ഇനി ആർക്കും ഉണ്ടാക്കാം ചിക്കൻ ബിരിയാണി വളരെ എളുപ്പത്തിൽ || HOW TO MAKE CHICKEN BIRYANI

Chicken – 1 kg
Vinegar – 1 ¼ tbsp
Turmeric powder- ¼ tbsp to marinate chicken
Chilly powder – ¾ tbsp To marinate chicken
Water – 1 glass to cook chicken
Jeerakashala rice – 2 ½ cup OR 500g
Water – 3 ¾ cup to cook rice
Cinnamon – 1 stick
Star anise – 2 small
Cloves – 8
Fennel seeds – 1 tsp
Caradamoon – 8
Jathipathri
Onion – 1 small + 3 medium
Ginger – 1 big piece
Garlic – 9 cloves
Green chilli – 4 or as per taste + 1 for rice
Tomato – 1 big
Turmeric powder – ¼ tbsp
Coriander powder – 1 ¾ tbsp
Red chilli powder – 1 tbsp
Kashmiri red chilli powder – 1 tbsp
Cashew nuts – one handful
Lime juice – ½ of one
Pineapple
Carrot
Mint leaves
Coriander leaves
Ghee – 1tbsp
Dried lemon – 4
Salt
Oil

First, marinate one KG of chicken with 1 ¼ tablespoon of vinegar, salt to taste, a quarter tablespoon of turmeric powder and ¾ tablespoon of chilli powder.
You can use lime juice instead of vinegar for this marination.
Coat the chicken well in all the spices and let it marinate for around 30 minutes.
After 30 minutes, add a glass of water to the chicken and cook it with a closed lid for about 10 minutes or until the chicken turns soft.
Once the chicken is done, take it out from the gravy, by preserving the gravy and then shallow fry the cooked chicken pieces in some oil on all the sides.
Do not fry the chicken for too long, else it will turn dry and hard.

To prepare biryani rice, wash and soak 500 g of rice in clean water for 30 mins.
Next, heat a pot and add some ghee to it.
When the ghee heats up, add whole garam masala spices which have been mentioned under the ingredient list along with a green chilli, and a few curry leaves.. when all the ingredients turn aromatic and get roasted, add one chopped small onion and sauté until it starts to change colour..
At this stage, add finely chopped carrot, pineapple, mint leaves and coriander leaves and sauté until everything heats up. After everything has mixed well together, add enough rice water to cook the rice which is 1 ½ cup of water for 1 cup of rice…
I am adding a total of 3 ¾ cups of water for two glasses of rice.
After adding the water, season with some salt to taste, juice of half a lemon and a few dried lemons and close the lid and bring the water to a rolling boil and then add the soaked rice and leave it to cook on the lowest flame possible.
After about 15 minutes, open the lid of the pot and add some from the preserved chicken gravy on top of the rice. Close the lid and cook for another five minutes..
After five minutes, open the lid, give everything a good mix and leave it to cook on the lowest flame possible for another 10 minutes so that the topmost layer of the rice cooks through..

When the rice is ready, start preparing the chicken masala by first heating some oil in a pan and sauté ginger garlic paste made from a big piece of ginger and nine big cloves of garlic ..
When the ginger garlic paste starts to change colour, add green chilies as per your taste, followed by thinly sliced onions and sauté.
Next, add a quarter tablespoon of turmeric powder and sauté until it’s raw smell goes away. Next, add 1 ¾ tablespoon of coriander powder and sauté until its raw smell goes away as well.
Finally, add a tablespoon of normal red chilly powder and a tablespoon of Kashmiri red chilli powder or add red chilli powder as per your taste and sauté until its raw smell goes away, and then add one diced tomato and close the lid to cook the tomato.
Once the tomato has turned mushy, add a few curry leaves, a few coriander leaves and a few mint leaves along with some garam masala to taste..

Meanwhile, grind a handful of cashew nuts in the smallest jar of the mixer grinder along with some water to a fine paste.

Next, add the rest of the preserved chicken gravy into the pan and add the fried chicken along with it. Give everything a good mix and then add the cashew nut paste and leave the masala to cook on a very low flame so that it does not thicken up too much.

Once the oil has separated from the gravy, finally add a tablespoon of ghee and mix everything well with the masala and with this, the masala is also ready..

Finally to assemble the Biriyani, thinly slice some onions and sprinkle some salt on top of it and rub it really well with your hands to get rid of the excess water from the onions and then deep fry until golden brown, along with some cashew nuts and raisins to garnish the Biriyani.