Kerala Chicken Biryani- Trivandrum Chicken Biryani

Chicken Biryani

 Biryani is my favorite one pot meal. Biryani is so popular that there is hardly an occasion or a celebration without it. This chicken biryani is 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.

Ingredients
1)For the rice
Basmathi rice- 3 cups
Cinnamon- 2 -3 pieces
Cloves- 4
Cardamon-2
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
Shallots-2 cup
Ginger- 2 inch thick piece
Garlic- 10
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

4)For Garnish
Thinly sliced onion- 1
Cashew nuts- 10
Raisins- 15
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 aromatic. 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 it to cool.

 For the masala
 Marinate chicken with salt, pepper powder, and turmeric for half an hour
 Roughly crush shallots, ginger, garlic, and green chilies and keep aside.
 Roast the masala under three (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 cooked.

 Final layering
 You can use the dum method or the oven method.
 Grease an ovenproof tray and place a layer of rice, followed by a layer of chicken masala. Sprinkle a little fried onion, chopped pineapple, cashew and raisins, and little 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 the oven at 300 Degree F for around 15 minutes. Serve with salad, papad, or pickle.

Try this..
Hope you will all enjoy..