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Before you jump to Kerala Style Claypot Chicken Biryani recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
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We hope you got insight from reading it, now let’s go back to kerala style claypot chicken biryani recipe. To cook kerala style claypot chicken biryani you only need 18 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to prepare Kerala Style Claypot Chicken Biryani:
- Get 2 cups Basmati rice
- Provide 1 kg Chicken cut into medium pieces
- Take 3 Onions thinly sliced
- You need 2 Green chillies finely chopped
- You need 2 Tomatoes finely chopped
- Prepare 1 tsp Turmeric powder
- Take 3 tsp Chilli powder
- Get 2 tsp Coriander powder
- Use 1 tsp Garam Masala powder
- You need 2 tsp Ginger-garlic paste
- Provide 1 cup Curd
- Provide 2 sticks Cinnamon
- Use 4 Cloves
- Provide 4 Cardamom pods
- Use 2 Bay leaves
- Prepare Handful Coriander leaves- A handful, finely chopped
- You need To taste Salt
- You need As needed Ghee/clarified butter
Instructions to make Kerala Style Claypot Chicken Biryani:
- Marinate the chicken pieces with ginger-garlic paste, turmeric powder, chilli powder, coriander powder, garam masala powder, curd, & salt. Leave it aside for 1 hour.
- Wash and soak the basmati rice for 30 mins. Boil water in a large vessel. Add salt and half of the whole spices. Once the water starts to boil, add the soaked rice and cook until the rice is 3/4th done.
- Heat a claypot over medium flame. Add ghee and fry the whole spices. Once the fresh aroma releases, add the sliced onions and green chilies. Saute until translucent and golden brown.
- Add the chopped tomatoes and cook well until soft and mushy. Add the marinated chicken and mix well. Cook on medium flame for 5 mins.
- Add freshly chopped coriander leaves and mix well. Cover with a lid and cook on medium flame for 10-15 mins, stirring occasionally. Season to taste.
- Spread the semi-cooked rice over the chicken masala evenly. Sprinkle some ghee. Seal the claypot tightly using aluminium foil and place a lid over it.
- Cook on low flame for 25-30 mins. Remove from flame and leave it aside for another 10 mins. Gently fluff the rice. Serve with raita & pickle of your choice.
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