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kerala style biriyani
Ingredients
1. Basmati Rice ? 2cups
2. Chicken ? 3pounds (1 ? Kilo)
3. Chilli powder ? 1 teaspoon
4. Coriander Powder ? 3 teaspoons
5. Cinnamon ? 10 pieces
6. Clove ? 10
7. Elaichi - 8
8. Ginger ? 1 inch piece
9. Garlic - 8
10. Mint leaves ? 2-3 stems
11. Cilantro (Coriander Leaves)- 2-3 stems
12. Cashews - 20
13. Raisins - 15
14. Water
15. Ghee/Oil/Butter
16. Curd ? 3 teaspoons
17. Lemon juice ? 5-6 drops
18. Rose Essence ? 1 teaspoon
19. Yellow color powder? a pinch
20. Tomatoes ? 3
21. Onions ? 3 (Big)
Preparation Method
1. Basmati Rice :- 2cups, Soak Rice in water and keep for an hour.
2. Chicken:- 3 pounds, Cut it into big pieces. I make 2 inches piece. Chicken leg etc doesn’t need to be cut. Just make some slits on the piece, so that masala will go in.
3. For frying Chicken:- Chilli powder ? ? teaspoon, Coriander Powder-1 ? teaspoon, Turmeric powder-little, black pepper ? little, Garlic-Ginger paste ? teaspoon, masalapowder- little for taste (I make masalapwdr at home ? with Cinnamon, elaichi, Clove). Mix all this with few (5-6) drops of lemon juice, and chicken and keep for (approximately) an hour. Fry this in oil. Don’t Fry the chicken pieces for long time. Otherwise it will become very dry and hard. Purpose of doing this is to make the pieces, little stronger, so that it will not become small pieces, while making curry. Also, chicken will get some more cooking time while making curry for Biriyani.
4. For making Rice:- Drain water from rice and keep it aside. Warm a thick bottom Vessel (vessel to prepare rice), and when all the water is gone, put 2-3 teaspoons of ghee. When it is hot, put pieces of cinnamon, clove and elaichi (3-4 pieces of each). After a little while, put the drained rice into it, and fry for some time. I do it for about 10 minutes. Then pour water to it. For 1cup, I use 1 3/4 cup of water. Add little yellow color to it. Add Salt to taste. Put on high heat, and cover with a lid. After a while when water is not visible on top of the rice, bottom rice can get burnt. So, then open the lid, and mix the rice. After water is not seen, don’t keep it on stove for long time. If you think, the rice is cooked, just switch off the stove, and keep it closed for a while (about 30mts). It is ok to switch off the stove even before the rice is completely cooked. Because it will get some cook time while baking.
5. For making Biriyani Gravy:- Heat a vessel, and add, some oil(Ghee is best, or you can mix ghee and oil too. I use oil for health reasons) . When it is hot add ? teaspoon of Ginger Garlic paste, and 2-3 cut green chillies. Sautee it for sometime, and then add cut onions (3 big onions) to it. Sautee it, and when it is nicely done, add ? teaspoon, Coriander Powder-1 ? teaspoon, Turmeric powder-little, black pepper ? little, masalapowder- little for taste. Add Salt to taste. Sautee that again. After a while, add 3 teaspoons of curd to it. Mix it well. Then add Fried chicken pieces to it. Cover and cook for sometime (10 mts) . Cut 3 tomatoes (big pieces) and add to this. Cover and cook. Stir in between. When the gravy will be like a paste. It should not be dry. But it should not be watery. Check Salt and add more, if needed.
6. Fry Raisins, Cashews, Cilantro, Mint leaves etc in Ghee and keep aside. Best is to fry this separate. But For easiness I do all in one pan. First Raisin, when it is big balls, add cashew to it.. when cashew is brown, take both out. Then add Leaves to it and fry. If Mint leaves are not there, you can just use Cilantro (I do that most of the time). If you want to reduce amount of ghee used, Don’t do this step. It is optional. Add Cashew, Raisin, and leaves for baking as given on the next step, without frying in Ghee.
7. Baking Biriyani:-
a. For Oven Style:- Take a big flat dish. (You can use Aluminium foil too instead of flat dish)Coat it with Ghee or butter. Then put the Chicken with Gravy as a layer, then put a layer of rice (use half portion of cooked rice) Then sprinkle some ghee on top of it. (1 teaspoon). Sprinkle some rose essence (1 teaspoon) (Always take that in a small plate before sprinkling, otherwise pouring directly from the bottle can cause accidents). Sprinkle the Fried leaves there, and cover with another layer of the remaining rice. Then sprinkle the cashew, and raisins on top of it. Cover with aluminium foil. And bake this in the oven at 375F for about 45 minutes. Biriyani is ready. If you are making more quantity, you can put that in more dishes and bake in the oven at same time.
b. If you don’t have Oven:- You can use a big wide vessel coat it with Ghee or butter, and make layers as described in the step above. Cover it with a lid. Heat the filled Vessel in low flame for approx 20-25 minutes. Check the bottom of the Vessel in between with a spoon or something, to make sure it is not getting burnt. If it is getting burnt reduce the heat.
8. Serving:- Take portions from the baked Biriyani, so that a serving plate will have both rice, and chicken with masala. This goes well with Lime Pickle and raita. I make raita with Onions, Tomato, Green Chilli(optional), Curd and salt.
Note For Mutton Biriyani:- You can use the same quantity of Mutton instead of chicken to make Mutton Biriyani with the same recipe.
