Biryani is so popular that there is hardly an occasion or a celebration without it. This chicken biryani is more or less a Southern Kerala style ( Trivandrum) and is very flavorful and more spicy. I got this recipe from my mom and is simple and easy version.
1)For the rice
Basmathi rice- 3 cups
Cinnamon- 2 -3 pieces
Turmeric powder- 1/4 tsp
Ghee- 2 tsp
Rose essence- 1 1/2 tsp
Salt to taste
2)For the chicken masala
Chicken - 1 1/2 lb
Ginger- 2 inch thick piece
Green chilly- 7-8
Tomato- 1 medium
Yogurt- 1 cup
Chilly powder- 1 1/2 tsp
Coriander powder- 1 tsp
Turmeric powder- 1/4 tsp
Pepper powder- 1/2 tsp
Thin coconut milk- 1/4 cup
Lemon juice- 1 tsp
Coriander leaves -a little
3)Masala powder( to roast and grind)
Cinnamon- 1 piece, Cardamon-2, clove- 2-3
nutmeg- a small piece,star aniseed- 1cumin- a pinch,black cumin- a pinch
Fennel seeds- 1/2 tsp
Thinly sliced onion- 1
Cashew nuts- 10
Coriander leaves and mint leaves chopped- 1/4 cup
Chopped pineapple- 3 tsp
To cook rice
Heat ghee in a heavy bottom vessel and add whole spices and fry till there is a nice aroma. Add turmeric powder and mix and then add rice ( soak rice for half an hour and then drain) and fry till the rice changes color and the ghee the fully coated all over the rice. Add 6 cups of water and salt and cook till water evaporates.Using a fork spread rice on a flat tray and sprinkle rose essence and allow to cool.
For the masala
Marinate chicken with salt, pepper powder and turmeric for half an hour
Roughly crush shallots, ginger, garlic and green chillies and keep aside.
Roast the masala under 3 and blend into a fine powder
Fry thinly sliced onion till brown and keep aside.
Heat oil in a pan and add the onion ginger mixture and saute till golden brown. Add turmeric powder and tomatoes and fry till tomatoes become soft. Add coriander powder, chilly powder and fry for a minute. Add yogurt and continue to fry and cook till the gravy thicken and oil separates. Add the marinated chicken
and powdered garam masala cover and cook. The chicken will get cooked in its on water. Cook till the gravy thickens and the chicken is done.
You can use the dum method or the oven method.
Grease an oven proof tray and place a layer of rice followed by a layer of chicken masala. Sprinkle a little of fried onion, chopped pineapple,cashew and raisins and a little of coriander leaves. Spread rice on top and then another layer of masala. Spread the final layer of rice and garnish with fried onions, coriander leaves and nuts. Sprinkle a few drops of lemon juice and a few drops of rose essence and sprinkle a pinch of garam masala. Pour thin coconut milk all over on top and cover tightly with aluminum foil. Bake in oven at 300 Degree F for around 15 minutes. Serve with salad, papad or pickle.
Hope you will all enjoy..