Kerala Chicken Biryani

The main problem with most of the Biryani recipes are that its hard to follow and its quite normal that readers get intimidated by most of the Biryani recipes . I have tried my best to list the steps in a way that you can have the recipe in front of you and can start step by step . Good Luck and enjoy the mouthwatering Biryani.Let me know your thoughts.


INGREDIENTS
3 lbs cut chicken
4 cups basmati rice
4 large onions thinly sliced
1/4 cup ginger cut
1/4 cup garlic chopped
1/2 cup green chillies chopped
(to taste)
3 tomatoes chopped fine
2 tsp poppy seeds or khuskhus
1 tsp chilli powder
1 tsp turmeric powder
1 bunch coriander leaved
1 bunch mint leaves
2 sprigs of curry leaves
1/2 cup homemade curd
2 tsp biryani masala
2 limes
1/2 cup cashewnuts
1/2 cup raisins
1 tbsp rose water
1/4 tsp saffron threads
salt , pepper , oil , ghee as required


DIRECTIONS

1. PREP:Soak the poppy seeds in little bit of water.


2. Wash the rice and drain it to a colander.


3. Cut , wash and marinate the chicken with chilli powder , turmeric powder ,juice of half lime salt and pepper.Keep it aside.


4. Mix the saffron in 1/4 cup of hot water and let it stand.


5. Grind together soaked poppy seeds , green chillies , ginger and garlic to a paste.


6. Heat little bit of oil or ghee in a flat pan . Add the chicken pieces and stir fry for 7-8 minutes or until the pieces are firm.Drain the chicken pieces.(Optional Step)


7. CHICKEN MASALA:Add a little bit more oil if required.Then add 2/3rd of the sliced onions and saute till transparent. Then add the chopped tomatoes and poppy-chilies-ginger-garlic paste and stir fry for 5-6 minutes till oil seperates. Add the curd and stir well . Add the fried chicken pieces along with lime juice.Stir , cover and continue cooking.When the chiken is almost done , add the chopped coriander , chopped mint and curry leaves along with biryani masala.Mix and continue cooking till the chicken is dry.


8. RICE: Meanwhile , take another pot and heat some ghee.Adding ghee at this step is very important.Add rice and saute it for about 5 minutes on low flame till rice is tanslucent.Then add little less than double the quantity (7.5 cups) of hot water with salt and cook till rice is almost done and water is all absorbed.(Lime juice , bay leaves,1/2 tsp biryani masala , tumeric powder for color etc can be added to the water while cooking rice)


9. While the rice is cooking , heat some oil in a pan and deep fry the rest of the onion slices to dark brown and crispy.


10. LAYERING :Now take an oven proof vessel.Spread 1/3rd of the rice at the bottom of the pan.Sprinkle fried onions , saffron water , rose water , raisins and nuts.Then spread 1/2 of the chicken .Repeat this layering , till you get 3 layers of rice and 2 layers of chicken. The top layer should be rice and decorate the top with lots of garnish( fried onions , saffron water , rose water , raisins and nuts).


11. BAKING : Preheat oven to 350 degree F and bake the biryani for 15-20 minutes.Take it out , mix gently and serve with boiled egg, raita , pappad, lime pickle .

Pepper Fried Rice

Just have all the ingredients ready and you can get this fried rice in no time. Thanks to Meena for this wonderful recipe .Add a spicy curry and this will please anyone .Works great for leftover rice also.

INGREDIENTS
1/3 cup Plain vegetable oil
1/2 lb Chicken(diced)
or
2 cups Meat(cooked, cubed or shredded)
1 Onion chopped
3 Garlic pods minced
2 inch piece Fresh ginger grated
a bunch scallions chopped
1 1/3 cup vegetables
(Frozen corn, celery,peas, carrots , bean sprouts)
4 large Eggs slightly beaten
4 cups Cold cooked long-grain rice
( white or jasmine rice, grains separated )
salt and pepper to taste
1/2 tsp garam masala to sprinkle



DIRECTIONS

1. Heat a tbsp of oil in a large heavy-bottomed nonstick skillet on a high heat.


2. Add the chicken and cook, stirring occasionally, until lightly browned.


3. Add onions, salt and pepper.Cook for 1 - 2 mins, until onion is fragrant.


4. Add the garlic, ginger and stir-fry, until fragrant, for about 30 secs.


5. Add all the vegetables except the bean sprouts. Cook, until just defrosted, but still crisp. Transfer contents of the skillet to a large bowl.


6. Heat 2 tbsp of oil in the same pan.Add the eggs and season with salt and pepper. Stir the eggs constantly and cook, until almost set, but still moist.Transfer the egg to the bowl.


7. Heat up the remaining oil in the same pan.Add rice and use a spoon to break up any clumps. Add salt and pepper and stir-fry the rice to coat evenly with oil.


8. Stop stirring and then let the rice cook undisturbed, until its gets slightly crispy, for about 2 mins.


9. Stir the rice again, breaking up any new clumps. Add the scallion greens ,bean sprouts and garam masala.Stir well for a minute and Transfer to the bowl. Stir all the ingredients together with the rice.


10. Adjust the seasoning with salt and pepper, if necessary. Serve hot.