Chicken Biriyani

A very popular dish liked by all non vegetarians. The recipe I have posted here is that of a typical malabar biriyani which is the authentic rice dish of northern Kerala. It is a familiar item in all the parties , functions and occasions . It is prepared with a special Biriyani Rice available in Kerala and a variety of spices .

INGREDIENTS:

• Biriyani Rice - 2 cups washed and soaked for 15 minutes and then drained well.
• Chicken- 6 pieces of your choice

Serves four.

INGREDIENTS:

For the masala

• Onions- 3 medium chopped lengthwise
• Tomatoes- 2 medium chopped
• Ginger- 2 inch piece finely chopped
• Garlic- 4 pods finely chopped
• Green chillies- 4 finely chopped
• Coriander Powder- 3 tablespoons
• Turmeric powder- 1 tablespoon.
• Mint leaves- finely chopped -three spoons
• Coriander leaves finely chopped- three spoons
• Perumjeerakam- one tablespoon 
• Salt as needed

Garam masala : Dry roast 3 cloves, 3 cardamom, an inch piece of cinnamon and 2 pepper corns.Powder the mixture.

How to prepare:
Step 1: Ghee rice preparation
Boil 4 cups water . Add two cardamom, 2 cloves and an inch piece of cinnamon along with a pinch of salt to taste and a pinch of sugar.
In a pan heat three tablespoons ghee. Roast the rice in it till a nice aroma comes. Add the boiled water to the roasted rice and pressure cook for one whistle.

Step 2: Chicken masala Preparation
Wash the chicken pieces well and marinate with turmeric powder, red chilly powder and coriander powder with enough salt. Keep for one hour .

Grind Perumjeerakam , ginger ,garlic, green chillies, mint leaves and coriander leaves to a fine paste without adding water.

In a heavy bottomed pan, heat two tablespoons ghee. Add the sliced onions and saute till it turns golden brown. Add the ground paste and saute till the raw smell leaves. Add the finely chopped tomatoes and saute till it is cooked. Add  turmeric powder, coriander powder and mix well. Add the marinated chicken pieces and mix well. Add the required amount of salt. Add 1 cup water and cook covered in low flame. When Chicken is well cooked and gravy is thickened add two spoons garam masala powder. Mix well . Remove from flame.

Step 3: Biriyani serving
In a flat serving vessel, layer ghee rice at the bottom. Add one layer of chicken masala on top. Sprinkle a pinch of garam masala. Add another layer of rice on top and then chicken masala layer. Repeat layering until rice and masala are done.

Garnishing- Mix two tablespoon lemon juice and a pinch of yellow colour. Sprinkle on top of the biriyani rice. Garnish with fried onions, cashews and raisins.

Microwave for 3 minutes. Serve hot with Raitha, pickle, mint chutney and Pappad.