Sunday, June 23, 2013

Chicken Biryani -Kerala Style


For Cooking Rice:
  • Basmati Rice-2 cups(I use Tilda)
  • Cinnamon Sticks-2-3 small 1/2''pieces
  • Cardamom pods-4
  • Cloves-5
  • Bay leaf-2
  • Water-4 cups
  • Lemon juice-1tbsp,freshly squeezed
  • Ghee-2tbsp
  • Salt to taste 
 For Marination:
  • Chicken-750gm,medium pieces
  • Turmeric powder-a couple of pinches
  • Chilly powder-1/2tsp
  • Black Pepper-1/2tsp,crushed
  • Garam masala-1/2tsp,freshly crushed
  • Salt to taste  
For Masala:
  • Onion-3,thinly sliced
  • Ginger-1tbsp,crushed
  • Garlic-1tbsp,crushed
  • Green Chilly-10-12(adjust as per ur tolerance level)
  • Tomato-2,big size,chopped
  • Turmeric powder-a couple of pinches
  • Coriander powder-2tsp
  • Garam masala-1tsp
  • Mint leaves-1/4cup,chopped
  • Coriander leaves-a handful,chopped
  • Lemon juice-1tbsp
  • Oil/ghee-as required
  • Salt to taste
For Masala Preparation:
  • Clean and wash the chicken pieces.Drain out the excess water completely.
  • Marinate the chicken pieces with marination ingredients.Keep aside for at least 30 minutes.
  • Shallow fry the marinated chicken pieces in oil,not more than 5 minutes,including both sides.Keep them aside.
  • Heat oil in a pan, add crushed ginger,garlic and green chillies.Stir fry for 1-2 minutes.Add sliced onion and saute till it turns light golden colour.
  • Add chopped tomatoes and saute well.Add turmeric, coriander,garam masala powders and mix well with all the ingredients and saute until the raw smell of the spices disappears.
  • Once the raw smell is gone,add the shallow fried chicken pieces,mix well .Add some water and cook covered in medium-low heat until all the water is absorbed and the chicken pieces are coated with the masala.
  • Add chopped mint leaves,coriander leaves and combine well.Sprinkle a pinch of garam masala and add 1tbsp fresh lemon juice and mix well.Switch off the heat.
 For Cooking  Rice:
  • Wash and soak the rice in water for20-30 minutes.Drain the water completely.
  • Heat ghee/oil in a pan and add half the quantity of whole spices and add the rice.Saute the rice for few minutes.
  • Boil the required amount of water in a vessel with the remaining whole spices,bay leaf,salt.Add the sauteed rice to this and cook covered till the rice is done and the water is completely dried.Sprinkle a few drops of  lemon juice over the rice.Allow to cool and keep aside.
  • Take a greased vessel,spread the chicken pieces along with the gravy in the bottom.Now add a layer of cooked rice over this.Drizzle ghee and sprinkle  garam masala powder,fried onions and chopped coriander leaves and mint leaves in between the layers.Repeat this process 3 or 4 times,depending on the quantity of the rice and chicken.
  • You can also bake this in a  preheated oven for 15-20 minutes.Cover the vessel with aluminum foil.
  • Reserve some nuts,raisins and fried onions for final garnishing before serving.Mix thoroughly.

  • Do not overcook the rice.Once it is cooked, allow it to cool by spreading it in a tray or big vessel.
  • You may use  crushed shajeera along with your garam masala powder in chicken masala.
  • Make sure that the chicken masala should not be watery.
  • you may use ground poppy seeds while making the chicken masala.  
Serve hot with Raita,Pickle and Mint-coriander chutney.....


  1. Replies
    1. Hi Rafeeda,
      Thank you dear for your lovely comment..Hope you will soon try my version of chicken biryani.....


  2. Briyani,the word itself makes me drool, wat a tempting one pot meal.Kerala style briyani are my weakness.

    1. Hi Priya,
      Yeah It's my weakness too...Glad that you liked my version of Kerala style biryani....


  3. Nice and well written recipe. Chicken tastes good in any form, You can also try order chicken pickle achar and various non veg pickles by SITARA at their online store, The India's biggest online store for pickles