I pray most earnestly when the family is huddled around with hungry – eager- hopeful faces and plates in their hand while I try my luck with some new dish .
‘Chicken Biriyani ‘ is one of those dishes which always leaves me depressed for all the effort taken. But today I came across this easy recipe in Paachakam and it came out very well .
I am posting the recipe here . All credit goes to the original recipe .
|Ingredients for Chicken Biryani – Kozhikode Chicken Biriyani Recipe|
|For marinade of Chicken Biryani:
Chicken – 1/2 kg
Yogurt/Curd – 1/2 cup
Coriander leaves – 25 gm
Mint leaves(Pudhina) – 25 gm
Curry leaves – 10 gm
Cumin seeds(Jeerakam) – 1/2 tsp
Coriander seed powder – 1 tsp
Aniseed(Perinjeerakam) powder – 1/2 tsp
Green chillies(chopped) – 25 gm
Garlic – 20 gm
Ginger(chopped) – 2 tsp
Turmeric powder – 1/2 tsp
Lime juice – 1 tsp
Poppy seeds(Khashakhasha) paste – 1 tspFor rice:
Clarified butter – 1 tbsp
Cinnamon(Karugapatta) – 5 – 6 pieces
Bay leaf(Vazhana/karuga ela) – 1 no
Cardamom(Elakka) seeds – 4 – 5 nos
Curry leaves – 4 – 5 nos
Cloves(Grambu) – 4 – 5 nos
Onion(chopped) – 1 no
Broken rice – 250 gm
Water – 1/2 litreFor Biryani masala:
Clarified butter – 2 tbsp
Cinnamon(Karugapatta) – 5-6 pieces
Bay leaf(Vazhana/Karuga ela) – 1 no
Cloves(Grambu) – 4-5 nos
Cardamom(Elakka)seeds – 4-5 nos
Nutmeg(Jathikka) – 1 no
Onions – 100 gm
Tomato(medium) – 1 no
(cut into 4 pieces)For garnishing:
Boiled egg – 1 no
Cashews & Raisins(Onakka munthiri) – roasted in ghee
Preparation Method of Chicken Biryani – Kozhikode Chicken Biriyani Recipe
1)Mix together yogurt, coriander leaves, mint leaves, curry leaves, cumin seeds, coriander seed powder, aniseed powder, green chillies, garlic, ginger, turmeric powder, lime juice and poppy seed paste and marinate the chicken in it. Keep aside for ½ an hour.
2)Heat clarified butter or ghee in a pan.
3)Add cinnamon, bay leaf, cardamom seeds, curry leaves and cloves.
4)Add onions and saute, till they turn translucent.
5)Add washed and cleaned rice.
6)Cook, till rice turns translucent.
7)Add water and allow it to boil.
8)When the water comes to a boil, lower the flame and cover the pan.
9)Cook on low flame for at least 15 minutes, after which the rice would be done.
10)Heat clarified butter or ghee in a pan.
11)Add cinnamon, bay leaf, cardamom seeds, nutmeg and cloves.
12)Add onions and sauté, till brown.
13)Add tomatoes and saute`.
14)Add marinated chicken.
15)Cover the pan and cook for at least 5 minutes on a medium flame.
16)Remove the cover and cook on low flame for another 10 minutes to allow gravy to thicken.
17)Layer the serving bowl with alternating layers of rice and the chicken masala.
18)Garnish the top with a boiled egg cut in four pieces, roasted cashews and raisins.
:- Malabar Chicken Biryani is ready.
:- Enjoy the chicken biryani.
:- Serve chicken biryani with raita and papad.
Simply follow the recipe . I did not have coriander , mint leaves and nut meg powder .
Also I added 1/2 tsp perinjeerakam (aniseed / saumph ) and 2 nos Thakkolam (star anise ) for the biriyani masala. ( About 3-4 small green chillies and 8-10 garlic cloves for marinating . Two onions for masala .
After layering it microwaved for 5 minutes. Then mixed it lightly .
Added fried onion rings also for garnishing .