By Jane Jojo

Chicken Biriyani ( Kerala Style)

4.65 stars based on 12 reviews 50
By Jane Jojo

This is a really delicious biriyani and one of my favorite recipes.

6 Servings
Chicken 1 Kilogram
Curd 1 Cup
Cumin Powder 1 Teaspoon
Coriander Powder 4 Teaspoons
Chilly Powder 1 Teaspoon
Aniseed Powder 1 12 Teaspoons
Green Chilly 45 Grams
Garlic (crushed) 2 Tablespoons
Ginger (crushed) 2 Tablespoons
Turmeric Powder 1 Teaspoon
Lemon juice 2 Teaspoons
Coriander Leaves
Mint Leaves
Curry Leaves
For rice
Basmati Rice 4 Cups
Cloves 7
Cardamom seeds 5
Ani Seed (Perinjeerakam) 1 Tablespoon
Cinnamon 5
Star Anise (Thakolam) 3
Bay Leaves 3
Ghee 4 Tablespoons
Onion 5
Tomato 3
Garam Masala 3 Teaspoons
Cashew nuts 2 Tablespoons
Raisins 1 Tablespoon
  • Preparation Steps
  • 1

    Mix together ingredients listed under marination. Marinate the chicken well. Keep it aside for 2 - 3 hours.

  • 2

    Soak rice in water for 1hr.

  • 3

    Heat oil in a pan.

  • 4

    Add sliced onions, salt and saute, till they turn brown and then add garam masala.

  • 5

    Add sliced tomatoes and saute well.

  • 6

    Add marinated chicken and then add 1 cup water to it.

  • 7

    Cover the pan and cook until chicken is done.

  • 8

    Drain the water from the rice.

  • 9

    Heat ghee in the pan/ cooker.

  • 10

    Add cinnamon, bay leaf, cardamom seeds, curry leaves, cloves and aniseeds.

  • 11

    Once it is sauted well, add rice. Saute it till rice is crispy.

  • 12

    Add 4 1/2 cup water to it with enough salt. Cover and cook until rice is done. It would approximately take 10 - 15 minutes.

  • 13

    ** Never miss this step. Layer a pan / cooker with alternating layers of rice and the chicken masala. Add coriander leaves and 1 tsp ghee at every layer.

  • 14

    Heat the layered biriyani for about 20 minutes. It is a good option to microwave it as well. Rice and biriyani masala gets blended well with this. You need not add water since biriyani masala has good gravy content.

  • 15

    Thinly slice 1 onion and fry it in ghee. Sprinkle salt and bit sugar.

  • 16

    Garnish the top of biriyani with the above fried onions and roasted cashews and raisins.

  • 17

    Serve it with raitha, pickle and papad

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