Chicken Biriyani Kerala Style Recipe(Kozhi Biryani

by rubyshamu
Chicken Biriyani - Chicken Biriyani Kerala Style Recipe(Kozhi Biryani
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Votes: 1
Rating: 4
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Cuisine Kerala
Prep Time 1 hours
Servings
people
Ingredients
  • Basmati rice - 1 kg
  • Water (For 1 cup of rice, add 1 1/2 cups of water) -
  • Chicken(can also make it with mutton and fish) - 1 kg
  • Garam masala powder - 2 tsp
  • Ginger Paste(3 tsp) - 100 gm
  • Garlic paste(3 tsp) - 100 gm
  • Curd - 1 cup
  • Lemon - 1 no
  • Tomato(sliced) - 1/4 kg
  • Onion(sliced) - 1/2 kg
  • Small onions(Kunjulli) - 1/4 kg
  • Green chillies - 5 nos
  • Coriander leaves(A bunch) -
  • Mint leaves(A bunch) -
  • Ghee - 100 gm
  • Oil - 1/4 lt
  • Nutmeg powder(optional, Jathikka) - 1/4 tsp
For curd kachambar:
Cuisine Kerala
Prep Time 1 hours
Servings
people
Ingredients
  • Basmati rice - 1 kg
  • Water (For 1 cup of rice, add 1 1/2 cups of water) -
  • Chicken(can also make it with mutton and fish) - 1 kg
  • Garam masala powder - 2 tsp
  • Ginger Paste(3 tsp) - 100 gm
  • Garlic paste(3 tsp) - 100 gm
  • Curd - 1 cup
  • Lemon - 1 no
  • Tomato(sliced) - 1/4 kg
  • Onion(sliced) - 1/2 kg
  • Small onions(Kunjulli) - 1/4 kg
  • Green chillies - 5 nos
  • Coriander leaves(A bunch) -
  • Mint leaves(A bunch) -
  • Ghee - 100 gm
  • Oil - 1/4 lt
  • Nutmeg powder(optional, Jathikka) - 1/4 tsp
For curd kachambar:
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Soak the rice in water for about 2 hrs.
  2. Mix the cleaned chicken with 1 cup of curd and some salt. Keep it aside.
  3. Heat some ghee and oil in a large vessel.
  4. Saute small onions, onion and green chillies together.
  5. When the colour of the onion turns brown, add the ginger-garlic paste and saute well.
  6. Add the tomatoes, coriander leaves and mint leaves and saute well, until all the ingredients mix together and the oil starts to separate.
  7. Add garam masala and nutmeg powder.
  8. Add the chicken pieces mixed with curd.
  9. Mix well and cover the pan with a lid.
  10. Cook for about 10 mins.
  11. Stir it once every 10 mins.
  12. When the chicken is half cooked, add water and allow it to boil.
  13. Drain off the water from the rice and add to the boiling water.
  14. Allow it to boil and when the rice gets quarter cooked, add the lime juice and close with the lid.
  15. Simmer the flame and keep it for approximately 45 min(until cooked).
  16. Stir occasionally once every 15 mins.
  17. :-Serve with curd kachambar
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