Step by Step Chicken Biryani Recipe

Let’s learn to make the best chicken biryani at home with Kozhikode recipe.

Ingredients

1. Basmati rice – one kg
2. Ghee – 250 grams
3. Cloves – Malabar chicken biriyani
4. Black Patta -Four pieces cut into small pieces
5. Cardamom – 3 nos
6. Nuts – 10 nos
7. Kismis – one big spoon
8. Onion – half cup thinly sliced
9. Water – enough
10. Salt – to taste
11. Chicken meat – one kg
12. Green chillies – 100 grams
13. Ginger garlic paste – two large spoons
14. Three tablespoons – finely chopped mint and coriander leaves
15. Two large spoons – lemon juice
16. Two teaspoons of cus cus (poppy seed) (soak in water for ten minutes, then make a paste)
17. Six cardamoms and a quarter of a nutmeg
    A large scoop of castor oil
    4 cloves, 1 bark, 1 fennel, and 1 large spoon
    (Finely grind these. This is the masala of biryani.)
18. Curd – one cup
19. Two boiled eggs
20. A pinch of salt
21. To marinate the chicken pieces
    Turmeric powder – ½ tsp
    Chili powder – 1 tsp
    Salt – to taste
22. Curry neem leaves – one stem
23. One stem of curry neem leaves
24. Reduced amount of chopped coriander leaves

Preparation

1. Season the chicken with salt, turmeric, and red pepper flakes before setting it aside for 30 minutes.
2. After frying the biryani rice, boil it with the necessary amount of water, salt, black pepper, cardamom, and cloves (on the basis of two cups of water for one cup of rice).
3. Spread the mould on a flat piece of newspaper and let it cool until the rice is halfway cooked.
4. Fry nuts and raisins in ghee that has been heated.
5. In ghee, fry a half an onion until it becomes black. After setting it aside, if extra ghee is needed, add it and fry the chicken that has been marinated. No need to fry
6. In ghee, fry the remaining onion. Later, this ghee will be needed.
7. Heat a little amount of ghee in a biryani pan, then add the chicken, fried onion, ginger-garlic paste, curry neem leaves, ground coriander, ground poppy seeds, curd, and half of the biryani masala powder. Stir to combine. Let it cook over a heat. As soon as the chicken is done cooking, turn off the flame.
8. Top this with the other half of the fried rice.
9. Top it with the remaining biryani masala powder, fried onions, and nuts. Over it, distribute the remaining rice. Over it, drizzle the onion-fried ghee.
10. Copper; put a lid on it. To stop steam from leaking from the lid, combine maida flour with it. for 15 minutes to cook (150 degrees Celsius).
11. After that, remove the lid, toss the ingredients together, top with the boiled egg and coriander leaves, and serve immediately.
12. You can have this biryani with side dishes like yogurt-onion salad, lime pickle, and pappadam.