From the Kerala kitchen 7:Easy chicken Biriyani

Submitted by rafidhasadique on Tue, 2007-06-19 14:28. Other

Preparing CHICKEN BIRIYANI involves three steps, preparing rice, preparing masala and mixing.
Cut one kilogram Chicken in to medium sized pieces and wash well and keep it in a strainer to rinse the water. Then coat the meat with curd, turmeric powder salt and garam masala powder and keep it aside for one hour.
For preparing Biriyani masala, we need 250 gram small onion 100 gram Garlic, 100 gram ginger and 100 gram green chilies. Heat the oil in a pan and sauté chopped onion for 10 minutes, and then add garlic paste, chopped green chilies, garlic paste and curry leaves. When oil comes on the top add one table spoon pepper powder and marinated chicken pieces. Cover the pan and cook for 20 to 25 minutes in low flame. After cooked keep it in the fire till half dry.
For preparing rice, wash one kilogram basmati rice and keep it in a strainer. Heat a pressure cooker pour 50 gram cow ghee and add 2 chopped big onion and sauté then add 3 cardamom 4 or 5 cloves, 3 or 4 small pieces of cinnamon and ½ teaspoon fennel seeds and sauté well. Then add the rice and fry it for 5 minutes and add water to cover the rice and salt to taste. Close the lid and cook the rice till it is half done (10 minutes).Remove the rice from cooker and allow cooling.

For seasoning chop coriander leaves and mint leaves and keeps it in a vessel.Heat three table spoons of oil in a pan, adds cashew nut pieces and kissmiss in to it and roasted well. Then add three or four chopped onion and sauté well till it became crispy and brown.

Put half of the masala and whole gravy in to the cooker. And one by third of fried onion cashew nut pieces, kissmiss and chopped coriander and mint leaves. Then put the half cooked rice on the top of meat. Arrange chicken pieces on the top of rice. Pour half cup of ghee and the remaining fried onion, cashew nut, kissmiss and chopped coriander and mint leaves. Close the lid and cook in a low flame up to 10 minutes. Serve with curd salad and pickle.
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