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Travancore Style Chicken Biriyani

Course Rice
Cuisine Kerala
Prep Time 12 hours
Cook Time 2 hours
Total Time 14 hours
Servings 4 -6
Author Rafeeda

Ingredients

  • FOR GARAM MASALA:
  • 2 tbsp fennel seeds
  • 12 cloves
  • 2 inch stick cinnamon
  • 4 cardamom
  • 1 star anise
  • 20 black peppercorn
  • FOR MARINATION:
  • 1200 gm chicken cleaned and cut into medium pieces
  • 1 tsp red chilli powder
  • 1/2 tsp Kashmiri red chilli powder
  • 1/2 tsp turmeric powder
  • 2 tsp coriander powder
  • 1/2 tsp black pepper powder
  • 3 tsp garam masala powder above
  • 1 tsp ginger garlic paste
  • 1 tbsp yogurt
  • Salt to taste
  • FOR GRINDING:
  • 6 cloves garlic
  • 1 inch pc garlic
  • 3 green chillies
  • 6 shallots cheriyulli
  • 2 cardamom
  • 5 cloves
  • 1 small pc cinnamon
  • 2 bay leaves
  • 6 pepper corn
  • 1 star anise
  • FOR MASALA:
  • 2 tbsp oil
  • 2 meduim onions thinly sliced
  • 1 sprig curry leaves
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala above
  • 1 large tomato chopped
  • 4 tbsp coriander leaves chopped
  • 4 tbsp mint leaves chopped
  • FOR RICE:
  • 3 cups of basmati rice soaked for 30 minutes and drained
  • 1 tsp ghee
  • 1 small pc cinnamon
  • 2 cardamom
  • 4 cloves
  • 6 peppercorns
  • 1 bay leaf
  • 1 star anise
  • 1/2 tsp fennel seeds
  • Salt to taste
  • Enough water
  • FOR DUM:
  • 2 tbsp ghee
  • 1 large onion sliced
  • 10 cashews
  • 15 raisins
  • 2 tbsp garam masala powder above

Instructions

  • Powder the ingredients under "for garam masala". We will be using this garam masala throughout the recipe. Put it into an airtight container.
  • Combine all the ingredients under "for marination" well in a bowl. Marinate overnight.
  • The next day, grind the ingredients under "for grinding' and set aside.
  • In a deep pan, heat oil. Add the onions and a pinch of salt and saute till soft.
  • Add in the powders and saute for a couple of minutes.
  • Add the ground masala and curry leaves and saute till oil floats on top. If sticking at the bottom, sprinkle in some water.
  • Add the tomato, coriander and mint leaves and cook till the tomato gets mashed.
  • Now add the chicken along with the marinade and combine well. Cook till the chicken is almost done. Stir occasionally. Adjust the salt.
  • In another pan, boil water. As it starts to heat, add all ingredients except rice. Bring to rolling boil. Add the drained rice and cook for 10 minutes. Drain.
  • For preparing the dum ingredients, heat ghee in a frying pan. Fry the onions till browned and crisp. Drain onto a kitchen towel.
  • Fry the cashews and raisins till done. Drain and set aside.
  • To do the dum, heat a chapathi tawa.. Drizzle half the fried ghee at the bottom of the layering saucepan.
  • Put a thin layer of rice. Dump all the chicken masala onto it.
  • Sprinkle in half of the fried ingredients and 1 tbsp garam masala. Add in the remaining rice.
  • Sprinkle in the remaining dum ingredients including the garam masala and the remaining ghee.
  • Seal tightly using an aluminuim foil and close the lid. Keep on dum for 15-20 minutes and switch off. Allow to rest for 10 minutes.
  • Before serving, mix well with a ladle. Serve hot with pickle and raita.