Chicken Biryani in Kerala style

by Sandy · December 5, 2012

1. Chicken – 2 kg

Chilli powder – 2 small spoons

Salt – as needed

2. Onion sliced thin – 1.5 kg

Ginger crushed – 100 gm

Garlic crushed – 50 gm

Green chillies split into two – 50 gm

3. Turmeric powder – 1 small spoon

Coriander leaves – 2 stem

Mint leaves chopped – 2 stem

Tomato – 2

4. Garam masala powder – 50 gm

5. Coconut oil – ½ kg

For rice:

1. Basmati rice – 1 kg

2. Ghee – 250 gm

3. Pine apple cut into small pieces – ½ kg

4. Cashew nut – 100 gm

5. Raisins – 100 gm

Cut chicken to 14 pieces and marinate using turmeric powder, chilli powder and salt.
After sometime fry them in hot oil and keep aside.
Add the ingredients listed 2 to the hot oil and sauté well. Add chicken pieces to it along with ingredients listed 3 and mix well. Sprinkle garam masala powder and take it from flame.

Cook biryani rice and drain excess water.
Heat ghee and fry onions, cashew and raisins one after another.
In the remaining ghee add cooked rice and spread it on the top of chicken masala.
Add pine apple pieces and if you need colour, you can add a little food colour.
Bake it for half hour in an oven or using traditional hearth method.

You can read more Biryani recipes here. Click on the images in the gallery to read.