Chicken biryani recipe

                   

               KERALA  STYLE 

                    CHICKEN BIRYANI RECIPE

      

An easy, tasty and delicious Kerala chicken biryani recipe. Nadan chicken biryani is one of my favorites. An Indian one pot meal this recipe has it's origin form Malabar region of Kerala .one such south indian way of preparing a biriyani recipe is Malabar biriyani,and is unique with the selection of rice this recipe post is dedicated to it and is very inspired from Malabar chicken biryani there are various forms of Kerala biryani, and one of the most popular is the dum biryani where the meat is marinated and cooked with the rice in a dough ,sealed ear then post over a charcoal fire.which can be prepared in many ways .my adaptation of a Kerala style chicken biryani that is best enjoyed with raita, biryani, chammanthi , pappadam and spicy lime pickle it is so worth the time you spend making it trist me.this is my version of a Kerala style chicken biryani.  l like to share my special experience in this blog.                                                       

Ingredients

• Chicken pieces - 1 kg
• Biryani rice - 4 cups
• Hot water - 7 cup
• Ghee - 3 table spoon 
• Onion - 4 Nos
• Ginger - 1 piece
• Garlic - 8 cloves
• Green chilli - 4 Nos
• Tomato - 2 Nos 
• yogurt - 1/2 cup
• Cashew not - 15 Nos
• Raisins - 15 Nos
• Chilli powder - 1/2 table spoon
• Coriander powder - 3 table spoon
• Turmeric powder - 1 pinch
• Garam masala - 1/2 table spoon
• Cinnamon - 3 piece 
• Clove - 10 Nos 
• Cardamon- 5 Nos 
• Pepper - 10 Nos
• Coriander leaves - 4 springs
• Pudina leaves - 5 leaves
• chopped - 1/2 cup
• Coconut oil - 3 table spoon  
• Salt - taste

Salt- to t

to taste                                                                                                                                                                                                                                                                            METHOD

• Wash biryani rice, soak in water for 30 minutes and drain it well.                                 
• Gring ginger , garlic and green chilli into a paste marinate chicken pieces with this paste for minimise 30 minutes.                                                                 
• Now prepare the garnishes for chicken biryani heat l table spoon of ghee in a cooking vessel , fry cashew onion separately till golden brown and keep aside.                                                                  
•  Heat 3 table spoon coconut oil in a vessel ,pot  ramaining 3 finely sliced onions and salt to taste saute until gold en brown . reduce the flame , masala powder stir it for 2 minutes .add sliced tomatoes and saute it for few minutes.              
• To this add marinated chicken pieces and I cup of water and cook it covered till done.(reduce the flame to medium when it starts boiling).                                   
• Heat I table spoon of ghee in another cooking vessel, put cinnamon , cloves , cardamom & pepper and stir it put water and salt as needed cook it covered till the water is absorbed by the rice completely.                                           
• Spread evenly I table spoon of ghee in a vessel and layer it with rice and cooked chicken arrange 5 layer with rice and the top layer should be rice. Garnish each layer with friend onion, cashew ,raisins , pineapple , finely chopped coriander and mint pudina leaves pour I table spoon of ghee on the top of chicken biryani cover the vessel.                                                                         
• Heat a heavy tawa , put the biryani in vessel on the tawa and heat it in a very low flame for 15 minutes .lurn off the flame and let it unopened for another 10 minutes .( Instead of cooking it on a heavy tawa you can also cook it in a pre heated oven).                  
• Serve chicken biryani not with salad, pappad , time pickle and lemon tea.

                               Tips

                

•  To cook the chicken ,you need not add water since the chicken itself releases enough water .                                                                    
• When adding salt , be extra care ful since the salt is added to the rice and marinated chicken.                                         
• To get more flavour, marinated the chicken over night and soak the Malabar rice for 30 minus.                         
• Adding rose water   at the top will give an extra flavor to the  biriyani