5 cups jeerakasala rice, soaked for half an hour and drained
1 kg chicken cut into medium sized pieces
6 medium onions sliced thin
1 tablespoon ginger paste
1 tablespoon garlic paste
1 cup yogurt
3 tomatoes chopped
8 cloves garlic chopped
11/2 inch ginger piece chopped
1 tablespoon green chilli paste
1 teaspoon turmeric powder
3 teaspoon garam masala powder
1 tablespoon grated coconut
5-6 coriander seeds or 1 tablespoon corainder powder
1 teaspoon khus-khus
1 bunch coriander leaves chopped
1 bunch mint leaves chopped
2 tablespoon ghee
6 tablespoon coconut oil
juice of 1 lemon
- Marinate the chicken with garlic paste, ginger paste, yogurt, turmeric powder and salt for half an hour.
- Pressure cook this chicken without adding any extra water for 1 whistle on medium flame. Release the steam and drain the chicken pieces from the stock. Reserve the stock for the gravy.
- Heat 2 tablespoon coconut oil in a frying pan and shallow fry the chicken pieces until lightly browned here and there.
- Heat the remaining coconut oil in a deep bottomed pan. Add the sliced onions and fry until golden brown.
- Now add the chopped garlic, ginger and green chilli paste and saute for 2 minutes.
- Add the chopped tomatoes and fry for 3-4 minutes.
- Then add half of the chopped coriander and mint leaves and continue sauteing for 2 minutes.
- Add the fried chicken pieces, 2 teaspoon garam masala powder and saute well.
- Grind the grated coconut, coriander seeds and khus- khus into a paste.
- Add this paste to the chicken. Add 1 cup of reserved chicken stock and cook until a thick gravy is formed.
- Switch off the flame and keep aside.
- Heat a wide mouthed pan and fry the soaked and drained rice in ghee very well.
- Boil 10 cups of water with enough salt and lime juice. Add the rice to this and cover and cook until the rice is done and all the water is evaporated.
- Add 1 teaspoon of garam masala into the rice and mix well.
- Remove half of the rice from the vessel and layer the chicken masala. Then put the rest of the rice on top of the chicken masala. Sprinkle the remaining coriander and mint leaves on top.
- Close the vessel with a tight lid and cook on very low heat for 10- 15 minutes.
- Open and serve the biriyani with onion and tomato yoghurt salad and lime pickle.