Malabar is known for it aromatic biryani's and 'Paris' in Thalaserry, 'Zaines','Paragon'&'Sagar' in Calicut are typical examples for it. But when it comes to making biriyani at home, people have some misconception that it is a difficult task and is laborious and time consuming.
But me and Amma on the other side consider this to be the most easiest ,highly appealing dish that can be made in less than 30-35 mins of cooking time♥ ! I din't realise why people consider it to be laborious until I started reading other recipes where they call in for lot ingredients in tiny amounts, grinding ,powdering etc. This realisation dawned on me on a Sunday when I told Amma that we shall try some different type of a biriyani. I scanned through many but came up with nothing quick & easy so dropped that plan and resorted to our ever fave ♥Amma's Chicken Biriyani ♥!
The best part is...it has no tomatoes! I hate tomatoes in biriyani! :)
♥Chicken Biriyani ♥
Recipe from my mom
For the rice:
Rice:1 kg (5 cups) [We use small grain rice]
Ghee/Oil: 1/2 cup
Lime:juice of 1 lime
For the masala:
Coriander leaves:1 small bunch
Mint leaves:1 small bunch
Green chillies:15 [trust me! It's not going to be too spicy,onions will balance it]
For assembly & garnishing:
Fried onions:1/2 to 1 cup
Garam masala:3-4 tsp
Turmeric powder:1 tsp diluted in 1/2 cup water
For the rice:
- Heat oil/ghee in a heavy bottomed vessel.
- Add the spices to it and fry it for 30 secs.
- Add the washed rice. Fry it stirring well till slightly crisp. (Do not make it too crisp otherwise you will have to add more water)
- Boil water separately and add it to the rice. Stir and add salt( Salt should be a wee bit extra because only then will it be enough when cooked completely.
- Add lime juice ( its helps the grains to stay separate)
- Let it cook. Stir in between.
- Cover and cook till done.
- If it is slightly undercooked, sprinkle some water and let it cook covered for 3-4 mins.
For the masala:
- Grind ginger, garlic and green chillies together.
- Heat oil , saute the ground masala.
- Add onions and saute till soft. Sprinkle some salt to fasten the process.
- Add the chicken pieces and mix well.
- Add youghurt & herbs.
- Check for salt.
- Cook till the chicken is done. There will be some gravy left behind, but let it be there. It will all be used up during layering.
- Fry some raisins & cashewnuts in ghee .
- Drain and reserve them.
- Take a large vessel with tall sides. Grease it with oil/ghee.
- Make the first layer with chicken and some gravy. Top it with rice in such a way that it covers the chicken beneath it.
- Sprinkle the turmeric powder +water mix on it.
- Sprinkle some raisins, cashewnuts and fried onions.
- Sprinkle some garam masala.
- Repeat. The topmost layer should be rice.
- Repeat garnishing.
- Close the vessel with a lid and cook on low flame for 4-5 mins.
- Serve it after 10-15 mins. ( You can serve it immediately BUT if you can keep it aside for 10-15 it will let the gravy to mingle better with rice :D )