Fried Chicken Biryani, Kerala Style

Initial Preparation:

1. Clean and wash the chicken pieces. Drain the water completely.
2. In a bowl, add in the chicken pieces and the items mentioned under 'For marination'. Mix well and set aside for 30 minutes.
3. Wash the rice thoroughly. Soak it for about 30 minutes. Drain the water completely and set aside.
4. In a pan, heat 2-3 tablespoon of ghee and fry cashews, raisins and set aside. If you want to fry the onions for garnishing, do it now(See notes).

Frying Chicken:

1. Heat enough oil to fry the chicken in a deep pan. Add in the chicken pieces as batches.
2. Fry until the chicken pieces are slightly brown on medium heat. Remove from oil and set aside.

Masala Preparation:

1. Heat 3 tablespoon of ghee in a biryani pot, add in the ginger garlic paste, crushed green chillies and fry until the raw smell disappears on low-medium heat.
2. Add in the sliced onions, saute until the onions are translucent.
3. Now add in the turmeric powder and salt. Mix well and saute for 1 minute.
4. Then add in the sliced tomatoes and saute for 2 minutes.
5. Add in the chilli powder, coriander powder, garam masala, fennel powder and saute until the tomatoes are mashed well on low-medium heat.
6. Now add in the yogurt, lemon juice and mix well. Then add in the chopped mint and coriander leaves and mix well.
7. Pour 1 cup of water, mix well and bring to a boil. Check for salt.
8. Then add in the fried chicken and mix well.
9. Cover and cook for about 15 minutes or until the gravy is completely thick on low heat. Stir occasionally. Remove from heat and set aside.

Rice preparation & Layering:

1. In a deep wide vessel, heat 3-4 tablespoons of ghee. Add in the whole spices and fry for a minute on low heat.
2. Add in the drained rice and fry for 1-2 minutes on low heat.
3. Pour enough water to cook the rice, salt, lemon juice and mix well. Cook until the rice is 75-80% done.(See notes)
4. Take the rice using a wide perforated spoon, drain the water completely and transfer it over the chicken masala.
5. Spread the fried onions, cashews, raisins, chopped mint and coriander leaves over the rice.
6. Sprinkle ghee, rose water, food color over the rice.

Dum Preparation :

Cooking in Oven :

1. Close the oven-safe dish with a tight fitting oven-safe lid - OR - Cover it with an aluminium foil. Seal the edges by crimping the foil.
2. Preheat oven to 180°C/350°F. Place the sealed oven proof dish in the oven and bake it for 20 mins.
3. When it is done, remove and keep the dish covered until serving.

Cooking over Stove top :

1. Close the biryani pot with a lid, seal the edges of the lid with the prepared dough without even the slightest opening.
2. Place the sealed biryani pot in the stove. Cook till the steam comes out from the dough seal or for about 20-25 minutes on low flame.
3. Once the steam comes out from the dough seal or after 20-25 minutes, switch off the flame and set aside the biryani pot unopened for 10 minutes.
4. Then open the dum, just mix the rice and chicken pieces from the bottom of the pan using a long spoon.
5. Enjoy the biryani, serve hot with Raita, Pickle and Pappadam on the side!

Notes:

• The right consistency of the rice matters for a good biryani. So don't overcook the rice.
• How to check the right consistency of the rice?
  • Just take out a grain of rice from the boiling water, and press it in between your thumb and forefinger. If the grain breaks into 3 parts, that's the right consistency.
• How to make Fried Onion? ( makes about ½ cup of fried onion(approx:) )
  • Take 1 ½ cup thinly sliced onion.
  • In a deep frying pan, heat required amount of oil for deep frying.
  • Fry with a pinch of salt till the onions are golden brown and crisp.
  • Transfer to a paper towel to remove excess oil.