Biriyani is considered to be a festival food.In my childhood biriyani is made only in Eid or Ramzan days.But today everything get changed in every weekends we make biriyani,or we buy a parcel from restaurent.So for the nonveg eaters its the favorite dish.As it is a long procedure one but if think about its taste we should try it at home.And in kerala the famous biriyani is belongs to thalassery people.Or in common the best biriyani is made in kerala by malabar people.Ad here i will write about malabar chicken biriyani.Ingredients :serving 6
For chicken masala
Chicken -1 kg
Onion -1/2 kg
Tomato - 4 no
Green chillies grinded -13 no
Ginger -3 tsp
Garlic -3tsp
Mint leaves -1 bunch
Corriander leaves -1 bunch
Oil -3/4 tsp
Turmeric powder- 1/2 tsp
Garam masala powder- 1 tsp
Curd -1 cup
Lemon -1 no
salt for taste
For Rice
Rice - 1kg
Cloves -4or 5 no
Cinnomon - 4 sticks
Cardomom -4 no
Ghee - 4 or 5 tsp
water -1 1/2 L
For Garnishing
Onion - 2 no
Ghee to fry
Cashew nuts -50 gm
Raisins - 50 gm
Preparation
Chicken masala
1. Heat oil in a vessel and saute onion till it becomes pale,to this add ginger ,garlic paste, and grinded green chilli.
2. Add salt and mix well,also add tomatoes
3.Then add turmeric powder
4.To this add chicken pieces and cook it then add curd and lemon juice.
5.Then add chopped mint leaves and corriander leaves.Also add garam masala powder.
6.Now the chicken masala is ready.
Rice
1. Wash and drain the rice well.
2.Pour little ghee in vessel and then add cardomom,cinnomon,cloves.
3.Then add measured waterand wait till it boils,to the boiling water add rice.
4.After four or five vissile turn off the burner.
Garnishing and Mixing(dum)
1.In a pan heat the ghee and fry the onionstill it turn brown,also fry cashew and raisins.
2.In a big vessel pour some ghee and above it spread one portion of chicken masala.
3.Above it one layer of rice,followed by the fried onion ,cashew,raisins and chopped mint and corriander leaves.
4. Then another layer of chicken ,followed by rice and garnishing.Also pour some ghee on top of rice.
5. Cover it with a lid and seal it (with dough of maida).And lightly heat it for 15 mts.This process is called dum.
Now the chicken biriyani is ready ..Serve it with raita,pickle and pappad.You can add saffron soaked in milk for giving extra colour and taste to biriyani.
