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Thank you for sharing this photo with us, the meal looks very delicious! Could you share the recipe with us please? What did you add to the rice? What is the crispy thing on the left hand side of the dish?
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Papad/Papadam which is thin round flatbread made of gram flour(the crispy thing on the left-hand side of the dish)
Recipe:
For making chicken biriyani there are basically 5 steps and biriyani is not a one-pot recipe. It takes time 1-2 hours to prepare biriyani.
Steps:
- Frying Chicken
- Preparing Masala
- Preparing rice
- Preparing garnish
- Finally the layering process
STEP 1: FRYING CHICKEN
Marinate chicken with salt and pepper and deep fry until its crispy on the outside. Set aside and move to step 2.
STEP 2: PREPARING MASALA
For Masala Ingredients:
- Onion-3
- 8 piece garlic
- 8 green chilly
- 1 medium piece of ginger
- Tomato 3
- Cilantro
- 2 tsp biriyani masala
- ½ tsp Turmeric powder
- ½ coriander powder
- ½ tsp chilly powder
- 1 tsp black pepper powder
- ½ tsp garam masala
- 2 tbsp curd
- Salt to taste.
Use a non-stick pan or instant pot set flame to medium.
First, sauté onions in oil until its golden brown. Then add garlic+ginger+green chilly paste and sauté for 2-3 mins. Then add curry leaves and minced cilantro.
Add sliced tomatoes and cover with a lid for 2-3 min. By this time tomatoes will be cooked perfectly and add biriyani masala, turmeric powder, coriander powder, chilly powder, black pepper powder, garam masala, and mix well. Make sure that your flame is not high. Always better to keep in low-medium while seasoning. Once everything is mixed well add curd and salt. Then add fried chicken and mix well and keep in low flame with lid on for 5-10 min. Your masala/gravy for biriyani is ready!
STEP 3: PREPARING RICE
For Rice Ingredients:
- 3 cups basmati rice-wash and soak for ½ hour.
- Ghee 2 tbsp
- Cinnamon stick
- Bay leaf
- Green cardamom
- Fennel seeds
- Clove
- Onion ¼
- 6 cups hot water
Wash and soak basmati rice for half an hour. Then drain it and keep it aside. In a pan add ghee and keep the flame in medium heat. Once the ghee is hot add the spices and sauté.
Add onions and cook until its translucent. Then add 6 cups of hot water (1:2 ratio) and cover the lid and let it boil. Once water is boiled add the drained basmati rice, cover it with lid and cook until it’s done. Make sure that you keep an eye on the rice as basmati cooks fast and even faster when you use soaked rice.
STEP 4: PREPARING GARNISH
- One onion-thinly sliced
- A handful of cashews
- A handful of raisins(golden)
- Minced cilantro
- Oil/ghee
Deep fry onion in oil until its dark brown in high heat. In the same pan fry cashews and raisins in low flame and keep it aside.
Now the final step.
STEP 5: LAYERING PROCESS
In a large pot put STEP 2 prepared masala first. Then add half of the garnish from STEP 4 on top. Then add STEP 3 prepared rice and add the rest of the garnish on top. For yellow color for rice, you can sprinkle saffron milk/turmeric milk over the rice layer. Cover it with lid and keep in low flame for 10 min and delicious Kerala style biriyani is ready.
Its always better to cook biriyani for some special occasion as its really time consuming and good planning required to keep everything on track.
Sides
- You can use Papad/Papadam which is a thin round flatbread made of gram flour and can be deep-fried in oil(note: will take only seconds to cook in hot oil).
- Pickles
- Boiled Egg
- Raita/or salad which basically combination of onion, chilly, salt and curd
- Cilantro-mint-coconut chutney
This is the recipe I am following and you can see a wide variety of biriyani recipes on YouTube as, in different places within Kerala different ingredients are used.