Recipe: Delicious Simply Tasty Chicken/Kozhi Biryani

David Cummings

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Recipe: Delicious Simply Tasty Chicken/Kozhi Biryani Delicious, fresh and tasty.

Simply Tasty Chicken/Kozhi Biryani. In the biryani vessel, start assembling the biryani. First a dash of ghee/oil, then the chicken gravy with some pieces, the white rice, the coriander chopped, the brown onions, few cashews, raisins, the yellow rice little, and little ghee. Repeat on till last layer is rice.

Nowadays it is popular even in other parts of the world.

Chicken pieces with bones are cooked along with the nutty basmati rice along with a whole bunch of spices that makes this dish super delicious.

Manpaanai Kozhi Biryani, today we will see how to prepare simple chicken biryani using clay pot.

You can have Simply Tasty Chicken/Kozhi Biryani using 27 ingredients and 8 steps. Here is how you cook that.

Ingredients of Simply Tasty Chicken/Kozhi Biryani

It’s 2 kilograms of Chicken.
Prepare 6 glasses of Basmati rice Biryani.
It’s 10 glasses of Water (same measurement glass).
You need 100 grams of Masala Eastern Biryani.
It’s 2 - 3 of Curd tablepsoons.
You need 4 - 6 of Onion big.
You need 1 inch of ginger.
Prepare 10 - 12 pods of garlic.
Prepare 3 - 4 numbers of green chilli.
Prepare 2 tablespoons of pepper powder.
Prepare 1 tablespoon of ginger garlic paste - 2.
You need 3 - 4 of tomatoes medium.
It’s 1 cup of coriander leaves chopped finely.
Prepare 1/2 cup of mint leaves chopped finely.
It’s 1/2 cup of cashews.
You need 1/4 cup of kaskas soaked.
It’s 1/2 cup of ghee.
Prepare 1 - 2 teaspoons of Turmeric powder.
It’s 2 tablespoons of Coriander Powder.
It’s 2 tablespoons of Garam masala homemade - 3.
Prepare 1/2 cup of onions Garnish - Browned.
It’s 1/2 cup of Coriander leaves.
It’s 1/2 cup of nuts raisins Fried and.
Prepare optional strands of saffron a few.
It’s 1 teaspoon of orange milk coloring in 1/4 cups.
You need 4 - 5 drops of rose essence.
You need as required of Whole spices -.

The recipe is simple because it doesn't require any grinding or you don't need mint or coriander leaves or curd.

The clay pot cooking gives a rustic look and unique flavor to the dish.

Use seeraga samba rice to prepare the Biryani.

Biryani/Biriyani is a tasty and an aromatic main course rice dish from South Asia.

Simply Tasty Chicken/Kozhi Biryani step by step

Cut and clean the chicken.Marinate the chicken pieces in a simple marinade of 1 teaspoon turmeric, curd, biryani masala, coriander powder and ginger garlic paste, for around atleast half an hour. Fry these chicken pieces in around 1/2 cup oil till almost cooked..
In a kadai, saute the sliced onions in 2 tablespoons ghee, along with a paste made from the ginger, garlic, chillies, cashews and kaskas soaked. fry till nicely brown. add the masalas like remaining coriander powder, garam masala(cloves, pepper, cinnamon, nutmeg, green cardamon and big cumin seeds),pepper and biryani masala. add the chicken pieces and the chopped tomatoes. Add some water maybe around 1/2 cup. Cook for around 10 mins. Add the coriander and mint leaves chopped finely. Let the….
Meanwhile, soak the rice for around 20-25 minutes. Drain it. In a wide aluminum vessel, with whole spices like Bayleaf-1,Green cardamon -4, Cinnamon stick-`,Cloves-2,Pepper-4,Star anise- 3 in some ghee, fry the rice. Now add the water correctly, along with some curd,oil and lemon juice. Cover and let it boil. Once boiling lower and let it simmer for around 10-15 mins until the rice is 3/4 cooked..
As soon as the rice is done, the water will be absorbed and the rice will look abit soggy and cooked up, but dont worry it will be set when it cools and gets layered. Set it aside. Keep the garnishing ready also. Also the saffron strands soaked in the milk. If not the coloring will do. then add this to some rice kept aside(maybe 1 cup)..
In the biryani vessel, start assembling the biryani. First a dash of ghee/oil, then the chicken gravy with some pieces, the white rice, the coriander chopped, the brown onions, few cashews, raisins, the yellow rice little, and little ghee. Repeat on till last layer is rice. Garnish well on top, and add the ghee well on top. Sprinkle the essence..
Now, cover the lid, on the sides of the lid, press fresh prepared atta/ or any dough nicely keeping the cover tight enough not to let out any air. Cook this on medium heat for around 15 mins..
Nicely toss the biryani without opening and then let it sit off till the time of serving..
Serve hot with fresh raita,pickle and papad! It will taste the best as the biryani sits for few more days!.

For my experience, Biriyani/Biryani has an unique taste according to their on culture and nature of a pariticular place and people.

Here I am introducing to you "Kerala Style Fried Chicken Biriyani" which I am always tried, tested and tasted in my singapore kitchen :-D.

Yeah! it is my family's favourite biriyani.

Fragrant Chicken Biryani with buttermilk sauce is a delicious Indian dish.

Packed with aromatic spices, fluffy rice and juicy chicken, it's a showstopper!