Kudukkachi biryani by Firoz Chuttipara

Kudukkachi biryani by Firoz Chuttipara
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Food vlogger Firoz Chuttipara has wowed the social media with his traditional recipes and amazing presentation style. In his latest video, Firoz cooks a special kudukkachi biryani or biryani cooked in an earthen pot, without adding too much masala or other aromatics. Check out the simple yet delicious recipe of kudukkachi biryani.

Ingredients

2 ½ kg chicken

Onions

Tomatoes

Almonds

Cashews

Milk

Saffron

Turmeric powder

Chili powder

Garam masala

Salt

Yogurt

Crushed ginger - garlic

Crushed green chillies

Cinnamon

Cloves

Bay leaves

Basmati rice

Oil

Ghee

Water

Lemon juice

All purpose flour to make dum

Mint leaves

Coriander leaves

Preparation

Wash the chicken pieces well

Marinate it with turmeric powder, chilli powder, garam masala, yogurt, crushed ginger - garlic, crushed green chillies and salt as required

Mix well and keep it aside for at least an hour

Fill half of a vessel with water and add cinnamon, cardamom, cloves and bay leaves

Allow this water to boil well

Meanwhile wash the basmati rice and soak it for at least 10 minutes

Add the soaked rice into the boiled water along with some oil and salt as well

Half-cook the rice without putting on the lid

After 2 minutes, take the rice off the flame, strain it and keep it aside

Heat an earthen pot over the stove and pour oil and ghee into it

Now add the chopped onions and sauté them well

Add the tomatoes and sauté until they are cooked and mushy

Now add the marinated chicken and mix well for 5 minutes

When the chicken is half cooked, take the earthen pot off the flame

Spread half of the basmati rice on top of the chicken

On top of it, add mint leaves, coriander leaves, a pinch of garam masala, saffron mixed in water, lemon juice, cashews, fried onions and almond paste (soaked and ground)

Now add the rest of the basmati rice and repeat the layers

Place a fresh plantain leaf above it and cover the earthen pot using a lid

Mix the all purpose flour in some water to make the dum paste

Seal the lid of the pot using this dum and cook for at least half hour to one hour.

Serve hot with raita, pickle and coriander chutney.

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