It’s last day of the year and here’s a special recepie to relish on.. KUZHIMANDHI BIRIYANI.. Kerala special biriyani ..This recepie is completely different from the other Biriyani preparations…
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Checkout the recepie below 👇

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Preparation time: 8 hours

Cooking time: 1 hour 15 mins

Serves: 6

INGREDIENTS:

For Marination:

• Dry red chillies: 5 to 6
• Cinnamon sticks: 2 small piece
• Cardamom : 4 to 5
• Cloves: 4 to 5
• Fennel seeds: 1 tbsp
• Black peppercorns: 1 n 1/2 tbsp
• Coriander seeds: 2 tbsp
• Butter: 1/4 cup melted

For Biriyani:

• Sella Rice: 1 kg
• *Chicken : 1 kg
• *Onions: 3 sliced
• *Ginger garlic: 2 tbsp crushed
• *Green chillies: 3 slit
• *Bay leaves: 2
• *Cinnamon stick: 1 small piece
• *Cardamom: 3
• *Dried lemon: 1
• *Ghee: 1 cup
• *Charcoal: 1 small piece

PREPARATION:

• Dry roast the ingredients for Marination. Ground into fine powder.
• You can use whole chicken or chop into large pieces with skin.
• Mix together 3 tbsp of ground masala with melted butter and marinate the chicken pieces for 6 to 8 hours or overnight.
• Soak rice for 30 mins. Heat ghee in a wok or biriyani vessel.
• Add onions with enough salt and saute till onions turn soft.
• Add whole spices and crushed ginger and garlic and saute till onions turn light brown.
• Add coriander powder and remaining ground powder and mix well for 2 to 3 mins.
• Add soaked rice and mix. Now add water ( for 1 cup rice : 1 n 1/2 cups of water)
• Add dried lemon, green chillies and enough salt and mix.
• Keep a strainer or colander on top of the vessel. Place the marinated chicken pieces on top and cover with a lid.
• Cook for 30 to 40 mins on medium flame.
• After 40 mins, remove the chicken pieces and either shallow fry or roast in oven for 15 to 20 mins.
• Once roasted, layer the chicken pieces on top of rice and place the charcoal in a bowl and keep in centre of vessel.
• Drizzle some oil on charcoal and light it up.
• Cover and keep for 5 mins.
• Remove the charcoal bowl and serve.