This biriyani is from the Kerala cuisine,and it
has a unique taste compared to other biryanis
With lots of fried onions,and fried cashew nuts
to enhance the richness,it is indeed an
awesome dish from the Kerala cuisine.
Flavourful biriyani with less spices .
To the recipe
500 gm kaima rice / seeraga samba rice(soaked
for 15-20 minutes)
Handful of mint leaves
Handful of coriander leaves
2-3 onions sliced
1/2 cup cashew nuts
A handful of raisins
1 tsp coarsely powdered cardamon powder
1 tsp rose essence / 1 tbsp rose water
2 sticks cinnamon
1 cup curd
Juice of 1 lime
1 tsp garam masala powder or biriyani masala
1 tsp pepper powder
2-3 tbsp ghee ( to be added when layering)
500-750 gm chicken pieces
1 tbsp pepper powder
Grind to a paste
10 green chillies
25-30 garlic cloves
2 inch piece ginger
To fry onions
5 big onions sliced
A pinch of sugar
50-100 ml oil
For the rice
1 tsp fennel seeds
1-2 bay leaves
Salt to taste
1 tsp ghee
•Marinade the chicken for minimum 20
•Fry the onions with salt and sugar till light
brown,and set aside.
•Fry the cashew nuts and raisins in ghee and
To make the biriyani gravy
•Use the oil in which you fried onions,and add
the sliced onions ,cinnamon,cloves and fry till
•Add half of the ginger garlic paste,chicken
marinade and cook for 10 minutes covered .
If using pressure cooker 1 whistle time.
•Next add the remaining paste,garam masala,
curd,lime,pepper powder,rose essence ,3/4th of
the fried onions ,tomato ,cardamon powder
and cook for further 10 minutes,and remove
• Reserve one cup gravy for layering later.
To prepare the rice
•Heat water in a vessel,add cinnamon,cloves
bay leaf,salt and 1 tbsp ghee.
Add the soaked rice and cook till 3/4th done.
•Drain out the water.
To layer the rice ( Final assembly)
•Starting with rice at the bottom,start layering
with the reserved curry,the meat,mint leaves,
fried onions,end with rice.
•Add 2-3 tbsp ghee on top,and cook covered on
a slow fire for 15 minutes.
Do try this unique biriyani and post in your