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INGREDIENTS
For the chicken curry:-
Chicken - 1 kg
Onion(big) - 2 nos or 5 medium ones
Tomato - 2 nos
(finely chopped)
Curd - 1/2 cup
Ginger-garlic paste - 1 1/2 tbsp
Green chillies - 2 - 3 nos
Chilly powder - 1 tbsp
Coriander powder - 2 tbsp
Turmeric powder - 1/4 tsp
Garam masala powder - 1 tbsp
Coconut(scraped) - 1/2 cup
Poppy seeds(Khashakhasha) - 2 tsp
Cashewnuts - 10 nos
Salt - As reqd
Coriander leaves for garnishing
Oil
Ghee
For the rice:-
Basmati rice - 4 cups
Cinnamon(Karugapatta) sticks - 2 - 3 nos
Cloves(Grambu) - 4 - 5 nos
Cardamom(Elakka) - 4 - 5 nos
Bay leaf(Karuga/Vazhana ela) - 2 - 3 nos
Water - 8 cups
Salt - 1/2 tsp
Oil
Ghee
For garnishing the biriyani:-
Onion(medium) - 1 no
(sliced)
Raisins(Onakkamunthiri) - 10 - 15 nos
Cashewnuts - 10 - 12 nos
Preparation Method
For making the chicken curry:-
1)Marinate the chicken pieces(medium size) with garam masala and salt for an hour.
2)Make a paste of ginger-garlic and the green chillies in the mixer.
3)Make a paste out of the spices(chilli, coriander and turmeric)
4)Heat about 2 tbsp of oil in a pan.
5)Fry the coconut until golden brown.
6)Add poppy seeds followed by the cashew nuts. Fry a little more.
7)Allow this mixture to cool and make a paste out of it.
8)Heat 2 tsp of ghee and 2 tbsp of oil in a pan.
9)Saute the sliced onions in it until it turns golden brown.
10)Add the ginger-garlic-chilli paste.
11)Add the chilli-coriander-turmeric paste.
12)Add coconut-poppy seeds paste.
13)Add the tomatoes and let it cook for 5 mins.
14)Add the curd.
15)Keep stirring until the oil separates.
16)Add the marinated chicken.
17)Add water as required. Let it cook on medium flame.
18)Garnish with coriander leaves.
For making the rice:-
1)Boil the water in a vessel.
2)Heat 2 tsp of ghee and 2 tbsp of oil in a separate vessel.
3)Fry the cinnamon sticks, cardamom, cloves and bay leaves in it.
4)Add the cleaned and drained rice and fry it until the rice appears opaque.
5)Add the boiling water followed by the salt.
6)Cook the rice on medium flame with no left over water.
For garnishing:-
1)Fry the onions until it is brown. Keep it aside.
2)Fry raisins as well as the cashewnuts.
Final Dressing:-
1)Take a dry vessel.
2)Grease the vessel with ghee or butter.
3)Sprinkle a layer of the fried onions.
4)Place a layer of rice.
5)Place a layer of chicken along with the gravy over it.
6)Sprinkle a few cashewnuts and raisins over it.
7)Repeat all these layers.
8)Finally bake this at 350 deg c for approx. 10 mins.
- Serve it hot with a side of Raitha, pickles n papad.
For the chicken curry:-
Chicken - 1 kg
Onion(big) - 2 nos or 5 medium ones
Tomato - 2 nos
(finely chopped)
Curd - 1/2 cup
Ginger-garlic paste - 1 1/2 tbsp
Green chillies - 2 - 3 nos
Chilly powder - 1 tbsp
Coriander powder - 2 tbsp
Turmeric powder - 1/4 tsp
Garam masala powder - 1 tbsp
Coconut(scraped) - 1/2 cup
Poppy seeds(Khashakhasha) - 2 tsp
Cashewnuts - 10 nos
Salt - As reqd
Coriander leaves for garnishing
Oil
Ghee
For the rice:-
Basmati rice - 4 cups
Cinnamon(Karugapatta) sticks - 2 - 3 nos
Cloves(Grambu) - 4 - 5 nos
Cardamom(Elakka) - 4 - 5 nos
Bay leaf(Karuga/Vazhana ela) - 2 - 3 nos
Water - 8 cups
Salt - 1/2 tsp
Oil
Ghee
For garnishing the biriyani:-
Onion(medium) - 1 no
(sliced)
Raisins(Onakkamunthiri) - 10 - 15 nos
Cashewnuts - 10 - 12 nos
Preparation Method
For making the chicken curry:-
1)Marinate the chicken pieces(medium size) with garam masala and salt for an hour.
2)Make a paste of ginger-garlic and the green chillies in the mixer.
3)Make a paste out of the spices(chilli, coriander and turmeric)
4)Heat about 2 tbsp of oil in a pan.
5)Fry the coconut until golden brown.
6)Add poppy seeds followed by the cashew nuts. Fry a little more.
7)Allow this mixture to cool and make a paste out of it.
8)Heat 2 tsp of ghee and 2 tbsp of oil in a pan.
9)Saute the sliced onions in it until it turns golden brown.
10)Add the ginger-garlic-chilli paste.
11)Add the chilli-coriander-turmeric paste.
12)Add coconut-poppy seeds paste.
13)Add the tomatoes and let it cook for 5 mins.
14)Add the curd.
15)Keep stirring until the oil separates.
16)Add the marinated chicken.
17)Add water as required. Let it cook on medium flame.
18)Garnish with coriander leaves.
For making the rice:-
1)Boil the water in a vessel.
2)Heat 2 tsp of ghee and 2 tbsp of oil in a separate vessel.
3)Fry the cinnamon sticks, cardamom, cloves and bay leaves in it.
4)Add the cleaned and drained rice and fry it until the rice appears opaque.
5)Add the boiling water followed by the salt.
6)Cook the rice on medium flame with no left over water.
For garnishing:-
1)Fry the onions until it is brown. Keep it aside.
2)Fry raisins as well as the cashewnuts.
Final Dressing:-
1)Take a dry vessel.
2)Grease the vessel with ghee or butter.
3)Sprinkle a layer of the fried onions.
4)Place a layer of rice.
5)Place a layer of chicken along with the gravy over it.
6)Sprinkle a few cashewnuts and raisins over it.
7)Repeat all these layers.
8)Finally bake this at 350 deg c for approx. 10 mins.
- Serve it hot with a side of Raitha, pickles n papad.
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