This is a really delicious biriyani and one of my favorite recipes.
|Cumin Powder||1 Teaspoon|
|Coriander Powder||4 Teaspoons|
|Chilly Powder||1 Teaspoon|
|Aniseed Powder||1 1⁄2 Teaspoons|
|Green Chilly||45 Grams|
|Garlic (crushed)||2 Tablespoons|
|Ginger (crushed)||2 Tablespoons|
|Turmeric Powder||1 Teaspoon|
|Lemon juice||2 Teaspoons|
|Basmati Rice||4 Cups|
|Ani Seed (Perinjeerakam)||1 Tablespoon|
|Star Anise (Thakolam)||3|
|Garam Masala||3 Teaspoons|
|Cashew nuts||2 Tablespoons|
Mix together ingredients listed under marination. Marinate the chicken well. Keep it aside for 2 - 3 hours.
Soak rice in water for 1hr.
Heat oil in a pan.
Add sliced onions, salt and saute, till they turn brown and then add garam masala.
Add sliced tomatoes and saute well.
Add marinated chicken and then add 1 cup water to it.
Cover the pan and cook until chicken is done.
Drain the water from the rice.
Heat ghee in the pan/ cooker.
Add cinnamon, bay leaf, cardamom seeds, curry leaves, cloves and aniseeds.
Once it is sauted well, add rice. Saute it till rice is crispy.
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.
** 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.
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.
Thinly slice 1 onion and fry it in ghee. Sprinkle salt and bit sugar.
Garnish the top of biriyani with the above fried onions and roasted cashews and raisins.
Serve it with raitha, pickle and papad
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Biriyani / biryani needs no introduction to Indians or south Asians. For others, its one of the most flavorful, spicy and aromatic rice dish prepared in India and south asian countries. The origin of biriyani is associated with the Mughalai cuisine. It is prepared in multistep process in which rice and chicken is cooked separately and then cooked together with the alternate layers of chicken and rice.
Meat/Chicken/Fish and other non-veg biriyani preparations have always been more popular than vegetarian biriyani. But today's recipe is a delicious vegetarian biriyani preparation made with cauliflower. For those of you who think, a vegetable biriyani can never be tasty, this dish will prove you wrong! Wholesome and packed full of flavour, it is definitely a treat to your tastebuds. Now, you don't have to break your head thinking of what to serve your vegetarian friends, here is a perfect one pot veggie meal! Please make sure you refer my notes on how to cook ghee rice in an extremely easy way.
The concept of the Biriyani came from Persians. Originated in Persia it was brought to India by travelling Iranian merchants. It is a flavored rice dish made with alternating layers of rice and meat. The meat is cooked separately in a thick sauce/curry/gravy and then arranged between layers of rice and the whole assembly is then cooked very slowly to infuse flavors throughout the dish. Over time, a distinctive difference developed between the Biriyani as it is served in North India (that is only a slightly modified version of the Persian original) and that in the South, especially, Kerala and Tamil Nadu, which, has been significantly modified to suit the Southern Palate. Biriyani is an informal meal, typically eaten family style with the whole family gathered around a giant plate piled high with flavored rice and flavorful meat. That's a fantastic way to eat it, everyone digging in, laughing and enjoying the meal.