Kerala style Chicken Biryani | How to make Kerala style Chicken Biryani

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ByFajeeda Ashik
Created on 19th Nov 2015
  • Kerala style Chicken Biryani, How to make Kerala style Chicken Biryani
Kerala style Chicken Biryaniby Fajeeda Ashik
  • Kerala style Chicken Biryani | How to make Kerala style Chicken Biryani (20 likes)

  • 0 reviews
    Rate It!
  • By Fajeeda Ashik
    Created on 19th Nov 2015

About Kerala style Chicken Biryani

Biryani is everybody’s favourite. It is a heavy food but without biryani no occasions is complete.

Kerala style Chicken Biryani is a delicious dish which is liked by the people of every age group. Kerala style Chicken Biryani by Fajeeda Ashik is a step by step process by which you can learn how to make Kerala style Chicken Biryani at your home. It is an easy recipe which is best to understand for the beginners. Kerala style Chicken Biryani is a dish which comes from Hyderabadi cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 4 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Kerala style Chicken Biryani takes few minute for the preparation and 50 minute for cooking. The aroma of this Kerala style Chicken Biryani make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Kerala style Chicken Biryani will be the best option for you. The flavor of Kerala style Chicken Biryani is unforgettable and you will enjoy each and every bite of this. Try this Kerala style Chicken Biryani at your weekends and impress your family and friends.

  • Prep Time0mins
  • Cook Time50mins
  • Serves4People
Kerala style Chicken Biryani

Ingredients to make Kerala style Chicken Biryani

  • For Masala:
  • 1 kg Chicken
  • 8 Medium sized onions
  • 2 tbsp Garlic paste
  • 2 tbsp Ginger paste
  • 5 Green chillies
  • 3 Medium sized tomatoes
  • 1 tsp Garam masala
  • 3 tsp Yoghurt
  • ½ tsp Turmeric powder
  • Oil as required
  • Salt as per taste
  • To Marinate:
  • 1 ½ tsp Red chilly powder
  • ½ tsp Turmeric powder
  • Salt as per taste
  • For Rice:
  • 1 kg Rice
  • 3 Pieces of cinnamon stick
  • 7 Pods of cardamom
  • 7 Cloves
  • Water to boil
  • 1 tbsp Lemon juice
  • For Dum:
  • Fried onions 2
  • Fried cashewnut and raisins 1/2 - 1 cup
  • Chopped coriander leaves and mint leaves a few
  • 1 tsp Pineapple essence
  • 1 tsp Yellow food color
  • Ghee 1 - 2 tbsp

How to make Kerala style Chicken Biryani

  1. Clean the chicken and put some cuts and marinate the pieces with the ingredients given under ' To Marinate', for 1 hour or overnight.
  2. Soak the rice for 30 minutes. In a big vessel add water to boil. Add in cinnamon, cardamom, cloves and salt. Add in the drained rice followed by some lime juice. The rice should be cooked till al dente,
  3. Fry the chicken till half done. In a nonstick vessel add oil put the sliced onions and sauté till it becomes brown.
  4. Add the ginger garlic and green chilli paste. Saute this well. Add ½ tsp turmeric powder and 1 tsp garam masala powder.
  5. Add the chopped tomatoes and mix well till the tomatoes become soft. Add yogurt and mix well. Add the fried chicken and mix well and cook till fully done. The masala should not have much gravy.
  6. Add some chopped coriander and mint leaves to this curry. Fry 2 onions for garnishing and dum. Fry the cashew nuts and raisins.
  7. In a large vessel add some ghee and spread half of the boiled rice. On top of this add some coriander and mint leaves sprinkle some garam masala, half of the essence and color and some ghee. Now put the masala over this rice.
  8. Add the rest of the rice on top of this and spread evenly. Sprinkle some more garam masala powder, fried cashews and raisins, the essence and color, put the chopped leaves and fried onions and apply some ghee here and there.
  9. Cover the top of the vessel tightly with aluminium foil and close with the lid tightly. Simmer and keep for dum for 20 to 30 minutes.
  10. For garnishing we can use boiled egg too. Serve hot with papad, pickles or yogurt salad.

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