Palakkadan Biriyani
Servings 4
Ingredients
- 3 cups basmati rice washed and drained
- 3 tbsp ghee
- 1 kg chicken cut into medium pieces
- 3 large onions sliced
- 3 large tomatoes chopped
- 2 tbsp ginger paste
- 2 tbsp garlic paste
- 6 shallots sliced
- 3 small pcs cinnamon
- 5 cardamoms
- 6 cloves
- 4 green chillies
- 1 cup yogurt
- 1/2 tbsp chilli powder
- Salt to taste
- Juice of 1 lemon
- Coriander leaves chopped, sufficient
Instructions
- Cook the rice till 90% done in lots of water. Drain and set aside.
- In a deep saucepan, heat the ghee. Add in the whole masalas and saute for a couple of minutes.
- Add in the sliced onions. Saute till transparent.
- Add in the chopped shallots, tomato, ginger and garlic and saute till well cooked and the tomatoes are smashed up.
- Add the chillies as is, along with the yogurt and chicken, mix well and adjust salt.
- Cook till the chicken is almost done. Finally add the chilli powder and give a nice mix.
- Keep the flame on low and arrange a chappathi tawa on top to heat up.
- Spread the rice on top of the chicken masala.
- Sprinkle the lime juice and the coriander leaves on the top. Close the lid tightly and put it on the tawa for 15-20 minutes.
- Serve warm with pappadam and raita!!
Notes
1. This is a very mild biriyani, as there are no other spices involved apart from the chilli powder. Add more for a more spicy biriyani!
2. Ensure that the chicken is well cleaned and drained. If needed, pat with a kitchen towel well. Otherwise it will lead to a watery masala.
3. You can replace the chicken with mutton or beef, and accordingly adjust the cooking time for the masala.
2. Ensure that the chicken is well cleaned and drained. If needed, pat with a kitchen towel well. Otherwise it will lead to a watery masala.
3. You can replace the chicken with mutton or beef, and accordingly adjust the cooking time for the masala.