Mo­pla kozhi biryani

Friday - - Leisure -

This chicken biryani from a re­gion in Ker­ala is very pop­u­lar for fes­ti­vals and wed­dings.

Prep time: 40 mins

Cook­ing time: 1 hour In­gre­di­ents 1kg chicken, cut into large pieces pinch turmeric pow­der 1 tbsp chilli pow­der 4 tbsp ghee (clar­i­fied but­ter) 200g onions, thinly sliced 200g ripe toma­toes, chopped 4 tsp chopped green chill­ies 50g gin­ger-gar­lic paste 1 bunch fresh co­rian­der leaves, chopped 1 bunch fresh mint, chopped 1 lime, juiced For the rice 2 tbsp 1 tsp 500g 1 1/2 litres For gar­nish: 2 10og 50g Method 1. Mar­i­nate chicken in a mix­ture of turmeric pow­der, chilli pow­der and salt for 10-15 min­utes. Heat ghee in a heavy­bot­tomed pan. Add chicken and fry over low heat un­til it be­gins to brown. Re­move from pan. To the same pan, add onion, toma­toes and green chill­ies. Stir well, add gin­ger-gar­lic paste, half the co­rian­der and mint leaves, lime juice and salt. Cover and cook over a low heat un­til toma­toes are com­pletely soft. Add chicken, stir and cover. Cook un­til chicken is done. To pre­pare rice, heat ghee in a pan and add whole spices. Sauté for a minute then add rice. Sauté again then add salt and wa­ter. Bring to a boil then lower heat. Cover and sim­mer un­til rice is cooked. Us­ing a fork, fluff up rice and mix in pre­pared chicken gen­tly to en­sure rice does not get mushy. Gar­nish with eggs, cashew nuts, raisins and fried onion. Serve hot with raita.



4. ghee (clar­i­fied but­ter) mix of whole spices (cin­na­mon stick, a few car­damoms and cloves) Kaima rice, washed wa­ter boiled eggs, peeled fried cashew nuts and raisins crispy fried onions

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