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The Recipe Courtesy -Pachakam .com -Kerala Recipe Portal :

Chicken Biriyani Recipe

Ingredients
Chicken -1 kg
Basmati rice –1 kg
Carrots(big) – 2 nos
Onions(medium) – 3 nos
Cardamom(Elakka) - 4 nos
Cloves(Grambu) – 4 nos
Cinnamon(Karugapatta) –3 nos of 1” stick
Bay leaves(Vazhana/Karuga ela) – 2 nos
Garlic pods – 1 big
Ginger - 2” piece
Green chillies – 8 nos
Ghee – ½ cup
Oil – 3-4 tbsp
Milk - ¼ cup
Saffron – A pinch
Lemon juice – 1 tbsp
Salt – As reqd

For the marinade:
Cashewnuts –10-12 nos
Raisins(Onakka munthiri) – 5-7 nos
Curd – ½ cup
Coriander powder – 2 tsp
Chilly powder –1 tsp
Garam masala powder –1 tsp
Turmeric powder –1 tsp

For garnishing:
Cashew nuts -10 nos
Raisins(Onakka munthiri) -10 nos
Onion(big) – 1 no
Coriander leaves – A bunch

Preparation Method
1)Grind together the ingredients for marinating, into a fine paste and marinate the chicken for 2 to 3 hrs.

2)Cook the rice with lots of water. Do not over cook it.

3)Before straining the water off, add 1 tbsp of lemon juice and enough salt.

4)Heat oil in a thick bottomed pan.

5)Add finely chopped medium sized onions.

6)When it turns brown, add cloves, cardamoms, cinnamon sticks and bay leaves.

7)When the smell of the whole spices comes, add ginger and garlic and sauté it for a while.

8)Add the marinated chicken.

9)When the chicken is cooked and the gravy thickens, add coriander leaves and split green chillies and remove it from the fire.

10)Heat ghee in another pan.

11)Fry cashewnuts, raisins and the big onion (sliced finely) and keep aside for garnishing.

12)In the same ghee, add the finely chopped carrots and sauté for a while.

13)Add this to the cooked rice and mix well.

14)Soak the saffron in warm milk for a while.

15)Grease a big vessel with butter and layer the rice and cooked chicken.

16)Pour the soaked saffron over the rice.

17)Bake it for 20 minutes at 180 degree C.

18)Garnish with fried cashews, raisins, onions and chopped coriander leaves.

:- Serve hot.

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