If you're looking for Chicken Biryani Kerala Style recipe, look no further! We provide you only the best Chicken Biryani Kerala Style recipe here. We also have wide variety of recipes to try.

Cooking is a form of art and there are several sorts of cooking that you can find out. You can end up being a gourmet chef or you can simply try to master the art of cooking excellent dishes within your home. Several work in the workplace utilize cooks, prep-cooks and also managers that additionally look after chefs. We hope this Chicken Biryani Kerala Style recipe can aid make you a better cook.

Use Chicken ( cut into medium - sized pieces ).
Prepare Onions Large (sliced lengthwise).
You need Tomatoes Large (diced).
Provide Garlic ( ground to fine paste ).
You need to prepare Ginger ( ground to fine paste ).
You need Green chillies chopped (or as per taste).
Provide Coriander leaves ( chopped ).
Prepare Mint leaves ( chopped ).
You need Yoghurt Curd Dahi / Set / Set.
Provide Garam Masala powder.
Prepare Cardamom.
Prepare Cloves.
You need Cinnamon stick ( small size ).
Use Black pepper Seeds ( slightly crushed).
You need Coriander powder.
Prepare Turmeric powder.
You need Chilli powder ( or as per taste ).
Prepare Cooking oil ( I used refined sunflower oil ).
Use Ghee.
You need to prepare lemon Slice of.
Use Salt.
Use Rice (Jeera ).
Provide Cashewnuts chopped.
You need to prepare Raisins.

Short Tips:

- Make certain that if you are preparing a celebration with family and friends, to have each program planned ahead of time. You should have an appetizer program, salad training course, main course and also treat. Breaking your dish into training courses will certainly offer individuals an opportunity to absorb as well as value what you have cooked for them.

Heat the cooking oil in a vessel. Add in 3/4th of the sliced onions and all of the chopped green chillies with a pinch of salt and saute till onions are light brown in color. (Tip :Salt aids in quickening the process of browning the onions)..
Now add in the garlic paste, ginger paste and the diced tomatoes. Once the raw smell of garlic and ginger is gone, add in 1 cup of chopped coriander leaves and 1/2 a cup of chopped mint leaves and leave for a min..
Now add in the masalas - turmeric powder, chilli powder, coriander powder and one spoon of garam masala powder. (It's best to make a paste of the masalas with a little bit of water and then add the paste in)..
Add in the whole spices - 3 cardamom pods, 3 cloves, a cinnamon stick and 3 black pepper seeds and mix well. When you see an oil layer floating on the top, it indicates the masala is cooked..
Now you add in the yoghurt / set curd / set dahi. Mix well and let it heat a bit but do not bring it to a boil..
Add in the cut chicken pieces and coat each piece well with the masala. Reduce flame, cover and cook for about 30 min. (If you are using a pressure cooker, keep it for a whistle). The chicken masala should be in a semi-paste form..
Paralelly, while the masala is busy being ready, soak the rice in water with salt for about 20 min..
In another vessel (which will be used to cook rice), bring water to boil. Add in the remaining mint leaves, coriander leaves, cardamom pods, cloves, cinnamon stick, crushed pepper seeds, salt and the lemon slice..
Add in 2 tbsp of ghee to the boiling water and the pre-soaked rice. Cook on medium flame and bring it to a semi-cooked stage (8-10 min). Drain and keep the rice aside. (Tip: Grate about 1/2 a carrot into the water alongwith the rice. Not only does it give color, but adds to the flavor as well).
In a frying pan, heat 2 tablespoon of ghee and add in the remaining sliced onions. When they start to turn brownish, add in the chopped cashew and raisins. Sprinkle the remaining garam masala powder and salt on top of it all, mix well, and turn off the heat once cashews start changing color..
In a large aluminum vessel, spread about a tablespoon ghee on the bottom. Layer about a half of the semi-cooked rice on top of the ghee. Sprinkle half of the fried onion-cashew mixture on top of this layer..
Layer the chicken masala prepared earlier on top of the rice layer. Dump the remaning semi-cooked rice on top of the chicken masala layer. Sprinkle the remaining fried onion-cashew mixture on top alongwith the remaining ghee. Add few coriander and mint leaves as well..
Cover the vessel with a lid. It should be tightly closed so as not to let any steam escape. This can be done either by using an aluminium foil paper and wrapping around the lid area or using a dough made of plain flour/ all - purpose flour / maida..
Place the vessel on stove on medium flame for about 2-3 min. Reduce the flame and keep it for 20-30 min. Remove from heat and serve hot..

Soak the poppy seeds, fennel seeds, cashewnut in the water for half an hour and grind it to smooth paste along with grated coconut and keep it aside. Clean with pinch of turmeric and cut the chicken into medium sized pieces and drain the. Malabar Chicken Biryani - A one pot biryani to spice up your week. This is the perfect and delicious classic biryani from the northern parts of Kerala. This Malabar style chicken biriyani is easy to make and extremely delicious.

There are few hobbies as satisfying and fulfilling as cooking. Not just can you flex your innovative muscles, you can likewise provide delicious dishes for your family members. Expanding your understanding of cooking is certain to boost your time in the cooking area. Trying Chicken Biryani Kerala Style recipe is a terrific means to do simply that.

If you find this Chicken Biryani Kerala Style recipe helpful please share it to your good friends or family, thank you and good luck.