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

Chicken Biriyani Recipe

Ingredients
For rice:-
Rice - 2 cups
(washed and drained)
Cardamom(Elakka) - 2 nos
Cinnamon(Karugapatta) - 1 - 2 sticks
Cloves(Grambu) - 2 - 3 nos
Water - 4 cups
Chicken cube of Maggi tastemaker - 1 no
Salt - As reqd
Ghee - 1 tbsp

For preparing chicken curry:-
Small onions(Kunjulli)(chopped) - 3 tbsp
Grlic(chopped) - 2 tbsp
Green chilly - 1 no
Ginger - 1 - 2 piece(1")
Coriander leaves
Tomato - 1 no
Yoghurt(Curd) - 1/2 cup
Chilly powder - 1 tsp
Turmeric powder - 1/4 tsp
Pepper powder - 1 tsp
Garam masala powder - 1/2 tsp
Cinnamon(Karugapatta) - 1 - 2 sticks
Cloves(Grambu) - 1 - 2 nos
Cardamom(Elakka) - 1 - 2 nos
Cashew nuts - 3 - 4 nos
Onion(big) - 1 no
(sliced thinly)
Ghee - As reqd
Preparation Method
For preparing rice:-(can be used for both Fried rice and Biriyani)
1)Heat 1 tbsp of ghee in a vessel on a low flame.

2)Add cardamom, cinnamon and cloves.

3)When it crackles, add rice and stir-fry for 2 mins.

4)Add water, a chicken cube of Maggi tastemaker and a little salt and stir well.

5)Cover and allow it to cook on a high flame.

6)Simmer, till it is cooked and all water is dried up.

:- Be careful not to burn the bottom.
:- Check with a spoon. If not well cooked, add a little more water and simmer covering with the lid.

For preparing chicken:-
1)Crush or grind roughly, the small onions, garlic, green chillies and ginger separately.

2)Grind together pepper powder, chilly powder, turmeric powder, garam masala powder and cashewnuts into a paste adding sufficient water.

3)Heat 2 tbsp of ghee in a frying pan on a low flame.

4)Add cinnamon, cloves and cardamom.

5)Add crushed or ground small onions followed by ginger, garlic and green chillies and saute`.

6)When a nice smell comes, add the ground masala paste and stir well.

7)Add a few coriander leaves.

:- If not available, you can add a tsp of coriander powder.

8)Add tomato pieces and stir well.

9)Add curd and mix well.

10)Add chicken pieces and salt.

11)Stir well for a while.

12)Add a cup of water and stir well.

13)Cover and cook on a low flame.

14)Remove from the flame when chicken is soft and the gravy is thick.

15)Fry the sliced onion in a tbsp of ghee and oil, till brown.

For mixing rice and chicken:-
a)For Biriyani:-
1)Pour 1 or 2 tsp of ghee in a vessel.

2)Add a layer of rice.

3)If you want colour, add a drop of it too.

4)Add chicken curry followed by rice.

5)Repeat the placement of rice and chicken in alternate layers.

6)Add a few drops of lemon juice in between.

7)Top with fried onions.

8)Keep in oven for 1 min.

b)For fried rice:-
1)Saute small onions, garlic, ginger, green chillies (ground).

2)Saute the vegetables.

3)Add salt, maggi tastemaker, 1 tsp of soya sauce and a little vinegar.

4)Add cooked rice and fry well.

c)For vegetable pulao:-
1)Saute small onions, garlic, ginger, green chillies (ground).

2)Saute the vegetables.

3)Add salt, maggi tastemaker and a little lemon juice and mix well.

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