Kerala(India) Style Fried Chicken Biriyani(Biryani) /Authentic and Traditional Kerala Chicken Biriyani /Kerala Restaurant Style Chicken Biriyani/ Kozhi Biriyani

Biryani/Biriyani is a tasty and an aromatic main course rice dish from South Asia. For my experience, Biriyani/Biryani has an unique taste according to their own culture and nature of a pariticular place and people. Here I am introducing “Kerala Style Fried Chicken Biriyani” or “Kerala Restaurant Style Chicken Biriyani” which I have always tried, tested and tasted in my Singapore kitchen. 😀 Yeah! it is my family’s favourite biriyani recipe, hope you all also like and enjoy it as much as we do. 🙂 The making and the preperation is long but trust me! the result will be rich and excellent!

Recipe Type Main Course/ Kerala (India)
Cooking and Preparation Time 1 hour to 1 hour 30 minutes
Serves 5 to 6

Ingredients For Marinating

Ingredients Quantity Notes
Chicken 1 Kg Cut into medium/big Pieces
Ginger and Garlic Paste 1 tablespoon
Turmeric Powder ½ Teaspoon
Pepper Powder 1 Teaspoon
Red (Kashmiri) Chili Powder 1 Tablespoon
Meat/ Garam Masala Powder 1 Teaspoon
Thick Yogurt 5 Tablespoon
Salt For Chicken
Oil shallow Fry Chicken

Ingredients For Chicken Gravy/Chicken Curry

Ingredient Quanity Notes
Coconut Oil 2 to 3 Tablespoon
Big Onion/Savola 6 medium Skinned and Sliced Thinly
Curry leaves 2 Sprig
Ginger Garlic Paste 2 Tablespoon
Green Chili 2 to 3 Crushed
Chilli (Kashmiri) Powder 1 Tablespoon
Coriander Powder 1 tablespoon
Meat/ Garam Masala 1 Tablespoon
Turmeric Powder ½ Teaspoon
Tomato 1 Big or 2 Small Chopped Finely
Fresh Mint Leaves ½ Cup or a hand full
Coriander Leaves 1/2Cup or a hand full
Water 1 cup
Salt To gravy

Ingredients For Rice

Ingredient Quantity Notes
Ghee 2 tablespoon
Ginger garlic Paste 1 Teaspoon
Cloves 5 to 6 Numbers
Cardamom 5 Numbers
Cinnamon 2 Inch Stick Cut into small
Bay Leaves 2 to 3
Fennel Seeds 2 Pinches
Black Pepper Seeds 5 to 6
Basmati Rice 4 Cups
Hot Water 7 ½ to 8 Cups
Fresh lemon Juice 1 Tablespoon
Saffron 2 Pinches Soak in one Tablespoon warm Milk (Optional)
Salt to taste (Rice)

Ingredients for garnishing

Ingredient Quantity Notes
Cashew Nuts 10 to 15 Numbers
Raisins 10 to 15 numbers
Onion 1 medium size Skinned and slice very thinly
Ghee For fry cashew nuts raisins and Onion
Chopped Coriander leaves Few
Mint Leaves Few
Ghee (Extra) To Sprinkle Rice

Method For Chicken Marinate and shallow Fry

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• Marinate Chicken with ingredients for marinating, refrigerate 30 to 1 hour.
• In a frying pan, heat oil for fry chicken. Shallow fry the pre marinated chicken and keep a side.

Method For Chicken Curry

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• Heat 3 tablespoon coconut oil in a wide pan.
• Add sliced onion, curry leaves and a pinch salt (it helps to fry onion easily), stir until light brown.
• Add ginger garlic paste and crushed green chili, sauté next one minute. Add spices for gravy (Chili (Kashmiri) Powder-1 Tablespoon, Coriander Powder-1 tablespoon, Meat/ Garam Masala- 1 Tablespoon, Turmeric Powder-½ Teaspoon), Sauté until its raw smell is gone.
• Add tomato, sauté until it becomes soft.
• Add chopped mint and coriander leaves. Sauté and mix well.
• Add water for gravy, allow it to boil.
• Add shallow fried chicken pieces; make sure all pieces are well covered with gravy.
• Close and cook (medium heat) curry next 10 to 15 minutes.
• Uncover the pan, taste the curry and add salt if required. Cook the curry until the gravy thickens.
• When gravy thickens or your desired texture, turn off the heat and garnish with some chopped coriander leaves.

Method For Rice

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• Wash and soak rice for 30 minutes, drain and keep aside to dry completely .
• Heat 1 tablespoon Ghee in a wide pan. Add cashew nuts, fry until light brown then add raisins. When cashew nuts look golden brown, leave both cashew nuts and raisins from the ghee. Keep aside. Add 1 tablespoon ghee again, fry thinly sliced onion until golden and crispy. Keep aside.
• In the same pan add 2 tablespoon ghee, Fry ginger garlic paste (for rice), whole Indian spices for rice (Cloves- 5 to 6 Numbers, Cardamom-5 Numbers, Cinnamon- 2 Inch Stick (Cut into small), Bay Leaves- 2 to 3, Fennel Seeds- 2 Pinches, Black Pepper Seeds-5 to 6). Add drained rice; roast/fry 2 to 3 minutes or until it starts cracking.
• Add water and salt, close and cook rice. Reduce the flame when its start boiling.
• Cook till the rice is done and water is completely dry. Sprinkle lemon juice and saffron with milk.
• With help of fork mix the rice gently. Keep aside.

method For Layering Chicken Biriyani/ Dum Biriyani

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• Place a thick bottom pan on the stove top in a lower flame.
• Place rice, fried ingredients (nuts, raisins, onion), Chicken pieces with gravy, coriander and mint leaves and ghee by layer by layer (recommend more layers, like 4 to 5). Close with a heavy/ air tight. Also place a heavy weighted pot/thing over the lid for its tightness. Cook next 10 to 15 minutes. Turn off the heat, keep aside a while for setting. Serve with yogurt salad, pappad and lemon pickle.
• Also you can use a simple and easy layered method like me 🙂
• Take a medium size round bowl.
• Grease some ghee.
• Place some cooked hot basmati rice.
• Sprinkle some fried cashew nuts, raisins, onions and fresh mint and coriander leaves.
• Place 1 or 2 chicken pieces with gravy.
• Again add some hot basmati rice. Press well with a spoon or spatula.
• Place serving plate on top of the bowl and flip.
• Take the bowl slowly from the plate.
• Garnish with some fried cashew nuts, raisins, onions and fresh mint and coriander leaves.
• Our yummy and aromatic Kerala Chicken Biriyani is ready! Serve it with yogurt salad/raita, pappadam and lemon pickle. Enjoy 🙂

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Tips and Notes

Try to use coconut oil and fresh/homemade meat masla powder for the authentic taste and aroma.

Adjust quantity of ghee according to your taste.

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