Spices Cinnamon stick- 1 Cloves – 5 pieces Cardamom pods – 5 pieces Star Anise – 1 pieces Cumin Seeds – 1 tsp METHOD In a heavy-bottomed pan, heat ghee and oil. Add half of the sliced onions and fry them until golden brown. Drain them on a paper towel and keep aside. Add the cashews and raisins and fry them. Drain them on a paper towel and keep aside. To prepare the chicken masala: Add oil to the pan and saute the remaining of the sliced onions until golden brown. Add ginger-garlic paste and the shallots-chili paste and saute well until the raw smell goes away and it becomes golden in color. Add the chopped tomatoes and mix well until soft and mushy. Add turmeric powder, garam masala powder, and salt and fry until the oil separates. Add the marinated chicken and curd and mix well. Add half of the chopped coriander and mint leaves and mix well. Cover and cook for 20-30 mins or until the chicken is cooked well. Switch off the flame and keep aside. To prepare the rice: Wash the basmati rice. In a deep bottomed vessel, boil 5 - 6 cups of water with salt, cardamom pods, cloves, cinnamon stick, cumin seeds, and star anise. Drain the rice, and add it to the boiled water with the spices and allow it to cook until it is half-cooked. Drain the rice and keep it aside. To prepare the dum: Spread ghee in a biriyani pot. Layer half of the chicken masala. Add rice on top of the chicken base. Spread the rest of chicken masala over the rice. Finally, layer the remaining rice over the chicken masala. Sprinkle some ghee, the remaining almond coconut mixture, coriander + mint leaves, chopped pineapple, and fried cashews + raisins + fried onions. Seal the lid of the biryani pot with maida dough or with a tight lid and cook it on low flame for 10 - 20 mins. Open and serve the delicious Kayikkante biryani with raita and pickle. Enjoy with your loved ones :)
Spices Cinnamon stick- 1 Cloves – 5 pieces Cardamom pods – 5 pieces Star Anise – 1 pieces Cumin Seeds – 1 tsp METHOD In a heavy-bottomed pan, heat ghee and oil. Add half of the sliced onions and fry them until golden brown. Drain them on a paper towel and keep aside. Add the cashews and raisins and fry them. Drain them on a paper towel and keep aside. To prepare the chicken masala: Add oil to the pan and saute the remaining of the sliced onions until golden brown. Add ginger-garlic paste and the shallots-chili paste and saute well until the raw smell goes away and it becomes golden in color. Add the chopped tomatoes and mix well until soft and mushy. Add turmeric powder, garam masala powder, and salt and fry until the oil separates. Add the marinated chicken and curd and mix well. Add half of the chopped coriander and mint leaves and mix well. Cover and cook for 20-30 mins or until the chicken is cooked well. Switch off the flame and keep aside. To prepare the rice: Wash the basmati rice. In a deep bottomed vessel, boil 5 - 6 cups of water with salt, cardamom pods, cloves, cinnamon stick, cumin seeds, and star anise. Drain the rice, and add it to the boiled water with the spices and allow it to cook until it is half-cooked. Drain the rice and keep it aside. To prepare the dum: Spread ghee in a biriyani pot. Layer half of the chicken masala. Add rice on top of the chicken base. Spread the rest of chicken masala over the rice. Finally, layer the remaining rice over the chicken masala. Sprinkle some ghee, the remaining almond coconut mixture, coriander + mint leaves, chopped pineapple, and fried cashews + raisins + fried onions. Seal the lid of the biryani pot with maida dough or with a tight lid and cook it on low flame for 10 - 20 mins. Open and serve the delicious Kayikkante biryani with raita and pickle. Enjoy with your loved ones :)
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