Eid Special – Kozhikode Briyani

As Eid is around the corner and as we truly anticipate this special day of joy, i thought of sharing an exciting delicacy of kerala, Kozhikode Briyani. Dear friends, if you are looking for something different from your normal hyderabadi/mughal briyani, this is something you must treat yourself with. Do try out this Eid Special Briyani!!

Ingredients: 
Marinade
1/2 kg chicken
1/2 cup yoghurt
25 gm coriander leaves
25 gm mint leaves
10 gm curry leaves
1/2 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp aniseed powder
25 gm chopped green chillies
20 gm garlic
2 tsp chopped ginger
1/2 tsp turmeric powder
1 tsp lime juice
1 tsp poppy seed paste

Main preparation
1 tbsp clarified butter
5-6 cinnamon pieces
1 bay leaf
4-5 cardamom seeds
4-5 curry leaves
4-5 cloves
1 chopped onion
250 gm broken rice
1/2 litre water

Biryani masala
2 tbsp clarified butter
5-6 cinnamon pieces
1 bay leaf
4-5 cloves
4-5 cardamom seeds
1 nutmeg
100 gm onions
1 medium tomato cut in 4

Method: 

For the Marinade:
mix yoghurt, coriander leaves, mint leaves, curry leaves, cumin seeds, coriander seeds, aniseed powder, green chillies, garlic, ginger, turmeric powder, lime juice and poppy seed paste and marinate the chicken in it. Keep aside for 1/2 an hour.

For the rice:
heat clarified butter in pan. Add cinnamon, 1 bay leaf, cardamom seeds, curry leaves and cloves. Add onions and sweat till they turn translucent.

Add washed and cleaned rice. Cook till rice turns translucent. Add water.

When water comes to a boil, turn flame to low and cover pan. Cook on low flame for at least 15 minutes. The rice is done.

For the Biryani Masala:
heat clarified butter in pan and add cinnamon, 1 bay leaf, cardamom seeds, nutmeg and cloves.

Add onions and saute till brown. Add tomatoes. Add marinated chicken.

Cover pan and cook for at least 5 minutes on a medium flame.

Remove cover and cook on low flame for another 10 minutes to allow gravy to thicken. Layer the serving bowl with alternating layers of rice and the chicken masala.

Garnish the top with a boiled egg cut in four pieces, roasted cashews and raisins.

Chicken Korma

Ingredients:

Chicken – 1 whole, made into pieces after being deboned
Onions – 2, chopped
Turmeric powder – 1 tsp
Coriander seeds powder – 1 tsp
Red chilli powder – 1 tsp
Ginger – 1 inch piece, chopped
Garlic – 8, minced
Curd – 1 cup, fresh
Garam masala – 1/2 tsp
Almonds – 5, chopped
Cashew nuts – 10, chopped
Lemon juice – a dash
Coriander leaves – for garnishing
Water – 2 cups
Ghee – 3 tbsp
Salt as per taste

Method:

1. Add the chicken pieces with turmeric and salt in the curd after it is whipped sufficiently. Let the mixture set for about half an hour.
2. Now, heat the ghee and add the onions, garlic and ginger till they turn to a light brown colour.
3. Once that is done, add the red chilli powder and the coriander and allow the mixture to simmer for some more time.
4. To this add the chicken mixture and let it fry for another 5 minutes. You should also add around two cups of water so that the chicken does not stick.
5. Cover the chicken and allow it to cool till tender. You must wait to see that all the water has been absorbed and the dish is dry.
6. Finally, add the garam masala and salt.
7. To garnish, add all the dry fruits and the coriander leaves to the prepared dish.
8. Shahi chicken korma is ready

Pepper Chicken Fry – Simply Spicy

Do you love black pepper? I do. Black pepper is one such spice that virtually can be utilised in every cooking and culinary medium and preparation, often yielding mouth-watering results. Below is my black pepper chicken fry recipe, a painless easy to do dish. This Pepper chicken fry goes extremely well with any dish and it serves as a great appetizer too. If you have a sizzling hot plate like the ones at restaurant, serve it on the hot plate for extra sizzles!!

Ingredients:

• 1 Whole Chicken (about 1 kg)
• 1 tsp Salt
• 3 tbsp Oil
• 2 Onions, chopped
• 8-10 Curry Leaves
• 1/2 cup Coriander Leaves, chopped

Spice Paste:

• 1/2 tsp Turmeric powder
• 1 tsp Red Chilli powder
• 1 tsp coarsely ground Black Peppercorns
• 1 tsp Cumin powder
• 2 tbsp chopped ginger
• 2 tbsp chopped garlic
• Red Chilli flakes

Method:
1. Wash and clean the chicken and cut into 8 pieces.
2. Grind fine, all the ingredients for the spice paste.
3. Marinate the chicken with the paste for 1 hr and place chicken in a pan with 1 cup water, salt.
4. Cook over medium heat until chicken is tender. Remove from heat and set aside.
5. Heat the oil in a pan and fry the onions and curry leaves until the onions turns golden brown.
6. Add the cooked chicken and red chilli flakes and fry for 5 minutes or until quite dry.
7. Garnish with coriander leaves and serve with roti or bread.