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In Kerala, they celebrate festivals with tasty foods. This Kerala Biryani recipe is one of most famous biryani in Kerala. They prepare foods very innovative. Likewise this biryani is very famous. This recipe is too more spicy and delicious version to us. We can take this biryani with onion & tomatoe raita as well as pickles.
• Basmati Rice - 2cup
• Cashews - 20 number
• Chicken - 1500 grams
• Chilli powder - 1tsp
• Cinnamon -10
• Clove - 10 number
• Coriander Leaves - 3 number
• Coriander Powder – 3 tsp
• Curd - 3 tsp
• Elaichi - 8 number
• Garlic - 8 number
• Ghee/Oil/Butter to fry
• Ginger – 1 piece
• Lemon juice - 5-6 pinch
• Mint leaves - 2-3 number
• Onions - 3 number
• Raisins - 15 number
• Rose Essence – 1 tsp
• Tomatoes – 3 number
• Water to taste Yellow color powder a pinch
Marinate rice in water and keep for an hour. Take chicken and cut it into 2 inches piece. You need not to be cut chicken leg. Make small slits on the piece, so that masala will go into it.
Take Chicken, Chilli powder – ½ teaspoon, Coriander Powder - 1 ½ teaspoon, Turmeric powder-little, black pepper – tiny, Garlic-Ginger paste –1/2 teaspoon, masala powder small for taste these for frying.
Then mix all this with 5-6 drops of lemon juice, and chicken and keep for an hour. Heat oil in a pan put all these ingredients and stirs fry. We have to cook the chicken for long time while making curry for biriyani.
Drain water from rice and keep it side. Warm a thick bottom Vessel, pour 2-3 teaspoons of ghee. When it is get hot, add pieces of cinnamon, clove and elaichi, after few minutes, put the drained rice into it, and fry for about 10 minutes.
Then pour enough water to it. Add some yellow color to it and add Salt for taste. Increase the flame and closed with a lid. After few minutes bottom rice can get burnt when the water is not seen. Then open a lid and mix the rice.
If the water is not seen, keep it only 5-10 minutes on burn. When the rice is cooked, just turn off the burn and keep it for about 30 minutes.
For making Biriyani Gravy – Heat a vessel and pour some oil. If it is get heat add ½ Ginger Garlic paste, and 2-3 cut green chillies. For few minutes stir try it and put slit onions to it. If it is nicely done, pour ½ teaspoon, Coriander Powder-1 ½ teaspoon, Turmeric powder-little, black pepper – little, masala powder- small for taste. Put salt to it and fry that again.
After few minutes, pour 3 teaspoons of curd to it and mix it well. Then put chicken piece to it. Closed a pan with lid and cook. Fry it in between.
If the gravy get a paste. Check the taste of salt. Stir fry raisins, Cashews, Cilantro, Mint leaves in ghee and keep it separate.
Take a pan mix it together and add cashew to it. Take both out if the cashews get brown color. Then add leaves to it and fry.
Take a big vessel and coat it with ghee, apply like layers. Close it with a lid. Keep it in a low burn for about 20-25 minutes.
If it is cook well, to ensure it is not burnt. If it is getting over cooked reduce the flame.