Chicken Biriyani / Kozhi Biryani Recipe
Like I said in my Mutton Biriyani post
there are plenty of ways to make biriyani and every household has their own
unique recipe for the same. This recipe is from my mom which many moons ago was
published in Vanitha magazine. Whenever I make chicken biriyani I stick to this
recipe as it is easy to make and can be prepared ahead of time and baked just
before serving. So if you are planning to make biriyani on Christmas or New
Year try this one and let me know :)
Chicken Biriyani
/ Kozhi Biryani
Basmati
- Rice - ½ kg (3 cups)
- Cinnamon
- sticks -2 x 1” piece
- For the
- Chicken Korma:
- Garlic – 6
- big cloves finely chopped
- Ginger – 2 tsp
- finely chopped
- Green Chillies,
- slit open - 2
- Coriander
- leaves, chopped – 2 tbsp
- Mint Leaves,
- chopped = 1 tbsp
- Cinnamon
- sticks - 3 x 1” piece
- Freshly squeezed
- Lime juice – 1 tsp
- Grind to a
- fine paste:
- Khus Khus / Poppy seeds -1 tbsp
- Fennel Seeds
- / Perum Jeerakom – ½ tsp
- Coriander
- Powder / Mallipodi – 2tsp
- Kashmiri Chilly
- Powder – 2 tsp
- Preparing
- the Rice: Wash rice
- and drain out the excess water.
- In a non-stick
- pan heat 3 tbsp ghee and add cinnamon, cloves and cardamom and sauté for few
- seconds and add the rice. Stir continuously on high heat for 2-3 minutes. Add
- boiling water and salt, stir well and cook covered on low heat until the water
- has been absorbed. Gently stir the rice with a fork and keep aside.
- Preparing
- the Chicken Korma: Cut chicken
- to medium pieces and clean properly. Mix ground ingredients in ½ cup yogurt and
- marinate chicken pieces in this mixture and keep aside for 1 hour.
- Heat 4 tbsp ghee in a non stick pan. Add chopped onion, ginger and garlic and sauté till
golden brown.
Add cinnamon
sticks, cloves and cardamom and sauté well.
Into this
add marinated chicken pieces along with the marinade, salt and green chillies
and sauté well.
Add little
boiling water and cook till the chicken pieces cooked thoroughly and the gravy
thickens.
Finally add
coriander leaves and mint leaves, mix well and let the curry a nice boil turn
off the heat and keep aside.
Assemble the
Biriyani: Grease an ovenproof
baking dish with some ghee. Divide the
rice into three portions. Spread one portion to the bottom of the dish. Cover
the rice with half of the cooked chicken. Spread another layer of rice on top,
and then cover with the rest of the chicken. Finally top the chicken with the
last portion of rice. Drizzle some saffron or turmeric soaked in milk and ghee
on the rice.
Pre-heat
oven to 180˚C and bake biriyani for 10-15 minutes or until heated thoroughly.
Garnish
biriyani with some golden fried onions, cashews and raisins. Serve with Biriyani
Salad (Onion and yogurt salad), Lime pickle, dates pickle and pappad.
Biriyani Salad (Onion and Yogurt Salad)
Yogurt /
Curd – 1 cup
Tomato – 1 medium
chopped
Green chilly
– 1, chopped
Mix
everything and serve with Biriyani.
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