A special biryani made using a style popular in Calicut, Kerala.
Prep Time30 minutesmins
Cook Time30 minutesmins
Course: Main Course
Cuisine: Indian
Keyword: Biriyani, Biryani, Chicken Biryani, Kerala cuisine
Servings: 4People
Ingredients
Marinade
1/2kgchicken
1/2cupyoghurt
25gcoriander leaves
25gmint leaves
10ggm curry leaves
1/2tspcumin seeds
1tspcoriander seeds
1/2tspaniseed powder
25gchopped green chillies
20ggarlic
2tspchopped ginger
1/2tspturmeric powder
1tsplime juice
1tsppoppy seeds paste
Main preparation
1tbspclarified butter
5-6cinnamon pieces
1bay leaf
4-5cardamom seeds
4-5curry leaves
4-5cloves
1chopped onion
250gm broken rice
1/2litre water
Biryani masala
2tbspclarified butter
5-6cinnamon pieces
1bay leaf
4-5cloves
4-5cardamom seeds
1nutmeg
100gm onions
1medium tomato cut in 4
Instructions
For the rice:
Heat clarified butter in pan. Add cinnamon, 1 bay leaf, cardamom seeds, curry leaves and cloves. Add onions and saute till they turn translucent.
Add washed and cleaned rice. Cook till rice turns translucent. Add water.
When water comes to a boil, turn flame to low and cover pan. Cook on low flame for at least 15 minutes. The rice is done.
For the Biryani Masala:
Heat clarified butter in pan and add cinnamon, 1 bay leaf, cardamom seeds, nutmeg and cloves.
Add onions and saute till brown. Add tomatoes. Add marinated chicken.
Cover pan and cook for at least 5 minutes on a medium flame.
Remove cover and cook on low flame for another 10 minutes to allow gravy to thicken. Layer the serving bowl with alternating layers of rice and the chicken masala.
Garnish the top with a boiled egg cut in four pieces, roasted cashews and raisins.