This is a flavourful biriyani recipe from a small village in Kerala. The preparation and serving are unique compared to normal biriyani. This is served as a combination of ghee rice and a rich tasty chicken masala on the side. ( Note: Although the recipe appear a bit long it is easy to prepare)
Ingredients
For marination
1. Chicken – ½ kg
2. Kashmiri chilli powder – 1 tsp
3. Lime juice or vinegar – 2 Tbsp
4. Salt
5. Oil – 1tsp
6. Mint leaves and coriander leaves – 2 Tbsp each
7. Turmeric powder – ½ tsp
For rice preparation
1. Rice basmati or kaima – 2 cups
2. Onion – 2
3. Bay leaves – 2
4. Cloves – 4
5. Cardamom – 4
6. Cinnamon – 1 inch
7. Mace (javitri) – 1 piece
8. Star anise – 1 petal
9. Pineapple chopped – ¼ cup
10. Carrot grated – 1
11. Green chillies – 2-3
12. Ginger – 1 inch
13. Garlic – 8 cloves
14. Fennel seeds – 1 tsp
15. Turmeric powder – ¼ tsp
16. Lime juice – 1 Tbsp
17. Ghee – 2 Tbsp
18. Oil – 1 Tbsp
19. Cardamom powder – 1 tsp
20. Mint and coriander leaves – 2 Tbsp each
For Chicken masala preparation
1. Oil – 2 Tbsp
2. Onion sliced – 3
3. Ginger garlic paste – 1½ Tbsp
4. Fennel seeds (saunf) – 1 tsp
5. Tomato chopped – 2
6. Turmeric powder – ½ tsp
7. Kashmiri chilli powder – 1 Tbsp
8. Coriander powder – 2 Tbsp
9. Garam masala – 1 tsp
10. Salt
For garnish
1. Fried onions – ½ cup
2. Cashew nuts, kismis fried
Preparation
1. Marinate the chicken with the ingredients for marination. Keep aside for at least 30 minutes.
2. Wash and soak the rice for 30 minutes. Keep aside.
3. Cook the chicken in a covered pan on medium flame with 1 cup water till it is ¾ cooked.
4. Add 1 cup of hot water and cook covered till almost done.
5. Take out the chicken pieces and keep the pieces and gravy separately. Keep aside.
6. Preparation of Rice. Heat oil and ghee in a pan. Add whole garam masalas, sliced onions and fry till onions are soft.
7. Add paste of ginger, garlic, green chillies and fennel seeds. Sauté till the raw smell goes.
8. Add turmeric powder, 3 cups of water and salt. Let it boil.
9. Add lemon juice, cardamom powder and the strained rice. Add 1 Tbsp of oil, mint leaves, coriander leaves. Cook covered on low flame till the rice is half cooked.
10. Add ½ cup of chicken gravy, grated carrot and chopped pineapple. Cook till almost done. Sprinkle the fried onions and keep aside.
11. Preparation of chicken masala. Heat 1 Tbsp oil in a pan and fry the chicken pieces on medium flames with coriander and mint leaves till the chicken is golden brown on both sides. Remove the chicken pieces and keep aside.
12. In the same pan add 1 Tbsp oil and add the sliced onions, curry leaves and sauté till onions are soft.
13. Make a paste of ginger, garlic, green chillies and saunf and add to the onion mixture. Stir fry till the raw smell goes.
14. Add chopped tomatoes, chilli powder, coriander powder, garam masala and salt. Mix and cook covered till tomatoes are soft and mushy.
15. Add ¼ cup of the chicken gravy and mix well. Add pepper powder and left over chicken gravy and the fried chicken pieces.
16. Cook covered on medium flame for 5 minutes. Mix well and cook till the gravy is thick. Add 1 tsp ghee and keep aside.
17. Mix the rice gently and transfer to a serving plate.
18. Place the chicken masala by side of rice and garnish with fried onions, cashew nuts and kismis.
19. Serve hot with raita, pickle etc.
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