Malabar Chicken Biriyani (in cooker)

Ingredients

  • 2-3 nos cinnamon stick small
  • 2 nos cardamom
  • 3 nos cloves
  • 1/4 teaspoon caraway seeds Sa jeerakam
  • 1/4 teaspoon cumin seed
  • 1/4 teaspoon fennel seeds
  • 2 nos star anise
  • 1-2 nos mace
  • 1/2 piece nutmeg
For chicken marination and chicken Masala
  • 1 kg chicken
  • 1/2 cup curd
  • 1 or 1 1/2 teaspoon Biriyani masala
  • 1/2-3/4 teaspoon pepper powder
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon lemon juice
  • 3/4 teaspoon Indian white poppy seeds
  • 7-8 cloves garlic crushed
  • 2 piece ginger medium size crushed
  • 10-15 nos green chili mild spicy crushed
  • 2 nos tomato
  • 1/4 cup mint leaves chopped
  • 1/4 cup coriander leaves chopped
  • 2-3 tbsp ghee/oil
  • 6 nose onion approximately 500g.finely sliced
     For making biriyani rice
  • 750 gram vayanadan kaima rice or jeerakasala rice
  • 2 teaspoon lemon juice
  • 3 teaspoon Ghee or RKG
  • 2 nos cardomom
  • 1 Piece cinnamon stick small
  • 1 nos bay leaves
  • few drops rosewater
  • 2 teaspoon coconut oil
For garnishing
  • 15 gram cashewnut roasted
  • 15 gram raisin roasted

  • handful coriander leaves chopped
  • handful mint leaves chopped
  • 2-3 teaspoon ghee

Method:

preparation of home made biriyani masala:-

  • roast the ingredients and make fine powder.keep it in an air tight container.
    chicken marination:-
  • 1.soak poppy seeds in water and make fine paste.
  • 2.cut the chicken in to medium pieces(normally one chicken 8-12 pieces). clean and drain water completely.Marinate chicken pieces with 1/2 cup of curd,1 teaspoon lemon juice,1/2 teaspoon biriyani masala,1/4 teaspoon turmeric powder,1/2 teaspoon pepper powder,1/4 of the crushed garlic,ginger, green chilly,poppy seed paste and salt.keep it aside for 30 minutes

Making masala:-

 

1.Clean and thinly slice onion.
2.slice tomatoes and chop coriander and mint leaves.
3.Heat coconut oil/ghee in a large deep bottom pan(make sure that the bottom of the pan has enough thickness).add 1/4 of the thinly sliced onion.fry it till golden,remove and drain over a paper towel.
4.then fry cashew nut and raisin in the same oil.this is for garnishing biriyani.keep it aside.

 

5.in to the same oil add one pinch of whole black pepper, one star anise,one or two cloves and a small piece of cinnamon.
6.add thinly sliced onion saute until it is transparent.
7.add remaining crushed garlic,ginger and green chilly,saute well till the raw taste leaves.
8.add chopped tomato and saute for few minutes.
9.add 3/4 teaspoon biriyani masala,and remaining turmeric powder mix well.
10.add the marinated chicken ,stir well and cook for few minutes.
11.add chopped coriander and mint leaves.check salt consistency add more if needed.cover with a lid and cook(chicken should be 1/2 -3/4 cooked and dry.it will cooked further in the final step.).
12.once the chicken is cooked 1/2 or 3/4 switch off the stove(here chicken needs less cooking time so i normally cook 1/2,but when i am in Kerala the chicken is not easily cooked so i cook the chicken 3/4).if there is excess gravy in the chicken remove it and keep aside.

 

Preparation of rice:-

 

1.clean rice and drain water completely.
2.boil water (1.1/2 cup water for 1 cup rice ),add salt,rose water,cinnamon and cardamom
3.heat ghee in a deep bottom vessel. add rice and fry for 3-4 minutes.
4.Add boiled water,1 teaspoon lemon juice and one teaspoon coconut oil.Stir well and cover with a lid.
5.check salt consistency.
6.cook till the rice is soft and completely absorbed water.switch of fire and keep aside.Dum is the final stage of biriyani making,

 

for dum or layering:-

 

1.mix fried onion, cashew, raisin, coriander leaves and mint leaves together for garnishing.
2.take the vessel containing cooked chicken(the same chicken masala pan).spread some ghee or RKG and sprinkle some biriyani masala in it.spread one layer of cooked rice on top of the chicken masala.sprinkle the garnishing item and one teaspoon excess gravy(you can use saffron milk instead of gravy,).
3.again do layering till the rice finish(2-3layers). and add left over ghee(melted)around the rim of the vessel and little on rice.
4.cover the vessel with a heavy lid and tightly seal the lid with maida (all purpose flour) dough.
5.if you are making biriyani in a traditional oven place hot coal or charcoal on top of the lid .
6.if you are cooking in stove place a nonstick or cast iron pan on the stove in a lower flame and place biriyani vessel on top of it.put a wet cloth on the top of the vessel.
7.cook in low flame for 15-20 minutes.
8.turn of heat. let it stand for few more minutes remove coal or cloth and open the lid.
9.once open the vessel, transfer rice in to another vessel and mix well.at the bottom you can see some rice mixed with chicken .keep it in chicken itself or you can mix it with chicken.
10.while serving place chicken masala in the center and cover it with rice.(evenly distribute throughout).on the top place a boiled egg.
11.serve hot with onion salad,lemon pickle ,raitha,puthina chammanthy and pappadam.

 

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