Thrissur chicken biryani is an aromatic and mouth watering dish made with Indian spices. The masala is mixed with fluffy rice in layers create an authentic and tasty dish. The biryani is topped with caramelized onions and fried cashew nuts and raisins.
Ingredients
Chicken - 1000 gms (big pieces)
2 Onions - cut into thin slices and deep-fried till crisp
2 Potatoes- cut into long thin fingers and deep fried into potatoes fingers.
Basmati Rice - 300 gms
Tomatoes - 3-4 nos medium (grated)
Onions - 3-4 big ones (grated)
Coriander - 1/2 bunch chopped finely
Pudina leaves - 1 cup chopped finely
Thick curd (little sour) - 1 cup
Juice of one Lime
Jeera powder - 2 tbsp
Dhania powder - 2 tbsp
Garam Masala - 2 tbsp
Hing - 1 tbsp
Haldi - 1 tbsp
Black Pepper powder - 2 tbsp
Red Chilli powder - 4 tbsp (or as per taste)
4 tbsp -Ginger Garlic paste
2-3 Green Chillies - chopped finely
Saffron - few strands (mixed in Salt - as per taste
3-4 tbsp Everest Biryani Masala
Whole Garam Masala
4 - Lavang
2 sticks - Dalchini
2-3 - Green Elaichi
Javitri2
Black Elaichi
Tej Patta - 3-4 leaves
Preparation for Chicken Biryani recipe cooking
• Clean chicken & cut into big pieces
• Slice 2 onions & deep fry it till crispy,drain it out & keep it aside
• Cut potatoes into long thin fingers & deep fried into potato fingers
• Grate tomatoes
• Grate 4 onions
• Chop coriander leaves
• Chop Pudina leaves
• Chop 3 green chillies
• Make juice of lime
• Make 4 tbs ginger garlic paste
• Marinate the chicken pieces for 3 hrs in the marinade prepared by mixing lemon juice,curd,salt,coriander leaves,1/4 cup pudina leaves,jeera powder,dhania powder,garam masala,hing,haldi,black pepper powder,red chilli powder,2 tbsp ginger garlic paste ,green chillies .
• Deep fry the marinated chicken ,drain it & keep it aside
Method of cooking Chicken biryani recipe:
Heat oil in a kadai, add 2 tbs ginger garlic paste,add grated onions ,sauté till onions change color,add grated tomatoes,fry till oil seperates ,add 3 tsp of biriyani masala,fry till the raw smell of the masala disappears ,keep the flame low ,now add the fried chicken pieces,now add little water ,cook for few minutes.
Now its time to cook the basmati rice for chicken biryani ,this is most important step in cooking biryani .
If this step is success your whole biriyani will be a success .After cooking basmati rice,the grains of basmati rice will not touch each other .
Heat ghee in another Kadai add whole garam masala,stir for few seconds,add basmati rice & fry for 5 mins till its color changes ,now add water & 6 drops of lemon juice ,cook till each grain seperates .
Remove it from the kadai & spread it in a plate – cool it .Now its time to enter into final stage ,at this stage we are going to mix both chicken & rice .
Take a sufficiently big vessel with lid which could accommodate both chicken & rice .Heat ghee ,now add the half the chicken pieces along with gravy ,add few tsp curd,few chopped coriander,few pudina leaves chopped ,potato fingers,fried onions, & little ghee.
Now add a layer of rice into the vessel & above that add chicken pieces along with gravy,few tsp curd,coriander,pudina ,potato fingers & fried onions – repeat this step as the top most layer should be rice ,add few tsp of ghee on the top most rice layer,fried onions & potato .
Cover the vessel tightly and cook on indirect flame .One method to cook on indirect flame is by placing tava on heat & place vessel above the tava ,cook it for 10 mins .Remove the vessel from the pan .
Now our Chicken biryani is ready to be seved with chopped onions,lemon wedges & thick curd. Chicken biryani’s quality depends on the rice & chicken you use .
Ingredients
Chicken - 1000 gms (big pieces)
2 Onions - cut into thin slices and deep-fried till crisp
2 Potatoes- cut into long thin fingers and deep fried into potatoes fingers.
Basmati Rice - 300 gms
Tomatoes - 3-4 nos medium (grated)
Onions - 3-4 big ones (grated)
Coriander - 1/2 bunch chopped finely
Pudina leaves - 1 cup chopped finely
Thick curd (little sour) - 1 cup
Juice of one Lime
Jeera powder - 2 tbsp
Dhania powder - 2 tbsp
Garam Masala - 2 tbsp
Hing - 1 tbsp
Haldi - 1 tbsp
Black Pepper powder - 2 tbsp
Red Chilli powder - 4 tbsp (or as per taste)
4 tbsp -Ginger Garlic paste
2-3 Green Chillies - chopped finely
Saffron - few strands (mixed in Salt - as per taste
3-4 tbsp Everest Biryani Masala
Whole Garam Masala
4 - Lavang
2 sticks - Dalchini
2-3 - Green Elaichi
Javitri2
Black Elaichi
Tej Patta - 3-4 leaves
Preparation for Chicken Biryani recipe cooking
• Clean chicken & cut into big pieces
• Slice 2 onions & deep fry it till crispy,drain it out & keep it aside
• Cut potatoes into long thin fingers & deep fried into potato fingers
• Grate tomatoes
• Grate 4 onions
• Chop coriander leaves
• Chop Pudina leaves
• Chop 3 green chillies
• Make juice of lime
• Make 4 tbs ginger garlic paste
• Marinate the chicken pieces for 3 hrs in the marinade prepared by mixing lemon juice,curd,salt,coriander leaves,1/4 cup pudina leaves,jeera powder,dhania powder,garam masala,hing,haldi,black pepper powder,red chilli powder,2 tbsp ginger garlic paste ,green chillies .
• Deep fry the marinated chicken ,drain it & keep it aside
Method of cooking Chicken biryani recipe:
Heat oil in a kadai, add 2 tbs ginger garlic paste,add grated onions ,sauté till onions change color,add grated tomatoes,fry till oil seperates ,add 3 tsp of biriyani masala,fry till the raw smell of the masala disappears ,keep the flame low ,now add the fried chicken pieces,now add little water ,cook for few minutes.
Now its time to cook the basmati rice for chicken biryani ,this is most important step in cooking biryani .
If this step is success your whole biriyani will be a success .After cooking basmati rice,the grains of basmati rice will not touch each other .
Heat ghee in another Kadai add whole garam masala,stir for few seconds,add basmati rice & fry for 5 mins till its color changes ,now add water & 6 drops of lemon juice ,cook till each grain seperates .
Remove it from the kadai & spread it in a plate – cool it .Now its time to enter into final stage ,at this stage we are going to mix both chicken & rice .
Take a sufficiently big vessel with lid which could accommodate both chicken & rice .Heat ghee ,now add the half the chicken pieces along with gravy ,add few tsp curd,few chopped coriander,few pudina leaves chopped ,potato fingers,fried onions, & little ghee.
Now add a layer of rice into the vessel & above that add chicken pieces along with gravy,few tsp curd,coriander,pudina ,potato fingers & fried onions – repeat this step as the top most layer should be rice ,add few tsp of ghee on the top most rice layer,fried onions & potato .
Cover the vessel tightly and cook on indirect flame .One method to cook on indirect flame is by placing tava on heat & place vessel above the tava ,cook it for 10 mins .Remove the vessel from the pan .
Now our Chicken biryani is ready to be seved with chopped onions,lemon wedges & thick curd. Chicken biryani’s quality depends on the rice & chicken you use .
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