aside for 2 hours.

Step 5

Heat oil in a pan.

Step 6

Add the marinated chicken and stir well.

Step 7

Saute, until the chicken appears fried on the outside(10 mins).

Step 8

Add onions and continue to saute for another 5 - 6 mins.

Step 9

Add a little black pepper, chicken broth and garam masala.

Step 10

Combine the mixture well, until you can smell the spicy aroma of masala and chicken combined.

Step 11

Add a glass of water.

Step 12

Cover and cook for about 15 mins on a low flame.

Step 13

Heat a tbsp of oil in a pressure cooker.

Step 14

Add the rest of crushed garlic and ginger, cinnamon and cloves and fry.

Step 15

Once the ginger and garlic is fried, add the drained rice and stir the mixture well.

Step 16

:- Do not overfry the rice.

Step 17

Once the rice becomes crisp, add 5 cups of water and salt to taste.

Step 18

:- The chicken masala gravy for the biriyani should appear moist and juicy with all the excess water drained out.

Step 19

Once the rice is cooked, combine the masala and rice in a big bowl.

Step 20

Set the oven to 350 degree celsius and broil for another 10 mins.

Step 21

Garnish with coriander leaves and mint leaves.

Step 22

:- Chicken in the biriyani tastes spicy and delicious, only when it is marinated and kept overnight.

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kharthiyaini venkatesh

this recipe taste nice and easy to prepare

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