When she checked with me if I could do a guest post, I readily agreed. But I had a problem of which recipe to give. One thing that really tenses me regarding guest posts is, "What do I offer them? Would what I give them be good enough?" After a lot of time searching through my drafts, I finally decided that I will hand over this sumptuous Kannur Biriyani that I had made during one of our weekends. This was one awesome biriyani that the whole family enjoyed. What really surprises me is that each region has their own biriyanis and even though the ingredients may more or less be the same, the tastes really differ due to the difference in preparation.
To have a look at this yummy biriyani recipe, hope on to Aara's space.
Want to know how to put the dum? Refer to this post!
Thank you so much dear for giving me this opportunity to be featured on your space. Wish you all the very best and hope you have really long years of blogging!!! :)
Kannur Chicken Biriyani
Serves 5-6
Ingredients:
3 cups basmati rice
1 kg chicken, cut into meduimm sized peices
3 tbsp oil
4 large onions, slliced
2 tbsp ginger paste
2 tbsp garlic paste
6 green chillies, crushed (increase for spiciness)
2 large tomatoes, chopped
2 tsp coriander powder
1/2 tsp turmeric powder
2 tsp garam masala powder
3 tbsp coriander leaves, chopped
Juice from 2 limes
1 inch pc cinnamon
2 pcs cardamom
3 cloves
6 cups of boiling water
1 tbsp mint leaves
Salt to taste
4 tbsp ghee
1 small onion, chopped
6-8 cashewnuts
2 tbsp raisins
Some chopped coriander and mint leaves for dum
Method:
Wash the rice well and leave to drain. In a pressure cooker, heat half the oil and add the chopped onions and saute with a pinch of salt till soft. Add the ginger garlic pastes, chillies and tomatoes and cook for five minutes. Add the coriander powder, turmeric powder and half of the coriander leaves and mix for a couple of minutes. Add the chicken peices, mix well and cook for a whistle. Switch off and let the pressure go by itself.
Once the pressure is gone, measure out one cup of chicken stock and set aside. Add the remaining coriander leaves and the lime juice. Switch on the flame and cook on high till the masala is almost dry and coats the chicken. Add 1/2 teaspoon of the garam masala and switch off the flame.
In a large saucepan, add the ghee. Fry the sliced onion till brown and set aside. Fry the cashews and raisins and keep aside. Into this ghee, add the whole masalas and fry for a couple of minutes till an aroma spreads in the kitchen. Add in the drained rice and fry the rice for a couple of minutes more. Add the hot water into the rice. Keep the flame on high till the water boils completely. Add in the mint leaves and salt, and keep rice on lowest flame till completely cooked. Keep mixing the rice in between to ensure full cooking.
Once the rice is cooked and the water is completely dried, add in the chicken stock and mix well. In a deep dry pan, spread the chicken masala, then half the rice. Then sprinkle half the fried onion, cashews and raisins, half the remaining garam masala, and some chopped coriander and mint leaves. Add the remaining rice and then sprinkle on top all the remaining of the dum ingredients. Keep the lid tightly closed and cook on low flame for 15-20 minutes.
While serving, take off the rice into a platter and spread the chicken Masala on top of it. Serve hot with raita, pappad, and pickle!!!