Kerala Chicken Recipes -How to Cook & Prepare - Traditional Old Time Recipies Kerala Cicken Food Cooking Tips

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

Chicken biriyani Recipe

Ingredients
Chicken(cut into small pieces) - 1 no
Basmati rice - 4 cups
Onions(big) - 10 nos
Ginger - 1"
Garlic pods - 10 nos
Poppy seeds
(Khashakhasha) - 1 tbsp
Mint leaves(Pudhina) - 1 bunch
Coriander leaves - 1 bunch
Curry leaves - 1 bunch
Yoghurt/curd(Thayiru) - 3 tbsp
Salt - As reqd
Turmeric powder - 1 tsp
Garam masala - 3 tsp
Lime juice - 3 cups
Cloves(Grambu) - 2-3 nos
Cinnamom(Karugapatta) - 1 stick
Cashew nuts - As reqd
Raisins(Onakka munthiri) - As reqd
Ghee - 2 tbsp
Vegetable oil - 3 tbsp
Pineapple essence - 1 tsp
Preparation Method
1)Peel and cut the onions into thin long pieces.

2)Fry the cashew nuts and raisins with a little ghee till they become golden brown in colour. Keep them aside.

3)Fry half of the onions in the remaining ghee until they are crispy.(You can sprinkle some salt over the fried onions to keep them crispy)

4)Saute` the remaining onions in oil until they turn into slightly golden brown.

5)Grind ginger, garlic and poppy seeds into a fine paste.

6)Chop finely the mint , coriander and curry leaves.

7)Heat a big vessel and add the chicken pieces, the chopped leaves,
the ground paste, the cooked onions, yoghurt, salt, turmeric powder, garam masala powder and 1 cup of lime juice.

8)Cook this until the chicken is done well and very little gravy is left.

9)Take some water in another vessel and add the remaining lime juice, some salt followed by 2-3 pieces of cloves and a big piece of cinnamon stick.

10)Keep this on stove and when the water startes boiling, add the basmati rice.

11)When the rice is just about done, drain the rice and spread it in a paper or aluminiun foil and keep it under the fan to cool it.(take care that the rice is not cooked too much)

12)Mix the rice with the cooked chicken masala. This is done by taking a vessel and first putting some masala in the botom.

13)Add rice and spread it as a layer on top of the chicken masala.

14)Sprinkle the pineapple essence(diluted with water) in between.

15)Garnish with the fried, crispy onions, nuts and raisins on top.
Bake this for a few minutes.

:- Serve hot with raita, pickle and papad.

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