Chicken Biryani Kerala Style. Kerala Style Chicken Biryani or Chicken Dum Biryani recipe made easy for you with step by step photos and video! Perfect Kerala Style Chicken Biryani recipe for beginners!! Make Kerala Style Chicken Biriyani like a pro!!!

Chicken biryani - thats our recipe for this Eid. This delightful and quick recipe for preparing Kerala style chicken biryani will make your Eid festival rich. - Eid Mubarak to all our friends. I am sure that biriyani / biryani needs no introduction to Indians or south Asians. You can cook Chicken Biryani Kerala Style using 24 ingredients and 14 steps. Here is how you cook that.

Ingredients of Chicken Biryani Kerala Style

You need 1 Kilo of Chicken ( cut into medium - sized pieces ).
You need 4 of Onions Large (sliced lengthwise).
Prepare 2 of Tomatoes Large (diced).
You need 1 Tablespoon of Garlic ( ground to fine paste ).
You need 3/4 Tablespoon of Ginger ( ground to fine paste ).
You need 6 - 7 of Green chillies chopped (or as per taste).
You need 2 Cups of Coriander leaves ( chopped ).
It's 1 Cup of Mint leaves ( chopped ).
You need 1/2 Cup of Yoghurt Curd Dahi / Set / Set.
You need 2 Teaspoons of Garam Masala powder.
You need (slightly crushed) 6 Pods of Cardamom.
Prepare 6 of Cloves.
It's 2 of Cinnamon stick ( small size ).
It's 5 of Black pepper Seeds ( slightly crushed).
Prepare 1 Tablespoon of Coriander powder.
It's 1/2 Tablespoon of Turmeric powder.
It's 2 Tablespoons of Chilli powder ( or as per taste ).
It's 4 Tablespoons of Cooking oil ( I used refined sunflower oil ).
You need 6 Tablespoons of Ghee.
It's 1 of lemon Slice of.
You need To Taste of Salt.
You need 3 Cups of Rice (Jeera ).
Prepare 25 Grams of Cashewnuts chopped.
It's 25 Grams of Raisins.

Chicken marinated and cooked with spices and layered with rice. Nadan chicken biriyani is one of my favorites. An easy, tasty and delicious Kerala Chicken Biriyani recipe. This recipe has it's origin from Malabar region of Kerala.

Chicken Biryani Kerala Style step by step

Heat the cooking oil in a vessel. Add in 3/4th of the sliced onions and all of the chopped green chillies with a pinch of salt and saute till onions are light brown in color. (Tip :Salt aids in quickening the process of browning the onions)..
Now add in the garlic paste, ginger paste and the diced tomatoes. Once the raw smell of garlic and ginger is gone, add in 1 cup of chopped coriander leaves and 1/2 a cup of chopped mint leaves and leave for a min..
Now add in the masalas - turmeric powder, chilli powder, coriander powder and one spoon of garam masala powder. (It's best to make a paste of the masalas with a little bit of water and then add the paste in)..
Add in the whole spices - 3 cardamom pods, 3 cloves, a cinnamon stick and 3 black pepper seeds and mix well. When you see an oil layer floating on the top, it indicates the masala is cooked..
Now you add in the yoghurt / set curd / set dahi. Mix well and let it heat a bit but do not bring it to a boil..
Add in the cut chicken pieces and coat each piece well with the masala. Reduce flame, cover and cook for about 30 min. (If you are using a pressure cooker, keep it for a whistle). The chicken masala should be in a semi-paste form..
Paralelly, while the masala is busy being ready, soak the rice in water with salt for about 20 min..
In another vessel (which will be used to cook rice), bring water to boil. Add in the remaining mint leaves, coriander leaves, cardamom pods, cloves, cinnamon stick, crushed pepper seeds, salt and the lemon slice..
Add in 2 tbsp of ghee to the boiling water and the pre-soaked rice. Cook on medium flame and bring it to a semi-cooked stage (8-10 min). Drain and keep the rice aside. (Tip: Grate about 1/2 a carrot into the water alongwith the rice. Not only does it give color, but adds to the flavor as well).
In a frying pan, heat 2 tablespoon of ghee and add in the remaining sliced onions. When they start to turn brownish, add in the chopped cashew and raisins. Sprinkle the remaining garam masala powder and salt on top of it all, mix well, and turn off the heat once cashews start changing color..
In a large aluminum vessel, spread about a tablespoon ghee on the bottom. Layer about a half of the semi-cooked rice on top of the ghee. Sprinkle half of the fried onion-cashew mixture on top of this layer..
Layer the chicken masala prepared earlier on top of the rice layer. Dump the remaning semi-cooked rice on top of the chicken masala layer. Sprinkle the remaining fried onion-cashew mixture on top alongwith the remaining ghee. Add few coriander and mint leaves as well..
Cover the vessel with a lid. It should be tightly closed so as not to let any steam escape. This can be done either by using an aluminium foil paper and wrapping around the lid area or using a dough made of plain flour/ all - purpose flour / maida..
Place the vessel on stove on medium flame for about 2-3 min. Reduce the flame and keep it for 20-30 min. Remove from heat and serve hot..

Soak the poppy seeds, fennel seeds, cashewnut in the water for half an hour and grind it to smooth paste along with grated coconut and keep it aside. Easy & Perfect Kerala Style Chicken Biriyani for beginner by www.garammasalacooking.com This video explain how to make delicious Kerala Style Chicken Biriyani. This is one of the easy and tasty. Grind garlic, ginger, and green chillies to a smooth paste. Add little water to make the process easier.