Friday, 27 April 2012

Chicken Biryani(kozhikode style)









 Chicken Biryani(kozhikode style)






Ingredients for  Kozhikode Chicken Biryani


Chicken - 1/2 kg
Yogurt/Curd - 1/2 cup
Coriander leaves - 25 gm
Mint leaves(Pudhina) - 25 gm
Curry leaves - 10 gm
Cumin seeds(Jeerakam) - 1/2 tsp
Coriander seed powder - 1 tsp
Aniseed(Perinjeerakam) powder - 1/2 tsp
Green chillies(chopped) - 25 gm
Garlic - 20 gm
Ginger(chopped) - 2 tsp
Turmeric powder - 1/2 tsp
Lime juice - 1 tsp
Poppy seeds(Khashakhasha) paste - 1 tsp

 rice:
Clarified butter - 1 tbsp
Cinnamon(Karugapatta) - 5 - 6 pieces
Bay leaf(Vazhana/karuga ela) - 1 no
Cardamom(Elakka) seeds - 4 - 5 nos
Curry leaves - 4 - 5 nos
Cloves(Grambu) - 4 - 5 nos
Onion(chopped) - 1 no
Broken rice - 250 gm
Water - 1/2 litre

 Biryani masala:
Clarified butter - 2 tbsp
Cinnamon(Karugapatta) - 5-6 pieces
Bay leaf(Vazhana/Karuga ela) - 1 no
Cloves(Grambu) - 4-5 nos
Cardamom(Elakka)seeds - 4-5 nos
Nutmeg(Jathikka) - 1 no
Onions - 100 gm
Tomato(medium) - 1 no
(cut into 4 pieces)

 garnishing:
Boiled egg - 1 no
Cashews & Raisins(Onakka munthiri) - roasted in ghee



Preparation  Method of  Kozhikode Chicken Biryani 


1)Mix together yogurt, coriander leaves, mint leaves, curry leaves, cumin seeds, coriander seed powder, aniseed powder, green chillies, garlic, ginger, turmeric powder, lime juice and poppy seed paste and marinate the chicken in it. Keep aside for 1/2 an hour.

2)Heat clarified butter or ghee in a pan.

3)Add cinnamon, bay leaf, cardamom seeds, curry leaves and cloves.

4)Add onions and saute, till they turn translucent.

5)Add washed and cleaned rice.

6)Cook, till rice turns translucent.

7)Add water and allow it to boil.

8)When the water comes to a boil, lower the flame and cover the pan.

9)Cook on low flame for at least 15 minutes, after which the rice would be done.

10)Heat clarified butter or ghee in a pan.

11)Add cinnamon, bay leaf, cardamom seeds, nutmeg and cloves.

12)Add onions and sauté, till brown.

13)Add tomatoes and saute`.

14)Add marinated chicken.

15)Cover the pan and cook for at least 5 minutes on a medium flame.

16)Remove the cover and cook on low flame for another 10 minutes to allow gravy to thicken.

17)Layer the serving bowl with alternating layers of rice and the chicken masala.

18)Garnish the top with a boiled egg cut in four pieces, roasted cashews and raisins.

Kozhikode Chicken Biryani is ready.

 Serve chicken biryani with raita and papad.


Its very tastyyyyyyyy











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