Kerala Chicken Biryani Recipe
Kerala Chicken Biryani is a flavorful and aromatic dish that originates from the southern state of Kerala in India. This biryani is known for its unique blend of spices and tender chicken pieces layered with fragrant basmati rice. It's a perfect dish to impress your guests or enjoy with your family on special occasions.
Prep Time: 30 minutes Cook Time: 1 hourIngredients:
- 2 cups basmati rice, soaked for 30 minutes
- 500g chicken, cut into pieces
- 1 cup yogurt
- 2 onions, thinly sliced
- 2 tomatoes, chopped
- 1/4 cup mint leaves, chopped
- 1/4 cup coriander leaves, chopped
- 4 green chilies, slit
- 1-inch ginger, grated
- 6 cloves garlic, minced
- 1 cinnamon stick
- 4 cardamom pods
- 4 cloves
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- 3 tablespoons ghee
- 3 tablespoons oil
- 2 cups water
Instructions: How to Cook Kerala Chicken Biryani
- Marinate the chicken pieces with yogurt, turmeric powder, red chili powder, half of the chopped mint and coriander leaves, ginger, garlic, and salt. Let it marinate for at least 30 minutes.
- Heat ghee and oil in a large pot. Add the cinnamon stick, cardamom pods, and cloves. Sauté for a minute until fragrant.
- Add the sliced onions and green chilies. Cook until the onions turn golden brown.
- Stir in the marinated chicken and cook until the chicken is partially cooked.
- Layer the soaked basmati rice over the chicken. Sprinkle the remaining mint and coriander leaves on top.
- Pour water over the rice and chicken. Cover the pot with a tight-fitting lid and cook on low heat for about 20-25 minutes or until the rice is cooked and the chicken is tender.
- Garnish with fried onions, cashews, and raisins if desired. Serve hot with raita or pickle.
