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<li>2 tablespoons ginger-garlic paste</li><li>4–5 green chilies, finely chopped</li><li>1/4 cup chopped mint leaves</li><li>1/4 cup chopped coriander leaves</li><li>1/2 teaspoon turmeric powder</li><li>1 teaspoon red chili powder</li><li>1.5 teaspoons biryani masala</li><li>4–5 cups water</li><li>Salt to taste</li><li>1 Lime</li></ul>For Biryani Masala:<ul><li>4–5 green cardamom pods</li><li>4–5 cloves</li><li>1-inch cinnamon stick</li><li>1 star anise</li><li>1 bay leaf</li></ul>For Garnish:<ul><li>Fried onions</li><li>Chopped mint leaves</li><li>Chopped coriander leaves</li><li>Ghee (optional)</li></ul>Steps:<ol><li>Prepare Rice:</li></ol><ul><li>Rinse basmati rice under cold water until the water runs clear.</li><li>Soak rice in water for 30 minutes.</li><li>Cook rice with a pinch of salt until it is 70–80% cooked. Drain excess water.</li></ul>2. Marinate Chicken:<ul><li>In a bowl, mix chicken pieces with yogurt, turmeric powder, red chili powder, biryani masala, and salt.</li><li>Marinate for at least 30 minutes.</li></ul>3. Prepare Biryani Masala:<ul><li>Dry roast green cardamom, cloves, cinnamon, star anise, and bay le

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af until fragrant.</li><li>Grind the roasted spices into a fine powder.</li></ul>4. Cook Chicken:<ul><li>In a large pan, heat oil and ghee.</li><li>Add sliced onions and sauté until golden brown.</li><li>Add ginger-garlic paste, green chilies, and tomatoes. Cook until the tomatoes are soft.</li><li>Add marinated chicken and cook until it is half-cooked.</li></ul>5. Layering:<ul><li>In a heavy-bottomed pan, layer half of the partially cooked rice.</li><li>Sprinkle half of the biryani masala and chopped mint-coriander leaves.</li><li>Add the remaining chicken masala on top.</li><li>Layer the remaining rice, biryani masala, and chopped leaves.</li><li>Drizzle ghee over the top layer.</li></ul>6. Dum Cooking:<ul><li>Cover the pan with a tight-fitting lid. You can seal the edges with dough to trap steam.</li><li>Cook on low heat (dum) for 20–25 minutes until the chicken is fully cooked, and the rice is tender.</li></ul>7. Garnish and Serve:<ul><li>Garnish with fried onions, mint leaves, and coriander leaves.</li><li>Mix gently and serve hot with raita or a side salad.</li></ul>Enjoy your delicious Kerala chicken biryani!</article></body>

How To Make Kerala Style Chicken Biriyani

Enjoy the rich flavors of Kerala with this tantalizing Kerala Chicken Biryani recipe. Bursting with aromatic spices, tender chicken, and fragrant basmati rice, this traditional dish is a culinary masterpiece that captures the essence of Kerala’s vibrant and diverse gastronomic heritage. Follow this step-by-step guide to create a symphony of tastes and aromas that will transport you to the heart of Kerala’s culinary excellence. Get ready to savor the delightful combination of spices, perfectly cooked chicken, and the sublime essence of biryani that defines the soul of this South Indian delicacy.

Making Kerala chicken biryani involves several steps. Here’s a simplified guide for you:

Ingredients:

2 cups basmati rice
500g chicken, cut into pieces
3 large onions, thinly sliced
3 tomatoes, chopped
1/2 cup yogurt
1/4 cup ghee (clarified butter)
1/4 cup cooking oil
2 tablespoons ginger-garlic paste
4–5 green chilies, finely chopped
1/4 cup chopped mint leaves
1/4 cup chopped coriander leaves
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1.5 teaspoons biryani masala
4–5 cups water
Salt to taste
1 Lime

For Biryani Masala:

4–5 green cardamom pods
4–5 cloves
1-inch cinnamon stick
1 star anise
1 bay leaf

For Garnish:

Fried onions
Chopped mint leaves
Chopped coriander leaves
Ghee (optional)

Steps:

Prepare Rice:

Rinse basmati rice under cold water until the water runs clear.
Soak rice in water for 30 minutes.
Cook rice with a pinch of salt until it is 70–80% cooked. Drain excess water.

2. Marinate Chicken:

In a bowl, mix chicken pieces with yogurt, turmeric powder, red chili powder, biryani masala, and salt.
Marinate for at least 30 minutes.

3. Prepare Biryani Masala:

Dry roast green cardamom, cloves, cinnamon, star anise, and bay leaf until fragrant.
Grind the roasted spices into a fine powder.

4. Cook Chicken:

In a large pan, heat oil and ghee.
Add sliced onions and sauté until golden brown.
Add ginger-garlic paste, green chilies, and tomatoes. Cook until the tomatoes are soft.
Add marinated chicken and cook until it is half-cooked.

5. Layering:

In a heavy-bottomed pan, layer half of the partially cooked rice.
Sprinkle half of the biryani masala and chopped mint-coriander leaves.
Add the remaining chicken masala on top.
Layer the remaining rice, biryani masala, and chopped leaves.
Drizzle ghee over the top layer.

6. Dum Cooking:

Cover the pan with a tight-fitting lid. You can seal the edges with dough to trap steam.
Cook on low heat (dum) for 20–25 minutes until the chicken is fully cooked, and the rice is tender.

7. Garnish and Serve:

Garnish with fried onions, mint leaves, and coriander leaves.
Mix gently and serve hot with raita or a side salad.

Enjoy your delicious Kerala chicken biryani!