Chicken Biryani Kerala Style. Recipe for Chicken Biryani - Kerala Style. Layer the chicken masala and rice; sprinkle biryani masala, fried cashews, raisins, fried onions, chopped coriander leaves and mint leaves, sprinkle left over ghee and few drops of saffron milk the rice as the final layering. Kerala Style Chicken Biryani or Chicken Dum Biryani recipe made easy for you with step by step photos and video!

Chicken biryani is so special food for everyone. Well, the term 'chicken biryani' itself makes one's mouth to water! As soon as you hear the word, you are lost in the rich aroma and flavor of this wonderful all-time favorite dish. You can have Chicken Biryani Kerala Style using 24 ingredients and 14 steps. Here is how you cook it.

Ingredients of Chicken Biryani Kerala Style

Prepare of Chicken ( cut into medium - sized pieces ).
It's of Onions Large (sliced lengthwise).
Prepare of Tomatoes Large (diced).
It's of Garlic ( ground to fine paste ).
Prepare of Ginger ( ground to fine paste ).
It's of Green chillies chopped (or as per taste).
You need of Coriander leaves ( chopped ).
It's of Mint leaves ( chopped ).
Prepare of Yoghurt Curd Dahi / Set / Set.
It's of Garam Masala powder.
You need of Cardamom.
You need of Cloves.
Prepare of Cinnamon stick ( small size ).
It's of Black pepper Seeds ( slightly crushed).
It's of Coriander powder.
You need of Turmeric powder.
You need of Chilli powder ( or as per taste ).
It's of Cooking oil ( I used refined sunflower oil ).
You need of Ghee.
It's of lemon Slice of.
It's of Salt.
Prepare of Rice (Jeera ).
It's of Cashewnuts chopped.
Prepare of Raisins.

Biryani got its name from the Iranian word "birian", meaning "fried before cooking". So we can believe that it originated from Iran. Chicken Biryani Recipe: Biryani is the rich and royal dish that can instantly make your menu drool worthy. This biryani recipe here is a popular one from Kerala which has two distinct biryanis, the other one apart from this is the Thalassery biryani which has just.

Chicken Biryani Kerala Style instructions

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)..
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..
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)..
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..
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..
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..
Paralelly, while the masala is busy being ready, soak the rice in water with salt for about 20 min..
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..
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).
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..
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..
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..
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..
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..

Though initially not a part of authentic Kerala cuisine, biryani conquered the hearts and taste buds of Keralites in no time. Malabar Chicken Biryani - A one pot biryani to spice up your week. This is the perfect and delicious classic biryani from the northern parts of Kerala. This Malabar style chicken biriyani is easy to make and extremely delicious. Ingredients of Kolkata Style Chicken Biryani.