Kozhikode Chicken Biriyani

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Ingredients:


For Biriyani Masala Powder:

• Cinnamon pieces -  2 pieces.
• Cardamom seeds – 4 no.
• Cloves – 3-4 no.
• Mace – 2 no.
• Nutmeg – 1
• Fennel seeds – 1 tsp.
• Black cumin – I tsp. 
• Star anise - 1.

 For the Gravy: 

• Chicken – 750 gms.
• Onion -  3 cups.
• Tomato – 1 medium size.
• Ginger paste - garlic paste - 4 tbspn.
• Green chillies – 4 crushed.
• Curd / Yoghurt – ½ cup.
• Coriander leaves.
• Mint leaves.
• Lemon - 1 piece( 1 tbspn.  juice).
• Chilli powder – 1 tbspn.
• Turmeric powder - 1 tsp.
• Black pepper powder – 2 tsp.
• Fennel powder – 1 tspn.
• Ghee ( clarified butter)  - 50 gm.
• Salt.
• Water.

For Rice:

• Rice  -  500g ( 2 cup)
• Water -3  cups.
• Ghee  - 4  tbsp.
• Cinnamon Pieces  - 2-3 pieces
• Cardamom  - 3- 4 nos.
• Cloves - 4  nos.

For Garnishing

• Cashew Nuts -100 gm.
• Raisins - 100 gm.
• Onion -  3  no.

Method :

Dry roast all the ingredients for biriyani masala, cool it and make powder. I will post the preperation of biriyani powder in upcoming posts.

Heat  ghee in a pan. Deep fry the cashew nut and raisins. In the remaining oil fry the onions until golden brown.

Marinate the chicken with ginger - garlic paste, coriander leaves, mint leaves, fennel powder, turmeric powder, chilli powder, black pepper powder, biriyani masala powder, lime juice, yoghurt, ghee  and  keep it for an hour.

Meanwhile soak the rice for 30 mins. 

Preperaring Rice.

Boil 3 cups of water in a deep pan. Add cinnamon, cardamom, cloves and enough amount of salt. Pour 4 Tbspn. of ghee also. When water comes to a boil, add rice. 

Cook on low flame for at least 15 minutes, till 1/4 th cooked.Our Rice is ready.

Preparing Gravy:

Heat oil,add cinnamon,cardamom and cloves. Then add sliced onions saute it well till it gets golden brown.

Then add green chillies and ginger - garlic paste.

Then add the  tomato and marinated chicken.

Assembling :

Spread half portion of the rice over the chicken masala. springle coriander leaves, mint leaves, fried onions, cashews, raisins, 1 Tbspn of ghee and some biriyani masala powder.

Add the remaining rice above it. On the top most layer, sprinkle ½ tsp. of biriyani masala powder and ½ tsp. of turmeric powder.Cook it in a high flame for 10 mins., then reduce heat and cook it in a very  very low flame for 30 mins.

Open the lid and combine well .Yummy biriyani is ready to serve. Garnish the top with roasted onion, cashews and raisins. Serve hot with raita, 

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