Tuesday 2 January 2018

Kerala Style Chicken Dum Biriyani


Kerala Style Chicken Dum Biriyani



Ingredients for Chicken Marination:-
Chicken – 500 gm
Salt – as required
Turmeric Powder – ½ Tsp
Chilli Powder – ½ Tsp
Coriander powder – 1 Tsp
Pepper Powder – ½ Tsp
Ingredients for preparing Biriyani Rice:-

Biriyani Rice – 2 Cup/Glass (Around 230 ml)
Oil – 1 Tsp
Ghee – 1 Tsp
Cloves - 8
Star Anise - 1
Cinnamon – one Stick
Cardamom - 5
Dry pepper - 10
Fennel Seeds – ¼ Tsp
Water – 3 ½ Cup (1 ½ Cup water for 1 Cup rice and ½ cup extra)


Preparation:-
  • Cut and clean the Chicken and take that into a vessel for marination
  • Add Salt, Turmeric powder, Chilli powder, Coriander powder, Pepper powder and mix well and keep it aside for some time
  • Take 2 cup (230 ml) biriyani rice and wash it well, make sure to drain the rice well
  • Keep one big vessel to prepare the biriyani in a stove and add oil and ghee. Once it become hot add all the spices (Cloves, Star Anise, Cinnamon, Cardamom, Dry pepper, Fennel Seeds) into it and sauté well
  • Add rice into this and stir well until the rice starts cracking. Keep the flame in medium
  • Add 3 ½ cup water into the rice. Keep the flame high
  • Add salt into it
  • Add lemon juice (squeezed from half portion of the lemon) into the water
  • Add 1/2 Tsp ghee into the water
  • Once it starts boil closed with a lid and place a weight on the top of the vessel
  • Keep the flame into high for 1 to 1 ½ min
  • After one min reduce the flame to medium for 5 min
  • Open the lid, reduce the flame to low and mix the rice well
  • Again close the lid, place a weight and keep the flame into, medium for one min
  • After one min switch off the stove and keep the vessel aside
  • Take a cooker and add oil -1 ½ tbsp into it. Add cut onion (5 Medium size) into it. Add a little salt into it and stir well until it become transparent
  • Add 4 ½ Tsp ginger garlic paste prepared by using Garlic – 20 pods, Green Chilli- 4, Ginger medium size) and sauté well
  • Add Turmeric powder - ½ Tsp, Chilli powder - ¼ Tsp, Coriander powder - 1 ½ Tsp, Pepper powder - ¼ Tsp, Chicken masala – ½ Tsp and sauté well
  • Add Tomato 3 medium size into the mixture
  • Add marinated chicken into the cooker and mix well. Add 2 Tbsp water and close the lid. Cook the chicken for 1 whistle and then switch off the stove
  •  Heat a pan and add ghee into it. Fry cashew nuts and raisins and keep it aside
  • Open the cooker and check whether the chicken is cooked.
  • Switch on the stove and cook till the gravy become thicken
  • Add garam masala and coriander leaves into the chicken. Switch off the stove
  • Keep 3 or 4 pieces and gravy into the cooker and transfer remaining chicken pieces into another vessel
  • Mix the cooked biriyani rice from the vessel

Layering:-
·         Add cooked biriyani rice on the top of chicken gravy and pieces
·         Add a little turmeric into milk and sprinkle that turmeric milk into the rice
·         Add Coriander leaves
·         Add fried cashew nuts and raisins
·         Add a little garam masala
·         Continue the process 
  • Heat a dosa pan. Place the cooker on the top of the pan. Keep the flame into medium for 10 min
  • Biriyani is ready to serve
Cheers!!!
Minu

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