Simple Way to Prepare Chicken Biryani Kerala Style in 20 Minutes for Mom

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, chicken biryani kerala style. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Chicken Biryani Kerala Style is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Chicken Biryani Kerala Style is something which I’ve loved my entire life. They are nice and they look wonderful.

Chicken biryani - thats our recipe for this Eid. This delightful and quick recipe for preparing Kerala style chicken biryani will make your Eid festival rich. - Eid Mubarak to all our friends. I am sure that biriyani / biryani needs no introduction to Indians or south Asians.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook chicken biryani kerala style using 24 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Chicken Biryani Kerala Style:

1. Prepare Chicken ( cut into medium - sized pieces )
2. Make ready Onions Large (sliced lengthwise)
3. Prepare Tomatoes Large (diced)
4. Make ready Garlic ( ground to fine paste )
5. Get Ginger ( ground to fine paste )
6. Take Green chillies chopped (or as per taste)
7. Prepare Coriander leaves ( chopped )
8. Make ready Mint leaves ( chopped )
9. Take Yoghurt Curd Dahi / Set / Set
10. Take Garam Masala powder
11. Make ready Cardamom
12. Prepare Cloves
13. Make ready Cinnamon stick ( small size )
14. Take Black pepper Seeds ( slightly crushed)
15. Take Coriander powder
16. Take Turmeric powder
17. Get Chilli powder ( or as per taste )
18. Get Cooking oil ( I used refined sunflower oil )
19. Get Ghee
20. Make ready lemon Slice of
21. Prepare Salt
22. Take Rice (Jeera )
23. Get Cashewnuts chopped
24. Make ready Raisins

Soak the poppy seeds, fennel seeds, cashewnut in the water for half an hour and grind it to smooth paste along with grated coconut and keep it aside. Clean with pinch of turmeric and cut the chicken into medium sized pieces and drain the. Chicken marinated and cooked with spices and layered with rice. Nadan chicken biriyani is one of my favorites.

Instructions to make Chicken Biryani Kerala Style:

1. Heat the cooking oil in a vessel. Add in 3/4th of the sliced onions and all of the chopped green chillies with a pinch of salt and saute till onions are light brown in color. (Tip :Salt aids in quickening the process of browning the onions).
2. Now add in the garlic paste, ginger paste and the diced tomatoes. Once the raw smell of garlic and ginger is gone, add in 1 cup of chopped coriander leaves and 1/2 a cup of chopped mint leaves and leave for a min.
3. Now add in the masalas - turmeric powder, chilli powder, coriander powder and one spoon of garam masala powder. (It's best to make a paste of the masalas with a little bit of water and then add the paste in).
4. Add in the whole spices - 3 cardamom pods, 3 cloves, a cinnamon stick and 3 black pepper seeds and mix well. When you see an oil layer floating on the top, it indicates the masala is cooked.
5. Now you add in the yoghurt / set curd / set dahi. Mix well and let it heat a bit but do not bring it to a boil.
6. Add in the cut chicken pieces and coat each piece well with the masala. Reduce flame, cover and cook for about 30 min. (If you are using a pressure cooker, keep it for a whistle). The chicken masala should be in a semi-paste form.
7. Paralelly, while the masala is busy being ready, soak the rice in water with salt for about 20 min.
8. In another vessel (which will be used to cook rice), bring water to boil. Add in the remaining mint leaves, coriander leaves, cardamom pods, cloves, cinnamon stick, crushed pepper seeds, salt and the lemon slice.
9. Add in 2 tbsp of ghee to the boiling water and the pre-soaked rice. Cook on medium flame and bring it to a semi-cooked stage (8-10 min). Drain and keep the rice aside. (Tip: Grate about 1/2 a carrot into the water alongwith the rice. Not only does it give color, but adds to the flavor as well)
10. In a frying pan, heat 2 tablespoon of ghee and add in the remaining sliced onions. When they start to turn brownish, add in the chopped cashew and raisins. Sprinkle the remaining garam masala powder and salt on top of it all, mix well, and turn off the heat once cashews start changing color.
11. In a large aluminum vessel, spread about a tablespoon ghee on the bottom. Layer about a half of the semi-cooked rice on top of the ghee. Sprinkle half of the fried onion-cashew mixture on top of this layer.
12. Layer the chicken masala prepared earlier on top of the rice layer. Dump the remaning semi-cooked rice on top of the chicken masala layer. Sprinkle the remaining fried onion-cashew mixture on top alongwith the remaining ghee. Add few coriander and mint leaves as well.
13. Cover the vessel with a lid. It should be tightly closed so as not to let any steam escape. This can be done either by using an aluminium foil paper and wrapping around the lid area or using a dough made of plain flour/ all - purpose flour / maida.
14. Place the vessel on stove on medium flame for about 2-3 min. Reduce the flame and keep it for 20-30 min. Remove from heat and serve hot.

An easy, tasty and delicious Kerala Chicken Biriyani recipe. This recipe has it's origin from Malabar region of Kerala. Apply some ghee to a baking dish. Put one layer of rice in the dish. Sprinkle some chopped coriander & mint leaves, fried onion, cashew and raisins (if using) and drizzle some ghee.

So that’s going to wrap this up with this special food chicken biryani kerala style recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!