• Kerala Chicken Briyani

    Ingredients

    To make Biriyani Chicken Masala :
    1/2 kg Chicken cleaned & cut into pieces
    Ghee - 4 tbsp
    Ginger paste - 2 tbsp
    Garlic paste - 2 tbsp
    Onions chopped - 3 big
    Tomato chopped - 1 big
    Green Chili - 8
    Coriander leaves - 10
    Mint leaves - 10
    Lime juice - 7 tbsp
    Yogurt - 1 cup
    Turmeric powder - 1/2 tbsp
    Chili powder - 1/2 tbsp
    Coriander powder - 1/2 tbsp
    Garam masala - 1/4 tbsp
    Salt to taste
    To make ghee rice :
    Rice - 1/4 kg (2 and 1/2 glass rice)
    Water - 5 glass
    Ghee - 5 tbsp
    Sunflower oil - 5 tbsp
    Cinnamon(Karugapatta) - 5 piece
    Cardamom(Elakka) seeds - 5 piece
    Cloves(Grambu) - 5 piece
    For seasoning :
    1 big onion chopped
    12 cashew nuts
    12 dried grapes

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    Methods

    1.Step one is to make the masala. Before we start masala preparation, we can fry the seasoning items (onion, cashew nuts and dried grapes) and keep aside.

    2.Take a pressure cooker pour the same oil in which we have fried the seasoning items. Sauté ginger and garlic paste first.

    3.Put onion to this and sauté onion, tomato, green chilli, coriander leaves and mint leaves.

    4.Once this is sautéed well add lime juice, turmeric powder, chilli powder, coriander powder, garam masala, yoghurt and salt to taste.

    5.Sauté for 5 more minutes and slide cleaned chicken pieces to this gravy. Do not add water. Mix the gravy and chicken.

    6.Cook with pressure cooker lid closed and allow to cook until one whistle comes. Then switch off the fire and keep the cooker lid closed until the ghee rice is prepared so that the chicken is cooked well and masala is ready.

    7.Heat oil and ghee mix in a thick bottomed bowl. Add Cinnamon(Karugapatta), Cardamom(Elakka) seeds, Cloves(Grambu) and fry for 1/2 a minute.

    8.Then add dried rice and fry it until rice gets separated from each other. Please take care that the rice should not get brown color when you fry it.

    9.Mean while, boil water by adding adequate salt required to cook the rice.

    10.Once the rice is fried, add boiling water to the rice and check salt. Then stir well and cook the rice in low flame with lid closed. Once rice is cooked switch of the flame and keep aside

    11.In a thick bottomed vessel greased with ghee, layer the ghee rice and chicken masala adding some fresh coriande      leaves in between the layers. On top add the fried seasoning and a spoon of ghee. Keep aside for 1/2 an hour and serve hot with dates chutney.