How to make kerala biryani

Kerala biryani

The kerala biryani is less spiced but is famous in most of the regions around the world. The blend of different spices and ingredients make it look so good and the aroma just spreads around the whole area where you are cooking or eating it. You cannot hold back once this dish is kept in front of you (just to tempting). Finally share and enjoy.

Cooking tip: If you want to stop your lemons from drying, you can simply just keep them in water. This will stop the lemons from drying out.

Ingredients

2 cups of rice

1 kg chicken

1/4 tsp turmaric powder

1/2 tsp coriander powder

1/2 tsp red chilli powder

12 tsp fennel powder (saunf)1

1/4 tsp black pepper powder

9 tbsp oil or ghee

1 tbsp ginger garlic paste

1/4 cup grated coconut

4 large onions

few cashew nuts

few raisins

12 pieces curry leaves

1 stick of cinnamon

4-5 cloves

4-5 green cardamoms

3 green chillies

1/2  a of cup yogurt

salt (to taste)

few coriander leaves (chopped)

few mint leaves

1/2 cup of coconut milk

Method 

Mix the coriander powder, pepper powder, chilli powder, fennel powder with 3 table spoon of water in a bowl.

cook the rice until 3/4 done. 

Heat the oil in the pot, add the turmeric powder, onion, cashew nuts, raisins and curry leaves. Saute till the mixture turns golden brown.

Add  all spices to this mix and ginger garlic paste and continue to saute for a few minutes.

Add green chillies, grated coconut and chicken and saute again for a few minutes. Then add yogurt, salt and coconut milk.

Add 1/4 cup of water and let the chicken cook for till fully done.

Now add a layer of rice over this cooked gravy. 

Put 1 table spoon of ghee over the rice layer.

Cover the pot with the lid and let it cook on slow gas for about 10 minutes.

Pour your kerala biryani in a plate and garnish with coriander and mint leaves.

Finally share and enjoy.