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 particular 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 preparation is long but trust me! the result will be rich and excellent!
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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 | |
Chilli (Kashmiri) 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
• Marinate Chicken with ingredients for marinating, refrigerate 30 minutes to 1 hour.
• In a frying pan, heat oil for frying chicken. Shallow fry the pre marinated chicken and keep a side.
Method For Chicken Curry
• 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
• Wash and soak rice for 30 minutes, drain and keep aside until 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
• 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 🙂
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.
This is an amazing recipe! Made it with 2 kg chicken drumsticks. Turned out great! Thank you Rani for sharing!
Thanks Sharon for your wonderful feedback 🙂
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