Kerala Chicken Biryani

Here’s a delicious recipe for Kerala Chicken Biryani, which is known for its rich, flavorful masala, the use of coconut milk, and the aromatic small-grain rice called jeerakasala or kaima rice.

---

Ingredients

For Marination:

• 1 kg chicken (bone-in, curry-cut pieces)
• 1/2 cup yogurt (dahi)
• 2 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp garam masala
• 1 tbsp lemon juice
• Salt to taste

For the Rice:

• 500 g jeerakasala rice (or basmati rice if unavailable)
• 2-3 bay leaves
• 4-5 green cardamom pods
• 4-5 cloves
• 1 cinnamon stick (2 inches)
• 2 tbsp ghee
• Salt to taste

For Cooking:

• 2 medium onions (thinly sliced)
• 3 medium tomatoes (chopped)
• 3 green chilies (slit)
• 1/2 cup mint leaves (chopped)
• 1/2 cup coriander leaves (chopped)
• 1/2 cup thick coconut milk
• 1 tsp fennel seeds
• 2-3 tbsp ghee
• 3 tbsp coconut oil
• 2-3 tbsp biryani masala
• 2 cups water
• Salt to taste

Garnish:

• Fried onions
• Roasted cashews and raisins
• Fresh mint and coriander leaves

---

Instructions

Step 1: Marinate the Chicken

1. Mix the chicken with yogurt, ginger-garlic paste, turmeric powder, chili powder, coriander powder, garam masala, lemon juice, and salt.
2. Let it marinate for at least 2 hours or overnight for deeper flavors.

Step 2: Prepare the Rice

1. Wash and soak jeerakasala rice in water for 20 minutes.
2. Heat 2 tbsp ghee in a pan and lightly toast the rice until aromatic.
3. In a large pot, boil water with bay leaves, cardamom, cloves, cinnamon, and salt.
4. Add the toasted rice and cook until 80% done. Drain and set aside.

Step 3: Prepare the Chicken Masala

1. Heat coconut oil and ghee in a large pot.
2. Add fennel seeds and let them splutter.
3. Add sliced onions and sauté until golden brown. Remove a portion for garnish.
4. Add green chilies, chopped tomatoes, mint, and coriander leaves. Cook until the tomatoes are soft and the oil separates.
5. Add the marinated chicken and cook on medium heat for 15-20 minutes until the chicken is cooked through.
6. Add coconut milk and simmer for 5 minutes.

Step 4: Layer the Biryani

1. In the pot with the chicken masala, layer half of the partially cooked rice.
2. Add a layer of fried onions, roasted cashews, raisins, mint, and coriander leaves.
3. Repeat with the remaining rice and garnish.
4. Drizzle ghee over the top.

Step 5: Dum Cooking

1. Cover the pot with a tight-fitting lid and seal the edges with dough if needed to trap the steam.
2. Cook on low heat for 20-25 minutes. Use a tawa under the pot for indirect heat.
3. Let the biryani rest for 10 minutes before opening the lid.

Step 6: Serve

• Gently fluff the rice and serve hot with raita, pickle, and pappadams on the side.

---

Enjoy the exquisite taste of Kerala Chicken Biryani, rich with coconut flavors and spices! 🥘