Cooking is an art through which one can gain your near ones heart.This is the first time I had prepared Biriyani at my in-laws place in kerala and so I cooked it in authentic way.

Kerala biriyani is special in its own way, be it the madalas used or the way of cooking. Let’s checkout the detailed recipie below :

Recepie:

Preparation time: 20 mins

Cooking time: 45 mins

Serves: 10

INGREDIENTS:

For Biriyani

• Chicken :  1 kg
• Biriyani Rice : 4 cups
• Onion: 5 chopped
• Tomatoes: 3 chopped
• Ginger garlic green chilli paste: 3 tbsp
• Turmeric powder: 3/4 tsp
• Red chilli powder: 3 tbsp
• Coriander powder: 2 tbsp
• Fennel seed powder: 1 tsp
• Cumin powder: 1 tsp
• Garam masala powder: 2 tbsp
• Cinnamon stick: 2 small piece
• Green cardamom: 4
• Cloves: 4
• Cumin seeds: 1 tsp
• Fennel seeds: 1 tsp
• Poppy seeds: 1 tsp
• Salt: for taste
• Coriander leaves: 1 tbsp
• Ghee : 1 cup
• Coconut oil: 4 tbsp

For Marination:

• Red chilli powder: 2 tsp
• Turmeric powder :  1/2 tsp
• Black pepper powder: 1 tsp
• Yogurt: 2 tbsp
• Salt: for taste

For Garnishing:

• Onion: 1 finely sliced
• Cashews: 2 to 3 tbsp broken
• Raisins: 1 tbsp
• Coriander leaves: 1/2 cup
• Mint leaves:1/2 cup
• Ghee: 1 tbsp

PREPARATION:

• Marinate chicken with the items listed under ‘ For Marination’ and keep it aside for 15 mins.
• At the same time soak rice in water for 15 mins.
• Meanwhile boil water to cook rice by adding 1 small piece of cinnamon stick, 2 cloves, 2 cardamom and 1 tbsp of ghee.
• Add rice once the water gets boiled. Cook rice till it’s cooked 3/4th. Do not overcook the rice.
• Drain water and keep aside for cooling.
• Heat oil in a pan and shallow fry the chicken pieces and keep aside.
• Heat ghee in Biriyani pot or vessel.
• Add cumin seeds, fennel seeds, cinnamon stick,cloves, star anise and poppy seeds. Toss for a minute.
• Add onions with little salt and saute till onions becomes soft.
• Add ginger garlic green chilli paste and saute for 3 to 4 mins till onions turns golden brown.
• Add tomatoes and saute till they turn mushy.
• Add all the dry spice powders mention under for ‘ Biriyani ‘
• Add 2 to 3 cups of water and cook for 2 mins.
• Now add the fried chicken pieces to this and cook till the gravy thickens.
• Once cooked , switch off the flame and remove the chicken gravy into another vessel leaving behind just a small layer of gravy with few chicken pieces.
• Layer rice on top of this.
• Repeat the process by adding chicken gravy and rice layer on top.
• The topmost layer would be of rice.
• For Garnishing fry onions with little salt on high flame till it becomes brown and crisp.
• To the same pan add cashews and raisins and toss till it browns.
• Spread this on top of rice and sprinkle it with coriander and mint leaves and 1 tbsp of ghee.
• Cover the lid and cook on low flame for 5 to 7 mins.
• Switch off the flame and keep it for 5 mins before serving.