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Kerala Biryani
Preparation time:  1 to 3 hours
Tasty, Yummy and Delicious Chicken Biriyani with gravy.
Living At : Trivandrum,  India
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  1. Basmati Rice – 2cups
  2. Chicken – 3pounds (1 ½ Kilo)
  3. Chilli powder – 1 teaspoon
  4. Coriander Powder – 3 teaspoons
  5. Cinnamon – 10 pieces
  6. Clove – 10
  7. Elaichi - 8
  8. Ginger – 1 inch piece
  9. Garlic - 8
  10. Mint leaves – 2-3 stems
  11. Coriander Leaves- 2-3 stems
  12. Cashews - 20
  13. Raisins - 15
  14. Water
  15. Ghee/Oil/Butter – See recipe for quantity
  16. Curd – 3 teaspoons
  17. Lemon juice – 5-6 drops
  18. Rose Essence – 1 teaspoon
  19. Yellow color powder– a pinch
  20. Tomatoes – 3
  21. Onions – 3 (Big)
Preparation Method
  • Soak Rice in water and keep for an hour.
  • Chicken:- Cut it into big pieces. I make 2 inches piece. Chicken leg etc doesn’t need to be cut.
  • Just make some slits on the piece, so that masala will go in.
  • For frying Chicken,Chilli powder – ½ teaspoon,
  • Coriander Powder-1 ½ teaspoon,
  • Turmeric powder-little,
  • black pepper – little,
  • Garlic-Ginger paste –1/2 teaspoon,
  • masalapowder- little for taste (I make masalapwdr at home – with Cinnamon, elaichi, Clove).
  • Mix all this with few (5-6) drops of lemon juice, and chicken and keep for (approximately) an hour.
  • Fry this in oil. Don’t keep the chicken pieces very hard by frying for long time.
  • Purpose of doing this is to make the pieces, little stronger, so that it will not become small pieces, while making curry.
  • Also, chicken will be having some more cooking time while making curry for Biriyani.
  • For making Rice:- Drain water from rice and keep it aside.
  • Warm a thick bottom Vessel (vessel to prepare rice), and when all the water is gone, put 2-3 teaspoons of ghee.
  • When it is hot, put pieces of cinnamon, clove and elaichi (3-4 pieces of each),
  • After a little while, put the drained rice into it, and fry for some time.
  • I do it for about 10 minutes.
  • Then pour water to it. For 1cup, I use 1 3/4 cup of water.
  • Add some yellow color to it.
  • Add Salt to taste.
  • Put on high heat, and cover with a lid.
  • After a while when water is not seen, bottom rice can get burnt.
  • So, then open the lid, and mix the rice.
  • After water is not seen, don’t keep it on stove for long time.
  • If you think, the rice is cooked, just switch off the stove, and keep it closed for a while (about 30mts).
  • It is ok to switch off the stove even before the rice is completely cooked.
  • Because it will get some cook time while baking. 
  • For making Biriyani Gravy:- Heat a vessel, and add, some oil or ghee (you can mix ghee and oil too)
  • When it is hot add ½ teaspoon of Ginger Garlic paste, and 2-3 cut green chillies.
  • Sautee it for sometime, and then add cut onions (3 big onions) to it.
  • Sautee it, and when it is nicely done, add ½ teaspoon
  • Coriander Powder-1 ½ teaspoon
  • Turmeric powder-little
  • black pepper – little
  • masalapowder- little for taste.
  • Add Salt to taste.
  • Sautee that again.
  • After a while, add 3 teaspoons of curd to it. Mix it well.
  • Then add Fried chicken pieces to it.
  • Cover and cook for sometime (10 mts) .
  • Cut 3 tomatoes (big pieces) and add to this.
  • Cover and cook. Stir in between.
  • When the gravy will be like a paste.
  • It should not be dry.
  • But it should not be watery.
  • Check Salt and add more, if needed.
  • Fry Raisins, Cashews, Cilantro, Mint leaves etc in Ghee and keep aside.
  • Best is to fry this separate.
  • But For easiness I do all in one pan.
  • First Raisin, when it is big balls, add cashew to it.
  • when cashew is brown, take both out.
  • Then add Leaves to it and fry.
  • If Mint leaves are not there, you can just use Cilantro (I do that most of the time).
  • If you want to reduce amount of ghee used.
  • Don’t do this step.
  • Add Cashew, Raisin, and leaves for baking as given on the next step, without frying in Ghee.
  • Baking Biriyani:- You can use a big wide vessel coat it with Ghee or butter,
  • and make layers as described in the step above.
  • Cover it with a lid.
  • Heat the filled Vessel in low flame for approx 20-25 minutes.
  • Check the bottom of the Vessel in between with a spoon or something, to make sure it is not getting burnt.
  • If it is getting burnt reduce the heat.
  • Serving:- Take portions from the baked Biriyani, so that a serving plate will have both rice, and chicken with masala.
  • This goes well with Lime Pickle and raita.
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