Why did I ever stop making this? That's the first thing that came to my mind after I made this Biryani recently. I don't know why and when I stopped…but it's been ages since I made Chicken Biryani. Well, these days I make Biryani itself rarely, and whenever I make, it's Mutton Biryani. It's been on my mind that I need to update the pic here and add step by step pics as well, so I finally got around to it the other day.
When I served this to Jose, he also asked me the same thing “why are you not making it anymore.” The funny thing was, he wanted me to make it one more time before it even got over ;)
Anyways, the timing is kinda perfect now for updating and resharing it again with the new pictures. If you are planning to make Biryani for Eid, please do try this. I really enjoyed making this after a long time, and it tasted great if I say so myself ;)
So, here you go to the first version…
If you are wondering why the word “finally” is there in the title, here it goes. There are 2 reasons. First, if I make a list of recipe requests I get from readers of MariasMenu, Chicken Biriyani easily tops that list. You might ask, what took me so long to post the recipe then. Usually, whenever I get a request for Chicken Biriyani recipe, I reply to them with my mutton biriyani link.
Because that's originally a chicken biriyani recipe and I happened to make it with mutton sometimes. We were & are perfectly happy with the recipe & I never wanted to try another one.
So I never bothered collecting or going through any other biriyani recipe. Since the number of emails & comments asking for a chicken biriyani kept on increasing, I gave a second thought and “Finally” I'm posting a Chicken Biriyani recipe :)
Second, this is my 200th post. Let me make something clear here, I don't think this is my 200th food post because there are some nonfoodie posts also. However, WordPress is telling me that I have 199 posts now and when this post gets published it will be 200. Now, I'm a peace-loving person and didn't want to disagree with WordPress ;). I thought ok, let's go ahead with 200! I know…it took me almost 4 years to hit double century, the run rate is really sad :(. When I've seen other bloggers celebrating 200 or 300, I used to wonder “mera number kab ayega”? Here it is “Finally” :) Thank you for helping me to hit the double century, I owe it to YOU big time :)
About the recipe… when I made this biriyani, I had a feeling that I was standing in the mix n match section of Shoppers Stop :). Because I've picked the recipe from here and there. This recipe won't fit under the “authentic” or “traditional” Biriyani recipe. In this, I have fried the chicken pieces and I have also used chilly & coriander powder etc which I normally don't use in the biriyani. I've seen some of my friends doing it, so I thought I will try it. I've got the masala part from some other friends, so its a total mix n match stuff. I've made it 2-3 times and it came out well every time. Hope you will also like it.
Here is the recipe:
Kerala Style Chicken Biryani. Chicken marinated in spices and shallow fried and cooked in flavor packed masala, layered with Basmati Rice.
Keyword: Biryani, Chicken Biryani, Kerala Chicken Biryani
Author: Maria Jose
900gmsChicken (measured after cleaning (refer notes))
5largeOnion (finely sliced)
2.5tbsp eachCrushed Ginger & Garlic
5Green chilly (crushed)
3tbspChopped Coriander leaves
Oil / Ghee
5 1/4cupsWater(refer notes)
2medium – big piecesCinnamon
2small – mediumBay leaves
1.5tbsp eachCrushed ginger & garlic
2Green chilli, crushed
3tbspChopped Coriander leaves
2tbspChopped Mint leaves
2tbsp eachCashews & raisins
1largeOnion (sliced finely)
3tbspChopped Coriander leaves
3tbspChopped Mint leaves
Boiled eggs, for garnishing(optional)
Clean the chicken pieces and make small gashes. Marinate the cleaned chicken pieces with the marination ingredients and keep for half an hour.
Grind tomato & coriander leaves to a smooth paste. Check out Pepper Chicken
Soak the cashew nuts in hot water (2 tbsp) for 5-10 mins and grind it to a smooth paste.
Shallow fry the chicken pieces in oil/ghee till it turns golden brown & half cooked.
Add the finely sliced onion to the same oil/ghee (in which chicken is fried) and cook till it becomes brown. Check out Green Chicken Curry
Add crushed ginger, garlic and green chilly. Cook for 3 – 4 minutes.
Add the tomato coriander paste and cook till the oil separates. Add garam masala and cook for a minute.
Add yogurt, salt and mix well.
Add the fried chicken pieces and combine well. Make sure that the chicken pieces are coated well with the masala. Add 1/2 cup water and cover and cook the chicken.
When the chicken is almost done and the gravy has dried, add the cashew paste. Cook till the chicken is done.
Clean, wash and drain the rice. Heat ghee and add spices(cardamom, cloves, cinnamon, bay leaf). Fry for a min and add chopped onion, crushed ginger, garlic and green chilli. Stir well till it gives out an aroma, for 4-5 mins.
Add salt, lemon juice and 5 1/4 cups of water. Bring the water to boil, reduce flame to lowest and cook till rice is done, around 7 mins. (refer notes)
Layering the Biriyani
Preheat the oven to 180 degree 10 minutes before baking the biriyani. Apply some ghee to a baking dish. Put one layer of rice in the dish. Sprinkle some chopped coriander & mint leaves, fried onion, cashew and raisins (if using) and drizzle some ghee. On top of that spread some chicken masala. Repeat the process until the masala and rice is finished. The top layer should be of rice. Cover the dish with a wet cloth. Bake in the preheated oven for 20-25 mins.(refer notes for alternative method)
Heat ghee/oil in a pan and fry the cashews & raisins. Remove them from the pan & in the remaining ghee/oil fry the onions till it becomes golden brown. Drain the excess ghee in a paper towel & keep it aside.
Garnish the baked biriyani with fried cashew, raisins, onions, boiled eggs, chopped mint and coriander leaves. Serve hot with pickle, raita & pappad.
I used 10 skinless thigh pieces of chicken for the biriyani. Also I’ve used only 5 1/4 cups of water for cooking the rice. Usually the water is double the amount of rice. But I prefer the rice not to be mushy, hence lesser qty of water. My rice was ready in 7 mins. The timing may vary depending on the brand. I skipped raisins. If you dont have an oven to bake the biriyani, do the following method. 1. Layer the rice and masala in a greased heavy bottomed vessel/non stick pan & cover it with a tight lid. 2. Heat a thava/dosa kallu, when it is really hot, place the biriyani vessel on top of that. Reduce the heat to the lowest flame & cook for 20-25 mins. Keep the heat at the lowest flame throughout, otherwise it might get burnt. 3. Also place a pan of boiling water on top of the biriyani vessel at the same time.