ITEM NO : 1 For marinate chicken:
- Chicken - 1/2 kg
- Yogurt/Curd - 1/4 cup
- Coriander leaves - 1/4 cup
- Mint leaves(Pudhina) -1/4 cup
- Cumin seeds(Jeerakam) - 1/2 tsp
- Coriander powder - 1 tsp
- Red chilly powder - 1 tsp
- Fennel seed (Perinjeerakam) powder - 1/2 tsp
- Garlic paste - 1 tsp
- Ginger(chopped) - 2 tsp
- Salt - to taste
- Turmeric powder - 1/2 tsp
- Lime juice - 1 tsp
- Biriyani masala powder - 1 tsp
- Meat masala - 1/2 tsp
ITEM NO : 2 For rice:
- Butter/Ghee - 1 tbsp
- Salt - to taste
- Cinnamon(Karugapatta) - 5 pieces
- Bay leaf(Vazhana/karuga ela) - 1 no
- Cardamom(Elakka) seeds - 4 nos
- Cloves(Grambu) - 4 - 5 nos
- Basmathi rice - 2 cups
- Water - 4 cup
ITEM NO : 3 For Biryani masala:
- Butter/Ghee - 2 tbsp
- Cinnamon(Karugapatta) - 5-6 pieces
- Bay leaf(Vazhana/Karuga ela) - 1 no
- Cloves(Grambu) - 4-5 nos
- Cardamom(Elakka)seeds - 4-5 nos
- Nutmeg(Jathikka) - 1 no
- Onions ( thinly sliced) - 1 or 2 (large)
- Tomato(medium) - 1 no, chopped
- Red chilly powder - 1/2 tsp
- Coriander powder - 1/4 tsp
- Biriyani masala - 1/2 tsp
- Salt - to taste
ITEM NO : 4 For garnishing:
- Chopped coriander leaves - 1/4 cup
- Boiled egg - 2 nos
- Cashew nuts - 10 nos,roasted in ghee
- Raisins(Onakka munthiri) - 10 nos,roasted in ghee.
- Large onion, thinly sliced - 1 no, roasted in ghee.
METHOD:
Use the ingredients in ITEM NO : 1
- Clean and cut chicken into medium sized pieces and place in a mixing bowl.
- Mix together ITEM in For marinate chicken:
- Marinate the chicken pieces with it. Keep aside for half an hour.
- Now heat 1 tsp oil in a pan and shallow fry the chicken pieces in low flame. Keep it aside.(optional)
Use the ingredients in ITEM NO : 2
- Rinse rice till water runs clear. Soak rice in plenty of water for 30-40 minutes
- Heat butter or ghee in a heavy bottomed pan.
- Add cinnamon, bay leaf, cardamom seeds, salt,cloves and stir well.
- Add washed and cleaned rice.
- Add water and enough salt and allow it to boil.
- When the water comes to a boil, lower the flame and cover the pan.
- Cook on low flame for at least 15 minutes, after which the rice would be done.
- Drain excess water and keep it aside.
Use the ingredients in ITEM NO : 3
- Heat butter or ghee in a medium sized pan.
- Add thinly sliced onions and saute, till they turn brown.
- Add sliced green chillies and saute well.
- Now Add tomatoes and saute well.
- Add cinnamon, bay leaf, cardamom seeds, nutmeg , cloves, salt and mix well.
- Add red chilly powder, coriander powder, and biriyani masala and stir well.
- Add marinated chicken to this and saute well. Add 1 cup of water and stir well.
- Cover the pan and cook for at least 10 minutes on a medium flame.
- Remove the cover and cook on low flame for another 10 minutes to allow gravy to thicken.
- Now chicken masala is ready for chicken biriyani.
For garnishing:
- Heat 1 tbsp of butter or ghee in a pan.
- Heat the ghee in a pan and fry the cashew nuts to get golden color. Remove from ghee and reserve.
- Fry the raisins in the same pan until they're puffed and golden. Remove from ghee and reserve with cashew nuts.
- In the remaining ghee/butter add thinly sliced onions and saute till it become brown. Roast the onion well, make sure that onion doesn't get burnt.
- Mix roasted onion with cashew nuts and raisins and keep it aside.
- Meanwhile boil 2 eggs in boiling water by adding 2 tsp salt for about 15 minutes.
Serving Method:
- Layer the serving bowl with alternating layers of rice and the chicken masala.
- Garnish the top with deshelled egg, roasted cashews,raisins onion and chopped coriander leaves.
- Tasty Chicken Biryani is ready.
- Enjoy the chicken biryani with papad, any pickle and curd salad.
