Spicy Kerala Chicken Biriyani Recipe

Instructions

1. Rinse the Basmati rice thoroughly and soak to drain.
2. In a large pot, combine 9 cups of water, 2 tsp ghee, cinnamon sticks, cloves, cardamom, and salt. Bring to a rolling boil.
3. Add the rice to the boiling water and partially cook until it's about three-quarters done. Drain and set aside.
4. Heat ghee in a separate pan and fry sliced onions until golden brown and crispy. Add raisins and cashews, frying until lightly golden. Set aside for garnish.
5. Marinate 1 kg of chicken pieces with 1 tsp chili powder, 1 tsp turmeric powder, 1 tsp pepper powder, 1.5 tsp ginger-garlic paste, 1 tsp cornflour, and salt. Mix well.
6. Let the chicken marinate for at least 1 hour to absorb the flavors.
7. Heat oil in a pan and fry the marinated chicken pieces until browned. Set aside.
8. Heat oil in a large pan and sauté sliced onions until golden brown and fragrant.
9. Add ginger-garlic-green chili paste and sauté until the raw smell disappears.
10. Add chopped tomatoes and sauté until they soften and become mushy.
11. Stir in fresh mint leaves and yogurt, mixing well to combine.
12. Add chili powder, masala powder, coriander powder, turmeric powder, and salt. Sauté the spices until fragrant.
13. Add the fried chicken pieces to the masala mix and cook until well coated.
14. Gently layer the masala chicken with the partially cooked rice, being careful not to mash the grains.
15. Garnish the biriyani generously with the fried onions, raisins, and cashews.
16. Serve the spicy Kerala chicken biriyani hot and enjoy!