Chicken Biryani - Kozhikode Chicken Biriyani

Ingredients

For marinade of Chicken Biryani:
Chicken - ½ kg
Yoghurt/Curd - ½ cup
Coriander leaves - 25 gm
Mint leaves(Pudhina) - 25 gm
Curry leaves - 10 gm
Cumin seeds(Jeerakam) - ½ tsp
Coriander seeds - 1 tsp
Aniseed(Perinjeerakam) powder - ½ tsp
Green chillies(chopped) - 25 gm
Garlic - 20 gm
Ginger(chopped) - 2 tsp
Turmeric powder - ½ tsp
Lime juice - 1 tsp
Poppy seeds(Khashakhasha) paste - 1 tsp=
For rice:

Clarified butter - 1 tbsp
Cinnamon(Karugapatta) - 5 - 6 pieces
Bay leaf(Vazhana/karuga ela) - 1 no
Cardamom(Elakka) seeds - 4 - 5 nos
Curry leaves - 4 - 5 nos
Cloves(Grambu) - 4 - 5 nos
Onion(chopped) - 1 no
Broken rice - 250 gm
Water - ½ litre
For Biryani masala:

Clarified butter - 2 tbsp
Cinnamon(Karugapatta) - 5 - 6 pieces
Bay leaf(Vazhana/Karuga ela) - 1 no
Cloves(Grambu) - 4 - 5 nos
Cardamom(Elakka) seeds - 4 - 5 nos
Nutmeg(Jathikka) - 1 no
Onions - 100 gm
Tomato(medium) - 1 no
(cut into 4 pieces)
For garnishing:

Boiled egg - 1 no
Cashews & Raisins(Onakka munthiri) - roasted in ghee
 
Preparation Method
 
1)Mix together yoghurt, coriander leaves, mint leaves, curry leaves, cumin seeds, coriander seeds, aniseed powder, green chillies, garlic, ginger, turmeric powder, lime juice and poppy seed paste and marinate the chicken in it. Keep aside for ½ an hour.
2)Heat clarified butter or ghee in a pan.
3)Add cinnamon, bay leaf, cardamom seeds, curry leaves and cloves.
4)Add onions and saute, till they turn translucent.
5)Add washed and cleaned rice.
6)Cook, till rice turns translucent.
7)Add water and allow it to boil.
8)When the water comes to a boil, lower the flame and cover the pan.
9)Cook on low flame for at least 15 minutes, after which the rice would be done.
10)Heat clarified butter or ghee in a pan.
11)Add cinnamon, bay leaf, cardamom seeds, nutmeg and cloves.
12)Add onions and sauté, till brown.
13)Add tomatoes and saute`.
14)Add marinated chicken.
15)Cover the pan and cook for at least 5 minutes on a medium flame.
16)Remove the cover and cook on low flame for another 10 minutes to allow gravy to thicken.
17)Layer the serving bowl with alternating layers of rice and the chicken masala.
18)Garnish the top with a boiled egg cut in four pieces, roasted cashews and raisins.
:- Serve chicken biryani with raita and papad.