Department of Cultural Affairs, Government of Kerala

Kerala Culture

Chicken Biriyani

Biriyani rice – 2 cups
Cloves – 6 nos
Cinnamon – 2 sticks
Cardamom – 5 nos
Star anise – 3 nos
Fennel seeds – 1 tsp
Nutmeg – 2 nos
Coriander leaves – ½ cup
Mint leaves – ½ cup
Biriyani leaf – 2 nos
Ghee – ¼ cup
Oil – as required
Salt - as required
Chicken cut in medium pieces – 1 Kg
Tomato – 2 (cut into 4)
Curd – ½ cup
Ginger-garlic – 2 tsp each
Green chilies – 6
Lemon – ½ of a lemon
Chili powder – 1 tsp
Coriander powder – 3 tsp
Turmeric powder – ½ tsp
Pepper powder – ¼ tsp
Curry leaves - as required
Cashew nuts – 15 (cut into 2)
Sliced onions – ½ cup
Ghee - as required
Method of Preparation:
For garnishing, fry ½ cup of onion and cashew nuts in ghee. Soak biriyani rice in water for 10 minutes. In a biriyani pot, add 4 tsp of ghee. Add star anise, fennel seeds, cloves, cinnamon, cardamom and nutmeg. Add rice to this and sauté well. Now add 4 cups of boiling water with required amount of salt, lemon juice, a few coriander leaves, mint leaves and biriyani leaves and cook with the lid closed. In another pan, add oil. Add the crushed mixture of half of the onion, green chilies, ginger and garlic. Sauté well. Now add tomatoes, dry curry powders (chili, coriander, turmeric, pepper) and sauté again. Add the chicken pieces and mix along with curd and salt. Cook it with the lid closed. When it is half cooked, add curry leaves, mint leaves and coriander leaves. Again, close the lid and cook. When it is almost cooked, remove from flame. The rice will also be cooked by now. Now in the biriyani pot, first, layer with rice and then layer with the chicken masala and coriander leaves. Now again layer with rice and then with the masala. Keep layering like this with rice on top. Garnish with roasted cashew nuts, fried onions and cook with the lid closed for 3 minutes. Above the lid place a weight. Mix well and serve hot.


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