Chicken Biriyani ( Kerala Style)

An Indian one pot meal. Chicken marinated and cooked with spices and layered with rice. Nadan chicken biriyani is one of my favorites. An easy, quick, tasty and delicious Kerala chicken biriyani recipe.

Recommended products

Chicken Biriyani ( Kerala Style)An Indian one pot meal. Chicken marinated and cooked with spices and layered with rice. Nadan chicken biriyani is one of my favorites. An easy, quick, tasty and delicious Kerala chicken biriyani recipe. Notes: 1. Another way of rice preparation with few changes from the recipe - Don't soak rice in w...

Summary

41250
  • Coursemain course
  • Cuisinekerala
  • Yield6 servings 6 serving
  • Cooking Time1 hourPT1H0M
  • Preparation Time15 minutesPT0H15M
  • Total Time1 hour, 15 minutesPT1H15M

Ingredients

Marination
Chicken
1 Kilogram
Curd
1 Cup
Cumin Powder
1 Teaspoon
Coriander Powder
4 Teaspoons
Chilly Powder
1 Teaspoon
Aniseed Powder
1 1/2 Teaspoons
Green Chilly
45 Grams
Garlic (crushed)
2 Tablespoons
Ginger (crushed)
2 Tablespoons
Turmeric Powder
1 Teaspoon
Lemon juice
2 Teaspoons
Coriander Leaves (1/2 bunch)
25 grams
Mint Leaves
25 grams
Curry Leaves
Poppy seeds (Khashakhasha paste) optional
2 teaspoons
Salt
For rice
Ghee
2 tbsps
Basmati Rice
4 Cups
Cloves
7
Cardamom seeds
5
Ani Seed (Perinjeerakam)
1 Tablespoon
Cinnamon(1 inch stick)
5
Star Anise (Thakolam)
3
Bay Leaves
3
Masala
Ghee
4 Tablespoons
Onion
5
Tomato
3
Garam Masala
3 Teaspoons
Garnishing
Onion (medium)
1
Cashew nuts
2 Tablespoons
Raisins
1 Tablespoon
Coriander leaves

Steps

  1. Mix together ingredients listed under marination. Marinate the chicken well. Refrigerate it for 2 - 3 hours.
    Chicken Biriyani ( Kerala Style)
    Chicken Biriyani ( Kerala Style)
  2. Heat ghee in a pan. Add sliced onions, salt and saute, till they turn brown and then add garam masala.
    Chicken Biriyani ( Kerala Style)
  3. Add sliced tomatoes and saute well.
    Chicken Biriyani ( Kerala Style)
  4. Add marinated chicken and mix well.
    Chicken Biriyani ( Kerala Style)
  5. Cover the pan and cook until chicken is done.
    Chicken Biriyani ( Kerala Style)
    Chicken Biriyani ( Kerala Style)
  6. Soak rice in water for 1hr. Refer Notes section for another way of rice preparation. Drain the water from the rice. Heat ghee in the pan/ cooker. Add cinnamon, bay leaf, cardamom seeds, curry leaves, cloves and aniseeds.
    Chicken Biriyani ( Kerala Style)
  7. Once it is sauted well, add rice. Saute it till rice is crispy.
    Chicken Biriyani ( Kerala Style)
  8. Add 6 cup water to it with enough salt. Cover and cook until rice is done. It would approximately take 10 - 15 minutes.
    Chicken Biriyani ( Kerala Style)
  9. ** Never miss this step. Layer a pan / cooker with alternating layers of rice and the chicken masala. Add coriander leaves and 1 tsp ghee at every layer.
    Chicken Biriyani ( Kerala Style)
  10. You can either layer the biriyani and bake in the oven or you can cook on stovetop. Rice and biriyani masala gets blended well with this. You need not add water since biriyani masala has good gravy content. I have tried both. Preheat the oven at 350F. Layer a pan with alternating layers of rice and the chicken. Add coriander leaves, mint leaves, 1 tsp ghee, fried onions, cashews and raisins at every layer. Cover the pan with aluminium foil. Bake for 20 minutes. Without aluminium foil, rice gets dried up easily.
    Chicken Biriyani ( Kerala Style)
  11. If you wanna cook on stovetop, layer the biriyani in a cooker or in a pan. Cover with a lid and cook for 20 minutes.
  12. Garnish - Thinly slice 1 onion. Heat ghee in a pan. Fry cashew and then raisins. And then add onion. Sprinkle salt and bit sugar. Deep fry onion.
    Chicken Biriyani ( Kerala Style)
    Chicken Biriyani ( Kerala Style)
    Chicken Biriyani ( Kerala Style)
  13. Garnish the top of biriyani with the above fried onions and roasted cashews and raisins. Serve it with raitha, pickle and papad.
    Chicken Biriyani ( Kerala Style)

Notes:

1. Another way of rice preparation with few changes from the recipe - Don't soak rice in water before the rice preparation. Clean rice and add it to the pan/cooker after roasting spices. Add 8 cups of water instead of 6 cups, in that case. Rest of the steps remain the same.