Kerala Style Claypot Chicken Biryani

Name: Kerala Style Claypot Chicken Biryani
Cuisine: Indian
Ingredients: 2 cups Basmati rice; 1 kg Chicken cut into medium pieces; 3 Onions thinly sliced; 2 Green chillies finely chopped; 2 Tomatoes finely chopped; 1 tsp Turmeric powder; 3 tsp Chilli powder; 2 tsp Coriander powder; 1 tsp Garam Masala powder; 2 tsp Ginger-garlic paste; 1 cup Curd; 2 sticks Cinnamon; 4 Cloves; 4 Cardamom pods; 2 Bay leaves; Handful Coriander leaves- A handful, finely chopped; To taste Salt; As needed Ghee/clarified butter

Little Hearts @cook_7834303

A unique flavorful biryani with a lovely smoky & earthly flavor that is worth trying!

Little Hearts @cook_7834303

A unique flavorful biryani with a lovely smoky & earthly flavor that is worth trying!

Saved

Ingredients

2 cupsBasmati rice
1 kgChicken cut into medium pieces
3Onions thinly sliced
2Green chillies finely chopped
2Tomatoes finely chopped
1 tspTurmeric powder
3 tspChilli powder
2 tspCoriander powder
1 tspGaram Masala powder
2 tspGinger-garlic paste
1 cupCurd
2 sticksCinnamon
4Cloves
4Cardamom pods
2Bay leaves
HandfulCoriander leaves- A handful, finely chopped
To tasteSalt
As neededGhee/clarified butter

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Steps

1

Marinate the chicken pieces with ginger-garlic paste, turmeric powder, chilli powder, coriander powder, garam masala powder, curd, & salt. Leave it aside for 1 hour.
2

Wash and soak the basmati rice for 30 mins. Boil water in a large vessel. Add salt and half of the whole spices. Once the water starts to boil, add the soaked rice and cook until the rice is 3/4th done.
3

Heat a claypot over medium flame. Add ghee and fry the whole spices. Once the fresh aroma releases, add the sliced onions and green chilies. Saute until translucent and golden brown.
4

Add the chopped tomatoes and cook well until soft and mushy. Add the marinated chicken and mix well. Cook on medium flame for 5 mins.
5

Add freshly chopped coriander leaves and mix well. Cover with a lid and cook on medium flame for 10-15 mins, stirring occasionally. Season to taste.
6

Spread the semi-cooked rice over the chicken masala evenly. Sprinkle some ghee. Seal the claypot tightly using aluminium foil and place a lid over it.
7

Cook on low flame for 25-30 mins. Remove from flame and leave it aside for another 10 mins. Gently fluff the rice. Serve with raita & pickle of your choice.