Name: Kerala Tempting Chicken Biriyani(Kozhi Biryani)
Prep time: 30 min
Total time: 30 min
Ingredients: 1 kg Chicken; 1 kg Basmati rice; 2 nos Carrots (big); 3 nos Onions (medium); 4 nos Cardamom (Elakka); 4 nos Cloves (Grambu); 3 nos Cinnamon (Karugapatta); 2 nos Bay leaves (Vazhana/Karuga ela); 1 big Garlic pods; 2” piece Ginger; 8 nos Green chillies; ½ cup Ghee; 4 tbsp Oil – 3; ¼ cup Milk; Saffron (A pinch); 1 tbsp Lemon juice; Salt (As reqd); 10 nos Cashew nuts; 10 nos Raisins (Onakka munthiri); 1 no Onion (big); Coriander leaves (A bunch)

Kerala Tempting Chicken Biriyani(Kozhi Biryani)

Spicy and delicious chicken biriyani

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Prep Time 30

Total Time 30

Cuisine Kerala

Servings people

Ingredients

1 kg Chicken
1 kg Basmati rice
2 nos Carrots big
3 nos Onions medium
4 nos Cardamom Elakka
4 nos Cloves Grambu
3 nos Cinnamon Karugapatta
2 nos Bay leaves Vazhana/Karuga ela
1 big Garlic pods
2” piece Ginger
8 nos Green chillies
½ cup Ghee
4 tbsp Oil – 3
¼ cup Milk
Saffron A pinch
1 tbsp Lemon juice
Salt As reqd

For garnishing:

10 nos Cashew nuts
10 nos Raisins Onakka munthiri
1 no Onion big
Coriander leaves A bunch

Instructions

Grind together the ingredients for marinating, into a fine paste and marinate the chicken for 2 to 3 hrs.
Cook the rice with lots of water. Do not over cook it.
Before straining the water off, add 1 tbsp of lemon juice and enough salt.
Heat oil in a thick bottomed pan.
Add finely chopped medium sized onions.
When it turns brown, add cloves, cardamoms, cinnamon sticks and bay leaves.
When the smell of the whole spices comes, add ginger and garlic and sautT it for a while.
Add the marinated chicken.
When the chicken is cooked and the gravy thickens, add coriander leaves and split green chillies and remove it from the fire.
Heat ghee in another pan.
Fry cashewnuts, raisins and the big onion (sliced finely) and keep aside for garnishing.
In the same ghee, add the finely chopped carrots and sautT for a while.
Add this to the cooked rice and mix well.
Soak the saffron in warm milk for a while.
Grease a big vessel with butter and layer the rice and cooked chicken.
Pour the soaked saffron over the rice.
Bake it for 20 minutes at 180 degree C.
Garnish with fried cashews, raisins, onions and chopped coriander leaves.
:- Serve hot.

Tried this recipe?Let us know how it was!

Response (5)

r

raji manoj January 10, 2007

it is really tasty and very simple

v

vinaya June 9, 2013

i tried this recipe and it came out really well. I kept chicken overnight and added bit masalas with onion as well. Thanks for the recipe.

j

jinmatt December 15, 2006

amazing taste…thankyou!!!!!!!!!

m

manu June 3, 2006

Supreb!!Just great!!!!


Load more replies (1)
S

Santosh November 24, 2005

One of best Chicken Biriyani I ever made.

thanks
Santosh