Crave-worthy cuisine: how to cook kerala chicken biryani like a master chef

Chicken biryani, a beloved dish from the vibrant state of Kerala, is a symphony of flavors that tantalizes the taste buds. Its aromatic blend of spices, tender chicken, and fluffy rice creates a culinary masterpiece that leaves you craving more. If you’re eager to master this delectable dish, follow this comprehensive guide on how to make chicken biryani Kerala style.

Ingredients:

For the Chicken:

• 1 kg boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tbsp ginger-garlic paste
• 1 tbsp lemon juice
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 tsp salt
• 1/4 cup plain yogurt

For the Rice:

• 2 cups basmati rice
• 4 cups water or chicken stock
• 1 tsp salt

For the Masala:

• 2 onions, thinly sliced
• 2 tomatoes, chopped
• 3 green chilies, slit lengthwise
• 1 tbsp ginger-garlic paste
• 1 tbsp coriander powder
• 1 tbsp cumin powder
• 1 tbsp red chili powder
• 1 tsp turmeric powder
• 1/2 tsp garam masala
• 1/4 cup mint leaves, chopped
• 1/4 cup coriander leaves, chopped

For the Garnish:

• Fried onions
• Raisins
• Cashews

Instructions:

1. Marinate the Chicken: In a large bowl, combine the chicken pieces with ginger-garlic paste, lemon juice, red chili powder, turmeric powder, coriander powder, garam masala, salt, and yogurt. Mix well and let marinate for at least 30 minutes.

2. Cook the Rice: Rinse the basmati rice several times until the water runs clear. Add the rice, water/chicken stock, and salt to a large pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the rice is cooked and all the liquid has been absorbed.

3. Prepare the Masala: Heat a large skillet over medium heat. Add the onions and cook until golden brown. Add the tomatoes, green chilies, ginger-garlic paste, coriander powder, cumin powder, red chili powder, turmeric powder, garam masala, mint leaves, and coriander leaves. Cook for 5-7 minutes, or until the tomatoes are softened and the masala is fragrant.

4. Combine the Chicken and Masala: Add the marinated chicken to the masala and cook for 10-12 minutes, or until the chicken is cooked through.

5. Layer the Biryani: In a large pot or baking dish, spread half of the cooked rice. Top with the chicken masala mixture. Spread the remaining rice over the chicken.

6. Steam the Biryani: Cover the pot or baking dish tightly with aluminum foil. Place over a medium flame or in a preheated oven at 180°C (350°F) for 15-20 minutes, or until the rice is cooked through and the flavors have blended.

7. Garnish and Serve: Remove from heat and let stand for 10 minutes before serving. Garnish with fried onions, raisins, and cashews. Serve hot with raita or chutney of your choice.

Tips for Perfect Biryani:

• Use high-quality basmati rice for the best texture and flavor.
• Marinate the chicken for at least 30 minutes to enhance the flavors.
• Cook the rice separately to ensure it remains fluffy.
• Layer the biryani carefully to prevent the rice from becoming soggy.
• Steam the biryani for a rich and aromatic flavor.
• Don’t overcook the chicken, as it will become dry.

Variations:

• Vegetable Biryani: Omit the chicken and add vegetables such as potatoes, carrots, peas, and cauliflower.
• Egg Biryani: Add hard-boiled eggs to the biryani for a protein boost.
• Hyderabadi Biryani: Use a blend of spices known as “dum ka masala” for a more complex flavor.

Healthier Options:

• Use brown basmati rice for a fiber-rich alternative.
• Reduce the amount of oil used in the masala.
• Grill or bake the chicken instead of frying it.

FAQs:

1. Can I use other types of rice for biryani?
Yes, you can use long-grain rice such as Jasmine rice or Sella rice. However, basmati rice is preferred for its distinct aroma and texture.

2. What can I do if my biryani is too spicy?
Add a dollop of plain yogurt or raita to balance the heat. You can also reduce the amount of red chili powder in the masala.

3. How can I make my biryani more flavorful?
Use fresh, aromatic spices and herbs. Marinate the chicken overnight for deeper flavors. Cook the masala over low heat to allow the flavors to develop.

4. Can I freeze biryani?
Yes, you can freeze biryani for up to 3 months. Allow it to cool completely before freezing in an airtight container. When ready to serve, thaw it overnight in the refrigerator and reheat it over medium heat.

5. What accompaniments go well with biryani?
Serve biryani with raita, chutney, or a simple salad. You can also add papad or achar for a crunchy touch.

Conclusion:

Mastering the art of making chicken biryani Kerala style is a culinary adventure that will reward you with a delicious and authentic dish. By following the steps and tips outlined in this guide, you can create a biryani that will impress your family and friends. Enjoy the process, experiment with different variations, and savor the flavors of this timeless Kerala delicacy.