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Chicken Biriyani (Kerala style)
Chicken Biriyani (Kerala style)

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We hope you got insight from reading it, now let’s go back to chicken biriyani (kerala style) recipe. To make chicken biriyani (kerala style) you need 26 ingredients and 19 steps. Here is how you do it.

The ingredients needed to make Chicken Biriyani (Kerala style):
  1. Prepare 1 kg-Basmati Rice
  2. Use 200 gms- ghee
  3. Take 100 gms-Coconut Oil
  4. Get 2 kgs- Chicken (cut into medium size pieces)
  5. Take 6 cups Onion (cut in long)
  6. Prepare 10 tsp-crushed Ginger
  7. Use 10 tsp-crushed Ginger
  8. Get 10 tsp-crushed Green Chilies
  9. Take 5 tsp-Coriander powder
  10. Provide 2 tsp- Red chilli powder
  11. You need 1 big pinch of Turmeric
  12. Use 2 tsp garam masala
  13. Get to taste Salt
  14. You need 4 nos -Whole Cardamom /Elaichi
  15. Take 4 nos- Whole Cloves
  16. Take 2 Stick Whole Cinnamon
  17. You need 2 star anise
  18. Use 10 tsp Split Cashew Nuts
  19. Use 10 tsp Kismis
  20. Prepare 10 tsp chopped coriander leaves
  21. Provide 10 tsp chopped mint leaves
  22. Prepare 10 tsp tomato chopped
  23. You need 1/2 cups milk
  24. Take 1 tsp sugar
  25. Get 4 tbsp ghee to fry the garish
  26. Provide 1 - Medium sized Onion diced thinly (for garnish)
Instructions to make Chicken Biriyani (Kerala style):
  1. Soak the rice for half an hour in water
  2. Wash the chicken well and keep it aside
  3. In a big pan/kadai add the oil and 100 gms ghee and saute the onion in medium heat.Once its translucent add the ginger, garlic and g.chilli and saute well.
  4. Once the onion mixture is mixed and cooked well add the Coriander powder, Red chilli powder, Turmeric powder, Garam masala and salt and cook till the raw smell goes away.
  5. Once the Masalas are cooked add the chicken.
  6. Do not add water to the chicken. The water from the chicken will ooze out and get cooked.
  7. Turn the flame to medium and heat-through for about 5-6 minutes only to turn it over to low heat. Cover with a lid and let simmer for 5 minutes. Make sure to keep stirring during the entire process, else the chicken might stick to the bottom, eventually ending up burnt. If you feel its getting burned just add in a tbsp of water. /(You can add little water if you find the consistency too thick). Once cooked keep it aside.
  8. In a big kadai or pressure cooker add the required amount of water for the rice to cook. To it add all the whole spices (Cardamom, Cloves, Cinnamon and Star Anise) and salt to taste.
  9. Bring it to a boil add the soaked rice and cook till its half boiled.
  10. Fry the cashews, kismis and onions separately to garnish.
  11. Warm the milk with sugar and keep it in a cup.
  12. Take away half of the chicken mix from the pan and keep it aside.
  13. Add the first batch of boiled on top of the chicken mix.
  14. Put the remaining Chicken mix and cover well.
  15. Add half of the mint and coriander leaves with half of the diced tomatoes.
  16. Add the rice over and garnish with the same.
  17. Add the cashews, kismis, onions (fried), 100 gms ghee.
  18. Add the warm milk and a tea spoon of Garam masala
  19. Lastly, cover it with a lid, turn the flame to low medium and let simmer for about 10-15 minutes. Once done, put it off and let the biryani stay covered for about another 10 minutes. Serve hot, along with raita.

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