About the Dish
Kerala Style Chicken Biryani is like a cozy hug for your taste buds, with the delicate, fluffy Kaima rice stealing the show. The chicken gets marinated in a mix of yogurt, spices, and a dash of lemon juice—basically, it’s a spa treatment for the meat, making it tender and flavorful. Then, the chicken gets a golden brown sear alongside fried onions, juicy tomatoes, green chilies, and fragrant curry leaves, creating a deliciously aromatic base. Throw in some whole spices like cinnamon, cloves, and cardamom, and you’ve got a flavor party happening in the pan!
Once the chicken is cooking to perfection, you layer in the soaked rice and let it all mingle with coconut milk. This is where the magic happens, as the coconut milk infuses the biryani with a rich, subtle sweetness. The slow-cooking technique ensures that every grain of rice absorbs all those flavorful spices, creating a lovely, balanced dish. Top it all off with crispy fried onions, and finish with a sprinkle of fresh cilantro and mint for that zesty, refreshing kick.
Kerala Style Chicken Biryani loves to be served with a side of Raita or pickles, which add a nice, cooling contrast to the warm, spiced goodness. This biryani is perfect for those days when you want something both comforting and exciting, with a taste of Kerala’s beautiful culinary charm. Whether it’s a special occasion or just a hearty meal, this dish will have everyone asking for seconds!
I was craving something amazing, I decided to call up my super talented friend to work her kitchen magic and help me whip up some Kerala Style Chicken Biryani. And boy, she did NOT disappoint! The evening was a perfect blend of laughter, flavors, and a whole lot of fun. The kitchen was filled with the mouthwatering aroma of spices, and soon enough, we were diving into a plate of the most flavorful biryani ever. Every bite was like a burst of joy—rich, aromatic, and oh-so-satisfying. It wasn’t just a meal, it was an experience! We laughed, we ate, we shared stories, and the biryani? Well, it was the star of the evening. A night filled with good food, good company, and the best biryani ever—what more could you ask for?
Recipe
Ingredients
Decision to make
- 500g chicken (cut into pieces)
- 2 tablespoons yogurt
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 tablespoon lemon juice
- Salt, to taste
For the Rice:
- 1 ½ cups Kaima rice (or basmati rice)
- 2 ½ cups water (for boiling the rice)
For the Chicken Biryani:
- 2 tablespoons oil or ghee
- 2 large onions, thinly sliced
- 2 tomatoes, chopped
- 2-3 green chilies, slit
- A handful of curry leaves
- 1 tablespoon ginger-garlic paste
- 2-3 cardamom pods
- 1-inch cinnamon stick
- 3-4 cloves
- 1 star anise (optional)
- 1 bay leaf
- ½ cup coconut milk
- Fresh cilantro and mint leaves, chopped (for garnish)
- Fried onions (Birista) for garnish
- Salt, to taste
For the Raita
- 1 cup plain yogurt (preferably thick)
- 1 small cucumber, finely chopped or grated
- 1 small onion, finely chopped (optional)
- 1-2 green chilies, finely chopped (optional, for a little heat)
- A handful of fresh cilantro, chopped
- A handful of fresh mint leaves, chopped (optional)
- ½ teaspoon roasted cumin powder
- ½ teaspoon black salt (or regular salt, to taste)
- ½ teaspoon chaat masala (optional, for extra flavor)
- 1 tablespoon lemon juice (optional, for added tang)
- A pinch of red chili powder (optional, for garnish)
Step 1 : Marinate the Chicken
- In a bowl, mix the chicken pieces with yogurt, turmeric powder, red chili powder, coriander powder, garam masala, lemon juice, and salt. Let it marinate for at least 30 minutes (longer if possible, for better flavor).
- Wash and soak the rice for about 10-15 minutes.
- In a separate pot, bring water to a boil (use 2 ½ cups of water for 1 ½ cups rice). Add a pinch of salt, and cook the rice until it’s about 70-80% cooked (it should still have a bite). Drain and set aside.
- In a large pan or pressure cooker, heat oil or ghee and fry the thinly sliced onions until they’re golden brown and crispy. Set half of these aside for garnishing later.
- In the same pan, add the marinated chicken and sauté it on medium heat for about 7-10 minutes, until it’s lightly browned.
- Add the ginger-garlic paste and cook for another 2 minutes until fragrant.
- Add the chopped tomatoes, green chilies, and curry leaves. Stir well and cook until the tomatoes are soft and the chicken is cooked through.
- Once the chicken is cooked, layer the rice on top of the chicken in the pan (or in the pressure cooker).
- Pour the coconut milk over the rice, and add a little water if needed to make sure everything is moist.
- Cover the pan tightly and cook on low heat for 20-25 minutes to allow the flavors to meld. You can also cook on “dum” by sealing the edges of the pot with dough to trap the steam.
- Once the biryani is done, fluff the rice gently, mixing it with the chicken.
- Garnish with crispy fried onions, and sprinkle freshly chopped cilantro and mint leaves for that burst of freshness.
Let’s do the Raita now
- Whisk the Yogurt in a bowl, whisk 1 cup of thick yogurt until smooth.
- Add Veggies and Stir in finely chopped cucumber, onion (optional), and green chilies (optional).
- Add Herbs: Mix in chopped fresh cilantro and mint.
- Spice It Up: Add ½ tsp roasted cumin powder, ½ tsp black salt, and ½ tsp chaat masala.
- Add Lemon Juice (optional): For extra tang, squeeze in a little lemon juice.
- Mix & Garnish: Stir well, then garnish with a pinch of red chili powder. Serve chilled!
