How To Make Easy Kerala Chicken Biriyani(Kozhi Biryani)

Marinate the chicken with 2 tbsp of ginger/garlic paste, turmeric and salt. Keep aside for about 2 hours.

Boil 1 1/2 cup of good quality basmati rice with required water. Cook them with whole garam masala and keep aside.

In a heavy kadai/pan, heat 1/4 cup of any oil of your preference and saute onion.

When they are translucent in color, add all the masala and saute` till the oil separates.

Add the tomato and the both green leaves and saute again.

Take another pan and fry the marinated chicken pieces till they turn brown and keep aside.

Add the fried chicken pieces to the masala and saute till the water starts coming out of the chicken pieces. Add about 1 glass of hot water for the chicken to cook along the masala and cover and cook for about 15 to 20 minutes.

Layer the rice and chicken masala in a heavy flat bottom vessel.

Pour 1/2 cup of milk with 1 tsp of turmeric power,among the layers of rice and chicken.

Top the vessel with rice and add milk solution .

For a sumptuous taste add 1 tbsp of ghee on top layer and cover with a deep vessel.

Keep the flat bottom biriyani vessel on a Tava and heat them for about another 10 minutes and now your biriyani is being baked in a traditional way.

:- Garnish with fried, cashew , kismis and golden deep fried onion if you prefer.

:- But even without them ,its more healthy and tasty too.

Note:- The advantage with this biriyani is that it contains less Ghee/oil and being made at home it carry less masala and oil.