Saturday, December 19, 2015

Kozhikodan Chicken Biriyani/Fried Chicken Biriyani







Ingredients

For marinating chicken
Chicken - 1 kg
Turmeric powder - 1/2 tsp
Ginger garlic paste - 1 tsp
Chilli powder - 1/2 tsp
Chilli powder - 1 tsp
Oil for frying

Marinate the cooked chicken pieces with turmeric powder, ginger garlic paste and 1/2 tsp of chilli powder. Cook marinated chicken with little water and salt. When cooked, take the chicken pieces out and reserve the chicken stock for later use.

Again marinate the cooked chicken pieces with 1 tsp of chilli powder. Now deep fry the chicken pieces and set aside. 

For biriyani masala

Ingredients


Biriyani masala - 2 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Onion - 3 nos
Green chillies, slit - 8 nos
Ginger garlic, crushed - 4 tbsp
Tomatoes - 3 nos
Coriander leaves - 1/2 cup
Mint leaves- 1/4 cup
Curd  - 1/2 cup
Salt
Oil

Method

Heat oil in a nonstick pan. Saute crushed ginger garlic. Add onions and green chillies. Saute them well. When the onion turns transluscent, add tomatoes and mix well. When the tomatoes are all mashed up, add chilli powder, turmeric powder and biriyani masala. Saute well. Add coriander leaves, mint leaves, curd and salt. Now add the reserved chicken stock, which was set aside earlier.  When everything is cooked, add fried chicken pieces and cover with a lid and cook for 5 minutes. Cover with a lid and cook for 5 minutes in low flame, switch off the stove.

For rice
Ingredients

Basmati rice - 3 1/2 cups
Onion, sliced - 1 no.
Cashews
Raisins
Cinnamon sticks - 2 pieces
Cardamom - 6 nos.
Cloves - 6 nos.
Fennel seeds - 1/2 tsp
Water - 7 cups
Ghee - 1/2 cup


Method

Wash and soak rice for 30 minutes. Drain.

Heat ghee in a nonstick pan. Add onions and fry till brown. Keep this aside.

In the same pan, fry cashews and raisins. Keep this aside.

Now in the same pan, splutter fennel seeds, cinnamon sticks, cardamom and cloves. Add rice to this and saute for 5 minutes. Add salt and 7 cups of boiling water to the rice. Cover and cook in medium flame till rice has cooked well and the water is completely absorbed. Keep this aside.


Layering

In a big nonstick pot, heat ghee, layer 1/2 portion of chicken masala. Next layer it with cooked rice. Now sprinkle it with cashews, raisins, fried onions and 1 tsp coriander leaves. Now layer it with other 1/2 portion of chicken masala, then layer it with cooked rice, and another layer of cashews, raisins, fried onions and 1 tsp coriander leaves. Now pour 1 tsp of ghee. Close the lid tightly.

Now place a thick pan on stove top. Lower the flame. Place the big nonstick biriyani pot over this. Cook for another 10 minutes in low flame. Biriyani will be ready by now. Serve with raita and pickle of your choice.












12 comments:

  1. It's drooling Beena.. Will try out one day.. :)

    ReplyDelete
  2. That biriyani just looks too good... I am drooling here...

    ReplyDelete
  3. Looks yummmmm . Under marinate the chicken you have added chilli powder twice? Is it coriander powder by any chance?
    Thanks
    www.sailajakitchen.org

    ReplyDelete
  4. Hi sailaja 1/2 tsp chilli pdr is used for marinating the chicken then it is cooked. Take out the cooked chicken and marinate with 1 tsp of chilli pdr before frying.

    ReplyDelete
  5. Awesome!! Biriyani always a hit at home.

    ReplyDelete
  6. That biriyani just looks too good... I am drooling here,..

    ReplyDelete
  7. That biriyani just looks too good... I am drooling here,..

    ReplyDelete

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