Chicken Biriyani – Trivandrum Style

Ingredients (Serves 6)

Trivandrum Style Chicken Biriyani Recipe

Adapted from my instagram friend, @kailas_sivaraj‘s mom’s chicken biriyani recipe. Thank you Kailas!

  1. Chicken – 1 – 1.25 kg, cut into medium pieces

Turmeric powder – 1/2 tsp

pepper powder – 1/4 tsp

Salt – As required

2. Oil – 4 tbsp + 1 tbsp ghee

3. Ginger–garlic paste – 2 tbsp

Green chilies – 10 – 12, coarsely ground

Onion – 1.5 cups or 1 medium , thinly sliced

Shallots – 10 – 15, crushed

4. Turmeric powder – 1/2 tsp

Coriander powder – 1.5 tsp

Garam masala powder – 1 tsp (Recipe below)

5.  Tomato – 2.5 small, chopped

6. Yoghurt – 1/2 cup

7. Garam masala powder – 1/2 – 1 tsp or to taste

8. Mint leaves – 2 tbsp, chopped

Cilantro – 2 tbsp, chopped

Green chiies – 3, slit

10. Salt – To taste

For the rice

11. Jeerakashala rice / kaima rice – 3.5 cups

Ghee – 4 – 5 tbsp

Whole spices – Green cardamom – 5 – 6, cinnamon stick – 1 inch, cloves – 8, whole black pepper corns – 1/4 tsp, star anise – 1 small, bay leaves – 2

Onion – 1/3 cup, thinly sliced

Ginger – 1.5 tsp, crushed

Garlic – 3 small cloves, crushed

Green chilies – 2, slit

Hot water – 7 cups (For 1 cup rice, use 2 cups of water)

Salt – To taste

To garnish

Pineapple, chopped – 1/2 cup

Mint leaves – 1/3 cup, chopped

Cilantro – 1/3 cup, chopped

Ghee – 1  tbsp

Garam masala powder – 1/2 tsp or to sprinkle

For the garam masala powder

Fennel seeds – 1.5 – 2 tsp

Cloves – 5

Green Cardamom – 5

Whole black pepper corn – 1/4 tsp

Cinnamon stick – 1/2 inch

Star anise – 1 small

Kus kus – 1 tsp (optional)

Grind all the above ingredients to a fine powder.

Method

1. Marinate the chicken pieces with turmeric powder, pepper powder and salt for at least 30 minutes or overnight in the refrigerator.

2. Heat 4 tbsp oil + 1 tbsp ghee in a heavy-bottomed vessel. Add ginger-garlic paste, green chilli paste and  thinly sliced onion. Add little salt and saute for 8 – 10 minutes until the onion turns soft and begins to change color. Add turmeric powder, coriander  powder and garam masala powder. Cook for a minute over low heat until their raw smell disappears.  Add tomatoes and mix well. Cook for a few minutes until they turn mushy. Add 1/2 cup yoghurt and cook for 4 – 5 minutes. Add 1/2 tsp garam masala powder and mix well. Add salt, to taste. Next add the chicken pieces and mix well. Cook for 4 – 5 minutes. Add 1/4 cup hot water and mix well. Cover and cook for about 25 minutes until chicken is cooked through, stirring once or twice in between. Taste-check and add more salt and a pinch of garam masala powder, if required. Add 2 tbsp chopped mint leaves, cilantro and 3 slit green chilies. Mix well. Switch off the flame and set aside.

3. To cook biriyani rice – Heat 7 cups of hot water adding salt, to taste. Rinse rice and drain well. Heat 4 tbsp ghee in a heavy-bottomed pan or a large pressure cooker. Add the whole spices numbered and stir until fragrant.  Add 1/4 cup sliced onion, crushed ginger and garlic and 2 green chilies. Cook until onion turns soft. Add drained rice and fry for 1 – 2 minutes. Add 7 cups of hot water. Bring to a boil and taste-check for salt. The water should be slightly salty. Cover with lid and cook until steam starts coming out profusely (if you are using a cooker). Put the cooker weight and cook for 2 – 3 minutes over low heat. Switch off. Open the lid after 10 minutes. The rice will be perfectly done. Fluff the rice gently using a fork and use immediately to layer.

4. To layer –  In a heavy-bottomed vessel, smear ghee and spread the gravy and few pieces (chicken drumsticks and larger pieces).  Top it with half of the cooked ghee rice. Sprinkle 1/4 cup chopped pineapple,  little  chopped mint, cilantro, a pinch of garam masala powder and a tsp of ghee. Spread the remaining chicken pieces and gravy if any, on top followed by the remaining ghee rice. Sprinkle the remaining pineapple cubes, chopped mint, cilantro and 2-3 tsp melted ghee. Cover tightly with an aluminium foil. Bake at 400 F for 10 minutes. OR Heat a large tawa over medium-high heat. Once hot, bring down the heat to low. Place the biriyani pot on top of the tawa and cook for 2 minutes over medium heat and 5 minutes over the lowest heat setting. Switch off. Let it rest unopened for another 10 – 15 minutes in the biriyani pot. Open the pot and fluff gently. Serve hot with raita,boiled egg, pappadam and lemon pickle.

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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