Recipe: Good Kerala Style Claypot Chicken Biryani

Recipe: Good Kerala Style Claypot Chicken Biryani

Kerala Style Claypot Chicken Biryani.

Recipe: Good Kerala Style Claypot Chicken Biryani Nowdays, you should can have Kerala Style Claypot Chicken Biryani using 18 ingredients and 7 steps. Here is how the way you make that.

Ingredients of Kerala Style Claypot Chicken Biryani

  1. You need 2 cups of Basmati rice.
  2. It’s 1 kg of Chicken cut into medium pieces.
  3. Prepare 3 of Onions thinly sliced.
  4. You need 2 of Green chillies finely chopped.
  5. Prepare 2 of Tomatoes finely chopped.
  6. You need 1 tsp of Turmeric powder.
  7. Prepare 3 tsp of Chilli powder.
  8. It’s 2 tsp of Coriander powder.
  9. It’s 1 tsp of Garam Masala powder.
  10. Prepare 2 tsp of Ginger-garlic paste.
  11. Prepare 1 cup of Curd.
  12. Prepare 2 sticks of Cinnamon.
  13. Prepare 4 of Cloves.
  14. You need 4 of Cardamom pods.
  15. You need 2 of Bay leaves.
  16. You need Handful of Coriander leaves- A handful, finely chopped.
  17. It’s To taste of Salt.
  18. You need As needed of Ghee/clarified butter.

Kerala Style Claypot Chicken Biryani step by step

  1. Marinate the chicken pieces with ginger-garlic paste, turmeric powder, chilli powder, coriander powder, garam masala powder, curd, & salt. Leave it aside for 1 hour..
  2. Wash and soak the basmati rice for 30 mins. Boil water in a large vessel. Add salt and half of the whole spices. Once the water starts to boil, add the soaked rice and cook until the rice is 3/4th done..
  3. Heat a claypot over medium flame. Add ghee and fry the whole spices. Once the fresh aroma releases, add the sliced onions and green chilies. Saute until translucent and golden brown..
  4. Add the chopped tomatoes and cook well until soft and mushy. Add the marinated chicken and mix well. Cook on medium flame for 5 mins..
  5. Add freshly chopped coriander leaves and mix well. Cover with a lid and cook on medium flame for 10-15 mins, stirring occasionally. Season to taste..
  6. Spread the semi-cooked rice over the chicken masala evenly. Sprinkle some ghee. Seal the claypot tightly using aluminium foil and place a lid over it..
  7. Cook on low flame for 25-30 mins. Remove from flame and leave it aside for another 10 mins. Gently fluff the rice. Serve with raita & pickle of your choice..

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