Hands down my favorite Kerala style biriyani.
Link to recipe – https://www.yummyoyummy.com/2019/09/manjali-special-chicken-biriyani-the-best-kerala-style-chicken-biriyani-ever.html
Ingredients (Serves 8)
1. Chicken – 1.5 kg, cut into medium pieces
2. Turmeric powder – 1/2 tsp
Chilly powder (regular and kashmiri chilly powder) – 2 tbsp
Pepper powder – 1/4 tsp
Lemon juice – 1 tsp
Salt – As required
3. Oil / ghee (vegetable oil or coconut oil) – Around 1/2 cup
Onion – 1 – 1.5 cup, thinly sliced
4. Curry leaves – 1 sprig
Green chilies – 2 – 3, slit
5. Onion – 1.5 large, thinly sliced (Around 3 cups)
6. Tomato – 1.5 small, thinly sliced
7. Ginger – 1 inch, crushed
Garlic paste – 1 tbsp + 1 tsp
8. Turmeric powder – 1/2 tsp
Chilly powder (regular + kashmiri) – 1 tbsp
Coriander powder – 1 tbsp
9. Biriyani masala powder –1 tbsp (recipe below)
10. Cilantro – 1/4 cup, chopped
Ghee – 1 tsp
11. Salt – To taste
For the rice
10. Jeerakashala / kaima rice – 3.5 cups (Soak rice in enough water for 30 minutes and drain well)
11. Ghee – 3 tbsp
12. Whole spices – Bay leaf – 1, Cardamom – 6, cloves – 8, cinnamon stick – 3/4 inch, whole black pepper corns – 1/4 tsp
13. Onion – 1/2 cup, thinly sliced
Garlic paste – 1 tsp
14. Salt – To taste
15. Carrot – 1/4 cup, thinly sliced
Pineapple, thinly sliced – 1/4 cup
Ghee – 1 tsp
Rose water – Few drops or 1/2 tsp kewra water (For a nice aroma)
Cilantro – 2 tbsp, chopped
16. Hot water – 7 cups
To layer
17. Fried onion – 1/2 cup
Cashews – 1/4 cup fried in little ghee
Raisins – 1/4 cup fried in ghee
Cilantro – 1/2 cup, chopped
Mint leaves – 1/4 cup, chopped
Pineapple, thinly sliced – 1/2 cup
Biriyani masala powder – Few pinches
Ghee – 1 – 2 tsp
13. Hot water –1/4 cup (optional)
Saffron – 1 pinch (optional)
Rose water – Few drops (optional)
Add saffron and rose water to hot water and set aside for a few minutes.
Link to recipe – https://www.yummyoyummy.com/2019/09/manjali-special-chicken-biriyani-the-best-kerala-style-chicken-biriyani-ever.html
Ingredients (Serves 8)
1. Chicken – 1.5 kg, cut into medium pieces
2. Turmeric powder – 1/2 tsp
Chilly powder (regular and kashmiri chilly powder) – 2 tbsp
Pepper powder – 1/4 tsp
Lemon juice – 1 tsp
Salt – As required
3. Oil / ghee (vegetable oil or coconut oil) – Around 1/2 cup
Onion – 1 – 1.5 cup, thinly sliced
4. Curry leaves – 1 sprig
Green chilies – 2 – 3, slit
5. Onion – 1.5 large, thinly sliced (Around 3 cups)
6. Tomato – 1.5 small, thinly sliced
7. Ginger – 1 inch, crushed
Garlic paste – 1 tbsp + 1 tsp
8. Turmeric powder – 1/2 tsp
Chilly powder (regular + kashmiri) – 1 tbsp
Coriander powder – 1 tbsp
9. Biriyani masala powder –1 tbsp (recipe below)
10. Cilantro – 1/4 cup, chopped
Ghee – 1 tsp
11. Salt – To taste
For the rice
10. Jeerakashala / kaima rice – 3.5 cups (Soak rice in enough water for 30 minutes and drain well)
11. Ghee – 3 tbsp
12. Whole spices – Bay leaf – 1, Cardamom – 6, cloves – 8, cinnamon stick – 3/4 inch, whole black pepper corns – 1/4 tsp
13. Onion – 1/2 cup, thinly sliced
Garlic paste – 1 tsp
14. Salt – To taste
15. Carrot – 1/4 cup, thinly sliced
Pineapple, thinly sliced – 1/4 cup
Ghee – 1 tsp
Rose water – Few drops or 1/2 tsp kewra water (For a nice aroma)
Cilantro – 2 tbsp, chopped
16. Hot water – 7 cups
To layer
17. Fried onion – 1/2 cup
Cashews – 1/4 cup fried in little ghee
Raisins – 1/4 cup fried in ghee
Cilantro – 1/2 cup, chopped
Mint leaves – 1/4 cup, chopped
Pineapple, thinly sliced – 1/2 cup
Biriyani masala powder – Few pinches
Ghee – 1 – 2 tsp
13. Hot water –1/4 cup (optional)
Saffron – 1 pinch (optional)
Rose water – Few drops (optional)
Add saffron and rose water to hot water and set aside for a few minutes.
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