മാഞ്ഞാലി ബിരിയാണി | Tasty Easy Maajaali Chicken Biriyani | Majaali Biriyani Making Video | Ep:1030

Authentic Kerala Dishes With My Personal Touch 😍

Chapters👇
00:00 Intro Music
00:12 Introduction
00:49 Recipe Starts
01:16 Marinating Chicken Pieces
02:34 Introducing Rice
03:25 Cooking Chicken
04:01 Frying Chicken
05:05 Preparation of chicken Masala
09:34 Rice Preparation Begins
14:58 Biriyai Dum Starts
17:58 Opening the Dum Ghee Rice
18:59 1st method of biriyani Serving
21:03 2nd Method of Biriyani serving
22:12 Thank u note
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Biriyani Salad (Pink Salad ) -    • ബിരിയാണിയുടെ സ്വന്തം ഉള്ളി  സാലഡ് |Ch...  

Ingredients

Chicken- 1 1/2 kg

For Marination

Chilli Powder - 3/4 to 1 tbsp
Turmeric Powder -1/4tsp
Garam Masala - 1/2 tsp
Coconut Oil -1tbsp
Vinegar or lemon juice -11/2tbsp
Salt -1tbsp
Curry leaves -

For Chicken Masala
Onion -6 (1/2kg)
Garlic Paste -11/2tbsp
Ginger Paste -1tsp
Chilli -3
Salt - 11/4tsp
Chilli Powder -1tbsp
Coriander Powder -1tbsp
Turmeric Powder -14/tsp
Biriyani Masala or garam masala -1tsp
Curry leaves -
Ghee -1tbsp
Coconut Oil -1tbsp
Tomato -11/2 small
Pineapple -Few (opt )
Cashew and raisins fried -few
Fried Onion -1 few
Coriander leaves -
Mint leaves -

For Rice

Rice -31/2 cup Jeerakasala
Water -7cup
Salt -3tsp
Turmeric Powder -1/4tsp
Spices -
onion -1/2
Green chilli -2
Pineapple - 4tbsp
Carrot -half of 1
Curry leaves

Onion for Frying -3 (bista)
Biriyani Masala 👇👇
Fennel seeds-2tbsp
sha jeera-1/4tsp
Cardamom-12
Cloves-1tsp
Cinnamon-2-3pieces
Mace-1/4of 1
Pepper -10

Grind everything Together without frying
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Method

Marinate the chicken pieces with turmeric , chilly powder , Kashmiri chilly powder , salt , garam masala , coconut oil , curry leaves and lemon/vinegar. Mix the masala evenly on the chicken pieces and keep it in the fridge or outside for 1 hour.
Wash Jeerakasala rice and soak for 20 mins. Then strain the water and keep aside .
Add the chicken to a deep bottomed pan add one glass water and cook for 10 mins. Remove the chicken pieces and keep the stock separately.
Heat oil and fry the chicken pieces. You can use the same oil that was used to fry the onion .Fry all the chicken pieces till ¾ th done.

For the chicken gravy –

Add ghee+ oil to a deep bottomed pan. Heat it. Add 6 thinly sliced onions. Saute well with little salt. Add garlic paste.Saute .Add ginger paste. Saute. Add green chilly. Saute till the onion turn brown. Add the masala powders – turmeric , chilly , coriander. Saute well. Add 1 ½ tomatoes. Cook well with the lid closed. Add some water. When the tomatoes are fully cooked add biriyani masala. Saute. Add coriander and mint leaves. Saute well. Add pineapple pieces (optional). Saute well. Add fried cashew and onion. Saute well. Check the spices. Add the fried chicken. Add the chicken stock that we had kept aside. Cook with the lid closed. Stir occasionally. You can bring the gravy to your desired preference.

For the Rice –
Take a deep bottomed pan add ghee and coconut oil . when it is heated up add the spices – 3 pieces of cinnamon , 6 cloves , 3-4 whole pepper, 3 cardamom and nutmeg. Add some sha jeera or fennel seeds. Saute . Add onion and some green chillies.Roast well. Add some curry leaves. Saute well. Add some pineapple pieces and grated carrots. Saute well. Add some turmeric powder. Add 7 glasses of hot water after the raw smell of the turmeric goes. Add salt. The salt should be bit more in taste. Let the water boil in high flame. Add the strained rice. The water should boil well in higher flame . after boiling the the water and rice turn the gas to low and close the lid. Cook for 20 mins. Stir occasionally . remove from the gas and and keep aside for another 20 mins without disturbing .Now to Dum the rice we need to layer it. In a greased deep bottomed pan add a layer of rice. Add some ghee. Add some fried cashews, fried onion and coriander and mint leaves. Add a pinch of biriyani masala. Add another layer of rice. Repeat the process till rice is the top most layer. Do not add the leaves above the top most layer of rice. Close the pan tightly and keep the heavy bottomed pan on an old dosa pan. Dum it for 20 mins. The dosa pan should be pre heated. With the help of a fork make the rice fluffy.
You can plate the rice and chicken gravy according to your preference.
Enjoy !!!
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