Kerala Chicken Biryani 🍚

Kerala Chicken Biryani isn’t just a meal—it’s an experience! 🍚🔥 With fragrant jeeraga samba rice, tender spiced chicken, and the aroma of fresh herbs and whole spices, this easy Kerala Biryani recipe brings everyone to the table. Whether you’re craving authentic homemade Kerala Chicken Biryani or trying it for the first time, here’s a simple step-by-step guide to make this classic at home.

📝 Ingredients:

• Whole spices (cinnamon, cloves, cardamom, bay leaf)
• 2 large onions, thinly sliced
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic-green chili paste
• 1/2 cup curd
• Fresh coriander and mint leaves
• 1/2 tsp turmeric powder
• 1 tsp chili powder
• 1/2 tsp black pepper powder
• 1 tsp garam masala
• 1 kg chicken, cleaned and marinated
• 2 cups jeeraga samba rice
• Ghee and oil for cooking

🍳 Instructions:

1. Cook the rice: Boil jeeraga samba rice with whole spices for about 10 minutes until partially cooked. Drain and set aside. The rice should still have a bite—it will cook fully during dum.
2. Prepare the masala: Heat ghee and oil in a pan. Sauté sliced onions until golden brown. Add ginger-garlic-chili paste and cook until fragrant. The aroma at this stage is the first hint of the delicious biryani to come!
3. Add tomatoes & spices: Mix in chopped tomatoes, curd, turmeric, chili powder, pepper, and garam masala. Cook until the oil separates from the masala and it turns rich and thick.
4. Cook the chicken: Add the marinated chicken to the masala. Cook on medium heat for about 10 minutes, stirring occasionally, until the chicken is coated in the flavorful sauce.
5. Layer the biryani: In a heavy-bottomed pan, layer half of the rice, then half of the chicken masala. Sprinkle fresh coriander, mint, ghee, and some fried onions. Repeat with the remaining rice and chicken. This layering ensures every bite has a perfect balance of rice and chicken.
6. Dum cooking: Cover the pan with a tight lid and cook on low flame for 10-15 minutes. The slow cooking allows the flavors to blend and the rice to absorb the aromatic spices fully.

💡 Tips:
- Serving suggestion: Serve hot, garnished with extra fried onions and fresh herbs. Pair it with a cooling raita, pickle, or a fresh salad for a complete meal.
- Use jeeraga samba rice for that authentic Kerala biryani taste.
- Marinate the chicken for at least 30 minutes for extra tenderness.
- Avoid overcooking the rice initially; it will finish cooking during dum.
- Optional: Add fried cashews or raisins for a richer flavor.

🤩 Watch the full step-by-step video here: YouTube Link