It’s the new year already, had an exciting 2012. Traveled to 4 countries, planned and unplanned trips. Celebrated every possible occasion – Vishu, Onam, Eid, Halloween, Christmas, New years and all of them, most importantly, with close friends. Wishing the new year will bring in more excitements. Hoping for healthier and fitter 2013.
We kick started the new year with a Kerala style Chicken Biryani. After a night of partying, S was craving for a Kerala style lunch the next day. This turned out to be quite easier than i thought it would. The chicken was cooked separately in a wonderful aromatic gravy of Indian whole spices and powders. The rice is cooked half way through and then mixed with the chicken, and topped with caramelized onions. The Biryani looked delicious, a little spicy to S taste, but he thoroughly enjoyed with raita and gravy of the chicken.
IngredientsChicken; cleaned and cut- 1 kilo Red onions; finely chopped- 230 gms Ginger- garlic; minced- 60 gms Curry leaves-a handful Green chilli; slit lengthwise- 4 nos Tomato; chopped- 1 1/2 nos. Turmeric powder- 1/2 tblsp Coriander powder – 1 tblsp Red chilli powder – 2 tblsp Salt – to taste Garam masala- 1 1/2 tsp Cardamom; whole- 4 nos Cinnamon; whole- 1 stick Bay leaf- 1 nos Cloves; whole- 5 nos Coconut oil- 2 tblsp Basmati Rice- 3 cups To garnish: Onions; sliced-1 no Cashews- a handful Cilantro leaves- a bunch Method Wash and soak the rice in water for 30 mins. Cook the rice until it almost done, drain the water and let it cool.Heat oil in a deep non stick dish, add whole spices in the oil and let it splutter. Add the chopped onions and sauté until the onions are translucent. Add ginger garlic, green chillies and curry leave and sauté. Make a paste of the spice powders and salt and add this to the onion mixture and cook until the oil appears. Add chopped tomatoes and stir. Finally add the pieces of chicken and stir well until the chicken is coated with the masala. Cook until the chicken is done. Thick gravy will be formed, separate this from the chicken and set aside.For garnish: Heat oil in a skillet, add the onions and sauté them until they are caramelised. Turn the heat off and add the cashews to the onions and stir.When ready to serve, add the chicken and couple of tablespoons of the gravy mixture to the rice and mix well.Garnish with caramelised onions, cashews and cilantro leaves