Thatteem Muttem Chattiyile Kozhi Biryani / Kerala Style Claypot Chicken Biryani

  • 329 views
  • November 29, 2017
  • Little Hearts

This perfectly cooked tasty & finger licking claypot biryani has great flavor & aroma of all the ingredients that is perfectly balanced!


  • 20 mins
  • Prep Time
  • 45 mins
  • Cook Time
  • Normal
  • Difficulty

  • Recipe Rating

    Ingredients

    Chicken – 1/2 kg, cut into medium size pieces

    Basmati rice – 1/2 kg, approximately 2 cups

    Onions – 2, finely sliced

    Green chilies – 3, finely chopped

    Tomatoes – 2, finely chopped

    Ginger-garlic paste – 2 tbsp

    Red chili powder – 2 tsp

    Turmeric powder – 1/2 tsp

    Coriander powder – 1 tsp

    Garam masala powder – 1 tsp

    Fennel powder – 1/2 tsp

    Fresh yogurt/curd – 2 tbsp

    Cloves – 4

    Green cardamom pods- 4

    Cinnamon sticks- 1

    Star anise- 2

    Bay leaves- 2

    Ghee/clarified butter – 2 tbsp

    Mint leaves- A bunch, finely chopped

    Coriander leaves – A bunch, finely chopped

    Water – As needed

    Salt – To taste

    Oil- As needed

    Coriander Powder

    Garam Masala

    Ginger Garlic Paste

    Turmeric Powder

    Directions

  • 20 mins
  • Prep Time
  • 45 mins
  • Cook Time
  • 1Method: Clean and wash the cut chicken pieces. Marinate the chicken with turmeric powder, chili powder, salt, and curd.

    2Keep it aside for at least 30 mins.

    3Melt butter in a pan. Roast the rice on medium flame for a min and keep it aside.

    4Heat oil in a claypot.

    5Add the whole spices and saute until the aroma arises.

    6Add the sliced onions and saute until golden brown.

    7Add the chopped green chilies and ginger-garlic paste. Saute until the raw smell goes off.

    8Add the tomatoes and saute until they are soft and mushy. Add the spice powders-red chili powder, garam masala powder, fennel powder, & coriander powder. Allow it to fry for 2-3 mins until the oil starts to separate. Add the marinated chicken and mix well.

    9Cover the pot with a lid and cook for 5-10 minutes on medium flame. Add one cup of water and allow the gravy to boil. When the chicken is almost 90% cooked, add the roasted rice and mix well.

    10Add 3 more cups of water and mix well until the rice is well combined with the chicken masala.

    11Cover the pot and cook on medium flame for 10-15 mins.

    12 Once the water has almost dried up and the rice is cooked, add the chopped mint and coriander leaves and mix well. Switch off the stove.

    13Sprinkle some melted ghee over the rice and leave it aside for another 10 mins.

    14Fluff the rice with a fork and transfer to a serving plate.

    15Serve hot with raita and pickle.

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