Recipe for Calicut Chicken Biryani

Ingredients: Marinade? kg chicken? cup yoghurt25 grams coriander leaves25 grams mint leaves10 grams curry leaves? tsp cumin seeds1 tsp coriander seeds? tsp aniseed powder 25 grams chopped green chillies20 grams garlic2 tsp chopped ginger? tsp turmeric powder1 tsp lime juice1 tsp poppy seed paste Main preparation1 tbsp clarified butter5-6 cinnamon pieces1 bay leaf4-5 cardamom seeds4-5 curry leaves4-5 cloves1 chopped onion250 grams broken rice? litre waterbiryani masala2 tbsp clarified butter5-6 cinnamon pieces1 bay leaf4-5 cloves4-5 cardamom seeds1 nutmeg100 grams onions1 medium tomato cut in 4

Method:
For the Marinade, mix yoghurt, coriander leaves, mint leaves, curry leaves, cumin seeds, coriander seeds, aniseed powder, green chillies, garlic, ginger, turmeric powder, lime juice and poppy seed paste and marinate the chicken in it. Keep aside for ? an hour.For the rice, heat clarified butter in pan. Add cinnamon, 1 bay leaf, cardamom seeds, curry leaves and cloves. Add onions and sweat till they turn translucent. Add washed and cleaned rice. Cook till rice turns translucent. Add water.When water comes to a boil, turn flame to low and cover pan. Cook on low flame for at least 15 minutes. The rice is done.For the Biryani Masala, heat clarified butter in pan and add cinnamon, 1 bay leaf, cardamom seeds, nutmeg and cloves. Add onions and saut?a> till brown. Add tomatoes. Add marinated chicken. Cover pan and cook for at least 5 minutes on a medium flame.Remove 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.

Recipe By: Chef PramodTaj MalabarCochin, Kerala (Indian)


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