- Mix together yogurt, coriander leaves, mint leaves, curry leaves, cumin seeds, coriander seed powder, aniseed powder, green chillies, garlic, ginger, turmeric powder, lime juice and poppy seed paste and marinate the chicken in it. Keep aside for 1/2 an hour. Heat clarified butter in a pan. Add cinnamon, bay leaf, cardamom seeds, curry leaves and cloves. Add onions and saute, till they turn translucent. Add washed and cleaned rice. Add enough salt. Cook, till rice turns translucent. Add water and allow it to boil. When the water comes to a boil, lower the flame and cover the pan. Cook on low flame for at least 15 minutes, after which the rice would be done. Heat clarified butter in a pan. Add cinnamon, bay leaf, cardamom seeds, nutmeg and cloves. Add onions and saute till brown. Add tomatoes and saute. Add marinated chicken. Cover the pan and cook for at least 5 minutes on a medium flame. Remove the cover and cook on low flame for another 10 minutes to allow gravy to thicken. Layer the serving bowl with alternating layers of rice and the chicken masala. Garnish the top with a boiled egg cut in four pieces, roasted cashews and raisins.
Calicut chicken biryani
#myrecipe
By Arun Kumar
Mar, 19th
568
Servings
2 persons
Cook Time
50 minutes
Ingredients
23
- 25
Ingredients
- Chicken
- Curd
- Corinader
- Mint
- Curry leaves
- Cumin
- Corinader seeds
- Aniseeds
- Green chillies
- Ginger garlic
- Lemon
- Turmeric
- Poppy seeds
- Cinnamon
- Cardamom
- Cloves
- Bay leaf
- Rice
- Water
- Salt
- Nutmeg
- Onion
- Egg
- Raisins
- Cashew
