Chicken Biriyani (Kerala style).
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Composition Chicken Biriyani (Kerala style):
- Prepare 1 of kg-Basmati Rice.
- Need 200 - gms- ghee.
- Prepare 100 for gms-Coconut Oil.
- Require 2 for kgs- Chicken (cut into medium size pieces).
- Need 6 cups - Onion (cut in long).
- Need 10 tsp-crushed Ginger.
- Need 10 tsp-crushed Ginger.
- Require 10 of tsp-crushed Green Chilies.
- Prepare 5 tsp-Coriander powder.
- Need 2 - tsp- Red chilli powder.
- You need 1 big pinch of Turmeric.
- Give 2 tsp garam masala.
- Require to taste for Salt.
- Provide 4 nos -Whole Cardamom /Elaichi.
- Need 4 of nos- Whole Cloves.
- Prepare 2 Stick - Whole Cinnamon.
- Prepare 2 star anise.
- You need 10 tsp of Split Cashew Nuts.
- Provide 10 tsp - Kismis.
- Give 10 tsp for chopped coriander leaves.
- Prepare 10 tsp - chopped mint leaves.
- Prepare 10 tsp - tomato chopped.
- Require 1/2 cups for milk.
- You need 1 tsp - sugar.
- Need 4 tbsp of ghee to fry the garish.
- Provide 1 of - Medium sized Onion diced thinly (for garnish).
Chicken Biriyani (Kerala style) instructions:
- Soak the rice for half an hour in water.
- Wash the chicken well and keep it aside.
- In a big pan/kadai add the oil and 100 gms ghee and saute the onion in medium heat.Once its translucent add the ginger, garlic and g.chilli and saute well..
- Once the onion mixture is mixed and cooked well add the Coriander powder, Red chilli powder, Turmeric powder, Garam masala and salt and cook till the raw smell goes away..
- Once the Masalas are cooked add the chicken..
- Do not add water to the chicken. The water from the chicken will ooze out and get cooked..
- Turn the flame to medium and heat-through for about 5-6 minutes only to turn it over to low heat. Cover with a lid and let simmer for 5 minutes. Make sure to keep stirring during the entire process, else the chicken might stick to the bottom, eventually ending up burnt. If you feel its getting burned just add in a tbsp of water. /(You can add little water if you find the consistency too thick). Once cooked keep it aside..
- In a big kadai or pressure cooker add the required amount of water for the rice to cook. To it add all the whole spices (Cardamom, Cloves, Cinnamon and Star Anise) and salt to taste..
- Bring it to a boil add the soaked rice and cook till its half boiled..
- Fry the cashews, kismis and onions separately to garnish..
- Warm the milk with sugar and keep it in a cup..
- Take away half of the chicken mix from the pan and keep it aside..
- Add the first batch of boiled on top of the chicken mix..
- Put the remaining Chicken mix and cover well..
- Add half of the mint and coriander leaves with half of the diced tomatoes..
- Add the rice over and garnish with the same..
- Add the cashews, kismis, onions (fried), 100 gms ghee..
- Add the warm milk and a tea spoon of Garam masala.
- Lastly, cover it with a lid, turn the flame to low medium and let simmer for about 10-15 minutes. Once done, put it off and let the biryani stay covered for about another 10 minutes. Serve hot, along with raita..
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