Chicken Biriyani Recipe - Kerala Style

Instructions

1. Marinate chicken with salt, chili powder, turmeric, garam masala, coriander, yogurt, pepper, green chilies, ginger-garlic paste, and fried onions for 20 minutes.
2. Heat oil and ghee in a pot. Add marinated chicken and cook until partially done.
3. Add water, mix, cover, and cook until chicken is tender. Stir in half of the fried onions; reserve the rest for garnish.
4. Boil approximately 4 cups of water for the rice. Ensure enough water for draining.
5. Add salt, coriander, mint, bay leaf, cinnamon, cloves, cardamom, peppercorns, mace, and lemon juice to the boiling water.
6. Soak and wash basmati rice for 15 minutes, then add it to the boiling, seasoned water.
7. Cook rice until 70-80% done and drain. Ensure the rice is well-seasoned with salt.
8. Place a tava under a large pot to prevent burning.
9. Layer half the chicken gravy, then the cooked rice, and finally the remaining chicken and gravy.
10. Sprinkle with coriander, mint, ghee, cashew nuts, raisins, fried onions, and lemon juice.
11. Cover tightly and cook on low heat for 20 minutes for 'dum' cooking, allowing flavors to blend.
12. Gently mix and serve hot.