Ingredients
1. Basmati Rice ? 2cups
2. Chicken ? 3pounds (1 ? Kilo)
3. Chilli powder ? 1 teaspoon
4. Coriander Powder ? 3 teaspoons
5. Cinnamon ? 10 pieces
6. Clove ? 10
7. Elaichi - 8
8. Ginger ? 1 inch piece
9. Garlic - 8
10. Mint leaves ? 2-3 stems
11. Cilantro (Coriander Leaves)- 2-3 stems
12. Cashews - 20
13. Raisins - 15
14. Water
15. Ghee/Oil/Butter
16. Curd ? 3 teaspoons
17. Lemon juice ? 5-6 drops
18. Rose Essence ? 1 teaspoon
19. Yellow color powder? a pinch
20. Tomatoes ? 3
21. Onions ? 3 (Big)
Preparation Method
1. Basmati Rice :- 2cups, Soak Rice in water and keep for an hour.
2. Chicken:- 3 pounds, Cut it into big pieces. I make 2 inches piece. Chicken leg etc doesn’t need to be cut. Just make some slits on the piece, so that masala will go in.
3. For frying Chicken:- Chilli powder ? ? teaspoon, Coriander Powder-1 ? teaspoon, Turmeric powder-little, black pepper ? little, Garlic-Ginger paste ? teaspoon, masalapowder- little for taste (I make masalapwdr at home ? with Cinnamon, elaichi, Clove). Mix all this with few (5-6) drops of lemon juice, and chicken and keep for (approximately) an hour. Fry this in oil. Don’t Fry the chicken pieces for long time. Otherwise it will become very dry and hard. Purpose of doing this is to make the pieces, little stronger, so that it will not become small pieces, while making curry. Also, chicken will get some more cooking time while making curry for Biriyani.
4. For making Rice:- Drain water from rice and keep it aside. Warm a thick bottom Vessel (vessel to prepare rice), and when all the water is gone, put 2-3 teaspoons of ghee. When it is hot, put pieces of cinnamon, clove and elaichi (3-4 pieces of each). After a little while, put the drained rice into it, and fry for some time. I do it for about 10 minutes. Then pour water to it. For 1cup, I use 1 3/4 cup of water. Add little yellow color to it. Add Salt to taste. Put on high heat, and cover with a lid. After a while when water is not visible on top of the rice, bottom rice can get burnt. So, then open the lid, and mix the rice. After water is not seen, don’t keep it on stove for long time. If you think, the rice is cooked, just switch off the stove, and keep it closed for a while (about 30mts). It is ok to switch off the stove even before the rice is completely cooked. Because it will get some cook time while baking.
5. For making Biriyani Gravy:- Heat a vessel, and add, some oil(Ghee is best, or you can mix ghee and oil too. I use oil for health reasons) . When it is hot add ? teaspoon of Ginger Garlic paste, and 2-3 cut green chillies. Sautee it for sometime, and then add cut onions (3 big onions) to it. Sautee it, and when it is nicely done, add ? teaspoon, Coriander Powder-1 ? teaspoon, Turmeric powder-little, black pepper ? little, masalapowder- little for taste. Add Salt to taste. Sautee that again. After a while, add 3 teaspoons of curd to it. Mix it well. Then add Fried chicken pieces to it. Cover and cook for sometime (10 mts) . Cut 3 tomatoes (big pieces) and add to this. Cover and cook. Stir in between. When the gravy will be like a paste. It should not be dry. But it should not be watery. Check Salt and add more, if needed.
6. Fry Raisins, Cashews, Cilantro, Mint leaves etc in Ghee and keep aside. Best is to fry this separate. But For easiness I do all in one pan. First Raisin, when it is big balls, add cashew to it.. when cashew is brown, take both out. Then add Leaves to it and fry. If Mint leaves are not there, you can just use Cilantro (I do that most of the time). If you want to reduce amount of ghee used, Don’t do this step. It is optional. Add Cashew, Raisin, and leaves for baking as given on the next step, without frying in Ghee.
7. Baking Biriyani:-
a. For Oven Style:- Take a big flat dish. (You can use Aluminium foil too instead of flat dish)Coat it with Ghee or butter. Then put the Chicken with Gravy as a layer, then put a layer of rice (use half portion of cooked rice) Then sprinkle some ghee on top of it. (1 teaspoon). Sprinkle some rose essence (1 teaspoon) (Always take that in a small plate before sprinkling, otherwise pouring directly from the bottle can cause accidents). Sprinkle the Fried leaves there, and cover with another layer of the remaining rice. Then sprinkle the cashew, and raisins on top of it. Cover with aluminium foil. And bake this in the oven at 375F for about 45 minutes. Biriyani is ready. If you are making more quantity, you can put that in more dishes and bake in the oven at same time.
b. If you don’t have Oven:- You can use a big wide vessel coat it with Ghee or butter, and make layers as described in the step above. Cover it with a lid. Heat the filled Vessel in low flame for approx 20-25 minutes. Check the bottom of the Vessel in between with a spoon or something, to make sure it is not getting burnt. If it is getting burnt reduce the heat.
8. Serving:- Take portions from the baked Biriyani, so that a serving plate will have both rice, and chicken with masala. This goes well with Lime Pickle and raita. I make raita with Onions, Tomato, Green Chilli(optional), Curd and salt.
Note For Mutton Biriyani:- You can use the same quantity of Mutton instead of chicken to make Mutton Biriyani with the same recipe.
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