Name: Kerala Chicken Biriyani(Kozhi Biryani)
Prep time: 60 min
Total time: 60 min
Ingredients: 500 gms Chicken (cut into medium pieces); Prepare for marinade; 3/4 cup Yogurt; 2 tsp Ginger paste; 2 tsp Garlic paste; 1/4 tsp Turmeric; 1/2 tsp Cumin powder; 1 1/2 tsp Coriander powder; 1/2 tsp Aniseed powder; 1/2 of Lime juice; 1 cup Mint leaves; 1 cup Coriander leaves; 2 sprigs Curry leaves; 1/4 Green chillies (chopped); Salt (to taste); 1/4 tsp Nutmeg (grated/ powder); 2 nos Tomato (cut into four pieces, medium size); 1 no Onion (sliced thinly, large size); Butter or olive oil (to fry); 2 pieces Cinnamon; 2 or Cardamom; 1 no Bay leaf; Hot water (The level of water remains 2 cms above the level of rice.); Salt (to taste); Rice Preparation; 2 cups Basmati rice (washed, soaked and drained.); 2 tbsp Butter or olive oil (to fry); 2 pieces Cinnamon sticks; 3-4 nos Cardamom seeds; 4-5 nos Cloves

Kerala Chicken Biriyani(Kozhi Biryani)

This is a favourite among my friends at pot luck coffee mornings

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Prep Time 1

Total Time 1

Cuisine Kerala

Servings people

Ingredients

500 gms Chicken cut into medium pieces
Prepare for marinade
3/4 cup Yogurt
2 tsp Ginger paste
2 tsp Garlic paste
1/4 tsp Turmeric
1/2 tsp Cumin powder
1 1/2 tsp Coriander powder
1/2 tsp Aniseed powder
1/2 of Lime juice
1 cup Mint leaves
1 cup Coriander leaves
2 sprigs Curry leaves
1/4 Green chillies chopped
Salt to taste
1/4 tsp Nutmeg grated/ powder
2 nos Tomato cut into four pieces, medium size
1 no Onion sliced thinly, large size
Butter or olive oil to fry
2 pieces Cinnamon
2 or Cardamom
1 no Bay leaf
Hot water The level of water remains 2 cms above the level of rice.
Salt to taste
Rice Preparation
2 cups Basmati rice washed, soaked and drained.
2 tbsp Butter or olive oil to fry
2 pieces Cinnamon sticks
3-4 nos Cardamom seeds
4-5 nos Cloves
1 no Bay leaf
Saffron strands (optional)
Colour & flavour
Salt to taste
Garnishing
Raisins, cashews and onion rings.

Instructions

for the marinade 1)Grind all the ingredients, yogurt,corianderleaves, mint leaves,curry leaves, cumin powder, coriander powder, anise seed powder, turmeric powder, ginger, garlic, and lime juice. (except the chicken) in the marinade into a paste.
Prick the chicken with fork and mix in the marinade. :- It should look as in the picture.
Leave the marinade in the fridge for 30 minutes.
Heat butter or oil in a pan.
Add the spices, cardamom, cloves, bay leaf, and nut meg.
Add onions and sautT till brown , stir in tomatoes and finally add the marinade.
Keep on stirring till the chicken turns from pink to white. (about 10 minutes).
Lower the flame and close the lid. :-Test to see if the chicken is cooked and the oil floats on the gravy. The gravy should be thick now.
Heat oil in another pan and add the spices for rice,stir till you get the aroma of the spices.
Put in the drained rice and stir till the rice is heated through, about 2 mins.
Add boiling water to the rice till it stands 2 cms above the level of rice.
The rice will be boiling, turn the heat on simmer and let it cook slowly about 12 to 15 minutes.
When rice is done fluff it with a fork. Leave saffron in 2 tbspoon hot milk.
Now work quickly, spoon the base of a pan with chicken and gravy.
Pile the rice over it. Pour the saffron milk over the rice. It gives orange colour.
Cover and bake it in an oven for 20 minutes @ 350 degrees or use any other method. :- Garnish with raisins, brown onions and cashews as shown in the picture.
:-I did not use saffron, so the rice remains white.